Get ready to experience the most irresistible dessert that combines the warm, comforting flavors of autumn with a lighter, healthier twist! This Pumpkin Roll Lightened Up is not just another ordinary dessert – it's a magical culinary creation that proves you can have your cake and eat it too. Imagine a delicate, spiced pumpkin sponge rolled to perfection with a creamy, dreamy filling that melts in your mouth, all while being surprisingly lighter than traditional recipes. Whether you're a pumpkin spice fanatic or just looking for a show-stopping dessert that won't derail your health goals, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3/4 cup pumpkin puree
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, whisk together eggs and sugar until light and fluffy, about 2-3 minutes. Add pumpkin puree and vanilla extract, mixing until well combined.
- In a separate bowl, sift together flour, baking powder, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid deflating the batter.
- Pour the batter evenly into the prepared jelly roll pan, using a spatula to spread it to the edges in a thin, uniform layer.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Peel off the parchment paper slowly.
- Starting from the short end, carefully roll the cake with the towel, creating a spiral. Allow the cake to cool completely while rolled, about 30 minutes.
- For the filling, beat softened cream cheese until smooth. Gradually add powdered sugar, mixing until creamy and well combined.
- Once the cake is completely cooled, carefully unroll it and spread the cream cheese filling evenly across the surface.
- Re-roll the cake carefully, this time without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust with additional powdered sugar. Slice into 1-inch thick pieces and serve chilled.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for the smoothest batter and best texture.
- Rolling Technique Matters: When rolling the cake while warm, be gentle but confident. The powdered sugar on the towel prevents sticking and helps create a perfect spiral.
- Cooling is Crucial: Allow the cake to cool completely before adding the filling to prevent melting and ensure clean, crisp layers.
- Cream Cheese Filling Hack: For extra smoothness, beat the cream cheese for a few extra minutes and sift the powdered sugar to avoid lumps.
- Make Ahead Friendly: This dessert actually tastes better after chilling overnight, making it perfect for advance preparation.
- Storage Tip: Wrap tightly in plastic wrap and store in the refrigerator for up to 5 days, or freeze for up to a month for a make-ahead dessert option.
- Serving Suggestion: For the most beautiful presentation, dust with powdered sugar just before serving and slice with a sharp, clean knife.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 85mg
