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Pumpkin Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 112 reviews
  • Author: Wesley
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 13 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This classic Pumpkin Roll recipe features a moist, spiced pumpkin cake rolled around a creamy light cream cheese and Greek yogurt filling. Perfectly balanced with autumnal spices and a sweet filling, it’s an elegant dessert for the fall season or holiday gatherings. The cake is baked and then rolled while hot to create a tender spiral of pumpkin goodness and a smooth, tangy filling with optional chopped walnuts for added texture.

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
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin
  • Non-stick spray (e.g., Smart Balance) for pan
  • 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 (optional)

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 375°F 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, then spray the parchment lightly and dust it with flour to prevent sticking.
  2. Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt in a large bowl to ensure even distribution of the spices and leavening agents.
  3. Beat Eggs and Sugar: Using an electric or hand mixer, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture becomes thick, pale yellow, and fluffy. The batter should fall back into the bowl in slow ribbons when the beaters are lifted slowly.
  4. Add Vanilla and Pumpkin: Beat in the vanilla extract and canned pumpkin puree until fully combined.
  5. Fold in Flour Mixture: Gently fold the sifted dry ingredients into the wet mixture using a spatula, being careful not to deflate the batter. Spread the batter evenly into the prepared pan using a spatula or knife.
  6. 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.
  7. Invert and Roll Cake: Immediately remove the cake from the oven and invert it onto a clean dish towel dusted with powdered sugar. Carefully peel off the parchment paper from the bottom of the cake, sprinkle lightly with more powdered sugar, and roll the cake up in the towel while still warm and pliable. Place the rolled cake on a wire rack to cool completely.
  8. Prepare Filling: Beat the light cream cheese, fat free Greek yogurt, and vanilla extract until fluffy. Add the powdered sugar and beat again until smooth. Fold in chopped walnuts if using. Refrigerate the filling for at least one hour to chill.
  9. Fill and Re-roll: Unroll the cooled pumpkin cake gently, spread the chilled filling evenly over the surface, and then carefully re-roll the cake without the towel. Transfer to a serving platter and cover. Chill in the refrigerator for several hours or overnight to set and firm up the filling, making slicing easier.
  10. Serve: Just before serving, dust the top lightly with powdered sugar. Slice into 3/4 inch slices and enjoy your delicious pumpkin roll.

Notes

  • Beat the eggs sufficiently until the batter falls in slow ribbons to ensure a light cake that holds its shape when rolled.
  • Roll the cake immediately while hot and pliable to prevent cracking during rolling.
  • Use light cream cheese rather than fat free to achieve the proper filling texture and creaminess.
  • Chilling the pumpkin roll overnight or for several hours makes slicing cleaner and easier.

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: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 42.5 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 42 mg

Find it online: https://lickplates.com/pumpkin-roll-recipe/