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Gingerbread Pumpkin Roll


$ 7.99

                        Butter for greasing pan

                        Flour for dusting pan

3                      Eggs

2/3 cup            Pumpkin puree

1 tsp.               Vanilla

1 cup               Sugar

3/4 cup            Flour

1 tsp.               Baking soda

1 tsp.               Salt

1/3 cup            Water

                        Powdered sugar

1/2 cup            Robert Rothschild Farm Gingerbread Dip

1/2 cup            Cream cheese, softened

2 Tbsp.            Powdered sugar


Preheat oven to 375 degrees F. Grease the sides and bottom of a jellyroll pan with butter and dust lightly with flour. Using hand mixer, beat eggs, pumpkin puree, vanilla and sugar together for about 2 - 3 minutes. In a separate bowl, mix together the flour, baking soda and salt. While mixing egg mixture, slowly add the dry ingredients and water until batter is completely mixed together and smooth. Spread batter evenly onto greased jellyroll pan. Place in oven and bake 15 - 17 minutes. Check with toothpick – should be clean when removed. Remove from oven and cool for 5 minutes. Loosen sides with knife. Sprinkle powdered sugar on a cloth sheet and flip the pumpkin cake onto sugared sheet. Sprinkle top of cake with powdered sugar. Roll cake in cloth (sheet will be inside the pumpkin roll). Place in refrigerator with seam down. Meanwhile, in another bowl, whisk together the Gingerbread Dip, cream cheese and powdered sugar with hand mixer to form filling. After 40 minutes, unroll pumpkin cake and spread filling leaving 1/2-inch from sides and 1 inch from end. Roll the jellyroll tightly back into roll without cloth sheet. Roll in wax paper, then in foil and freeze. To serve, remove from freezer, slice, place on a platter and put in refrigerator to thaw for 30 minutes before serving.

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