Ingredients Jump to Instructions ↓

  1. 3 large eggs

  2. 1 cup Equal Spoonful*

  3. 1 cup canned pumpkin

  4. 1 teaspoon lemon juice

  5. 1 cup self-rising flour

  6. 2 teaspoons ground cinnamon

  7. 1 teaspoon ground nutmeg Filling:

  8. 4 ounces reduced-fat cream cheese, softened

  9. 1 1/2 to 2 cups light whipped topping, thawed, if frozen

  10. 2 tablespoons Equal Spoonful** (or to taste)

Instructions Jump to Ingredients ↑

  1. For Cake: Beat eggs and 1 cup Equal for 5 minutes in mixing bowl on medium speed of mixer. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. Chill in refrigerator until completely cool. For Filling: Beat cream cheese, whipped topping and 2 tablespoons Equal in mixing bowl on medium speed of mixer until smooth and spreadable. Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.


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