Skinny Pumpkin Cream Cheese Rolls
These Skinny Pumpkin Cream Cheese Rolls are soft, fluffy, and filled with a luscious cream cheese filling. And the best part is that they’re made with healthier ingredients that still pack all the flavor you crave. Perfect for breakfast, a snack, or a cozy dessert, these rolls are sure to become a fall staple in your kitchen. Can you believe these are only 95 calories each with these easy substitutions?
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A pumpkin roll is a delightful dessert made with a spiced pumpkin cake that’s rolled up with a creamy cream cheese filling. It’s often dusted with powdered sugar and is served chilled. The rolled shape gives it a beautiful presentation that’s perfect for fall gatherings or holiday celebrations.
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 organic flour, cream cheese, and monk fruit, which is a natural, zero calorie refined sugar free substitute. These rolls are only 95 calories each!
Ingredients
For the rolls:
- Flour - 1 cup of organic oat or all-purpose flour. I have used both in this recipe and they work great!
- Baking Powder - 1/2 teaspoon.
- Baking Soda - 1/2 teaspoon.
- Pumpkin Pie Spice- 1 teaspoon of pumpkin pie spice.
- Salt - 1/4 teaspoon.
- Monk Fruit - 1/2 cup of monk fruit, or your preferred sweetener.
- Eggs - 3 large organic eggs.
- Pumpkin Puree - 2/3 cup of organic pure pumpkin purée, NOT pumpkin pie filling.
For the Filling:
- Cream Cheese - 8 ounces organic cream cheese, softened.
- Monk Fruit - 1/4 cup monk fruit
- Vanilla Extract - 1 teaspoon.
How To Make Them
- 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. You can sprinkle some flour or monk fruit on the towel to prevent sticking as well.
- 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!
Tips for the Perfect Pumpkin Roll
- Don’t skip the towel: Rolling the cake in a towel while it’s warm helps maintain its shape and prevents cracking.
- Chill before serving: Letting the roll sit in the fridge enhances the flavors and makes slicing easier.
- Add nuts or chocolate: For a fun twist, consider folding in chopped nuts or chocolate chips into the cream cheese filling.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days.
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This pumpkin roll is a delicious and visually stunning dessert that encapsulates the essence of fall. With its rich flavors and creamy filling, it’s perfect for any occasion, from Thanksgiving feasts to cozy family dinners. So, gather your ingredients and enjoy the delightful experience of making (and eating!) this seasonal treat. Happy baking!
(adsbygoogle = window.adsbygoogle || []).push({});These Skinny Pumpkin Cream Cheese Rolls are soft, fluffy, and filled with a luscious cream cheese filling. And the best part is that they’re made with healthier ingredients that still pack all the flavor you crave. Perfect for breakfast, a snack, or a cozy dessert, these rolls are sure to become a fall staple in your kitchen. Can you believe these are only 95 calories each with these easy substitutions?
- 1 cup flour (organic oat or all-purpose)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup monk fruit (granular)
- 3 eggs (large, organic)
- 2/3 cup pumpkin puree (organic)
- 8 oz cream cheese (softened)
- 1/4 cup monk fruit (powdered (confectioner's style))
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. You can sprinkle some flour or monk fruit on the towel to prevent sticking as well.
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!
Servings 16
- Amount Per Serving
- Calories 95kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 3.3g17%
- Cholesterol 57.8mg20%
- Sodium 101.5mg5%
- Total Carbohydrate 7g3%
- Dietary Fiber 0.6g3%
- Sugars 0.6g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.