Ingredients

How to make it

  • Preheat oven to 375 degrees.
  • Grease 10 x 15 jelly roll pan, line with waxed paper (bottom and sides), then grease and flour wax paper.
  • In a bowl combine flour, 1 cup splenda, baking soda, baking powder, spices. Whisk to mix ingredients.
  • Add pumpkin, eggs, and powdered milk. Mix until well blended.
  • Pour into prepared pan, spreading evenly.
  • Bake at 375 degrees for 10-15 minutes, until it springs back when lightly touched (do not overbake, this will cause the cake to dry out too much and crack when rolling).
  • Sprinkle cotton dish towel (I use a place mat) with the 3 tablespoons of splenda. Remove cake to splenda-covered towel, carefully peel off waxed paper and immediately loosely roll the cake into the towel.
  • Place rolled cake onto a wire rack and cool completely.
  • Blend the cream cheese with the splenda. Fold in cool whip.
  • Carefully unroll the cake, spread the filling and re-roll. Wrap in waxed paper, then in aluminum foil.
  • Place in refrigerator for several hours to give the filling a chance to set up.

Reviews & Comments 4

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  • kajira151 5 years ago
    i love this recipe!
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  • trisha6341 5 years ago
    I am going to try this for Thanksgiving instead of pie.
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  • wholelottarosie62 5 years ago
    A must for my sister. Thanks for a delicious sounding recipe for a pumpkin roll she can eat.
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    " It was excellent "
    linspj ate it and said...
    Thanks for this post...love pumpkin roll
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