This healthy pumpkin roll recipe tastes just as good as the original with less calories and sugar. With ingredients like non-GMO flour, coconut sugar, neufchâtel cheese, and maple syrup, you'll feel lighter while still enjoying your favorite holiday treat!
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan and line with wax or parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar or flour.
Mix together flour, baking powder, baking soda, salt, and pumpkin pie spice in a mixing bowl. In a separate bowl, beat sugar and eggs together until thick. Add pumpkin and mix well.
Bake for 12 to 15 minutes or until top of cake springs back when touched. Loosen and turn cake onto prepared towel immediately. Peel off paper carefully. Starting with the narrow end, roll up cake and towel together. Cool on a wire rack or in the refrigerator.
Beat soft cheese, maple syrup, butter and vanilla extract in small mixer bowl until smooth. Chill in the fridge until cake is cool.
Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with homemade powdered sugar or flour before cutting and serving, if desired.
Adapted from LIBBY'S® Pumpkin Roll Recipe.