Low Fat Pumpkin Roll

Indulge in the seasonal charm of a **Low Fat Pumpkin Roll**, a light and wholesome twist on the classic dessert perfect for fall gatherings or anytime you crave cozy flavors. This guilt-free treat features a soft, spiced pumpkin sponge cake infused with warm cinnamon and nutmeg, rolled around a luscious filling of low-fat cream cheese, Greek yogurt, and a hint of vanilla. With just 20 minutes of prep time, this dessert is as effortless as it is elegant, making it a healthy yet indulgent addition to your recipe repertoire. Serve it chilled, dusted with powdered sugar for an eye-catching finish, and enjoy the perfect balance of sweetness and spice in every bite!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 10

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

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thickened and pale, about 2 minutes.

Step 4

Add the pumpkin puree and vanilla extract to the egg mixture and mix until combined.

Step 5

Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Step 6

Spread the batter evenly into the prepared pan and smooth the top with a spatula.

Step 7

Bake the cake for 13-15 minutes, or until the top of the cake springs back when touched.

Step 8

While the cake is baking, place a clean kitchen towel on a flat surface and dust generously with powdered sugar.

Step 9

Immediately loosen and turn the cake out onto the prepared towel. Carefully peel off the parchment paper.

Step 10

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.

Step 11

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.

Step 12

Once the cake roll has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the surface.

Step 13

Roll the cake back up without the towel, ensuring it’s tight and the filling is evenly distributed.

Step 14

Wrap the pumpkin roll in plastic wrap and refrigerate for at least an hour before serving.

Step 15

Before serving, dust the top of the pumpkin roll with additional powdered sugar for a beautiful presentation.

Step 16

Slice and serve chilled. Enjoy your low-fat pumpkin roll!

Nutrition Facts

Serving size	(1054.9g)

Amount per serving	% Daily Value*
Calories	2599.5

Total Fat 60.1g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 1.5g
Cholesterol 678.7mg	0%
Sodium 3429.9mg	0%
Total Carbohydrate 463.9g	0%
Dietary Fiber 10.9g	0%
Total Sugars 366.8g
Protein 54.7g	0%

Vitamin D 130.8IU	0%
Calcium 605.0mg	0%
Iron 11.0mg	0%
Potassium 1134.1mg	0%

*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.

Source of Calories

Fat: 20.7%

Protein: 8.4%

Carbs: 71.0%