Description
This delightful pumpkin roll recipe features a moist, fluffy pumpkin cake rolled with a creamy light cream cheese and Greek yogurt filling. Perfectly spiced with cinnamon, pumpkin pie spice, and allspice, this dessert is ideal for autumn celebrations or anytime you crave a seasonal treat. Chilling the roll before slicing ensures easy, perfect servings every time.
Ingredients
Scale
Cake
- 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
- 3 large eggs
- 3/4 cup granulated sugar
- 2/3 cup canned pumpkin
- 1/2 tsp vanilla extract
- Non-stick spray (e.g., Smart Balance)
- Flour for dusting
- 1/4 cup powdered sugar (for sprinkling on towel)
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)
Topping
- Powdered sugar (optional for dusting before serving)
Instructions
- Prepare the Pan and Oven. Preheat the oven to 375°F (190°C) and position the oven rack in the center. Spray a 15 x 10 inch baking pan with non-stick spray, line it with parchment paper, spray the parchment lightly again, and dust with flour to prevent sticking.
- Mix Dry Ingredients. Sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, ground allspice, and salt into a large mixing bowl.
- 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. The batter should fall in slow ribbons when the beaters are lifted.
- Add Flavor and Pumpkin Purée. Beat in the vanilla extract and canned pumpkin puree until fully combined.
- Fold in Dry Ingredients. Gently fold the sifted flour mixture into the wet ingredients using a spatula. Avoid overmixing to keep the batter light and airy.
- Bake the Cake. Pour the batter evenly into the prepared pan. Bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
- Roll the Cake While Warm. Immediately after baking, sprinkle a clean dish towel with powdered sugar. Invert the cake onto the towel, carefully peel off the parchment paper, sprinkle a light dusting of powdered sugar on the cake surface, and roll the cake up in the towel while it’s still hot and pliable. Place wrapped cake on a wire rack to cool completely.
- Prepare the Filling. Beat the light cream cheese, fat free Greek yogurt, and vanilla extract until light and fluffy. Gradually add powdered sugar and beat until smooth. Fold in chopped walnuts if desired.
- Chill the Filling. Refrigerate the filling mixture for at least one hour to thicken and improve flavor melding.
- Assemble the Pumpkin Roll. Unroll the cooled cake carefully, spread the chilled filling evenly over the surface, then re-roll it tightly without the towel. Transfer to a serving platter, cover, and refrigerate for several hours or overnight to set and make slicing easier.
- Serve. Just before serving, lightly dust the top with powdered sugar for an attractive finish.
Notes
- Beat the eggs thoroughly until the batter forms slow ribbons to ensure the cake rises properly and holds its shape.
- Roll the cake immediately while hot to prevent cracking; a cooled cake will crack when rolled.
- Use light cream cheese, not fat free, to achieve the proper filling texture and flavor.
- Chill the filled roll before slicing to help the filling set and make for clean slices.
Nutrition
- Serving Size: 3/4 inch slice
- Calories: 198 kcal
- Sugar: 21 g
- Sodium: 134 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 42 mg
