Pumpkin Ice Cream Roll

Total Time:Prep: 25 min. Bake: 15 min. + freezing

Recipe by Gayle Lewis, Yucaipa, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 06, 2022

This wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California

If Cooking for Two: Wrap cake roll in heavy-duty aluminum foil an slice as needed. Cake will keep for about 1 month.
TEST KITCHEN APPROVED

Pumpkin Ice Cream Roll

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Yield:10 servings
Prep:25 min
Cook:15 min
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Ingredients

  • 3/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • Dash salt
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • Confectioners' sugar
  • 1 quart butter pecan ice cream, softened
  • Whipped cream, optional
  • Toasted chopped pecans, optional
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Directions

  1. 1
    In a small bowl, combine flour, pumpkin pie spice, baking powder and salt. In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin. Fold in dry ingredients. Line a 15x10x1-in. baking pan with greased and floured waxed paper. Pour batter into pan; bake at 375° for 15 minutes.
  2. 2
    Turn cake out onto a linen towel sprinkled with confectioners' sugar. Peel off paper; roll up cake with towel. Cool on a wire rack. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges. Roll up cake again, without the towel. Cover and freeze.
  3. 3
    To serve, let stand a few minutes at room temperature before slicing. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.

Nutrition Facts

1 slice: 276 calories, 11g fat (5g saturated fat), 84mg cholesterol, 163mg sodium, 40g carbohydrate (31g sugars, 1g fiber), 6g protein.
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