Easy Pumpkin Roll (HEALTHY and LOWER IN CALORIES!)

07 Feb 2021

Easy Pumpkin Roll

Today I'm going to show you how to make pumpkin roll from scratch.

This is a healthier pumpkin roll made with oats and maple syrup.

It's soft and creamy, just like the original recipe, and it comes with less calories.

?Subscribe for more healthy and budget-friendly recipes:

✅Healthy Cinnamon Rolls: https://www.youtube.com/watch?v=e1wl7HDOd4I

✅Healthy Oatmeal Carrot Cake: https://www.youtube.com/watch?v=KncjX-uLDmU

✅1-minute Brownie in a Mug: https://www.youtube.com/watch?v=d__JHwSvLUk

✅1-minute Chocolate Chip Cookie: https://www.youtube.com/watch?v=kJnkDx3gLCk

This is why you'll love this healthy pumpkin roll:

It's soft and creamy.
It's not overly sweet.
It's lower in sugar and calories.
It's so easy to put together.

Get a FREE Healthy Mug Cakes eBook:
? https://howtocooksmarter.com/free-ebook.php

(yields 15 slices)
For cake:
3/4 cups ground oats or oat flour (75g)
1/4 cup tapioca starch or cornstarch (30g)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin spice
1 egg
1 egg white
1/4 cup unsweetened applesauce (65g)
1/4 cup maple syrup, agave or honey (60ml)
1 tsp vanilla extract
2/3 cups pumpkin puree (170g)

For filling:
1 cup cottage cheese (225g)
1 cup cream cheese (225g)
1/4 cup maple syrup or honey (60ml)
1 tsp vanilla extract

135 calories, fat 6.4g, carb 15.1g, protein 4.6g

*NOTE: Baking pan I use in this recipe is 33cm square pan, but you can use any larger baking pan, jelly roll pan or half sheet pan.

In a bowl, mix together the ground oats, tapioca starch (cornstarch), baking powder, baking soda , salt and pumpkin spice. Set aside.

In another bowl, using a mixer beat the eggs adding the applesauce, your liquid sweetener (maple syrup, honey or agave), and vanilla extract. Add the pumpkin puree, and whisk just until combined.

Pour the dry ingredients into the pumpkin mixture and stir just until combined, no more than that.

Line your baking pan with parchment paper, pour in the batter and smooth the top using an offset spatula.

Bake for 15 minutes at 375F (190C).

While hot, roll it up using a parchment paper that it was baked on, and let it cool completely for about 1-2 hours.

Prepare the filling by mixing together cottage cheese, cream cheese, maple syrup and vanilla extract. Let it set in the fridge for 1 hour.

Unroll the cake and spread the filling all over, making sure to leave a border on all sides.

Carefully roll it up again, pulling of the parchment paper as you go.

Wrap it up in the foil and chill for 2-3 hours or overnight.

Slice and sprinkle with some homemade coconut powdered sugar on top.


4 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1 tsp cloves, 1 tsp allspice

Show more

0 Comments Sort By

No comments found

Up next