gingerbread pumpkin roll
get cake for the holidays
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yield
6 -8
prep time
10 Min
cook time
10 Min
method
Bake
Ingredients For gingerbread pumpkin roll
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1 boxbetty crocker gingerbread cake and cookie mix
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1 ccanned pumpkin
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2 Tbspcanola oil
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1/2 cwater
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8 ozcream cheese softened
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1 stickbutter softened
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3 1/2 cpowdered sugar
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1/3 cegg nog
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1 tspvanilla
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extra powdered sugar for dusting
How To Make gingerbread pumpkin roll
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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