Pumpkin Ice Cream Roll
Total TimePrep: 25 min. Bake: 15 min. + freezing
- 3/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- Dash salt
- 3 large Nellie’s Free Range 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 15x10x1-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. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.
Nutrition Facts1 slice: 276 calories, 11g fat (5g saturated fat), 84mg cholesterol, 163mg sodium, 40g carbohydrate (31g sugars, 1g fiber), 6g protein.
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!
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!
Nov 20, 2011
I have been making this recipe for the last ten years and is part of our Thanksgiving tradition.
Mar 26, 2010
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