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A pumpkin roll cake, reminiscent of gingerbread desserts, is dusted with powdered sugar on a wooden cutting board, with one slice cut to reveal a spiral of creamy filling.

Gingerbread Cake Roll with Cream Cheese Frosting

Bring holiday cheer with this Gingerbread Cake Roll filled with creamy spiced frosting—easy, festive, and perfect for your Christmas dessert table.

Course desserts
Cuisine American
Keyword gingerbread cake roll, Gingerbread roll cake, Gingerbread roll with cream cheese filling
Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 2 hours
Total Time 2 hours 32 minutes
Servings 12
Author momma lew

Ingredients

For the Cake:

  • 1 cup flour
  • 1 t corn starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 4 eggs room temperature, seperated
  • ¼ cup molasses not blackstrap
  • ½ cup brown sugar
  • ¼ cup granulated sugar

For the Frosting:

  • 12 oz cream cheese
  • 6 Tablespoon unsalted butter
  • 1 ½ cup confectioners sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon

Instructions

  1. Preheat the oven to 375° and place an oven rack on the upper middle rung.  Line a 10x15 inch jelly roll pan with parchment paper and spray with non-stick cooking spray and a light dusting of flour. Measure the parchment paper to overhang the short edges by about 2-4 inches (this helps rolling later)
  2. In the bowl of a stand mixer, combine the sugar, brown sugar, molasses and eggs.  Mix well. 
  3. Add in the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Combine well - stopping the mixer and scraping the sides and mixing again.
  4. Pour into the prepared pan and spread into the corners.
  5. Place in the oven and bake for 10 minutes.
  6. Remove the cake from the oven and spray the long end of the parchment paper with non-stick cooking spray, then fold over the cake.
  7. While cake is still hot, roll up the cake beginning at the end with the parchment folded over.
  8. Cool rolled cake on a cooking rack until completely cooled for about 30-40 minutes.

Filling:

  1. In the bowl of a stand mixer, combine the softened butter and cream cheese.  Add in the vanilla and cinnamon and stir well.
  2. Beat in the powdered sugar until smooth and creamy.
  3. Unroll the cooled cake and spread the icing over the entire cake.  Roll the cake back up, removing the parchment paper as you roll. 
  4. Dust with confectioners sugar.
  5. Slice to serve.

Recipe Notes

Store any leftover slices in an airtight container in the refrigerator for up to 4 days.