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Easy Pumpkin Roll with Cream Cheese Filling

lightened up pumpkin roll with cream cheese filling - featured image
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A lightened-up pumpkin roll with a tender sponge and creamy filling, perfect for fall gatherings. This recipe cuts sugar and fat without sacrificing flavor or texture.

Ingredients

Scale
  • 3/4 cup (95g) whole wheat pastry flour
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 2/3 cup (135g) granulated sugar
  • 1/2 cup (122g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60g) plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces (226g) reduced-fat cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-5 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low. Add pumpkin puree, Greek yogurt, and vanilla extract. Mix until just combined (batter may look curdled).
  5. Gently fold the flour mixture into the wet ingredients using a rubber spatula until no streaks remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes, until top springs back when lightly touched and edges start to pull away.
  7. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. As soon as cake is out of oven, run a knife around edges, invert onto sugared towel, and carefully peel off parchment.
  8. Starting at a short end, roll the cake and towel together into a tight spiral. Place seam-side down on a cooling rack and cool completely (about 1 hour).
  9. For filling: In a medium bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract; beat until fluffy.
  10. Once cake is completely cool, gently unroll. Spread filling evenly over cake, leaving a 1/2-inch border. Re-roll tightly without the towel.
  11. Wrap rolled cake tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Before serving, trim ends, dust with powdered sugar, and slice into 1-inch rounds.

Notes

Don’t overbake the sponge; it should spring back when touched. Roll the cake while it’s still hot to prevent cracking. Use room temperature ingredients for best results. Chill thoroughly before slicing for clean cuts.

Nutrition

Keywords: pumpkin roll, lightened up, cream cheese filling, fall dessert, healthy dessert, pumpkin dessert

Find it online: https://daintydine.com/easy-pumpkin-roll-with-cream-cheese-filling/