A healthier take on a classic fall dessert. Get the same warm spiced pumpkin flavor without the added refined sugars and butter.
This lightened up pumpkin roll is moist (yeah, I said it), not overly sweet, and will have you praising the pumpkin gods one bite in. Don’t be intimidated by all the steps. It’s easier than it seems and it’s totally worth it! This pumpkin roll uses whole wheat pastry flour, sweetened by coconut sugar and maple syrup, and filled with a combination of cream cheese and Greek yogurt.
Tidbits-
Whole Wheat Pastry Flour– This flour is finely ground providing a lighter, softer texture to your baked goods. Similar to how cake flour is a finer texture than all purpose flour. It lends the perfect cake like texture to this pumpkin roll.
Sweeteners– Coconut sugar (also known as coconut palm sugar) is used in place of brown sugar, this provides a hint of caramel flavor. Coconut sugar pairs well with the warm pumpkin spices.
Honey or maple syrup is used in place of white sugar. I use these two interchangeably, depending on what I have on hand. Feel free to use which ever you prefer.
Gelatin- Since the filling is sweetened with a liquid sweetener (maple syrup), using unflavored gelatin will help keep the filling from being too runny and help keep its shape. Just a small amount is needed, it will still have a creamy consistency. It won’t feel like jello, trust me 🙂
Let’s make that roll!
-
Preheat oven to 375°F and place the oven rack in the center of the oven. Line a 10×15 inch jelly roll baking pan with parchment paper, leaving about an inch on each end so you can easily lift the cake out after baking. Spray the parchment paper with non-stick cooking spray.
-
In a large bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
-
In a separate bowl, whisk the eggs, coconut sugar and honey/maple syrup. Whisk until it’s well combined. Scrapping the sides and bottom of the bowl, as needed, to incorporate all of the honey/maple syrup. Add in the vanilla, pumpkin, and lemon juice, mix until combined.
-
Pour the wet ingredients into the dry and mix until combined.
-
Pour the batter into the prepared pan. Spread the batter evenly. Bake for 14-16 minutes, you want the cake to spring back when lightly pressed.
-
Here comes the trickiest part of the whole recipe. I find it easier to lay a damp thin linen towel on top of the cooked cake as soon as the cake is taken out of the oven. I then place a cooling rack on top of the clean towel. Immediately and carefully, flip the cake pan over, while holding the cooling rack against the towel and cake.
- The bottom of the pan will now be at the top. Remove the pan and peel off the parchment paper. Slowly roll the cake with the towel, lengthwise. Place on a wire cooling rack to cool to room temperature.
-
While the cake is cooling, make the filling.
-
In a small bowl, sprinkle the gelatin over 1/4 cup of maple syrup and set aside to bloom. It has bloomed when the gelatin has absorbed some of the liquid. This can take about 5-10 minutes.
-
In a large bowl, using a hand mixer or stand mixer fitted with the paddle or whisk attachment, beat the cream cheese for 1 minute on medium/high speed until smooth. Beat in yogurt and vanilla extract until combined. Add the gelatin/maple syrup mixture and additional 1 tbsp of maple syrup, slowly beat until combined. Store in refrigerator until cake has cooled to room temperature.
-
Once the cake is at room temperature, gently unroll the cake. Spread the filling evenly on top leaving an 1/4 inch border around the cake and re-roll without the towel. Wrap the filled cake with plastic wrap or store it in a covered container and chill in the refrigerator until ready to serve.
Voila! Delicious pumpkin roll made with wholesome ingredients.
Storing Directions-
This can be stored in an air tight container for up to 5 days in the refrigerator in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before serving.
[Originally posted on November 9, 2018. Updated with new details and photos on November 10, 2020.]
Healthy Pumpkin Roll
Ingredients
For the Cake-
- 3/4 cup whole wheat pastry flour
- 1 ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 2/3 cup pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup coconut sugar
- 1/4 cup honey or maple syrup
- 1 tsp pure vanilla extract
- 1 tsp lemon juice
For the Filling-
- 6 oz light cream cheese, softened
- 6 oz plain greek yogurt I’ve used Fage and Chobani successfully
- 1/4 cup + 1 tbsp maple syrup divided
- 2 tsp unflavored gelatin powder
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 375°F and place oven rack in the center of the oven. Line a 10×15 inch jelly roll baking pan with parchment paper, leaving about an inch on each end so you can easily lift the cake out after baking. Spray the parchment paper with non-stick spray.
- In a large bowl, combine flour, pumpkin pie spice, cinnamon, salt, baking powder and baking soda.
- In a separate bowl, whisk the eggs, coconut sugar and honey/maple syrup, until it’s well combined. Scrapping the sides and bottom of the bowl, as needed, to incorporate all of the honey/maple syrup. Mix in the vanilla, pumpkin, and lemon juice until combined.
- Pour the wet ingredients into the dry and mix until combined. Do not over mix.
- Pour the batter into the prepared pan. Spread the batter evenly. Bake for 14-16 minutes, you want the cake to spring back when lightly pressed.
- Lay a damp thin linen towel flat on the counter. As soon as the cake is taken out of the oven, immediately invert it onto the towel. Peel off the parchment paper and slowly roll the cake with the towel, lengthwise. Place on a wire rack to cool.
Make the Filling-
- In a small bowl, sprinkle the gelatin over 1/4 cup of maple syrup and set aside to bloom. In a large bowl using a hand mixer or stand mixer fitted with the paddle or whisk attachment, beat the cream cheese for 1 minute on medium/high speed until smooth. Beat in yogurt and vanilla extract until combined. Add the gelatin and maple syrup mixture and additional 1 tbsp of maple syrup, slowly beat until combined. Store in refrigerator until cake is cooled.
- Once the cake is at room temperature, gently unroll the cake. Spread the filling evenly on top leaving an ¼ inch border around the cake and re-roll without the towel. Wrap the filled cake with plastic wrap or store it in a covered container and chill in the refrigerator until ready to serve.