Gingerbread Cake Roll with Pumpkin Spice Cream. Y'all have had pumpkin rolls with a cream cheese filling, but have you ever tried a gingerbread roll with a pumpkin filling?! This Gingerbread Pumpkin Roll takes all the best flavors of Fall and turns it into one magical cake that will leave you (and everyone you serve it to) begging for another slice! A Trim Healthy Mama-friendly S dessert, this low-carb Gingerbread Pumpkin Roll is.
The cake is easy to make and roll coming out moist and full of flavor. The filling and topping is light and creamy and so delicious! It will not completely hold the shape, but the center of the roll should. You can cook Gingerbread Cake Roll with Pumpkin Spice Cream using 22 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Gingerbread Cake Roll with Pumpkin Spice Cream
- It’s of GINGERBREAD CAKE ROLL.
- Prepare 5 of large eggs, seperated, yolks in one bowl and whites in a seperate large bowl.
- You need 1/2 cup of molasses.
- Prepare 1/4 cup of packed light brown sugar.
- It’s 2/3 cup of cake flour.
- Prepare 1 tsp of baking powder.
- You need 1 1/2 tsp of ground ginger.
- It’s 1/2 tsp of allspice.
- Prepare 1/2 tsp of ground cinnamon.
- Prepare 1/4 tsp of salt.
- You need 1/2 tsp of vanilla extract.
- You need 1/4 cup of granulated sugar.
- Prepare 1 tsp of cream of tarter.
- You need of confectioner's sugar for dustiing.
- You need of FILLING AND TOPPING.
- Prepare 1 of 3 ounce box jello instant pumpkin spice pudding g mix.
- Prepare 1 1/4 cup of milk, any type you have, I used 2%.
- Prepare 1 cup of heavy whipping cream.
- It’s 1/2 tsp of ground.
- Prepare of GARNISH.
- It’s of gingersnap cookie crumbs.
- Prepare of sparkle sugar.
Re-roll the cake, and filling, fairly tight. Store in an airtight container with a lid. Line the pan with parchment paper and grease and flour the paper. In a small bowl, sift together the flour, baking powder.
Gingerbread Cake Roll with Pumpkin Spice Cream instructions
- Preheat oven to 325. Spray a 9 by 17 inch jelly roll pan with bakers spray. Line pan with parchment paper. Sray parchment with bakers spray.
- In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside.
- Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla.
- Stir in the flour mixture to combine well.
- Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form.
- Fold egg whites into yolk mixture in 3 additions until uniform in color.
- Spread into prepared pan evenly.
- Bake until golden and it springs back when you touch it about 15 minutes.
- Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel.
- Carefully peel off parchment paper.
- Immediately roll cake up with towel and cool completely on rack.
- MAKE pumpkin spice cream filling.
- Beat cream until soft peaks begin to form, add cinnamon.
- Combine milk and pudding mix in as seperate bowl, whisk to combine. Working quickly beat pudding into cream and beat just until light and flffy. Refrigerate just until it thickens enough to spread 15 to 25 minutes.
- Unroll cake and spread some filling on cakes surface.
- Roll cake up b and frost cake with remaing filling..
- Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing.
Much like a pumpkin roll, the frosting most often paired with spice cake is a cream cheese frosting. Spice cakes tend to be a little denser and can handle a sturdy cream cheese frosting. Since this is a cake roll, the cake itself is thinner and lighter, which is why I wanted to fill this spice cake roll with lusciously smooth and creamy. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
