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Gingerbread Pumpkin Roll

  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 12

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! MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
March 8, 2017

Ingredients

1
box (14.5 oz) Betty Crocker™ Cookie Mix Gingerbread
1
cup pumpkin puree
2
tablespoons vegetable or canola oil
1/2
cup water
1
(8 oz) 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)

Steps

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  • 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.
 

Nutrition Information

No nutrition information available for this recipe
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.
  • Try these tempting pumpkin recipes for your next meal or dessert.

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