Pumpkin Ice Cream Roll
A creamy pumpkin ice cream roll with warm spices and a soft cake layer, perfect for festive occasions or a sweet treat to impress guests.
Ingredients
Instructions
- In a small bowl, combine flour, pumpkin, pumpkin pie spice, baking powder, and salt.
- In a mixing bowl, beat eggs at high speed for 5 minutes or until light yellow.
- Gradually beat in sugar.
- Stir in pumpkin.
- Fold in the dry ingredients.
- Spread the batter evenly on a baking sheet and bake at 375°F (190°C) until set.
- Let the cake cool slightly, then carefully roll it up with softened butter pecan ice cream inside.
- Refrigerate until firm, then slice and serve with whipped cream and toasted chopped pecans if desired.
Nutrition & Diet Analysis (per serving)
742
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).