The Deen Bros. Lighter Pumpkin Roll Cake

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The Deen Bros. Lighter Pumpkin Roll Cake

By Bobby and Jamie Deen

Lighter Pumpkin Roll Cake

330 Fewer Calories
12 g Less Fat


3 tablespoons confectioners’ sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
6 egg whites, at room temperature
1/2 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract
2/3 cup pure canned pumpkin (not pumpkin pie mix)

1 1/2 cups fat free frozen thawed nondairy whipped topping
1/3 cup English toffee bits
1 tablespoon dark rum


Preheat the oven to 350°F. Line a 10 1/2 x 15 1/2 – inch jelly-roll pan with wax paper and spray with cooking spray. Dust a clean kitchen towel with the confectioners’ sugar, and set aside.

Combine the flour, cinnamon, ginger, allspice, and salt in a medium bowl.

With an electric mixer on high speed, beat the egg whites in a large bowl until soft peaks form. Add 1/4 cup of the granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Set aside. In a medium bowl, with the mixer on high speed (no need to clean the beaters), beat the egg yolks and remaining 1/2 cup sugar until pale yellow and thickened, about 4 minutes. Add the vanilla, beating until a ribbon forms when the beaters are lifted. Reduce the speed to low. Beat in the pumpkin until blended. With a rubber spatula, add the flour mixture until blended. Gently fold the beaten whites into the egg yolk mixture just until no streaks of white remain.

Pour the batter into the prepared pan, spreading evenly. Bake until the cake springs back when lightly pressed in the center, about 15 minutes. Run a thin knife around the cake to loosen it from the pan; invert onto the sugar-dusted towel; carefully peel off the wax paper. While the cake is still warm and starting with a short side, roll up the cake with the towel. Place, seam side down, on a rack and let cool completely.

Meanwhile, to make the filling, combine the whipped topping, toffee pieces, and rum in a medium bowl. Unroll the cake and remove the towel. With a narrow metal spatula, spread the filling over the cake. Reroll the cake; place, seam side down, on a serving plate. Dust with confectioners’ sugar and cut into 8 slices. 

Servings: 8
Prep Time: 15 min
Cook Time: 15 min
Difficulty: moderate

Per Serving: 220 Cal; 5 g Protein; 7 g Tot Fat; 4 g Sat Fat; 1 g Mono Fat; 33 g Carb; 1 g Fiber; 26 g Sugar; 34 mg Calcium; 1 mg Iron; 180 mg Sodium; 80 mg Cholesterol

Original recipe courtesy Paula Deen:  Pumpkin Roll Cake
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Reader Comments:


I have never made a pumpkin roll before and this really look easy. Sherry

By Sherry Davis on December 29, 2012


I LOVE YOU Paula Deen. I'm with you on having to lose weight due to type 2 diabetes. i love watching your shows along with your sons. Keep up the good work cause you look fabulous!!! Keep sending those lighter recipes.

By Yvonne Meyers on December 08, 2012


I had never tried making a Pumpkin Roll before, found this recipe and thought I would give it a try. It turned out to be much easier than I had thought. I took it too a Halloween party and received rave reviews and only came home with 2 small pieces. Everyone liked the filling and commented on how light it was. Much better than the cream cheese type they had eaten before. Thanks for the recipe.

By Kandy on October 29, 2012


Paula You should have your own talk watching you cook and talk take care of yourself and keep doing what your doing love ya

By Mary Howard on October 21, 2012


I love it it really best

By Tammy on October 20, 2012


i just wanted you to know that your true fans are always going to be with you no matter what any one says or does. thanks for all the great food. i use many of your recipes. thanks again.

By marilypurcell on October 20, 2012


LOVE LOVE,,the lighter recipes..keep um comin please.......

By Debbie on October 19, 2012

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