Low Fat Pumpkin Roll 2
Indulge in the comforting flavors of fall with this *Low Fat Pumpkin Roll 2*, a lightened-up twist on a classic holiday dessert. This moist and tender pumpkin sponge cake is delicately spiced with cinnamon, ginger, and nutmeg, then rolled around a creamy, low-fat filling made with whipped topping and softened cream cheese. With just a fraction of the fat found in traditional recipes, this dessert doesn’t skimp on flavor or elegance. Perfectly balanced, it’s an eye-catching centerpiece for your table and an irresistible treat that’s guilt-free! Whether for festive occasions or an everyday indulgence, this easy-to-follow recipe delivers all the taste and none of the excess.
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 whole Eggs (large)
- 1 cup Granulated sugar
- 0.67 cup Canned pumpkin puree (unsweetened)
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar
- 8 ounces Low-fat cream cheese (softened)
- 1 cup Powdered sugar (for filling)
- 0.5 cup Low-fat whipped topping
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar with a hand mixer on medium-high speed until thick and pale, about 2-3 minutes.
Add the pumpkin puree and vanilla extract to the egg mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges.
Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center.
While the cake is baking, lay a clean kitchen towel on a flat surface and evenly sprinkle 1/4 cup of powdered sugar over it.
When the cake is done, carefully turn it out onto the prepared towel. Peel off the parchment paper and immediately roll the cake up (starting from a short side) with the towel inside. Allow it to cool completely on a wire rack.
To make the filling, beat the softened cream cheese, 1 cup powdered sugar, low-fat whipped topping, and 1 teaspoon vanilla extract in a medium bowl until smooth and creamy.
Once the cake is completely cool, carefully unroll it and spread the filling evenly over the entire surface.
Re-roll the cake tightly (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour to set.
Dust the top with additional powdered sugar before slicing and serving.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3541 mg | 154% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 177.6 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 438 mg | 34% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1085 mg | 23% | |
*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.
