Recipe: Yummy Gingerbread Cake Roll with Pumpkin Spice Cream

Gingerbread Cake Roll with Pumpkin Spice Cream. Great recipe for Gingerbread Cake Roll with Pumpkin Spice Cream. This is a great way to serve gingerbread. 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! 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. Once the cake roll is completely cooled, gently unroll the towel. You can cook Gingerbread Cake Roll with Pumpkin Spice Cream using 22 ingredients and 17 steps. Here is how you cook it.

Ingredients of Gingerbread Cake Roll with Pumpkin Spice Cream

1. You need of GINGERBREAD CAKE ROLL.
2. You need 5 of large eggs, seperated, yolks in one bowl and whites in a seperate large bowl.
3. It's 1/2 cup of molasses.
4. Prepare 1/4 cup of packed light brown sugar.
5. Prepare 2/3 cup of cake flour.
6. Prepare 1 tsp of baking powder.
7. Prepare 1 1/2 tsp of ground ginger.
8. Prepare 1/2 tsp of allspice.
9. You need 1/2 tsp of ground cinnamon.
10. You need 1/4 tsp of salt.
11. It's 1/2 tsp of vanilla extract.
12. It's 1/4 cup of granulated sugar.
13. It's 1 tsp of cream of tarter.
14. It's of confectioner's sugar for dustiing.
15. You need of FILLING AND TOPPING.
16. It's 1 of 3 ounce box jello instant pumpkin spice pudding g mix.
17. It's 1 1/4 cup of milk, any type you have, I used 2%.
18. It's 1 cup of heavy whipping cream.
19. You need 1/2 tsp of ground.
20. It's of GARNISH.
21. It's of gingersnap cookie crumbs.
22. You need of sparkle sugar.

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. Dust with powdered sugar before serving. Roll up cake and filling into a spiral.

Gingerbread Cake Roll with Pumpkin Spice Cream step by step

1. 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.
2. In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside.
3. Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla.
4. Stir in the flour mixture to combine well.
5. 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.
6. Fold egg whites into yolk mixture in 3 additions until uniform in color.
7. Spread into prepared pan evenly.
8. Bake until golden and it springs back when you touch it about 15 minutes.
9. 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.
10. Carefully peel off parchment paper.
11. Immediately roll cake up with towel and cool completely on rack.
12. MAKE pumpkin spice cream filling.
13. Beat cream until soft peaks begin to form, add cinnamon.
14. 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.
15. Unroll cake and spread some filling on cakes surface.
16. Roll cake up b and frost cake with remaing filling..
17. Decorate with the gingersnap crumbs and sparkle sugar. Refigerate at least 4 hours before slicing.

To serve, place cake roll on a platter. If desired, garnish with rosemary sprigs and cranberries and sprinkle top with powdered sugar. Pour batter into the prepared jelly roll pan. Immediately roll up the cake starting at the narrow end, gently peeling off paper on the back of the cake as you roll up the cake (it will be hot, but the warmer it is the less likely to crack as you roll). Line the pan with parchment paper and grease and flour the paper.