Lighter Pumpkin Cake Roll

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3 eggs
• 3/4 cup sugar
• 2/3 cup canned pumpkin
• 1/2 teaspoon almond extract
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/2 teaspoon salt
• 1 tablespoon confectioners' sugar, divided
• 1 cup confectioners' sugar, divided
• 6 ounces reduced-fat cream cheese, cubed
• 1 teaspoon butter
• 1/2 teaspoon vanilla extract

Recipe

• 1 line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. coat the paper with cooking spray; set aside. in a large bowl, beat eggs for 3 minutes.
• 2 gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. beat in pumpkin and extract.
• 3 combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. spread batter evenly into prepared pan.
• 4 bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). cool for 5 minutes.
• 5 invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. gently peel off waxed paper. roll up cake in the towel jelly-roll style, starting with a short side. cool completely on a wire rack.
• 6 for filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy.
• 7 unroll cake; spread filling evenly over cake to within 1/2 inches of edges. roll up again. cover and refrigerate for 1 hour before serving.