Healthier Pumpkin Roll With Cream Cheese Frosting Recipes

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.

PUMPKIN ROLL, LIGHTENED UP

Steps:

• Preheat oven to 375°F and place oven rack in the center of the oven. Spray a 15 x 10 inch baking pan with non-stick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper.
• Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a large bowl.
• Beat the eggs and sugar together in your electric mixer or hand mixer. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
• Beat in the vanilla extract and pumpkin puree.
• Using a spatula, gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with a spatula or knife.
• Bake about 13 - 15 minutes, or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
• Sprinkle a clean dish towel with confectioners' sugar.
• Immediately upon removing the cake from the oven invert the pumpkin roll onto the clean dish towel. Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with confectioners sugar; roll the pumpkin roll up with the towel, while it is still hot and pliable. Place on a wire rack to cool.
• Beat the cream cheese, yogurt, and vanilla extract until light and fluffy. Add the sugar and beat until smooth; fold in the walnuts.
• Refrigerate at least one hour.
• Unroll the pumpkin roll, spread with the filling, and re-roll. Transfer to your serving platter; cover and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it overnight sets the filling and makes it easier to slice.)
• Just before serving, lightly dust with powdered sugar.

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.

CREAM CHEESE PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
• Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
• Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.