Recipe of Award-winning Gingerbread Cake Roll with Pumpkin Spice Cream

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, gingerbread cake roll with pumpkin spice cream. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Gingerbread Cake Roll with Pumpkin Spice Cream is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Gingerbread Cake Roll with Pumpkin Spice Cream is something which I’ve loved my entire life. They are fine and they look fantastic.

This delicious classic pumpkin roll recipe is easy to make, made with a heavenly cream cheese filling, and always a crowd fave! Step-by-step video included. (You can either use store-bought pumpkin pie spice, or I've included measurements for ingredient amounts for ground cinnamon, ginger. Soft and delicious pumpkin roll cake stuffed with fluffy pumpkin spiced cream cheese filling plus tips and tricks to prevent cracking or ripping to achieve. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low Mmmm - Pumpkin with gingerbread.

To begin with this recipe, we must prepare a few ingredients. You can cook gingerbread cake roll with pumpkin spice cream using 22 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Gingerbread Cake Roll with Pumpkin Spice Cream:

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

Remove from heat and vigorously whisk in xanthan gum until thickened to drizzle consistency. These easy Pumpkin Pie Cinnamon Rolls are made with a tasty pumpkin filling and an incredible pumpkin pie spice cream cheese frosting! Pumpkin Spice Cake with Cream Cheese Frosting. This Gingerbread Spice Cake with Fluffy Cream Cheese Frosting is the perfect cake for the holiday.

Instructions to make Gingerbread Cake Roll with Pumpkin Spice Cream:

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

Pumpkin Spice Cake with Cream Cheese Frosting. This Gingerbread Spice Cake with Fluffy Cream Cheese Frosting is the perfect cake for the holiday. A heavy dose of other classic gingerbread spices gives the cake some more dimension. Give it a layer of cream cheese frosting on top! Drizzle some warm caramel sauce over each slice just before you serve.

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