Pumpkin Roll With Pumpkin Spice Cream Cheese Filling
Pumpkin Roll With Pumpkin Spice Cream Cheese Filling
All About This Pumpkin Roll With Pumpkin Spice Cream Cheese Filling
If you are looking for a lightened up version of this favorite fall dessert, look no further! This recipe proves that with just a few simple tweaks, you can still enjoy indulgent desserts without any guilt! Also, it’s important to note that this recipe doesn’t include any artificial sweeteners. Real sugar here!
What You’ll Need
Equipment
- Jelly roll pan
- Parchment paper
- Two large bowls
- Silicone spatula
- Spoon
- Towel
- Plastic wrap
- Knife
Ingredients
- Eggs
- Sugar
- All purpose flour
- Pumpkin purée
- Baking powder
- Cinnamon
- Nutmeg
- Ground ginger
- Salt
- Reduced fat cream cheese
- Vanilla extract
- Powdered sugar
How To Make This Pumpkin Roll With Pumpkin Spice Cream Cheese Filling
First, preheat your oven to 375 degrees. Grease a 10×15 jelly roll pan and line with parchment paper. In a large bowl, cream the eggs and the sugar together with a silicone spatula. Add the flour, pumpkin purée, baking powder, cinnamon, nutmeg, ginger, and salt and mix until well combined. Spread the mixture into the jelly roll pan and bake for 15 minutes or until set in the middle.
While that is baking, mix together the cream cheese, pumpkin purée, powdered sugar, and vanilla extract. Once the pumpkin roll is done, allow to cool for 10-15 minutes and transfer to a clean towel. Roll inside the towel (short side) and allow to cool for another 20-30 minutes.
Once fully cool, unroll and spread the cream cheese mixture evenly along the top. Roll back up and cover with plastic wrap. Place in the fridge, seam side down, for at least two hours. Once chilled, garnish with a sprinkle of powdered sugar and slice into ten pieces.
Nutritional Information
This Pumpkin Roll With Pumpkin Spice Cream Cheese Filling makes ten servings. Each serving comes out to 134 calories, 5 WW Green SmartPoints®, 5 WW Blue SmartPoints®, and 5 WW Purple SmartPoints®.
Go here to calculate your own WW PersonalPoints™ for this recipe.
Pumpkin Roll With Pumpkin Spice Cream Cheese Filling
Equipment
- Jelly roll pan
- Parchment paper
- Two large bowls
- Silicone spatula
- Spoon
- Towel
- Plastic wrap
- Knife
Ingredients
- 3 eggs
- 1/2 cup sugar
- 3/4 cup all purpose flour
- 2/3 cup pumpkin purée
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 ounces reduced fat cream cheese
- 1/8 cup pumpkin purée
- 1/8 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Instructions
- Preheat your oven to 375 degrees.
- Grease a 10x15 jelly roll pan and line with parchment paper.
- Cream the eggs and the sugar together.
- Add the flour, pumpkin purée, baking powder, cinnamon, nutmeg, ginger, and salt and mix until well combined.
- Spread the mixture into the jelly roll pan and bake for 15 minutes or until set in the middle.
- While that is baking, mix together the cream cheese, pumpkin purée, powdered sugar, and vanilla extract.
- Once the pumpkin roll is done, allow to cool for 10-15 minutes and transfer to a clean towel.
- Roll inside the towel (short side) and allow to cool for another 20-30 minutes.
- Once fully cool, unroll and spread the cream cheese mixture evenly along the top.
- Roll back up and cover with plastic wrap.
- Place in the fridge, seam side down, for at least two hours.
- Once chilled, garnish with a sprinkle of powdered sugar and slice into ten pieces.
Notes
Nutrition
