Description
This Pumpkin Roll recipe features a soft, spiced pumpkin cake rolled with a creamy light cream cheese and Greek yogurt filling. Perfectly moist and aromatic with pumpkin pie spices, it’s an elegant holiday dessert that can be prepared ahead and chilled for easy slicing.
Ingredients
Scale
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
- 1/2 tsp vanilla extract
- Non-stick spray (Smart Balance recommended)
- Flour for dusting parchment paper
- 1/4 cup powdered sugar (to sprinkle on towel)
Filling:
- 6 oz light cream cheese, 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)
Topping:
- Powdered sugar (optional for dusting)
Instructions
- Prepare Pan and Oven: Preheat your oven to 375°F and position 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 paper to prevent sticking.
- Sift Dry Ingredients: Combine and sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl to ensure even distribution.
- Beat Eggs and Sugar: Using an electric or hand mixer, beat the eggs and granulated sugar on high speed for five minutes until the mixture becomes thick, pale yellow, and fluffy. The batter should fall back in slow ribbons when you lift the beaters.
- Add Vanilla and Pumpkin: Beat in the vanilla extract and pumpkin puree until fully incorporated.
- Fold in Dry Ingredients: Gently fold the sifted flour mixture into the wet ingredients using a spatula, being careful to keep the batter light and airy. Pour into the prepared baking pan and spread evenly.
- Bake Cake: Bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean and the surface springs back when pressed lightly.
- Roll Cake: Immediately after removing from the oven, invert the hot cake onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper and sprinkle the top with more powdered sugar. Roll the cake up with the towel while it’s still warm and pliable to prevent cracking. Place on a wire rack to cool completely.
- Prepare Filling: Beat the light cream cheese, Greek yogurt, and vanilla extract together until light and fluffy. Add powdered sugar and beat until smooth. Fold in walnuts if using.
- Chill Filling: Refrigerate the filling for at least one hour to firm up.
- Assemble Roll: Unroll the cooled pumpkin cake and spread the chilled filling evenly over the surface. Re-roll the cake tightly without the towel and transfer to a serving platter. Cover and refrigerate for several hours or overnight to set the filling and make slicing easier.
- Serve: Just before serving, dust the pumpkin roll lightly with powdered sugar for an elegant finish.
Notes
- Beating the eggs thoroughly is essential for the cake’s structure; the batter should fall back in slow ribbons when the beaters are lifted.
- Roll the cake immediately after baking while it is still warm to prevent cracks; cooling first may result in cracking.
- Use light cream cheese, not fat free, to achieve the proper filling texture; fat free versions are too thin.
- Chilling the roll before slicing improves firmness and makes for cleaner, easier slices, though it can be served immediately if desired.
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: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 42.5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 42 mg
