1 cup pumpkin puree
2 tablespoons vegetable or canola oil
1/2 cup water
1 (8 oz) cube cream cheese
5 tablespoons butter, softened but NOT melted
3 cups powdered sugar
1/4 cup egg nog
1/2 teaspoon vanilla
1/4 cup powdered sugar (for dusting)
Preheat oven to 375°F. In a large bowl beat together the Betty Crocker™ Gingerbread Cake Mix, pumpkin puree, oil, and water together until smooth. Generously grease and flour a large cookie sheet. Spread batter into a thin, even layer on cookie sheet. Bake in preheated oven for 9-10 minutes, or just until the cake has set. Allow the cake to cool just slightly. While it's just a little bit warm to the touch, quickly invert the cookie sheet with the cake on it on top of a large, thin clean dish towel. Roll the towel up gently from one end, rolling the cake into a spiral with the dish towel wrapped up in the spiral as well. Rolling the cake in the dish towel allows the cake to cool completely in a spiral shape, which will help avoid cracks and tears in the Pumpkin Roll during the final step. Allow cake to cool completely at room temperature. In a stand mixer, beat together the cream cheese, butter, powdered sugar, egg nog, and vanilla. If you don't have egg nog, you can use milk, but will need about a tablespoon less, since it's a thinner consistency than the egg nog. Whip all ingredients together until fluffy. Once the cake roll is completely cooled, gently unroll the towel. Spread frosting on top of the cake, then gently re-roll the cake into a spiral. Use the towel, if needed, to keep the cake securely together. Place the cake in the refrigerator and cool for 1 hour, or until ready to serve. Dust with powdered sugar before serving.