Cake:

3 eggs
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

Beat eggs and 1 cup Equal® Spoonful for 5 minutes in mixing bowl on medium speed of mixer.

Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined.

Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350° F oven 5 to 8 minutes or until wooden pick comes out clean. Cool 3 minutes in pan; turn out onto cloth and roll up from the narrow end.

Chill in refrigerator until completely cool.

Filling:

4 ounces reduced-fat cream cheese
1 1/2 cups light whipped topping, thawed, if frozen
2 tablespoons Equal® Spoonful** (or to taste)

Beat cream cheese, whipped topping and 2 tablespoons Equal in mixing bowl on medium speed or mixer until smooth and spreadable.

Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels.

Makes 8 servings.

* May substitute 24 packets Equal® sweetener.

** May substitute 3 packets Equal® sweetener.

Submitted by: Equal