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Pumpkin Roll

Lightened Pumpkin Roll with Greek Yogurt Creamy Filling

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Delight in this lighter Pumpkin Roll filled with creamy texture and warm flavors, perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-purpose flour Substitute with gluten-free flour for a GF version.
  • 1 tsp Baking powder No substitutions are recommended.
  • 1 tsp Baking soda Essential for this recipe.
  • 1 tsp Cinnamon Adjust amounts to your preference.
  • 1 tsp Pumpkin pie spice Adjust amounts to your preference.
  • 1 tsp Allspice Adjust amounts to your preference.
  • 0.5 tsp Salt Crucial ingredient for balance.
  • 6 large Eggs Room temperature for better whipping.
  • 1 cup Granulated sugar
  • 1.33 cups Canned pumpkin puree Use pure pumpkin without added sugars.
  • 1 tsp Vanilla extract Opt for pure vanilla for the best results.
  • 1 tbsp Non-stick spray Ensures easy removal of baked cake.
  • 0.5 cups Powdered sugar For dusting.
For the Filling
  • 12 oz Light cream cheese Ensure it's at room temperature.
  • 1.5 cups Powdered sugar Sifted.
  • 12 oz Fat-free Greek yogurt Use thick yogurt for best results.
  • 1 cups Chopped walnuts Optional; can substitute with pecans.
  • Extra powdered sugar For topping, optional.

Equipment

  • 10x15-inch jelly roll pans
  • Mixing bowls
  • whisk
  • Mixer
  • Parchment Paper
  • Plastic Wrap
  • Serrated knife

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare two jelly roll pans by lining with parchment paper and spraying with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt.
  3. In a large bowl, beat eggs with granulated sugar until fluffy and pale, then mix in pumpkin puree and vanilla.
  4. Gently fold dry ingredients into the wet mixture until just combined.
  5. Spread batter evenly in prepared pans and bake for 13-15 minutes until cake springs back when touched.
  6. Dust kitchen towels with powdered sugar, invert warm cakes onto towels, and roll them up tightly.
  7. In a mixing bowl, beat cream cheese until smooth, then mix in sifted powdered sugar, Greek yogurt, and vanilla.
  8. Once cakes are cool, unroll, spread with filling, and re-roll each cake without the towels.
  9. Wrap each roll in plastic wrap and refrigerate for at least 1 hour to chill.
  10. Dust with powdered sugar and slice to serve.

Nutrition

Serving: 1sliceCalories: 160kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 50mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 120IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Room temperature cream cheese is crucial for a smooth filling. Rolling the cake while warm prevents cracking.

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