Pumpkin Roll (w/Creamy Maple Filling)

The pumpkin roll is one of those classic fall recipes that we look forward to enjoying each year. Our version is every bit as tasty as the classic, but cuts the calories and fat while bumping up the protein!


  • 3/4 cup FlapJacked Buttermilk Protein Pancake & Baking Mix
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 3 eggs
  • 1/3 cup stevia baking blend (OR 3/4 cup sugar)
  • 2/3 cup pumpkin puree (not pumpkin pie filling)


  • 6 oz. reduced fat cream cheese, softened
  • 1 cup 2% plain Greek yogurt
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup
  • Powdered sugar, to sprinkle on top (optional)


  • Serving Size:   1 slice
  • Servings:   12
  • Calories:   146
  • Fat:   4g
  • Carbs:   15g
  • Fiber:   1g
  • Sugar:   8g
  • Protein:   7g


  • Preheat oven to 375° F.
  • Line a 15 x 10-inch jelly-roll pan or cookie sheet with parchment paper or a silicon baking mat. Coat the paper with nonstick spray and sprinkle with about 1 tablespoon of FlapJacked Protein Pancake mix.
  • In a small bowl, combine pancake mix, baking powder, baking soda, and spices and stir well. Place eggs and sugar in a larger bowl and beat by hand or with a mixer for about 30 seconds. Beat in pumpkin and mix well. Stir in the dry ingredients from the small bowl and mix until well incorporated and smooth.
  • Spread evenly into a rectangular shape onto the prepared pan. Place in the oven and bake for 10-12 minutes- until the center of the cake is cooked through (do not over-bake!).
  • While the cake is baking, prepare the creamy maple filling. Place all of cream cheese and Greek yogurt into a medium sized bowl and stir together. Add in the vanilla extract and maple syrup and beat by hand until the mixture is smooth. Place in the refrigerator for 15-20 minutes.
  • Remove the cake from the oven when it's done baking and let cool on a wire rack for ten minutes. Place a sheet of plastic wrap down onto a flat surface and transfer the cake onto it.
  • Spread the creamy maple filling evenly over the cake, covering all the way to the edges. Starting at one end, slowly roll the cake up, using the plastic wrap to help hold it tight. Keep rolling until you reach the other end.
  • If desired, sprinkle powdered sugar over the top. Slice into 12 equal pieces. ENJOY!

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