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Pumpkin Roll

Name: Pumpkin Roll
Prep time: 10 min
Total time: 45 min
Cuisine: Cakes, Fall Flavors Recipes, Holiday Recipes, Thanksgiving Recipes
Ingredients: For the roll:; 1 cup plus 1 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 1 teaspoon baking powder; ¾ teaspoon baking soda; ½ teaspoon kosher salt; 1 ¼ cup Splenda® Magic Baker™ Sweetener; 4 large eggs; ¾ cup pure pumpkin puree; 1 teaspoon pure vanilla extract; For the filling:; 8 ounces light cream cheese, room temperature; 3 tablespoons vegetable oil spread; 1 teaspoon pure vanilla extract; 1 cup Splenda® Magic Baker™ Sweetener

Makes 14 servings Calories 120 Prep Time 10 minutes Total Time 45 minutes Made with Splenda® Magic Baker™ Sweetener

Ingredients

For the roll:

1 cup plus 1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon kosher salt

1 ¼ cup Splenda® Magic Baker™ Sweetener

4 large eggs

¾ cup pure pumpkin puree

1 teaspoon pure vanilla extract

For the filling:

8 ounces light cream cheese, room temperature

3 tablespoons vegetable oil spread

1 teaspoon pure vanilla extract

1 cup Splenda® Magic Baker™ Sweetener

Nutrition Info Per Serving

Serving Size: 1 slice (1/14 roll)

Calories	120
Total Fat	6g
Saturated Fat	2.5g
Cholesterol	60mg
Sodium	280mg
Total Carbs	43g
Dietary Fiber	1g
Sugars	2g
Added Sugars	0g
Protein	4g

Instructions

Preheat oven to 375°F. In a bowl, whisk together flour, spices, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk Splenda Magic Baker and eggs for one minute. Add pumpkin and vanilla and whisk until combined. Add flour mixture to wet ingredients in two batches, mixing well until batter is smooth.
Pour batter onto a large (about 16″x12″) rimmed cookie sheet that has been lined with parchment paper or covered with a silicone baking mat. Spray edges with nonstick cooking spray. Pour pumpkin batter onto pan and smooth out the top. Bake for 13 – 14 minutes, just until done.
Remove Pumpkin Roll and let cool slightly. Then turn out cake with the parchment still attached, and gently roll it and the parchment paper up together. Let it cool completely on a wire rack.
While cake is cooling, make frosting by beating cream cheese, butter, and vanilla until light and fluffy. Add Splenda Magic Baker to a high-powered blender and blend 20-30 seconds. This will turn Splenda Magic Baker into a powdered sweetener. Add powdered sweetener to cream cheese mixture, reserving about a teaspoon for the top of the finished pumpkin roll, and finish beating until smooth.
When cake is cooled, carefully unroll it and peel off parchment. Frost the inside, then gently roll up Pumpkin Roll and set on a serving platter, seam side down. Sprinkle with the reserved teaspoon of powdered sweetener. Refrigerate until ready to serve. Enjoy!

Note

If you do not have ginger, nutmeg nor cloves on hand, pumpkin pie spice may be used instead.
Place Pumpkin Roll into the refrigerator to speed up cooling process prior to frosting.
Make Pumpkin Roll up to a day in advance. Store covered in the refrigerator.