Pumpkin Roll

By Jeanette Terry

You’ll love this moist cake with its just-right seasoning and sweet, creamy filling.

Pumpkin Roll
  • Cake:

  • 3 large eggs

  • 1 cup Equal® Spoonful*

  • 1 cup canned pumpkin

  • 1 teaspoon lemon juice

  • 1 cup self-rising flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • Filling:

  • 4 ounces reduced-fat cream cheese, softened

  • 1 1/2 to 2 cups light whipped topping, thawed, if frozen

  • 2 tablespoons Equal® Spoonful** (or to taste)

  1. For Cake:

  2. Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer.

  3. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.

  4. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end.

  5. Chill in refrigerator until completely cool.

  6. For Filling:

  7. Beat cream cheese, whipped topping and 2 tablespoons Equal® in mixing bowl on medium speed of mixer until smooth and spreadable.

  8. Unroll pumpkin roll and spread with filling. Re-roll.

  9. Cover and refrigerate until ready to serve.

  10. * May substitute 24 packets Equal sweetener

  11. ** May substitute 3 packets Equal sweetener

Nutritional Facts

8 servings
Serving size
1/8 of pumpkin roll
• Calories 159
• Protein 6 g
• Carbohydrates 19 g
• Fat 6 g
• Cholesterol 87 mg
• Sodium 341 mg
Food Exchanges
1 1/2 starch
1 fat.

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11 replies

debrafb 2015-08-21 17:49:49 -0700 Report

I've been making this Pumpkin Roll for 10 years or better. It is
a MUST HAVE at the Holidays. Everyone's REQUEST!!!

Anonymous 2015-08-21 17:48:50 -0700 Report

I've been making this Pumpkin Roll for 10 years or better. It is
a MUST HAVE at the Holidays. Everyone's REQUEST!!!

shenry1250 2013-12-02 15:59:45 -0700 Report

have not made yet. but an wondering if there could be any subtitute for all or partial self rising flour to cut the carb more?

PosieFor14 2013-11-22 14:55:01 -0700 Report

farang, you actually are not right in your comment about canned pumpkin. There are actually 2 different products; one is coldpacked canned pumpkin (usually marked 100% pumpkin. This is nothing but solid pumpkin with nothing added. The other is pumpkin pie filling, and yes that product looks very similar and does have added sugar. Always need to make sure to pick out the pure pumpkin, and a simple look at the ingredient list will tell you if you have the right one.

farang 2013-07-03 17:44:03 -0700 Report

how many realise that canned pumpkin is a SIMPLE CARBOHYDRATE that usually has a sweetener added as well.

mweeks 2013-06-06 17:14:22 -0700 Report

I made this and used Splenda and it worked perfectly. I also used sugar free whipped topping. My grandson, age 21, loves it and wants me to make another one. He ate most of the first one. He does not need sugar free or low fat anything, but just loves this.

s l k
s l k 2012-11-21 17:58:29 -0700 Report

I wonder if anyone's tried substituting Splenda for the Equal. I may just try it. Pumpkin is my hisband's favorite treat and if I can make this, he will love it.