This protein-packed pumpkin roll recipe has the same great flavor you’d expect from traditional pumpkin roll, but with half the calories and more nutrition.

I’m not sure about you, but I’m still in shock that it’s fall. The year is absolutely flying by.

October is one of my favorite months – I love when the outside air begins to cool and the leaves begin to change colors. It’s also when one of my favorite flavors starts popping up everywhere. I’m talking about pumpkin!

One of my favorite holiday treats is pumpkin roll. It’s one of those desserts that I can’t keep in the house because I’ll end up eating it for breakfast. That is, if it lasts that long. My kids won’t eat it, so if a pumpkin roll makes it into the house, it’s all mine.

This year I decided to spend some time creating a version that maintained the same flavor, but slimmed down the fat and sugar and boosted the protein and nutrients.  The filling is made with plain Greek yogurt and reduced-fat cream cheese so it is a bit thinner than traditional cream cheese frosting. Before I took the first bite, I wasn’t sure if  the substitute was going to work. Boy, was I was wrong!  I am so happy with the way this turned out.  This recipe results in the same great flavor you’d expect from traditional pumpkin roll, but transforms it into more than a treat.

If you love pumpkin roll, I really encourage you to give this recipe a try. Have a slice for breakfast, or a mid-day snack – it fits right in to a healthy lifestyle.

Now, let’s get cooking!

Make the fillling first.

You’ll need just 3 ingredients to make the filling – 1 cup Greek Yogurt, Plain, Nonfat, 1 block (8 oz.) 1/3 Less Fat Cream Cheese, 1 ¼ cup Powdered Sugar. Combine the Greek yogurt and cream cheese together first, then transfer to a food processor. Process until well- blended. Slowly add the powdered sugar and continue processing until smooth and creamy. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to use. This filling work great for other recipes that call for cream cheese filling, too. You can see and print the recipe for this Greek yogurt cream cheese filling to make other desserts.

Once the filling is made and refrigerated, begin to make the pumpkn roll. This gets messy, so have a clean, open space ready.

Ingredients:

  • 1/3 cup almond flour
  • 3 scoops Vanilla Protein Powder
  • ½ tsp baking soda
  • 1 tsp. ground cinnamon
  • 1/3 cup honey
  • 1 egg
  • ½ tsp. vanilla extract
  • 2 Tbsp. almond butter
  • ½ cup canned pumpkin, pure

Pre-heat oven to 375 degrees. Line an 18 x 13 ” pan with Parchment paper. Spray with cooking spray, making sure to cover edges well.

{Make sure the reduced-fat cream cheese filling is in the refrigerator. It will need time to set up so that it isn’t too thin.

Combine pumpkin, almond butter, honey, egg and vanilla in a food processor. Process until well blended. Add dry ingredients – protein powder, almond flour, baking soda – and continue processing. Pour batter onto the baking sheet lined with paper, making sure to spread evenly to each corner. The batter will be spread very thin, so make sure to keep it as even as possible.

Transfer to oven and bake for ~12-15 minutes. Remove promptly. Grab the edge of the Parchment paper to remove the paper and the cake from the baking sheet. Set aside to cool.

Once completely cool, flip over so that the Parchment paper is face-up. Slowly remove the paper.

Remove the cream cheese filling from the refrigerator. Give it a quick stir, then, using a spatula, cover the roll. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible. Once finished, keep the end down to prevent the roll from coming apart. It will be very messy, with icing everywhere. Don’t worry – use the icing that has slipped out of the roll, as well as what was left over in the bowl,  to cover the outside. Once the outside is completely covered with filling, transfer to a baking dish. Insert 4-5 tooth picks into the top, then cover with plastic wrap to seal. Transfer the refrigerator to let set for ~10 minutes.

If you plan on eating immediately, remove the roll and place on a serving platter. Slice and eat.

If you make this in advance, set the roll on a new piece of Parchment paper and slowly wrap with the Parchment paper. Then, wrap it in plastic wrap. Transfer to the refrigerator or the freezer to enjoy another time.

Protein Packed Pumpkin Roll with Reduced Calorie Cream Cheese Filling

This protein-packed pumpkin roll recipe has the same great flavor you'd expect from traditional pumpkin roll, but with half the calories and more nutrition.
Author: Heather Mangieri, RDN

Ingredients

  • 1/3 cup Almond Flour
  • 3 scoops Vanilla Protein Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/3 cup Honey
  • 1 egg
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Almond Butter
  • 1/2 cup Canned Pumpkin, Pure
  • 2.5 cups Reduced Calorie cream-Cheese Frosting

Instructions

  • Pre-heat oven to 375 degrees. Line an 18 x 13 " pan with Parchment paper. Spray with cooking spray, making sure to cover edges well.
    {Make the reduced-fat cream cheese filling first so that it has time to coo in the refrigerator.}
    Filling:
    Combine Greek yogurt and cream cheese in a bowl and stir together. Transfer to a food processor and process until blended. Add the powdered sugar until smooth and creamy. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to use.
    Combine pumpkin, almond butter, honey, egg and vanilla in a food processor. Process until well blended. Add dry ingredients - protein powder, almond flour, baking soda - and continue processing. Pour batter onto the baking sheet lined with paper, making sure to spread evenly to each corner. The batter will be spread very thin, so make sure to keep it as even as possible.
    Transfer to oven and bake for ~12-15 minutes. Remove promptly. Grab the edge of the Parchment paper to remove the paper and the cake from the baking sheet. Set aside to cool.
    Once completely cool, flip over so that the Parchment paper is face-up. Slowly remove the paper. Using a spatula, cover with cream cheese filling. Beginning at one side, start to roll the cake, making sure to roll slowly, evenly, and as tightly as possible. Once finished, keep the end down to prevent the roll from coming apart. It will be very messy, with icing everywhere. Don’t worry – use the icing that has slipped out of the roll, as well as what was left over in the bowl, to cover the outside. Once the outside is completely covered with filling, transfer to a baking dish. Insert 4-5 tooth picks into the top, then cover with plastic wrap to seal. Transfer the refrigerator to let set for ~10 minutes.
    If you plan on eating immediately, remove the roll and place on a serving platter. Slice and eat.
    If you make this in advance, set the roll on a new piece of Parchment paper and slowly wrap with the Parchment paper. Then, wrap it in plastic wrap. Transfer to the refrigerator or the freezer to enjoy another time.

Notes

  • Recipe Makes: 12 servings
  • Serving Size: 1 slice
  • Nutrition Facts (per slice):190 calories, 25 grams’ carbohydrates, 8 grams’ protein, 7 grams’ fat, 2.5 grams saturated fat, 35 mg cholesterol, 180 mg sodium.
  • Meal Planning Servings: 2 CHO; 1 PRO; 1.5 FAT

DID YOU MAKE THIS RECIPE? Tag @heathermangierion Instagram and hashtag it #HeatherMangieriNutrition