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Pumpkin Roll

Pumpkin Roll

A great holiday dessert with 46% fewer calories than a traditional cake roll. Sweetened with Equal and filled with a reduced-fat cream cheese filling you don't have to feel guilty enjoying it!



  • 3 eggs
  • 1 cup Equal Spoonful*
  • 1 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 1 cup self-rising flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg


  • 4 ounces reduced-fat cream cheese
  • 1 1/2 cups light whipped topping, thawed, if frozen
  • 2 tablespoons Equal Spoonful** (or to taste)

* May substitute 24 packets Equal sweetener

** May substitute 3 packets Equal sweetener


  1. Cake: Beat eggs and 1 cup Equal Spoonful for 5 minutes in mixing bowl on medium speed of mixer.
  2. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.
  3. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350 degree F oven for 5 to 8 minutes or until wooden pick comes out clean. Cool 3 minutes in pan; turn out onto cloth and roll up from the narrow end.
  4. Chill in refrigerator until completely cool.
  5. Filling: Beat cream cheese, whipped topping and 2 tablespoons Equal in mixing bowl on medium speed or mixer until smooth and spreadable.
  6. Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve.
  7. Slice cake into pinwheels.

Yield: 8 servings

Nutrition information per serving: 159 cal., 6 g pro., 19 g carb., 6 g fat, 87 mg chol., 341 mg sodium

Food exchanges: 1 1/2 starch, 1 fat

Recipe and photo credit (used with permission): Equal Sweetener