Description
This classic Pumpkin Roll recipe features a moist and spiced pumpkin cake rolled with a creamy light cream cheese and Greek yogurt filling. Perfect for fall desserts, this treat is beautifully presented and yields a deliciously moist and fluffy cake with a sweet, tangy filling.
Ingredients
Scale
For the 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 (Smart Balance recommended)
- 1/4 cup powdered sugar (for sprinkling on towel)
For the Filling:
- 6 oz light cream cheese (room temperature, not fat free)
- 3/4 cup powdered sugar
- 6 oz fat free Fage Greek yogurt
- 1/2 cup chopped walnuts (optional)
- 1 tsp vanilla extract
- powdered sugar (optional for dusting on top)
Instructions
- Preheat and prepare pan: Preheat your 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, then spray again and lightly dust with flour to prevent sticking.
- Combine dry ingredients: Sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large mixing bowl to ensure even distribution of leavening and spices.
- 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 is thick, pale yellow, and fluffy. The batter will fall back into the bowl in slow ribbons when the beaters are lifted slowly.
- Add vanilla and pumpkin: Mix in the vanilla extract and canned pumpkin puree until fully incorporated.
- Fold in dry ingredients: Gently fold the sifted flour mixture into the wet batter using a spatula, taking care not to deflate the mixture. Spread the batter evenly in the prepared pan using a spatula or a knife.
- Bake the cake: Bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean and the cake springs back lightly when pressed.
- Roll the cake: Sprinkle a clean dish towel generously with powdered sugar. Immediately invert the hot cake onto the sugared towel, peel off the parchment paper, sprinkle the cake lightly with more powdered sugar, then roll up the cake with the towel while still hot and pliable. Place it 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. Add powdered sugar and beat until smooth. Fold in the chopped walnuts if using. Refrigerate the filling for at least one hour.
- Assemble the pumpkin roll: Carefully unroll the cooled cake, spread the chilled filling evenly over the surface, then re-roll the cake without the towel. Transfer to a serving platter, cover, and chill in the refrigerator for several hours or overnight to set and make slicing easier.
- Serve: Just before serving, dust the pumpkin roll lightly with powdered sugar as a pretty finishing touch.
Notes
- Adapted from Joy of Baking.
- For best texture, do not use fat-free cream cheese as it may affect the creaminess of the filling.
- Chilling the filled roll overnight helps the filling set and makes slicing cleaner.
- Walnuts are optional and can be omitted for a nut-free version.
- Use full-fat cream cheese for richer flavor if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 70mg
