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The flavors for this beautiful, light dessert might not be the traditional chocolate, but they're plenty festive!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
2 hrs 55 mins


Ingredient Checklist


Instructions Checklist
  • Allow eggs to stand at room temperature for 30 minutes. Meanwhile, lightly coat a 15x10x1-inch baking pan with nonstick spray for baking. Line the bottom of the pan with waxed paper or parchment paper; coat with nonstick spray for baking. Set pan aside. In a small bowl, stir together flour, baking powder, pumpkin pie spice, and salt; set aside.

  • Preheat oven to 375 degrees F. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until well mixed. Stir in pumpkin and molasses. Fold in flour mixture. Spread batter evenly into prepared pan.

  • Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour.

  • Meanwhile, prepare pumpkin cream filling: In a medium bowl, combine pumpkin and ground ginger. Fold in thawed whipped topping.

  • Unroll cake; remove towel. Spread cake with the filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. To serve, place cake roll on a platter. If desired, garnish with rosemary sprigs and cranberries and sprinkle top with powdered sugar.


Tips: Sugar Substitutes: Choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup sugar. Nutrition Per Serving with Sugar Substitute: same as below, except 153 cal., 27 g carb.So

To make ahead: Prepare as directed; cover and refrigerate for up to 48 hours.

Nutrition Facts

168 calories; protein 3.5g; carbohydrates 32.2g; dietary fiber 1.3g; sugars 18.5g; fat 2.7g; saturated fat 1.5g; cholesterol 63.5mg; vitamin a iu 4839.8IU; vitamin c 1.3mg; folate 47.2mcg; calcium 43.6mg; iron 1.7mg; magnesium 31.4mg; potassium 216.3mg; sodium 108mg.