Pumpkin Spice Cake Roll

Contributor
Satisfy your pumpkin cravings with this amazingly nutritious recipe
pumpkin spice roll

Photo courtesy of The Nutrition Twins.

To help satisfy your pumpkin spice cravings while also keeping nutrition in mind, Tammy Lakatos Shames and Lyssie Lakatos have created their own better for you pumpkin spice cake roll. By swapping out unhealthy ingredients for more nutritious ones and using better for you ingredients, such as raw pumpkin, this delicious recipe is amazingly nutritious and has all the pumpkin spice flavor you need. Plus, it will only set you back 145 calories.

450
Calories Per Serving
Deliver Ingredients

Ingredients

For the roll:

  • 3/4 Cups all-purpose flour
  • 3/4 Cups sugar
  • 1 Teaspoon baking soda
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon ground ginger
  • 1/4 Teaspoon ground nutmeg
  • 1 Cup pumpkin purée
  • 3 eggs
  • 1 Teaspoon lemon juice

For the filling:

  • 6 Ounces low-fat cream cheese, softened
  • 1 Teaspoon vanilla extract
  • 1/2 Cup confectioners sugar, plus additional for sprinkling
  • 1/2 Teaspoon lemon zest

Directions

For the roll:

Preheat oven to 375 degrees F. Line the bottom of an 18-by-13-inch cookie sheet with parchment paper. 

In a large bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, and nutmeg. Stir in pumpkin, eggs, and lemon juice. Pour the batter into prepared pan and spread evenly.

Bake for about 10 to 15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Invert onto a damp kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Place the cake on a baking sheet and let cool in the refrigerator for about 20 minutes. Meanwhile, make the filling.

For the filling:

In a medium bowl, blend cream cheese, vanilla, lemon zest, and sugar with an electric mixer until fluffy. Chill in the refrigerator while the cake is cooling. 

Unroll cake; spread filling evenly over cake, leaving a ½-inch border all around. Carefully reroll. Wrap tightly with plastic wrap and refrigerate for 1 hour (or more) before serving. Slice and enjoy! Store leftovers in the refrigerator. You can sprinkle additional confectioners' sugar on top for garnish. 

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
10g
15%
Sugar
57g
N/A
Saturated Fat
5g
25%
Cholesterol
143mg
48%
Protein
11g
21%
Carbs
81g
27%
Vitamin A
597µg
66%
Vitamin B12
0.7µg
11.3%
Vitamin B6
0.1mg
6.2%
Vitamin C
3mg
6%
Vitamin D
0.8µg
0.2%
Vitamin E
1mg
6%
Vitamin K
11µg
14%
Calcium
115mg
12%
Fiber
3g
13%
Folate (food)
38µg
N/A
Folate equivalent (total)
99µg
25%
Folic acid
36µg
N/A
Iron
3mg
16%
Magnesium
29mg
7%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
9%
Phosphorus
177mg
25%
Polyunsaturated
1g
N/A
Potassium
317mg
9%
Riboflavin (B2)
0.4mg
22.8%
Sodium
518mg
22%
Sugars, added
52g
N/A
Thiamin (B1)
0.2mg
15.3%
Zinc
1mg
6.5%