Pumpkin Roll

Pumpkin Roll

This visually appealing cake is a 46% calorie reduction from a traditional recipe.


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Serves: 8 person(s) Change

Preparation Time: 45 mins
Cooking Time: 8 mins
Extra Time: 30 mins
(for refrigeration)

Yield: 8 x slices (1 loaf)

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 3 eggs
  • 1 cup Equal® Spoonful (for cake) *
  • 1 cup canned pumpkin
  • 1 tsp lemon juice
  • 1 cup self-rising flour
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 4 oz reduced-fat cream cheese, softened
  • 1 3/4 cup light whipped topping, thawed, if frozen
  • 2 Tbsp Equal® Spoonful, or to taste (extra, for filling) **


CAKE: Preheat oven to 350° F.

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

Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 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. Chill in refrigerator until completely cool.

FILLING: 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. Cover and refrigerate until ready to serve. Slice cake into pinwheels.


* May substitute 24 packets of Equal® sweetener.

** May substitute 3 packets of Equal® sweetener.

Thanks to Merisant/Equal® - www.equal.com