Low-fat Pumpkin Roll

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I’m sorry to say that my love of pumpkin pie has dissipated into an obsession with pumpkin rolls. Who doesn’t love the combination of cream cheese frosting and spongey moist pumpkin flavored cake?! Exactly! Pumpkin rolls can obliterate anyone’s journey into healthy eating, but through simple changes, inspired by a recipe from Skinnytaste, this pumpkin roll is satisfying, delicious, and obliterates the said journey significantly less so!

Cake:
3/4 cup APF
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1/2 tsp vanilla
3 eggs
3/4 cup sugar
2/3 cup pumpkin puree

Filling:
Filling:
8 oz 1/3 less fat cream cheese
4 oz fat- free greek yogurt
1 cup powdered sugar

Preheat oven to 375 degrees
In a large bowl, whisk together the pumpkin puree, sugar, eggs, and vanilla
Mix together APF, baking powder, baking soda, spices, and salt
Pour dry ingredients into wet
Mix well and pour into a 15 x 10 baking sheet lined with parchment paper
Bake for 20 minutes

While cake is cooking, mix together the filling
Whisk together cream cheese, greek yogurt, and sugar
Immediately refrigerate

When cake is done, invert onto a clean towel dusted with powdered sugar.
While it is still warm, roll up the pumpkin roll in the towel (the towel will roll up with the pumpkin roll)
(Also, I like to roll my pumpkin rolls up from the 10 inch side, it makes for fatter, easier to handle rolls!)
Let cool for about 1 hour

Unroll the pumpkin roll and spread an even layer of the refrigerated filling over the roll, avoiding 1″ on the edges.
Roll up tightly
Refrigerate overnight so it has time to firm up and delicify (yup, that’s a word).

Enjoy your low-fat pumpkin roll!

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