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Steps
1
Preheat oven to 375°F. 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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No nutrition information available for this recipe
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