Pumpkin Ice Cream Roll Recipe
Pumpkin Ice Cream Roll Recipe photo by Taste of Home
Next Recipe

Pumpkin Ice Cream Roll Recipe

Read Reviews
5 4 4
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 15 min. + freezing
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + freezing
MAKES: 10 servings


  • 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

Nutritional Facts

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


  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. 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. 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. Yield: 10 servings.
If Cooking for Two: Wrap cake roll in heavy-duty aluminum foil an slice as needed. Cake will keep for about 1 month.
Originally published as Pumpkin Ice Cream Rolls in Reminisce November/December 1993, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pumpkin Ice Cream Roll

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Summy User ID: 1386846 238204
Reviewed Nov. 27, 2015

"Oh dear...what a mess I made of this! My cake cracked into pieces when I unrolled it, but I went and slapped on the ice cream, somehow managed to reassemble it, and laughed at the result. But later on I sliced it and it looked kind of pretty, and was delicious with whipped cream on top. I forgot to toast pecans, and I'm sure that would have been even better. I will attempt this creation again!"

cbachtel User ID: 3618273 16316
Reviewed Nov. 18, 2014

"I make a traditional pumpkin roll with cream cheese filling, but this is even easier than that recipe! I can even get no sugar added butter pecan ice cream, so it makes it even less calories and fat!"

ceastham User ID: 3208055 70499
Reviewed Nov. 20, 2011

"I have been making this recipe for the last ten years and is part of our Thanksgiving tradition."

lisahooley User ID: 2350503 41004
Reviewed Mar. 26, 2010


Loading Image