Maple Pumpkin Roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CAKE2/3 cup canned pumpkin3/4 cup white flour3 large eggs3/4 cup maple syrup1 1/4 tsp baking soda1 tblsp cinnamon1 tsp nutmeg1 tsp gingerIcing:8 oz low fat cream cheese1/2 cup powdered sugar1 tsp vanilla extract1 tblsp maple syrup
1. Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan. **
2. In a mixing bowl, blend together the eggs, syrup, cinnamon, nutmeg, ginger and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
3. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
4. Dust a cotton tea towel with powdered sugar. Place tea towel over pan and flip to remove the cake. Roll up the cake by rolling a towel inside cake and place seam side down to cool.
5. Prepare the frosting by blending together the maple syrup, cream cheese, confectioners sugar, and vanilla.
6. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 12 servings.
** I used a cookie sheet because I did not have a jelly roll pan and it worked fine. I only baked it for 10-12 minutes though because the cookie sheet was larger than the jelly roll pan.
Note: If you don't have maple syrup, you can use 1 cup sugar and omit 1/4 tsp of baking powder. This does increase the calorie count and then you miss out on the delicious maple flavor.
2. In a mixing bowl, blend together the eggs, syrup, cinnamon, nutmeg, ginger and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
3. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
4. Dust a cotton tea towel with powdered sugar. Place tea towel over pan and flip to remove the cake. Roll up the cake by rolling a towel inside cake and place seam side down to cool.
5. Prepare the frosting by blending together the maple syrup, cream cheese, confectioners sugar, and vanilla.
6. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 12 servings.
** I used a cookie sheet because I did not have a jelly roll pan and it worked fine. I only baked it for 10-12 minutes though because the cookie sheet was larger than the jelly roll pan.
Note: If you don't have maple syrup, you can use 1 cup sugar and omit 1/4 tsp of baking powder. This does increase the calorie count and then you miss out on the delicious maple flavor.
Nutritional Info Amount Per Serving
- Calories: 173.3
- Total Fat: 4.9 g
- Cholesterol: 57.4 mg
- Sodium: 210.7 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 1.0 g
- Protein: 4.6 g
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