Easiest Way to Cook Yummy Gingerbread Cake Roll with Pumpkin Spice Cream

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.

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. Great recipe for Gingerbread Cake Roll with Pumpkin Spice Cream. This is a great way to serve gingerbread. You can have 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

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. You need 1/2 cup of molasses.
4. You need 1/4 cup of packed light brown sugar.
5. Prepare 2/3 cup of cake flour.
6. You need 1 tsp of baking powder.
7. You need 1 1/2 tsp of ground ginger.
8. Prepare 1/2 tsp of allspice.
9. Prepare 1/2 tsp of ground cinnamon.
10. It's 1/4 tsp of salt.
11. You need 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. Prepare of confectioner's sugar for dustiing.
15. Prepare of FILLING AND TOPPING.
16. Prepare 1 of 3 ounce box jello instant pumpkin spice pudding g mix.
17. Prepare 1 1/4 cup of milk, any type you have, I used 2%.
18. You need 1 cup of heavy whipping cream.
19. Prepare 1/2 tsp of ground.
20. You need of GARNISH.
21. Prepare of gingersnap cookie crumbs.
22. Prepare of sparkle sugar.

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! Roll cakes are light, bouncy cakes that will melt in your mouth with every bite. And they are the easiest to whip up.

Gingerbread Cake Roll with Pumpkin Spice Cream instructions

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.

This pumpkin roll cake is paired with a sweet ginger cream cheese frosting. Because the cake is perfectly spiced with cinnamon, ginger and nutmeg, the ginger frosting is a great fit in the flavor profile here. MY FAVORITE PUMPKIN ROLL RECIPE: The basic recipe for this very popular pumpkin roll cake is almost the same on many websites. I modified it just a little to our taste - I added orange zest and gingerbread spice to the dough. I also swapped half of the granulated sugar for light brown sugar, which makes the cake more moist, and also because I like its caramel taste.