The very first time that I had a pumpkin cream cheese roll, it was sometime in high school when my mom and I had purchased one from a local lady that made them from scratch around the holidays to sell for a little bonus side money.
It was one of the best things that I had ever eaten.
After that, I decided to try my hand at making one the following year. While it turned out well and was quickly gobbled up by my family (especially my little brother.) The task seemed daunting to me; mostly because I was so new to cooking and baking back then.
It's been more than a few years since I made a pumpkin cream cheese roll. I guess the notion that it was hard stuck with me. So, I finally decided that it was time again to try making one of these wonderfully tasty rolls.
This time, of course, I knew that I needed to cut some of the calories down since the original recipe was a nice 350 calories per serving. Yikes! To lighten this cake up, I substituted some of the sugar for a natural sweetener, swapped some of the regular flour for whole wheat white, exchanged butter for greek yogurt and used a much lighter cream cheese as well.
All of this left me with nearly half of the calories cut out!
The best part? It still tastes just as amazing as the original.
Plus, it's perfectly freezable! This means that you can make it ahead of time, freeze it, and have it ready to serve on or around Thanksgiving for a perfectly de{light}ful breakfast, brunch, or better-for-you dessert treat.
Skinny Pumpkin Cream Cheese Roll
TheSkinnyFork.com
The Skinny:
Servings: 10 • Size: 1 Slice • Calories: 170.8 • Fat: 1.7 g • Carb: 30 g • Fiber: 1.3 g • Protein: 8.2 g • Sugar: 21 g • Sodium: 324.8 mg
Ingredients:
Cake:
1/4 C. Powdered Sugar
1/2 C. All-Purpose Flour
1/4 C. Whole Wheat White Flour
1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Ground Cinnamon
1/2 Tsp. Ground Cloves
1/4 Tsp. Salt
3 Whole Large Eggs
1/2 C. Sugar
1/2 C. Natural Sweetener (I used Stevia in the Raw.)
2/3 C. Pumpkin Puree (Not Pie Filling!)
Filling:
8 Oz. Fat Free Cream Cheese
1/2 C. Powdered Sugar
1/4 C. Stevia
6 Oz. Plain Fat Free Greek Yogurt
1 Tsp. Vanilla Extract
Directions:
Preheat the oven to 375 degrees F.
Grease a 15x10" sheet pan and line with wax paper; give the wax paper a light coat of non-stick baking spray; set aside.
Sprinkle a thin, clean cotton kitchen towel with powdered sugar; set aside as well.
Combine the flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
In a large mixing bowl, beat the eggs, sugar, sweetener and pumpkin together until well combined.
Stir in flour mixture gradually.
Spread evenly into prepared baking sheet pan.
Place the plan into the oven and bake for 13 to 15 minutes or until top of cake springs back when touched.
Once done, remove from the oven and immediately loosen and turn cake onto prepared towel.
Carefully peel off paper.
Roll up cake and towel together, starting with shorter end; set on a wire rack to cool.
While the cake is cooling, mix up the filling.
Beat the cream cheese, powdered sugar, stevia, greek yogurt and vanilla together in small mixer bowl until smooth.
Carefully unroll cake and spread cream cheese mixture over cake.
Reroll the cake and wrap in plastic wrap; refrigerate at least one hour.
Once chilled completely, remove from the fridge, slice and serve!
I roll any extra back up in plastic wrap and store in the fridge or the freezer until ready to enjoy.
