Pumpkin Roll, Lightened Up

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This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.

This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.

Pumpkin Roll

If your like me and love pumpkin, you’ll probably also love these pumpkin recipes for Pumpkin Pie, Pumpkin No-Bake Cheesecake, and Pumpkin Pecan Banana Bread.

This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.

One day I had some extra cream cheese frosting laying around my kitchen. I also had some fat free Greek yogurt in my refrigerator and my wheels started turning; what would happened if I mixed the two? Well, all I can say is it was fabulous! I let a few others taste it to see what they thought, and they all agreed. So when I had all these requests to make over a pumpkin roll, I knew this would be my filling! I added some crushed walnuts to the filling and it was delicious! You can, of course make it without the nuts if you wish.

Pumpkin Roll Ingredients:

To make this lighter pumpkin roll recipe, you will need these ingredients:

  • To make the base of the cake: Flour, baking powder, baking soda, salt, eggs, vanilla, granulated sugar
  • Pumpkin pie spice: pumpkin pie spiced, all spice and ground cinnamon are used to season the cake
  • Canned pumpkin: To make this easy, using store-bought canned pumpkin puree is perfectly fine.  But you can also make your pumpkin puree from scratch, if you wish.
  • For the cream cheese filling: Light cream cheese, Greek yogurt, powdered sugar, walnuts (optional) and vanilla

Freezing Pumpkin Roll:

Pumpkin rolls are actually best when made a day ahead and keep refrigerated. This makes them the perfect dessert to make ahead for the holidays.  To refrigerate your pumpkin roll, wrap it up tight in plastic wrap without the powdered sugar.  Refrigerate for up to 5 days, or freeze for up to 3 months.  If freezing, let it thaw in the refrigerator 24 hours before serving.

Helpful Tips

Can you use egg whites? I’m not sure, this has no butter or oil so I think the fat in the yolks is essential. Can you use Splenda or sugar replacement? I’m sure you can, but I have not tested it, if anyone makes it with good results, please comment below.

How To Make

This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.

More Pumpkin Recipes

This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.
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4.69 from 19 votes
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Pumpkin Roll, Lightened Up

198 Cals 5 Protein 42.5 Carbs 7 Fats
Prep Time: 20 mins
Cook Time: 15 mins
Chill Time: 1 hr
Total Time: 1 hr 35 mins
Yield: 13 servings
COURSE: Dessert
CUISINE: American
This classic pumpkin roll recipe is made lighter than traditional recipes with a delicious pumpkin spiced sponge cake and a light cream cheese filling.

Ingredients

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
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin
  • non-stick spray, I used Smart Balance
  • 1/4 cup powdered sugar, to sprinkle 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

Pumpkin Roll:

  • Preheat oven to 375°F and place oven rack in the center of the oven.  Spray a 15 x 10 inch baking pan with non-stick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper.
  • Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl.
  • Beat the eggs and sugar together in your electric mixer or hand mixer. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
  • Beat in the vanilla extract and pumpkin puree.
  • Using a spatula, gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula or knife.
  • Bake about 13 - 15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
  • Sprinkle a clean dish towel with confectioners' sugar.
  • Immediately upon removing the cake from the oven invert the pumpkin roll onto the clean dish towel. Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with confectioners sugar; roll the pumpkin roll up with the towel, while it is still hot and pliable. Place on a wire rack to cool.

Filling:

  • Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sugar and beat until smooth; fold in the walnuts.
  • Refrigerate at least one hour.

To Assemble:

  • Unroll the pumpkin roll, spread with the filling, and re-roll. Transfer to your serving platter; cover and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it overnight sets the filling and makes it easier to slice.)
  • Just before serving, lightly dust with powdered sugar.

Video

Notes

Adapted from Joy of Baking

Nutrition

Serving: 3/4" slice, Calories: 198kcal, Carbohydrates: 42.5g, Protein: 5g, Fat: 7g, Saturated Fat: 0.5g, Cholesterol: 42mg, Sodium: 134mg, Fiber: 1g, Sugar: 21g
WW Points Plus: 5
Keywords: how to make a pumpkin roll, pumpkin cake, pumpkin desserts, pumpkin roll, pumpkin roll recipe

Thanksgiving Pumpkin Roll Recipe

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116 comments

  1. I dont eat sugar or white flour. So I made this with whole wheat flour and swerve. It turned out terrific and no guilt whatsoever! 😁

  2. Does the yogurt in the filling make it taste sour at all? Not a fan of yogurt…

  3. I make this for Thanksgiving dessert or when we need a bit of a boost. It is tasty, easy and delicious. I highly recommend this recipe. Thanks Skinnytaste!

  4. I used Lakanto Monk Fruit Powdered Sugar as a Replacement in the filling and Coconut Sap Crystal’s as my Sugar Replacement in the Roll. I also used Sprouted Wheat Flour. Turned out Amazing and made it even Healthier.

  5. I admit that I had my doubts as I was spreading the batter into my 10×15 pan, but it produced the exactly right thickness of sponge. Due to walnut allergies, I went with sliced almonds, but also a touch of almond extract. I used all 8oz of the cream cheese. I now have to come up with a quick use for the leftover pumpkin!

  6. This is a family favorite! I now make it with gluten-free baking flour (Bob’s Red Mill) and neuftchatel cheese instead of full-fat. Turns out a bit softer than the original but no one complains!

  7. Has any one tried making this recipe as a pumpkin bar with cream cheese frosting?

    • I made the recipe as is, but since the underlying cake is a sponge cake, I don’t think you’d get the result you’re after honestly.

      Of course, you could put it in a smaller pan so that you get more of a sponge loaf to frost, but still not sure if it would make for a good “bar”.

  8. I just tried this the first time and the family and I love it! I am planning on making a few to freeze and bring to our Thanksgiving celebrations. Thank you for another amazing recipe!

  9. I just tried this the first time and the family and I love it! I am planning on making a few to freeze and bring to our Thanksgiving celebrations. Thank you for another amazing recipe!

  10. This pumpkin roll is amazing! 

  11. I don’t see this specified  in the directions so want to confirm. This is rolled from the short end, so the roll ends up being 10” long, correct? As opposed to the long end.

  12. I made this for a gathering back in the fall, and these were a big hit!

  13. can you make this dairy free?

  14. This is fantastic! Pumpkin rolls are my favorite during the holiday season & this recipe is an amazing lighter version!  Loved it!!

  15. So the only thing I changed in this recipe was I used Truvia Cane Sugar blend in place of the granulated sugar and instead of regular sugar I used Swerve Confectioners sugar.

    I also used 12 oz of Kroger brand Greek Yogurt cream cheese blend blocks as opposed to the half regular cream cheese and half greek yogurt.

    I think it turned out really nice and, considering what it is, has very little sugar.

    https://www.skinnytaste.com/pumpkin-roll-lightened-up/

  16. This is really easy to make and excellent. I thought I was generous with servings but 6 of us only ate half of the cake!

  17. I love this!! I substituted the powdered sugar with Swerve confectioners sugar and the regular sugar with Laktano Monkfruit sweetener and it turned out great!!! I had no problem using sugar substitute.  I ate 2 pieces of it last night, it’s that good! 

  18. I have this all made and setting up in the fridge. I was going to bring to work tomorrow but now I’m just leaving it for my husband because the roll cracked and filling is spilling out one side. I can’t say it’s any fault of the recipe because I am NOT a baker and I’ve never made a cake roll in my life. Finding a 15×10 pan is very difficult. I ended up using a 15×11 foil throwaway pan cuz it’s the closest I could find. I’ll have to practice my cake roll skills before giving this to others but I’m sure it’s delicious as a home recipe.

  19. This was INCREDIBLE

  20. Do you think I could use the lightened up cream cheese filling as a cream cheese frosting? I’m trying to lighten up cream cheese frosting….Thanks, Linda