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.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:13 mins

Total Time:33 mins

Servings: 10

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

Step 2

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

Step 3

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.

Step 4

Add the pumpkin puree and vanilla extract to the egg mixture, and beat until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.

Step 6

Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges.

Step 7

Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Once the cake is completely cool, carefully unroll it and spread the filling evenly over the entire surface.

Step 12

Re-roll the cake tightly (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour to set.

Step 13

Dust the top with additional powdered sugar before slicing and serving.

Nutrition Facts

Serving size	(930.5g)

Amount per serving	% Daily Value*
Calories	2016.8

Total Fat 66.8g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 0g
Cholesterol 636.0mg	0%
Sodium 3541.3mg	0%
Total Carbohydrate 285.0g	0%
Dietary Fiber 9.3g	0%
Total Sugars 177.6g
Protein 54.3g	0%

Vitamin D 120IU	0%
Calcium 437.6mg	0%
Iron 10.2mg	0%
Potassium 1084.6mg	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: 30.7%

Protein: 11.1%

Carbs: 58.2%