Lightened Up Pumpkin Cream Cake Roll

Ingredients

• 3 EGGS, large (divided)
• 3/4 cup SUGAR
• 3/4 cup PUMPKIN, CANNED, 100% pure pumpkin
• 1 tsp CINNAMON, GROUND
• 2 tsp PUMPKIN PIE SPICE
• 3/4 cup WHITE-WHOLE WHEAT FLOUR, sifted
• 1 tsp BAKING SODA
• 1/4 tsp SALT, SEA
• 8 oz CREAM CHEESE, NEUFCHATEL, REDUCED FAT, softened
• 3/4 cup SUGAR, POWDERED/CONFECTIONER�S
• 1 tsp VANILLA EXTRACT
• Makes 10-12 sliced

Directions

1. 1. Preheat oven to 350 degrees.
2. 2. Beat egg yolks and 1/2 cup sugar. Add pumpkin and spices. Beat egg whites and remaining 1/4 cup sugar until stiff peaks form. Fold egg whites into yolk mixture. Add pumpkin mixture to the dry ingredients (flour, salt and baking soda). Mix until well combined and batter is smooth.
3. 3. Line a 15�10 rimmed baking pan with parchment paper. Pour batter into lined pan, spread evenly to cover paper and bake for 10-12 minutes.
4. 4. Cool cake 5 minutes then place (lifting out of the pan using the parchment paper) cake side down onto a tea towel sprinkled with powdered sugar. Remove parchment and carefully roll up jelly roll style and cool completely on a cooling rack. Beat cream cheese, vanilla and powdered sugar with an electric mixer until smooth. Unroll cake and spread with cream cheese mixture. Roll up again, wrap with plastic to hold shape and freeze until hard. Slice into 12 pieces and serve. Drizzle each slice with a little pure maple syrup or honey, if desired.