gingerbread pumpkin roll
get cake for the holidays
prep time
10 Min
cook time
10 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 box betty crocker gingerbread cake and cookie mix
- 1 cup canned pumpkin
- 2 tablespoons canola oil
- 1/2 cup water
- 8 ounces cream cheese softened
- 1 stick butter softened
- 3 1/2 cups powdered sugar
- 1/3 cup egg nog
- 1 teaspoon vanilla
- - extra powdered sugar for dusting
How To Make gingerbread pumpkin roll
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Step 1Preheat 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.
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Step 2Beat 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.
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Step 3Unroll the cake and add the filling. roll up again and cut off ends. Cut into rounds to serve
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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