Description
This delicious Pumpkin Roll recipe features a moist pumpkin-flavored sponge cake rolled with a creamy, light cream cheese and Greek yogurt filling. Perfect for autumn celebrations, it combines warm spices with a tender texture and is topped with a dusting of powdered sugar for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground allspice
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 2/3 cup canned pumpkin
- 1/2 tsp vanilla extract
For Assembly and Baking
- Non-stick spray (such as Smart Balance), as needed
- Parchment paper, for lining the baking pan
- 1/4 cup powdered sugar (to sprinkle on towel)
- Powdered sugar (optional for topping)
Filling
- 6 oz light cream cheese (at room temperature, NOT fat free)
- 6 oz fat free Fage Greek yogurt
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F and place the oven rack in the center. Spray a 15 x 10 inch baking pan with non-stick spray, line it with parchment paper, then spray and lightly flour the parchment paper to prevent sticking.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, allspice, and salt to ensure even distribution of spices and leavening agents.
- Beat Eggs and Sugar: Using an electric or hand mixer, beat the eggs and granulated sugar on high speed for about five minutes until the mixture is thick, pale yellow, and fluffy, falling back in slow ribbons when the beaters are lifted.
- Add Wet Ingredients: Beat in the vanilla extract and canned pumpkin puree thoroughly into the egg mixture.
- Fold in Dry Ingredients: Gently fold the sifted flour mixture into the wet ingredients using a spatula, being careful not to overmix. Then spread the batter evenly into the prepared baking pan.
- Bake the Cake: Bake for 13 to 15 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
- Roll Cake While Warm: Immediately after baking, invert the cake onto a clean dish towel sprinkled generously with powdered sugar. Carefully peel off the parchment paper. Sprinkle the top lightly with more powdered sugar and roll the cake up in the towel while it is still warm and pliable to form the roll shape. Place it on a wire rack to cool completely.
- Prepare Filling: Beat the light cream cheese, fat free Greek yogurt, and vanilla extract together until light and fluffy. Add the powdered sugar and beat until smooth, then gently fold in the chopped walnuts if using.
- Chill Filling: Refrigerate the filling at least one hour to firm up.
- Fill and Re-roll: Once the cake is cooled, carefully unroll the cake from the towel, spread the chilled filling evenly over the surface, then re-roll the cake without the towel tightly but gently.
- Chill Before Serving: Transfer the filled pumpkin roll to a serving platter, cover it, and chill in the refrigerator for a few hours or overnight to allow the filling to set, making it easier to slice.
- Serve: Just before serving, dust the top lightly with powdered sugar for an attractive finish.
Notes
- Beat the eggs thoroughly until the batter falls back in slow ribbons to ensure a light, fluffy cake structure.
- Roll the cake immediately after baking while still warm to prevent cracking.
- Use light cream cheese rather than fat free to achieve the proper texture in the filling.
- Chilling the rolled cake overnight is recommended to make slicing easier and improve flavor melding.
Nutrition
- Serving Size: 3/4" slice
- Calories: 198 kcal
- Sugar: 21 g
- Sodium: 134 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 42 mg
