Low-Fat Pumpkin Roll

16 ingredients
9 steps

Ingredients

  • 2/3 c. frozen egg product, thawed
  • 2/3 c. sugar
  • 1 Tbsp. cooking oil
  • 2/3 c. canned pumpkin
  • 2 tsp. lemon juice
  • 3/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/8 tsp. salt
  • nonstick spray coating
  • powdered sugar
  • 1 (8 oz.) pkg. light cream cheese
  • 1 Tbsp. margarine or butter
  • 3/4 c. sifted powdered sugar
  • 1 tsp. vanilla

Directions

  1. 1
    Beat egg product at high speed until light and fluffy (about 2 minutes).
  2. 2
    Beat in sugar; add oil, pumpkin and lemon juice.
  3. 3
    Beat at low speed until combined.
  4. 4
    Stir together flour, baking powder, baking soda, pumpkin pie spice and salt and add to pumpkin mixture.
  5. 5
    Beat at low speed just until combined.
  6. 6
    Spray a 15 x 10 x 1-inch baking pan with nonstick spray coating.
  7. 7
    Line with waxed paper.
  8. 8
    Pour batter into the pan and spread evenly.
  9. 9
    Bake in a 350° oven for 12 to 15 minutes.

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