Gingerbread Pumpkin Roll

barbara lentz


get cake for the holidays


☆☆☆☆☆ 0 votes

10 Min
10 Min


  • 1 box
    betty crocker gingerbread cake and cookie mix
  • 1 c
    canned pumpkin
  • 2 Tbsp
    canola oil
  • 1/2 c
  • 8 oz
    cream cheese softened
  • 1 stick
    butter softened
  • 3 1/2 c
    powdered sugar
  • 1/3 c
    egg nog
  • 1 tsp
  • ·
    extra powdered sugar for dusting

How to Make Gingerbread Pumpkin Roll


  1. Preheat oven 375 degrees. In a large bowl beat together the gingerbread mix pumpkin, oil and water. Grease and flour a large cookie sheet. Spread the batter evenly but thin. Bake about 10 minutes. Remove and let cool 5 minutes. Roll out on a dish towel that has been dusted generously with powdered sugar. Roll up jelly roll style starting at the shortest edge. Let cool completely.
  2. Beat the cream cheese and butter together. Add the powdered sugar, vanilla and egg nog. Beat until thick using more or less egg nog to get the frosting consistency.
  3. Unroll the cake and add the filling. roll up again and cut off ends. Cut into rounds to serve

Printable Recipe Card

About Gingerbread Pumpkin Roll

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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