Makes 8 servings
1 cup Equal Spoonful
1 cup canned pumpkin
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
4 ounces reduced-fat cream cheese, softened
2 cups lite whipped topping, thawed, if frozen
2 tablespoons Equal Spoonful
Preheat oven to 350°F. Line a jelly roll pan with waxed paper; set aside.
For Cake, beat eggs and Equal for 5 minutes in a mixing bowl on medium speed of mixer. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined. Spread batter evenly in prepared pan. Bake 5 to 8 minutes or until wooden pick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. Chill in refrigerator until completely cooled.
For Filling, beat cream cheese, whipped topping and Equal in a mixing bowl on medium speed of mixer until smooth and spreadable. Unroll pumpkin roll and spread with filling. Re-roll.
Cover and refrigerate until ready to serve.