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 completely flourless, making it naturally gluten-free, too.
The whole Gingerbread Pumpkin Roll is made without any special ingredients, making it a frugal, crowd-pleasing option to serve at Thanksgiving, or just because pumpkin anything is amazing any time of the year!
You’ll notice the recipe calls for Gingerbread Spice Mix twice; once for the cake, and once for the Gingerbread Caramel Drizzle. The recipe I’ve included below for the Gingerbread Spice Mix makes more than you’ll need, but you will not regret have leftovers of this blend on hand for other goodies! You can use it instead in any baked good you want to flavor like gingerbread, and even mix it with coffee grounds to make Gingerbread Spice Lattes!
Gingerbread Spice Mix:
- 1/3 cup ground ginger
- 1/4 cup ground cinnamon
- 2 tbsp ground allspice
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch of ground black pepper
Combine all ingredients into a small jar. Shake well to mix. Makes a scant cup.
The Gingerbread Caramel Drizzle adds an extra step to this recipe and is totally optional, but my, oh my, is it worth making! It’s sweet, spicy, sticky, and syrupy….and so pretty drizzled on top of a slice of this Gingerbread Pumpkin Roll! If you have leftovers, you may be tempted to eat it by the spoonful, but if you can manage to save some, it is an amazing drizzle over a whipped cream-topped Pumpkin Spice Latte!
Or, you can use it to drizzle over:
You’re options are unlimited!
This Gingerbread Pumpkin Roll combines all the best flavors of Fall into one magical cake that's just as easy as it is impressive! A low carb THM S dessert made without any flour or special ingredients. Gingerbread Pumpkin Roll | THM: S
Ingredients
Instructions
Is there really no flour sub in the cake part? No Almond or coconut flour?
My body is the opposite and it’s when I’m not pregnant or nursing (like right now 🙁 ) my body doesn’t like the dairy. May have to risk it for this!
That’s right – there’s absolutely no flour of any kind in this recipe! The cake is all in how you separate and mix the whites and yolks of the eggs. Oddly, it doesn’t even taste egg-y!
I cannot wait to try this recipe, it’s magical. I’ve been searching forever to find a way to make it on program. Thank you, thank you, thank you….
Do you think the gingerbread caramel sauce would would work as a syrup for flavoring lattes? We love gingerbread lattes (not a pumpkin spice latte fan)?
Can this be made a day ahead of time and the cake not get soggy
For a true Gingerbread flavor the cake needs to have molasses in it. I’ll be adding a small amount of molasses to my ‘gingerbread’ cake roll as I’m at goal weight.
A true jelly roll pan size is 9 x 14 x 1
Does that size pan work well?
I have a question about the gingerbread cake recipe. Would I be putting in the whole jar of spice that I make up? And that goes in the sauce part, right? I just wanted to make sure because it seemed like a lot of spice. Thank you so much.
The recipe says to put
2 1/2 tsp. of the mix in the cake part, and 1/2 tsp. in the drizzle. The recipe for the spice mix makes enough to store the extra in a jar for future use.
Can this be made ahead of time? If so, should I store in the fridge or freezer? Also, could I use monkfruit as a xylitol replacement?
Could you substitute gentle sweet for the xylitol in the gingerbread drizzle?