Ingredients
- Pumpkin Roll:
cake
3/4 cup flour
1/2 tsp baking powder
12 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar (I used 3/4 cup splenda, 1/4 cup regular sugar)
2/3 cup pure pumpkin
1 cup chopped walnuts (optional)
I added 1/4 cup flaxseed instead of walnuts.
Preheat oven to 375 degrees. Grease 15 X 10 inch jelly roll pan, line with wax paper.
Grease and flour paper.
Combine dry ingredients in a small bowl. In separate bowl beat eggs and sugar until thick. Beat in pumpkin, stir in flour mixture. Spread evenly into prepared pan.
Bake 13-15 minutes or until top of cake springs back. Immediately loosen and turn cake onto another piece of wax paper. Roll up cake with wax paper until cool.
Filling:
1 pkg (8 oz) cream cheese, softened (I used 1/3 fat free)
1/3 cup powdered sugar
Beat together.
1 cup cool whip (I used fat free cool whip)
Mix with cream cheese mixture.
Open up pumpkin cake. Spread cream cheese mixture over cake and reroll cake. Refrigerate for approx 30 - 1 hour, sprinkle with powdered sugar before serving, if desired.
Serves 12
Description
Looks Great, Tastes Great.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter