Pumpkin Ice Cream Roll

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10 servings.

Ingredients Nutrition


  1. In a small bowl, combine fl our, pumpkin pie spice, baking powder and salt. In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow.
  2. Gradually beat in sugar.
  3. Stir in pumpkin.
  4. Fold in dry ingredients.
  5. Line a 15x1Ox1 inch baking pan with greased and floured wax paper.
  6. Pour batter into pan; bake at 375'F for 15 minutes.
  7. Turn cake out onto a linen towel sprinkled with confectioners' sugar.
  8. Peel off paper; roll up cake with towel.
  9. Cool on a wire rack.
  10. Unroll cake onto a baking sheet. Spread softened ice cream to within 1 in. of edges.
  11. Roll up cake again, without the towel.
  12. Cover and freeze. To serve, let stand a few minutes at room temperature before slicing.
  13. If desired, dust cake with confectioners' sugar and top with the whipped cream and pecans.

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