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–+ servings
Pumpkin Roll

Lightened Pumpkin Roll with Greek Yogurt Filling Delight

This Lightened Pumpkin Roll is a healthier twist on a classic dessert, featuring a fluffy pumpkin cake filled with Greek yogurt for a delightful autumn treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1 tsp Pumpkin Pie Spice Adjust according to taste.
  • 1 tsp Allspice Adjust according to taste.
  • 1/2 tsp Salt
  • 6 large Eggs At room temperature.
  • 1 cup Granulated Sugar Can replace with a sugar alternative.
  • 1 1/3 cups Canned Pumpkin Use pure pumpkin puree, not pie filling.
  • 1 tsp Vanilla Extract
For the Filling
  • 12 oz Light Cream Cheese At room temperature.
  • 1 1/2 cups Powdered Sugar Sifted.
  • 12 oz Fat-Free Greek Yogurt Can substitute with low-fat yogurt.
  • Extra Powdered Sugar For dusting before serving.
  • 1 cup Chopped Walnuts Optional.
For Preparation
  • Non-Stick Spray For pan preparation.
  • 1/2 cup Powdered Sugar For dusting towels.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Jelly roll pans
  • Parchment Paper
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare two 10x15-inch jelly roll pans lined with parchment paper and sprayed with non-stick spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt. Set aside.
  3. In another bowl, beat the eggs and sugar together for 4-5 minutes until light and fluffy. Mix in the pumpkin and vanilla until combined.
  4. Fold the dry ingredients into the wet mixture until just combined. Spread the batter into prepared pans.
  5. Bake for 13-15 minutes until the cakes spring back when touched and edges pull away from the pans.
  6. Dust a clean kitchen towel with powdered sugar. Invert the cakes onto the towel and roll them up while warm.
  7. Beat the cream cheese until smooth, then mix in the sifted powdered sugar, Greek yogurt, and vanilla. Fold in chopped walnuts if desired.
  8. Unroll the cooled cakes, spread the filling evenly, and re-roll them without the towel. Wrap in plastic wrap and chill.
  9. Slice with a serrated knife and dust with additional powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1200IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature for fluffiness. Don't overmix the batter and watch bake time to prevent dryness.

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