More About This Recipe
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!
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!
Dust with powdered sugar before slicing and forking that cake right into your boca.