Low-Fat Pumpkin Roll Recipe

Name: Low-Fat Pumpkin Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. frozen egg product, thawed; 2/3 c. sugar; 1 Tbsp. cooking oil; 2/3 c. canned pumpkin; 2 tsp. lemon juice; 3/4 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 2 tsp. pumpkin pie spice; 1/8 tsp. salt; nonstick spray coating; powdered sugar; 1 (8 oz.) pkg. light cream cheese; 1 Tbsp. margarine or butter; 3/4 c. sifted powdered sugar; 1 tsp. vanilla

Servings: persons

2/3 c. frozen egg product, thawed
2/3 c. sugar
1 Tbsp. cooking oil
2/3 c. canned pumpkin
2 tsp. lemon juice
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. pumpkin pie spice
1/8 tsp. salt
nonstick spray coating
powdered sugar
1 (8 oz.) pkg. light cream cheese
1 Tbsp. margarine or butter
3/4 c. sifted powdered sugar
1 tsp. vanilla

1
Beat egg product at high speed until light and fluffy (about 2 minutes).
2
Beat in sugar; add oil, pumpkin and lemon juice.
3
Beat at low speed until combined.
4
Stir together flour, baking powder, baking soda, pumpkin pie spice and salt and add to pumpkin mixture.
5
Beat at low speed just until combined.
6
Spray a 15 x 10 x 1-inch baking pan with nonstick spray coating.
7
Line with waxed paper.
8
Pour batter into the pan and spread evenly.
9
Bake in a 350u00b0 oven for 12 to 15 minutes.

699

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2/3 c. frozen egg product, thawed, 2/3 c. sugar, 1 Tbsp. cooking oil, 2/3 c. canned pumpkin, and more.

Yes, Low-Fat Pumpkin Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Pumpkin Roll

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