Description
This Pumpkin Roll is a moist and flavorful pumpkin sponge cake rolled with a light and creamy cream cheese and Greek yogurt filling. Perfect for fall and holiday gatherings, it combines warm spices with a rich filling, chilled to set and ensure easy slicing, making a stunning and delicious dessert.
Ingredients
Scale
For the cake:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground allspice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 2/3 cup canned pumpkin puree
- Non-stick spray (e.g. Smart Balance)
- 1/4 cup powdered sugar (for sprinkling on towel)
For the filling:
- 6 oz light cream cheese, at room temperature (NOT fat free)
- 3/4 cup powdered sugar
- 6 oz fat free Fage Greek Yogurt
- 1/2 cup chopped walnuts (optional)
- 1 tsp vanilla extract
- Powdered sugar (optional for topping)
Instructions
- Prepare the pan and preheat the oven: Preheat your oven to 375°F and place the oven rack in the center. Spray a 15 x 10 inch baking pan with non-stick spray. Line it with parchment paper, then spray lightly and dust with flour to prevent sticking.
- Mix dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, ground allspice, and salt in a large bowl. Set aside.
- Beat eggs and sugar: Using an electric or hand mixer, beat the eggs and granulated sugar on high speed for five minutes until the mixture is thick, pale yellow, and fluffy. The batter should fall in slow ribbons when you lift the beaters.
- Add vanilla and pumpkin: Beat in the vanilla extract and canned pumpkin puree until well combined.
- Fold in dry ingredients: Gently fold the sifted flour mixture into the wet ingredients using a spatula, being careful not to deflate the batter. Spread this batter evenly into the prepared baking pan using a spatula or knife.
- Bake the cake: Bake for 13 to 15 minutes until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
- Roll the cake: Sprinkle a clean dish towel generously with powdered sugar. Immediately invert the hot cake onto the sugared towel, carefully peel off the parchment paper, sprinkle the top lightly with powdered sugar, and roll the cake up tightly in the towel while still hot. Place on a wire rack to cool completely.
- Prepare the filling: Beat the light cream cheese, fat free Greek yogurt, and vanilla extract until light and fluffy. Add the powdered sugar and beat until smooth. Gently fold in the optional chopped walnuts.
- Chill filling: Refrigerate the cream cheese mixture for at least one hour to firm up.
- Assemble the roll: Carefully unroll the cooled pumpkin cake and spread an even layer of the chilled filling over the surface. Roll it back up gently but firmly without the towel and transfer the roll to a serving platter.
- Chill before serving: Cover and chill the pumpkin roll in the refrigerator for a few hours or overnight to set the filling and make slicing easier. Immediately before serving, dust the top lightly with powdered sugar.
Notes
- Recipe adapted from Joy of Baking.
- Use room temperature cream cheese to ensure a smooth filling.
- Chilling the filled roll overnight helps the filling set and makes slicing neater.
- Walnuts in the filling are optional but add a nice crunch and flavor.
- Ensure the cake is rolled while still warm to prevent cracking.
- Line the pan well with parchment and dust with flour to prevent sticking.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
