I absolutely LOVE everything pumpkin. Pumpkin spice lattes, pumpkin pie, pumpkin carving, Southern Tier Pumking ...and pumpkin roll. My only problem with the pumpkin roll is the filling. Don't get me wrong, I love it, but I hate that it is made of a stick of butter and an 8 oz block of cream cheese, fattening up the whole dessert. I have tweaked the original recipe in order to make this pumpkin treat a little more waistline friendly.
Ingredients:
1 can pumpkin puree
3/4 cup flour
3 eggs
1 tsp vanilla
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tbs lemon juice
3/4 cup sugar
2 tbs. baking soda
1 block neufchatel cheese (At room temperature)
2 cups powdered sugar
1 tsp vanilla extract
1 tbs unsalted butter
Directions:
1. Combine the flour, baking soda, cinnamon, ginger and nutmeg
2. Mix pumpkin, eggs, vanilla, sugar and lemon juice in a large bowl
3. In small batches combine the flour mixture to the pumpkin mixture.
4. Add the batter to a cookie sheet that has been lined with foil or parchment and sprayed with cooking spray
5. Bake 15 minutes
6. Allow to cool for 5 minutes. Transfer the cake onto a CLEAN kitchen towel. (the parchment/ foil make it easy to flip the whole pan onto the towel and then peel off the Parchment) Roll the cake up with the towel and place in the fridge for about 15 to 20 minutes.
7. Mix together the cream cheese, butter and vanilla
8. Slowly add the powdered sugar. You can use more or less depending on how sweet you like the filling.
9. Unroll the cake and spread with filling. Roll back up. Enjoy!
