Healthy Pumpkin Roll Recipes

HEALTHIER PUMPKIN ROLL WITH CREAM CHEESE FROSTING

Steps:

• Prepare the cake: Preheat oven to 375 degrees F. Coat a 15- x 10-inch jellyroll pan with cooking spray. Whisk together flour, cinnamon, salt, baking powder, baking soda, allspice, ginger, nutmeg and cloves in a large bowl.
• Beat eggs and granulated sugar with an electric mixer fitted with a whisk attachment on medium-high speed until light, fluffy and pale yellow, about 3 minutes. Add pumpkin and vanilla; beat until fully combined, about 30 seconds.
• Add flour mixture to egg mixture; gently fold in using a spatula until combined. Pour batter into prepared jellyroll pan, gently spreading to edges of pan using an offset spatula. Bake in preheated oven until cake is dry to the touch and edges have pulled away from pan, 13 to 15 minutes.
• Meanwhile, sift 2 tablespoons of the powdered sugar onto a clean linen kitchen towel. Once cake is finished baking, immediately invert onto towel, and carefully remove parchment paper from cake. Sift 2 tablespoons of the powdered sugar on top of cake to cover thoroughly. Starting with 1 short end, roll up cake and towel together toward the opposite end (working fast while cake is still hot so it does not crack). Let rolled cake cool to room temperature, about 1 hour.
• Meanwhile, prepare the filling: Beat cream cheese and yogurt with a stand mixer fitted with a paddle attachment on medium-high speed until smooth, 1 to 2 minutes. Add powdered sugar, maple syrup and vanilla; beat on medium-high speed until combined and smooth, about 1 minute. Set aside at room temperature until ready to use.
• Gently unroll cake, and remove towel. Spread filling in an even layer on top of cake. Re-roll cake in the same direction, and place on a serving platter. Refrigerate at least 1 hour or up to 3 hours. Dust with remaining 2 tablespoons powdered sugar and serve.

HEALTHY PUMPKIN ROLL (LESS SUGAR & CALORIES, SAME FLAVOR!)

Steps:

• 1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan and line with wax or parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar or flour. 2. Mix together flour, baking powder, baking soda, salt, and pumpkin pie spice in a mixing bowl. In a separate bowl, beat sugar and eggs together until thick. Add pumpkin and mix well. 3. Pour into prepared jelly roll pan and spread batter with a spatula into corners and edges of pan, as spreading evenly as possible. 4. Bake for 12 to 15 minutes or until top of cake springs back when touched. Loosen and turn cake onto prepared towel immediately. 5. Peel off paper carefully. Starting with the narrow end, roll up cake and towel together. Cool in the refrigerator for minimum 30 minutes, up to one hour. 6. Beat soft cheese, maple syrup, butter and vanilla extract in small mixer bowl until smooth. Chill in the fridge until cake is cool. 7. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. 8. Sprinkle with homemade powdered sugar or flour before cutting and serving, if desired.

LOW-FAT PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan., Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes. , 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. , For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving.

HEALTHY PUMPKIN ROLL

Steps:

• PREHEAT oven to 375° F.Spray 15 x 10 pan with non stick spray. Put in medium bowl flour, baking powder, baking soda, cinnamon, cloves, extract, and salt. Mix all ingredients together, add pumpkin, mix again.
• In another medium bowl beat egg whites unil the form stiff white peaks, slowly add in cup of equal (very important to do just a little at a time). Fold other ingredients into this bowl a little at a time,.
• Pour into pan, bake for 12-15 minutes. Spray wax paper with nonstick spray. Immediately flip cake onto wax paper and roll. Set aside.
• Filling::.
• Mix cream cheese, equal, frozen cool whip and vanilla extract. Unroll cake and spread filling evenly on cake and reroll. Wrap in plastic wrap put in freezer for 30-45 minutes. Serve immediately when removed.

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.