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Pumpkin Ice Cream Roll

 Pumpkin Ice Cream Roll
This wonderful light and lovely dessert is our standby at Thanksgiving and Christmas. The subtle taste of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California
10 ServingsPrep: 25 min. Bake: 15 min. + freezing


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


  • 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 15-in. x 10-in. x 1-in. baking pan with greased
  • and floured waxed paper. Pour batter into pan; bake at 375° for
  • 15 minutes.
  • 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.
  • To serve, let stand a few minutes at room temperature before slicing.

2 of 2

Pumpkin Ice Cream Roll (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 276 calories, 11 g fat (5 g saturated fat), 84 mg cholesterol, 163 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.