These healthier Pumpkin Cream Cheese Rolls will become a new family favorite trust me! They are perfect for Halloween & Thanksgiving! These taste just like the classic ones, except without the sugar, flour, and butter. These Pumpkin Cream Cheese Rolls are made with oats, low fat cream cheese, and my favorite sugar substitute, Swerve. Can you believe these are only 77 calories each with these easy substitutions? Eat smarter, not harder!
These may look intimidating to make but I promise they are so quick & easy! I hope you give this recipe a try and love it as much as I do!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
If you like this recipe, you will also love my Pumpkin Spice Protein Donut Holes With Cream Cheese Filling!
Reasons to Love These Rolls
- Quick & Easy: These are one of the most delicious Fall sweets that everyone will love! They are so easy to make, yet look very complex and will wow a crowd! They are also made with basic ingredients you probably already have at home.
- Macros/Nutritious: These pumpkin rolls are made with oats rather than flour, low fat cream cheese, and Swerve, which is a natural sugar substitute. These rolls are only 77 calories each! No one is going to believe you
Ingredients
For the rolls:
- Oat Flour – 1 cup of finely ground oat flour. I used the Oats Instant powder by Prozis. It makes your baked goodies so much fluffier than regular oat flour! You can use the code KATIE10 for 10% off as well.
- Baking Powder – 1/2 teaspoon.
- Baking Soda – 1/2 teaspoon.
- Pumpkin Pie Spice– 1 teaspoon of pumpkin pie spice.
- Salt – 1/4 teaspoon.
- Sweetener – 1/2 cup of swerve or stevia, or your preferred zero calorie sweetener. I prefer to use granulated Swerve.
- Eggs – 3 large eggs.
- Pumpkin Puree – 2/3 cup of pure pumpkin purée, NOT pumpkin pie filling.
For the Filling:
- Cream Cheese – 8 ounces of low fat cream cheese, softened.
- Sweetener – 1/4 cup of a confectioner’s sugar substitute. I prefer to use confectioner’s Swerve.
- Vanilla Extract – 1 teaspoon.
How To Make Them
- Preheat your oven to 375°F. Line a smaller nonstick pan (about 11×7) with parchment paper or a silicone mat.
- Whisk your dry ingredients for the rolls together in a large mixing bowl and then mix in the wet ingredients in until fully incorporated.
- Spread the batter evenly onto the pan into a long rectangle, covering up the entire pan. Bake for 12-15 minutes or until the top of the cake springs back when touched.
- Immediately loosen the cake and flip over onto a kitchen towel with some Swerve confectioners sugar sprinkled onto it to prevent sticking.
- Roll up the roll and kitchen towel together and allow to cool. The quicker you get the warm cake out and rolled up, the better so it doesn’t crack up! If you cooked your cake on parchment paper, you can roll it up directly in that as well.
- In the meantime, make your filling by beating all filling ingredients until smooth.
- Carefully unroll the cake and spread the filling onto the cake. Roll it back up and refrigerate for 30 minutes wrapped in plastic wrap.
- Cut into 16 rolls and enjoy!
Use the code “KATIE10” for 10% off at Teleties!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days.
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Pumpkin Cream Cheese Rolls
These healthier Pumpkin Cream Cheese Rolls will become a new family favorite trust me! They are perfect for Halloween & Thanksgiving! These taste just like the classic ones, except without the sugar, flour, and butter. These Pumpkin Cream Cheese Rolls are made with oats, low fat cream cheese, and my favorite sugar substitute, Swerve. Can you believe these are only 77 calories each with these easy substitutions? Eat smarter, not harder!
Ingredients
For the Rolls
For the Filling:
Instructions
-
Preheat your oven to 375°F. Line a smaller nonstick pan (about 11x7) with parchment paper or a silicone mat.
-
Whisk your dry ingredients for the rolls together in a large mixing bowl and then mix in the wet ingredients in until fully incorporated.
-
Spread the batter evenly onto the pan into a long rectangle, covering up the entire pan. Bake for 12-15 minutes or until the top of the cake springs back when touched.
-
Immediately loosen the cake and flip over onto a kitchen towel with some Swerve confectioners sugar sprinkled onto it to prevent sticking.
-
Roll up the roll and kitchen towel together and allow to cool. The quicker you get the warm cake out and rolled up, the better so it doesn’t crack up! If you cooked your cake on parchment paper, you can roll it up directly in that as well.
-
In the meantime, make your filling by beating all filling ingredients until smooth.
-
Carefully unroll the cake and spread the filling onto the cake. Roll it back up and refrigerate for 30 minutes wrapped in plastic wrap.
-
Cut into 16 rolls and enjoy!
Serving Size 1 Roll
Servings 16
- Amount Per Serving
- Calories 77kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 1.7g9%
- Cholesterol 50mg17%
- Sodium 85mg4%
- Total Carbohydrate 8g3%
- Sugars 1g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
