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: CAKE; 2 teaspoons confectioners' sugar; 3 large eggs; 1 cup granulated sugar; 3/4 cup self-rising cake flour; 2/3 cup canned pumpkin puree; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; 1 teaspoon vanilla; 1 teaspoon fresh lemon juice; ICING; 1 cup confectioners' sugar; 1 (8 ounce) package neufchatel cheese (low-fat cream cheese); 1 teaspoon vanilla

Servings: persons

CAKE
2 teaspoons confectioners' sugar
3 large eggs
1 cup granulated sugar
3/4 cup self-rising cake flour
2/3 cup canned pumpkin puree
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon fresh lemon juice
ICING
1 cup confectioners' sugar
1 (8 ounce) package neufchatel cheese (low-fat cream cheese)
1 teaspoon vanilla

1
Preheat the oven to 325u00b0F.
2
Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
3
Dust a clean dish towel with 1 teaspoon of the confectioners' sugar.
4
Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla, and lemon juice beat well.
5
Pour into the pan and bake 15 minutes.
6
Let cool 5 minutes, then invert onto the dish towel.
7
Sprinkle the cake with 1 teaspoon of confectioners' sugar, then roll up the cake and towel together, jelly-roll style.
8
Let cool.
9
Cream the icing ingredients in a large bowl.
10
Unroll the cake, spread the icing on top, then reroll the cake without the towel.
11
Refrigerate until chilled.
12
Sprinkle with the remaining 1 teaspoon of confectioners' sugar.

701

kcal

Calories

Fat

123

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 15 ingredients. The key ingredients include: CAKE, 2 teaspoons confectioners' sugar, 3 large eggs, 1 cup granulated sugar, 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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