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Gingerbread Pumpkin Roll

Cheeky Kitchen Recipe by

Gingerbread Pumpkin Roll

Two of the hottest flavors of the season come together in a suprisingly simple recipe for this Gingerbread Pumpkin Cream Cheese Roll, with an eggnog studded center. Delish!

(4 comments)
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 12
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Gingerbread Pumpkin Roll

1
box Betty Crocker Gingerbread Cake Mix
1
cup pumpkin puree
2
tablespoons vegetable or canola oil
1/2
cup water
1
8 ounce cube cream cheese
5
tablespoons butter, softened but NOT melted
3
cups powdered sugar
1/4
cup egg nog
1/2
teaspoon vanilla
1/4
cup powdered sugar (for dusting)

Directions

  • 1 Preheat oven to 375 degrees. In a large bowl beat together the Betty Crocker Gingerbread Cake Mix, pumpkin puree, oil, and water together until smooth.
  • 2 Generously grease and flour a large cookie sheet. Spread batter into a thin, even layer on cookie sheet.
  • 3 Bake in preheated oven for 9-10 minutes, or just until the cake has set.
  • 4 Allow the cake to cool just slightly. While it's just a little bit warm to the touch, quickly invert the cookie sheet with the cake on it on top of a large, thin clean dish towel.
  • 5 Roll the towel up gently from one end, rolling the cake into a spiral with the dish towel wrapped up in the spiral as well. Rolling the cake in the dish towel allows the cake to cool completely in a spiral shape, which will help avoid cracks and tears in the Pumpkin Roll during the final step.
  • 6 Allow cake to cool completely at room temperature.
  • 7 In a stand mixer, beat together the cream cheese, butter, powdered sugar, egg nog, and vanilla. If you don't have egg nog, you can use milk, but will need about a tablespoon less, since it's a thinner consistency than the egg nog. Whip all ingredients together until fluffy.
  • 8 Once the cake roll is completely cooled, gently unroll the towel. Spread frosting on top of the cake, then gently re-roll the cake into a spiral. Use the towel, if needed, to keep the cake securely together. Place the cake in the refrigerator and cool for 1 hour, or until ready to serve. Dust with powdered sugar before serving.
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Gingerbread Pumpkin Roll  

As prepared by Cheeky Kitchen

The classic pumpkin roll gets a little groovy when it teams up with gingerbread in this perfectly autumn dessert.


An old boyfriend of mine used to live and die for his mother's yearly pumpkin roll baking. It was all he could talk about for a month straight. She'd set up camp in his dorm room kitchen and bake for hours. After all sorts of stirring, mixing, baking, and rolling … and a heckuva lot of patience ... she'd finish up a single, coveted pumpkin roll, which would be sliced thin and eaten with blissful delight.

That boyfriend is long gone, but his passion for pumpkin rolls attached itself to my heart. Every year I tell myself I should make one, remembering the creamy, sweet perfection of that cakey treat. But every year I chicken out. The process can be finicky, the batter involved to make.

But this year, I figured out a way to turn a single box of Betty Crocker Gingerbread cake mix and a cup of pumpkin puree into this Gingerbread Pumpkin Roll that's nine times as flavorful and forty eight times tastier than the ex-beau's mom conjured!

Slice of Pumpkin Roll Cake

You're going to LOVE this recipe. Ready to bake it? It's not as tricky as you might think! Just grab a box of Betty Crocker Gingerbread Cake Mix and get ready to roll!

Betty Crocker Ginger Bread Mix

Start by generously greasing and flouring a large cookie sheet. Don't go easy on that flour, you want a good layer of it.

Flour Baking Pan for Cake Roll

In a large bowl, beat together the Betty Crocker Gingerbread Cake Mix, pumpkin puree, oil, and water together until smooth.

Batter for Pumpkin Cake Roll Recipe

Turn that batter out onto your baking sheet.

Pumpkin Batter in Pan

Then spread batter into a thin, even layer on cookie sheet.

Pumpkin Batter Spread in Pan

Bake in preheated oven for 9-10 minutes, or just until the cake has set. Allow the cake to cool just slightly.
Baking Pumpkin Roll Recipe

While it's just a little bit warm to the touch, run a knife along the edge of your baking sheet.

How to Loosen Cake for Cake Roll

Quickly invert the cookie sheet with the cake on it on top of a large, thin clean dish towel.

Inverting Pumpkin Cake on Towel

Roll the towel up gently from one end, rolling the cake into a spiral with the dish towel wrapped up in the spiral as well.

Rolling Cake Roll in Towel

Rolling the cake in the dish towel allows the cake to cool completely in a spiral shape, which will help avoid cracks and tears in the Pumpkin Roll during the final step.

Pumpkin Roll Cake Cooling

Allow cake to cool completely at room temperature.

Pumpkin Cake Rolled in Towel

In a stand mixer, beat together the cream cheese, butter, powdered sugar, egg nog, and vanilla. If you don't have egg nog, you can use milk, but will need about a tablespoon less, since it's a thinner consistency than the egg nog. Whip all ingredients together until fluffy.

Pumpkin Cake Cream

Once the cake roll is completely cooled, gently unroll the towel.

Unrolling Cake from Towel

Spread frosting on top of the cake, then gently re-roll the cake into a spiral.

Frosting the Pumpkin Roll Center

Use the towel, if needed, to keep the cake securely together.

Pumpkin Roll Cake

Place the cake in the refrigerator and cool for 1 hour, or until ready to serve.

Pumpkin Roll Slice

Dust with powdered sugar before slicing and forking that cake right into your boca.

More Fun Pumpkin Recipes



 



Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

What's your favorite pumpkin-flavored food?

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