Jessica's Pumpkin Rolls


3.4 of 5 (12)
editors choice
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Jessica's Pumpkin Rolls calories by ingredient


Introduction

Tastes great and good for you too! Tastes great and good for you too!
Number of Servings: 10

Ingredients

    3 eggs
    1 cup Splenda
    2/3 cup pumpkin
    1 tsp baking soda
    1 tsp cinnamon
    3/4 cup soy flour (gluten free/wheat free)

    Filling:
    8 oz fat free cream Cceese
    4 tbsp low fat margarine
    1 cup of powdered sugar
    1 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.

Member Ratings For This Recipe


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    1 of 1 people found this review helpful
    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


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    Bad
    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


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    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


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    will try this very soon - 3/29/08


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    0 of 2 people found this review helpful
    Why not just use sugar free fat free cool whipn/ n/ n/ bn/n/bn/ n/ n/ - 3/15/08


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    Plan to make this but use Egg Beaters instead of the eggs. - 3/15/08


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    Very Good
    tasty - 3/15/08


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    Very Good
    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


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    SOUNDS SIMPLE AND GOOD. - 3/15/08


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    This sounds like a really good recipe to make for Thanksgiving and Christmas. I will be trying it during the holidays. - 3/15/08


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    I wll try this son - 3/15/08


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    This sounds really good, can't wait to try it! - 3/15/08