Description
This Pumpkin Roll recipe is a moist and flavorful dessert featuring a spiced pumpkin sponge cake rolled with a creamy light cream cheese and Greek yogurt filling. Perfect for fall gatherings, this easy-to-make pumpkin roll combines warm autumn spices and a luscious filling, making it an irresistible treat that will impress your guests.
Ingredients
Scale
For the Pumpkin 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
- Non-stick spray (such as Smart Balance)
- 1/4 cup powdered sugar (to sprinkle on towel)
For the 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)
- Powdered sugar (optional for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F and place the rack in the center. Spray a 15 x 10 inch baking pan with non-stick spray, line it with parchment paper, then spray and lightly flour the parchment to prevent sticking.
- Sift Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt to ensure an even spice distribution.
- Beat Eggs and Sugar: Using an electric or hand mixer, beat the eggs and granulated sugar on high speed for 5 minutes until thick, pale yellow, and fluffy. The batter should slowly fall back in ribbons when the beaters are lifted.
- Add Pumpkin and Vanilla: Beat in the vanilla extract and canned pumpkin until combined.
- Fold in Dry Ingredients: Gently fold the sifted dry mixture into the wet batter using a spatula, careful not to deflate the airy batter. Pour the batter evenly into the prepared pan and spread it smoothly.
- Bake the Cake: Bake for 13-15 minutes or until a toothpick comes out clean and the cake springs back when lightly pressed.
- Roll the Cake: While still hot, sprinkle a clean dish towel generously with powdered sugar. Invert the cake onto the towel, peel off parchment paper, sprinkle light powdered sugar on top, and roll the cake up in the towel. Place it on a wire rack to cool completely in this rolled form.
- Prepare the Filling: Beat the light cream cheese, Greek yogurt, and vanilla extract until light and fluffy. Add powdered sugar and beat until smooth. Fold in chopped walnuts if using.
- Chill Filling: Refrigerate the filling for at least one hour to firm up the texture.
- Assemble the Pumpkin Roll: Unroll the cooled cake carefully, spread the filling evenly over the surface, and re-roll the cake without the towel.
- Final Chill and Serve: Transfer the filled roll to a serving platter, cover, and chill in the refrigerator for several hours or overnight to set. Just before serving, dust with powdered sugar if desired.
Notes
- Beat the eggs thoroughly to ensure the cake holds its shape; the batter should fall slowly in ribbons when the beaters are lifted.
- Roll the cake immediately after baking while it is still hot to prevent cracking.
- Use light cream cheese, not fat-free, for the proper filling texture.
- Chilling the pumpkin roll overnight makes it easier to slice and improves flavor melding.
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: Estimated 5 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 42 mg
