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Pumpkin Roll

Prep time: 25mins | Difficulty: easy | Serves: 10

This is a delicious, moist, festive dessert that not only tastes great, but also makes an impressive entrance to any holiday feast.

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Nutritional information per serving (1/10 of recipe)

Fat

4.3g 

Saturated

2g 

Carbohydrate

37g 

Protein

N/a 

Calories

210kcals 

Ingredients

  • 2/3 cup (150g) canned pumpkin
  • 3/4 cup (150g) sugar
  • 3/4 cup (105g) flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 4-oz (113g) fat free cream cheese
  • 4-oz (113g) Neufchatel cheese
  • 1 cup (60g) fat free Cool Whip
  • 1 cup (200g) confectioner’s sugar
  • 1/2 teaspoon vanilla

Method

  1. Preheat oven to 375°F (190°C).
  2. Spray jelly roll pan with Pam.
  3. Line the bottom of the pan with wax paper and spray with Pam again.
  4. Hand mix batter ingredients.
  5. Pour batter onto wax paper; spread evenly.
  6. Bake 10-12 minutes.
  7. Turn out the baked cake onto a cotton dish towel and remove wax paper.
  8. Tightly roll the cake in the towel and let cool completely.
  9. Mix together ingredients for the filling while cake is cooling; then chill.
  10. Unroll the cake and spread filling; re-roll and chill.
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