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Pumpkin roll cake with cream cheese filling.

Pumpkin Roll

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Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 159
Ingredients Method Notes

Ingredients
  

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 Filling Ingredients
  • 4 ounces reduced-fat cream cheese, softened
  • 1 ½ to 2 cups light whipped topping, thawed, if frozen
  • 2 tablespoons Equal® Spoonful or 3 packets of Equal Sweetener

Method
 

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 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.

Notes

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