Frozen Pumpkin Roll with Chunky Ice Cream Filling

Pumpkin Roll

This frozen pumpkin roll wraps a soft, spiced cake around a thick swirl of chunky chocolate-and-peanut-butter-style ice cream. Unlike a cream-cheese-filled pumpkin roll, it needs a firm freeze before slicing so the pale filling and dark mix-ins stay distinct.

The key is to roll the thin cake in a sugared towel while it is still warm, then let it cool in that shape before adding the ice cream. A light dusting of powdered sugar and a generous spoonful of whipped cream finish each slice.

Ingredients for Pumpkin Roll

• Nonstick spray or butter, for greasing the pan
• 3/4 cup all-purpose flour (95g)
• 1 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon fine salt
• 3 large eggs
• 2/3 cup granulated sugar (135g)
• 2/3 cup pumpkin puree (160g), not pumpkin pie filling
• 1 teaspoon lemon juice
• 1/2 cup confectioners’ sugar (60g), divided
• 1 quart chunky chocolate-and-peanut-butter-style ice cream, such as Moose Tracks, softened just until spreadable
• 1 1/2 cups whipped topping or sweetened whipped cream, for serving

A similarly chunky, pale ice cream with chocolate pieces or peanut-butter cups also works. It should spread easily but still hold soft mounds; melted ice cream will leak as you roll the cake.

How to Make Pumpkin Roll

Yield: 8 thick slices. Time: About 25 minutes active prep, 15 minutes baking, 1 hour cooling, and at least 4 hours freezing.

1. Prepare the pan and towel: Preheat the oven to 375°F (190°C) with a rack in the center. Grease a 15-by-10-inch jelly-roll pan, line it with parchment with a short overhang, and lightly grease the parchment. Lay a clean, lint-free kitchen towel on the counter. Sift most of the confectioners’ sugar over an area larger than the cake; reserve the rest for finishing.
2. Mix the batter: Whisk the flour, baking powder, pumpkin pie spice, and salt in a bowl. In a large bowl, beat the eggs and granulated sugar until thicker and lighter in color. Mix in the pumpkin puree and lemon juice, then fold in the dry ingredients just until no flour streaks remain.
3. Bake the cake: Spread the batter evenly to the corners of the pan. Bake uncovered for 14 to 16 minutes, starting to check at 14 minutes. The center should no longer look wet, and the cake should spring back lightly when touched. Do not let the edges become dark or crisp; the sheet needs to stay flexible.
4. Roll while warm: Let the cake rest in the pan for 3 to 5 minutes. Loosen the edges, invert it onto the sugared towel, and carefully peel off the parchment. Starting at a short side, roll the cake and towel together into a snug log. The towel supports the warm cake as it takes on its spiral shape, while the sugar helps keep it from sticking.
5. Cool completely: Set the towel-wrapped roll seam-side down at room temperature for about 1 hour, until no longer warm to the touch. Keep it rolled as it cools; a warm cake will melt the filling.
6. Add the ice cream: Gently unroll the cake. Spread the softened ice cream evenly over it, leaving a 1/2-inch border on all sides. Work quickly so the ice cream remains spreadable rather than runny.
7. Reroll and freeze: Roll the filled cake from the same short side, this time without the towel. Place it seam-side down on a freezer-safe tray or platter. Wrap tightly in parchment and then plastic wrap. Freeze for at least 4 hours or overnight, until firm throughout.
8. Slice and finish: Unwrap the frozen roll and dust it lightly with the reserved confectioners’ sugar. Cut into 8 thick rounds with a sharp knife, warming the blade and wiping it dry between cuts. Top each slice with a generous mound of whipped cream just before serving.

Pan Size and Clean Slices

Use a 15-by-10-inch jelly-roll pan for the specified 375°F baking time. A different pan changes the thickness of the cake and how readily it bakes and rolls. Judge doneness by a set center and light spring-back, not by deep browning.

Wait until the filled roll feels solid before cutting so the ice cream holds a defined spiral. If it is too hard to slice straight from the freezer, let it stand for about 5 minutes, then cut with a clean, sharp knife.

Make-Ahead and Freezer Storage

Keep this ice-cream-filled roll tightly wrapped and frozen until serving. Freezing it overnight can make slicing easier. Wrap leftover slices individually or place them in an airtight freezer-safe container to limit drying and freezer odors. Add whipped cream only when serving.

For another pumpkin dessert with a whipped cream finish, try these Mini Pumpkin Pies with Whipped Cream.

Nutrition

Approximate per thick slice (1/8 of the roll, including whipped cream): 500 calories, 9g protein, 21g fat, and 68g carbohydrates. Approximate per 100g: 245 calories, 4g protein, 10g fat, and 33g carbohydrates. Values vary substantially by ice cream and whipped topping brand.