Jessica's Pumpkin Rolls
(12)
  • Number of Servings: 10
Ingredients
3 eggs1 cup Splenda2/3 cup pumpkin1 tsp baking soda1 tsp cinnamon3/4 cup soy flour (gluten free/wheat free)Filling:8 oz fat free cream Cceese4 tbsp low fat margarine1 cup of powdered sugar1 tsp vanilla
Directions
Mix eggs and sugar together.
Add remaining ingredients, blending on high until smooth. Bake on a cookie sheet with wax paper and baking spray on the wax paper.
Baked at 350 degrees for 15 minutes.
Remove warm cake.
Lay a piece of wax paper on top and roll the pumpkin cake up.
Put into the refrigerator for 20 minutes.
Mix the filling together. Stir until smooth.
After 20 minutes take the pumpkin cake out of the refrigerator, unroll and spread the filling into the middle. Take the wax paper off and re-roll the pumpkin cake back up. Refrigerate for 1 hour before serving.
Cut and serve after 1 hour.
Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user JFLOWER.
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 196.4
  • Total Fat: 7.8 g
  • Cholesterol: 310.6 mg
  • Sodium: 278.9 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 14.4 g

Member Reviews
  • PEKOPPER
     You could probably take the yolks out to reduce the calorie/point count. I'm not much on chemicals in my food, so the splenda minght have to go, margarine too. Honey and butter might work better with about the same count minus the egg yolks. - 3/15/08
  • BUTTERFLYGYRL33
     I haven't made them yet. So if im able to I will rerate it afterwards. but I was curious if someone can tell me what type of flour I could use because I just found out that I am allergic to wheat,corn,peanut,soy so I am trying to find dessert recipes I can make for myself so I don't miss out on the - 3/3/16
  • S2008T
     I have been harvesting my cooking pumpkins and looking for a lower calorie recipe for my pumpkin rolls. I can't wait to try! - 10/7/10
  • RENA707
     will try this very soon - 3/29/08
  • BESTILLANDHEAR
     Why not just use sugar free fat free cool whipn/ n/ n/ bn/n/bn/ n/ n/ - 3/15/08
  • PATRICIA441
     Plan to make this but use Egg Beaters instead of the eggs. - 3/15/08
  • MELISSA5824
     tasty - 3/15/08
  • BHILLMER
     Since SPLENDA is derived from sugar -- I think the only change I would make is remove the yolks, used low-fat cream cheese and use SPLENDA for powdered sugar ... now it is better for type II diabetics and those of us fighting cholestrol. - 3/15/08
  • SADIEDOLORES
     SOUNDS SIMPLE AND GOOD. - 3/15/08
  • JULIECROWDER
     This sounds like a really good recipe to make for Thanksgiving and Christmas. I will be trying it during the holidays. - 3/15/08
  • KINNEAR2
     I wll try this son - 3/15/08
  • STEVENSBEAR
     This sounds really good, can't wait to try it! - 3/15/08



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