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Who doesn’t like nice and creamy roll desserts, especially when they are made of pumpkin and a light cream cheese filling? If you are a pumpkin lover like me, this classic roll recipe with pumpkin spiced sponge cake and creamy filling will leave you speechless, wanting more.

Have you ever wondered what would happen if you combine some extra cream cheese and fat free Greek yoghurt? Well, I tried that combination when I had a leftover of cream cheese icing from the day before, and all I can say (and the others who tried) is it is super delicious! So when the autumn came, I was thinking of preparing some pumpkin roll, based on your requests, and I couldn’t think of the better filling than this one. I also added some walnuts to the filling to get that well-known walnut taste and it turned out great.

To make the base of the cake, you’ll need flour, baking powder, eggs, sugar, baking soda, a pinch of salt and vanilla. Using seasonal spices like cinnamon and pumpkin pie spice will add up to the fall atmosphere. If you don’t have time to prepare your pumpkin puree from scratch, you can use canned one from the supermarkets. It will be perfect both the ways. For the filling is best to use light cream cheese and Greek yoghurt, vanilla and powdered sugar. You can also use walnuts or some other nuts to your taste, or leave it without any.

This recipe is even better when prepared day before, and put in the refrigerator, as all the ingredients soak up together well. You can refrigerate it for up to 5 days, but don’t sprinkle with powdered sugar, or even freeze it for no more than 3 months, which makes it the perfect recipe for holidays. Just take it out of the freezer and let it cool down in the fridge for 24 hours and you will have your dessert ready in no time for family and friends.

If you are asking yourself whether to use egg whites, think twice, as I am not sure, because there is no butter or oil in the recipe. If you are looking for even healthier option, you can replace sugar with Splenda or some sugar replacement, and let me how it turned out, as I haven’t tried that way yet.

PREP TIME: 20 mins
COOK TIME: 15 mins
TOTAL TIME: 1 hr 35 mins


For the cake:
3/4 cup all-purpose flour
3 large eggs
3/4 cup granulated sugar
2/3 cup canned pumpkin
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground allspice
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp vanilla
1/4 tsp salt
non-stick spray
1/4 cup powdered sugar, to sprinkle on towel

For the filling:

6 oz fat free Fage Greek Yogurt
6 oz light cream cheese, at room temperature (NOT fat free)
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup chopped walnuts, optional
powdered sugar, optional for topping


For the roll:

  • Preheat oven to 375°F. Line 15×10 inch baking sheet with baking paper and spray it over with non-stick spray. Also sprinkle a bit of flour over the paper.
  • In a bowl mix flour, baking soda, baking powder, and spices (cinammon, pumpkin pie spice, allspice and salt).
  • Whisk eggs and sugar together until thick and fluffy. You will know it is good when you raise the beaters and the batter in slow ribbons slowly falls back into the bowl.
  • Add vanilla and pumpkin puree in the whisked mixture with eggs.
  • Gently mix the eggs and flour mixture together, and pour the batter over the baking sheet using spatula to evenly spread the cake.
  • Bake for about 13-15 minutes. It is done when you insert the toothpick and it comes out clean from the cake, and when you lightly press the cake, it should spring back like sponge.
  • As soon as you remove the cake from the oven, invert it onto the towel. Use a clean dish towel sprinkled with powdered sugar. Remove baking paper from the bottom of the cake and sprinkle some more powdered sugar over that side. Use the towel to roll up the cake into the roll, and do that while it is still hot and flexible.
  • Let it aside to cool down.

For the filling:

  • Mix all the ingredients, except walnuts, until fluffy, smooth and light. Then add walnuts and put in the fridge for at least one hour.

Putting everything together:

  • Unroll the pumpkin roll, spread the filling evenly, and re-roll. It is the best to cover it and chill in the fridge for a few hours. Even overnight would be the best option, as it would set the filling and make it easier to slice.
  • Before serving sprinkle with some powdered sugar to your taste and enjoy your delicious dessert.


Serving: 3/4″ slice
Calories: 198kcal, Carbohydrates: 42.5g, Protein: 5g, Fat: 7g, Saturated Fat: 0.5g, Cholesterol: 42mg, Sodium: 134mg, Fiber: 1g, Sugar: 21g

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