Low-Fat Pumpkin Roll - cooking recipe

Ingredients

2/3 c. frozen egg product, thawed
2/3 c. sugar
1 Tbsp. cooking oil
2/3 c. canned pumpkin
2 tsp. lemon juice
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. pumpkin pie spice
1/8 tsp. salt
nonstick spray coating
powdered sugar
1 (8 oz.) pkg. light cream cheese
1 Tbsp. margarine or butter
3/4 c. sifted powdered sugar
1 tsp. vanilla

Preparation

Beat egg product at high speed until light and fluffy (about 2 minutes).
Beat in sugar; add oil, pumpkin and lemon juice.
Beat at low speed until combined.
Stir together flour, baking powder, baking soda, pumpkin pie spice and salt and add to pumpkin mixture.
Beat at low speed just until combined.
Spray a 15 x 10 x 1-inch baking pan with nonstick spray coating.
Line with waxed paper.
Pour batter into the pan and spread evenly.
Bake in a 350\u00b0 oven for 12 to 15 minutes.