True Lemon Pumpkin Roll

True Lemon pumpkin roll

A great make-ahead dessert, and perfect for holiday celebrations.


For the cake:
3 eggs
1 cup sugar
2/3 cup canned pumpkin (not pumpkin pie filling)
2 packets True Lemon dissolved in 1 tablespoon of water
3/4 cup all-purpose flour
1 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cloves
powdered sugar, for rolling

For the filling:
1 (8-oz package) Neufchatel cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla

  1. Grease a jelly roll pan (or use a large sheet of parchment paper that comes over edges of pan). Preheat oven to 350 degrees.
  2. Cream eggs and sugar in a mixing bowl. Fold in the canned pumpkin and True Lemon juice. Add the the flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Mix well.
  3. Pour mixture into prepared pan, making sure to spread into an even layer.
  4. Bake in preheated oven for 15 minutes, or until toothpick comes out clean. Quickly remove from the pan by turning upside down onto a large kitchen towel sprinkled with powdered sugar. (Or if you used parchment paper, pull parchment off pan and flip over onto towel coated with powdered sugar.)
  5. Immediately roll the cake with the towel right inside. Cool in the towel on the counter. While cooling, cream together filling ingredients.
  6. When the cake is completely cool, unroll and spread with filling. Re-roll (without the towel) and cut into slices. Top with a dollop of whipped cream or a sprinkling of powdered sugar.

If not serving right away, wrap up in tin foil and store in refrigerator. Perfect for making ahead of time!

Recipe adapted from Yummy Healthy Easy.