Pumpkin Roll

Pumpkin Roll Ingredients

• 3 large eggs
• 1 cup Equal® Spoonful or 24 packets of Equal sweetener
• 1 cup canned pumpkin
• 1 teaspoon lemon juice
• 1 cup self-rising flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Pumpkin Roll Directions

1. Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer.
2. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
3. 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.
4. Chill in refrigerator until completely cool.

Pumpkin Filling Ingredients

• 4 ounces reduced-fat cream cheese, softened
• 1 1/2 to 2 cups light whipped topping, thawed, if frozen
• 2 tablespoons Equal® Spoonful or 3 packets of Equal Sweetener

Pumpkin Filling Directions

1. Beat cream cheese, whipped topping and 2 tablespoons Equal® in mixing bowl on medium speed of mixer until smooth and spreadable. Unroll pumpkin roll and spread with filling. Re-roll.
2. Cover and refrigerate until ready to serve.
3. Slice cake into pinwheels.

Food Exchanges: 1 1/2 starch, 1/2 fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®