Low-fat Pumpkin Roll Cake (5 WW Points)

I’m back again with another pumpkin recipe!

I have to be honest though, while the recipe is pretty solid (you can find the original recipe here), my execution was not exactly on point. I may have (and by may I mean definitely) let the cake get a little too cool before rolling. Or maybe it was just extra cold in the house? I don’t know, but the next time I make this (which will definitely happen because it’s BOMB), I promise that I’ll do better!

So yeah, that’s my first tip. Don’t wait to roll your cake if you don’t want cracks. (I know that the recipe I linked to says to wait 5 min. but honestly I think that’s a little risky if you’re not somewhere pretty humid.)

Anyway, let’s get on with this thing.

Here’s what you’ll need:

  • 3 eggs
  • 3/4 cup sugar
  • 2/3 cup pumpkin puree
  • 1/2 tsp vanilla extract + another 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp + 1 cup powdered sugar
  • 6 oz reduced-fat cream cheese
  • 1 tsp butter
  • splash of milk (optional)


Preheat your oven to 375° F, then start by cracking your eggs into a large mixing bowl and beating them for 3 minutes.


Next, gradually add in your sugar and beat again for 2 minutes until you get a lighter yellowy color.


Like so.


Next, add in your pumpkin-


and beat until combined.


In a separate bowl, combine your flour, cinnamon, pumpkin pie spice, baking powder, and tsp salt by whisking it together.


Gently fold the dry ingredients into the pumpkin-egg mixture.


Go ahead and add you vanilla once that’s done and you’ll be left with this.


Prepare a cookie sheet by lining it with parchment paper then spraying it with cook spray.


Pour in the batter and spread it out as evenly as possible. Lift up the cookie sheet and gently bang it on the counter to bring up air bubbles. Place it in the over for 10-15 minutes.


While that’s baking, you can get started on the frosting. In a bowl, add cream cheese, egg, 1 cup of powdered sugar, butter, and vanilla. Beat until smooth. Here’s where you can add a tiny splash (about a tablespoon) of milk if you would like your frosting a little thinner.


Place the frosting in the refrigerator until the cake is ready to frost.

When your cake is done (it will bounce back when you poke it) take it out of the oven and, onto a towel sprinkled with a tablespoon of powdered sugar, flip it over.


Before it cools, use the towel to carefully roll the cake into a roll shape. Leave as is on a wire cooling rack until completely cool.

When your cake is cool, gently unroll it and spread your frosting, leaving about 1/2 around the edges un-frosted.


Carefully roll your cake back up, trim off the edges with a serrated knife, then sprinkle generously with powdered sugar using a sifter.


Refrigerate for at least an hour before serving and viola! Enjoy your cake! Hopefully it turns out looking better than mine, haha.



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