Lighter Pumpkin Cake Roll

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“There are a number of pumpkin cake rolls here on Zaar, but I feel okay adding this one as it is a bit more diet-friendly than others listed here. The recipe comes from the November 2008 issue of Healthy Cooking magazine, and was submitted by Heidi Reinhard of Montpelier, IN. She suggests that "for a frozen dessert, replace the filling with reduced-fat vanilla ice cream." I have only made it with the cream cheese filling, but I imagine that would be delicious! The nutmeg and cloves are my additions; I didn't measure when I added them so I'm making an assumption. You can add or omit them to your tastes.”

Ingredients Nutrition


  1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes.
  2. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract.
  3. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
  4. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes.
  5. Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  6. For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.
  7. Unroll cake; spread filling evenly over cake to within 1/2 inches of edges. Roll up again. Cover and refrigerate for 1 hour before serving.

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