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Sugar Free Pumpkin Roll

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Sugar Free Pumpkin Roll
2008-07-25 Desserts
3.9 50

This dessert has a neat presentation and it is great for the fall season.

  • Servings: 6 to 8


⅔ cup Pumpkin, solid pack
1 cup Sugar Substitute
3 Eggs
½ tsp Cinnamon
1 tsp Baking Soda
1 tsp Salt
¾ cup Flour
4 oz Cream Cheese
1 tsp Vanilla
½ Tub Whipped Topping


Preheat oven to 350 degrees. Line a cookie sheet with wax paper, and spray with cooking spray. In a bowl, mix flour, baking soda, cinnamon and salt, then set aside. In a large mixing bowl, beat eggs and sugar until they become fluffy and light yellow. Mix in pumpkin until smooth. Add flour mixture to egg mixture, until well blended. Bake for 15 minutes, remove from oven, cool on rack. For filling, cream together cream cheese and vanilla until smooth, then mix in whipped topping. When cake is cooled, spread frosting on the top of cake. Roll the cake into a jelly roll shape, cover with wax paper and tin foil, and refrigerate for 1 hour before cutting.

Helpful Tips:

When rolling, it is sometimes easier to roll if you leave the wax paper under the cake and put a clean kitchen towel between the wax paper and the table.