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.
Tips & Substitutions
For a lighter texture, use cake flour instead of all-purpose flour. If you don’t have pumpkin pie spice, a combination of cinnamon, nutmeg, and ginger can be a great substitute. Make sure the ice cream is softened enough to spread easily, but not too melted to avoid a soggy roll. Consider adding some chopped pecans into the cake batter for extra crunch.
Serving Suggestions
Serve the Pumpkin Ice Cream Roll chilled, drizzled with caramel sauce or chocolate syrup for added flavor. It pairs beautifully with whipped cream and toasted pecans on top. This dessert is perfect for fall gatherings or Thanksgiving, alongside other American recipes like Foolproof Rolls or Scalloped Eggplant(Like A Casserole; Awesome!).
Storage & Reheating
Store any leftover Pumpkin Ice Cream Roll in an airtight container in the freezer. To reheat, let it sit at room temperature for a few minutes before slicing. If the roll becomes too hard, a quick 15-20 seconds in the microwave can soften it for easier serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Ice Cream Roll contains roughly 903 calories, with 15g protein, 177g carbohydrates, and 35g fat. It is an excellent source of iron (222% of the Daily Value), calcium (146% of the Daily Value), and dietary fiber (132% of the Daily Value). Note that it is relatively high in sodium, at 1272mg per serving (55% of the Daily Value).
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).
Frequently Asked Questions
Can I use a different flavor of ice cream?
Absolutely! While butter pecan is delicious, you can try other flavors like vanilla, cinnamon, or even chocolate. Just ensure that the ice cream complements the pumpkin flavor for a balanced taste.
How do I prevent the cake from cracking when rolling?
To prevent cracking, make sure to roll the cake while it's still warm. Use a clean kitchen towel to help with the rolling process, and sprinkle it with confectioners' sugar to minimize sticking.
Can I make this dessert ahead of time?
Yes, you can prepare the Pumpkin Ice Cream Roll a day in advance. Just ensure it is well-wrapped in plastic wrap and stored in the freezer. Let it sit out for a few minutes before serving to make slicing easier.
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).