So it’s almost Thanksgiving Day and you’re wondering what to make for dessert, right?
Should you go the traditional route and make a pie?
Or should you experiment with something new? Well I think this pumpkin roll is the perfect substitute for pumpkin pie!
Last year I made Ina Garten’s Pumpkin Roulade that completely changed my mind about pumpkin.
It was a flavor that didn’t appeal to me at all and I absolutely hated pumpkin pie.
Well altought I still don’t like pumpkin pie, pumpkin cookies or a roll – I am all over it 🙂
So this year I wanted to attempt a skinny pumpkin roll…
And it tasted just as wonderful!!!
This roll has a mild pumpkin flavor that marries perfectly with my favorite fall spices: cinnamon and nutmeg, add the cream cheese filling and the crunchy walnuts to the mix it’s just a delightful dessert!
And it’s actually light? Ohh yes! About 190 calories per slice 🙂
Comments: This is really really tasty! Loved the walnuts in the filling, the pumpkin flavor is there but it doesn’t overwhelm and I just really enjoyed it! served to a crowd and everyone loved it!
Negatives: Rolling up the log is a little tricky but take your time and roll! Also sprinkle with powdered sugar right before serving otherwise the cake will absorb the sugar and it will be really sweet!
Will I make it again? Yes yes yes!
Skinny Pumpkin Roll with Walnut Cream Cheese Filling
For the roll:
- 1/4 cup AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup sugar
- 2/3 cup canned pumpkin (NOT pumpkin pie filling!)
- non-stick spray
- 1/4 cup powdered sugar (to sprinkle on towel)
For the Frosting:
- 8 oz 1/3 less fat cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
Directions: Preheat oven to 375F. Spray a 15×10 jelly roll pan with non-stick spray, line with parchment paper, spray that with non-stick spray and lightly dust with flour.
Sift all the dry ingredients together.
Beat the eggs and sugar with your electric mixer until they turn pale yellow, thick and fluffy (about 5mins). Beat in the vanilla and pumpkin until combined. Slowly fold in the dry ingredients (using a spatula). Pour the batter evenly in the prepared pan and bake for 13-15 mins or until a toothpick inserted in the middle comes out clean.
Sprinkle a clean dish towel with the powdered sugar. Once finished baking, invert the cake on the towel and gently peel off the parchment paper. Roll the cake with the towel and let it cool completely before filling.
While the cake is cooling make the frosting: Beat the cream cheese with a hand mixer or electric mixer until light and fluffy (about 2 mins). With the mixer on low, slowly start adding the powdered sugar, incorporating well after each addition. Beat in the vanilla extract. With a rubber spatula fold in the chopped walnuts.
Once cooled, unroll the cake and frost with the cream cheese frosting. Roll it again (without the towel) and store in the refrigerator until ready to serve. This roll is better served the next day as the flavors had time to marry and it’s easier to cut. Before serving sprinkle lightly with powdered sugar.
Adapted from: Skinny Taste