Low Fat Pumpkin Roll
Delightfully light and bursting with autumnal flavor, this Low Fat Pumpkin Roll is the perfect guilt-free treat for the holiday season. Featuring the warm spices of cinnamon and nutmeg paired with the natural sweetness of pumpkin puree, this dessert strikes a harmonious balance between flavor and nutrition. The soft, spongy pumpkin cake is carefully rolled with a luscious filling of low-fat cream cheese, Greek yogurt, and powdered sugar, giving it a creamy, velvety texture without being overly heavy. With a simple preparation and a stunning presentation, this pumpkin roll is ideal for impressing guests or satisfying your cravings. Plus, it’s low in fat, making it a great option for those seeking lighter dessert choices. Serve it chilled, dusted with powdered sugar, for a show-stopping finish that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 0.75 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces low-fat cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons low-fat Greek yogurt
- 1 teaspoon vanilla extract
- 0.25 cup powdered sugar for dusting
Instructions
Preheat your oven to 375°F (190°C) and prepare a 15x10-inch jelly roll pan by lining it with parchment paper. Lightly grease the paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thickened and pale, about 2 minutes.
Add the pumpkin puree and vanilla extract to the egg mixture and mix until combined.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Spread the batter evenly into the prepared pan and smooth the top with a spatula.
Bake the cake for 13-15 minutes, or until the top of the cake springs back when touched.
While the cake is baking, place a clean kitchen towel on a flat surface and dust generously with powdered sugar.
Immediately loosen and turn the cake out onto the prepared towel. Carefully peel off the parchment paper.
Starting with one of the short sides, roll up the cake and towel together into a tight roll. Allow it to cool completely by placing it on a wire rack.
Meanwhile, for the filling, beat the softened low-fat cream cheese, powdered sugar, Greek yogurt, and vanilla extract in a medium bowl until smooth and creamy.
Once the cake roll has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the surface.
Roll the cake back up without the towel, ensuring it’s tight and the filling is evenly distributed.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least an hour before serving.
Before serving, dust the top of the pumpkin roll with additional powdered sugar for a beautiful presentation.
Slice and serve chilled. Enjoy your low-fat pumpkin roll!
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 3430 mg | 149% | |
| Total Carbohydrate | 463.9 g | 169% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 366.8 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 605 mg | 47% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
