Cinnamon Pumpkin Ice Cream Roll

If you ask me, pumpkin desserts shouldn’t be limited to just pie season.

This ice cream roll takes everything you love about fall spices and wraps it up into a make-ahead dessert that’s actually fun to serve. Warm cinnamon, ginger, and cloves come together in a light pumpkin cake that gets rolled around vanilla ice cream.

The cake itself is easy to work with once you know the trick of rolling it while it’s still warm. Chocolate chips and drizzles of caramel and chocolate topping give it that extra something without making things too complicated.

It’s a freezer-friendly dessert that looks like you spent all day in the kitchen, perfect for when you want to impress without the stress.

What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to stick with canned pumpkin puree, not pumpkin pie filling which already has sugar and spices added. Regular canned pumpkin works perfectly and gives you consistent results every time, plus it’s available year-round at most grocery stores. If you happen to have fresh pumpkin puree on hand, that’ll work too, just make sure it’s well-drained since fresh pumpkin tends to have more moisture than canned. Look for 100% pure pumpkin on the ingredient label to make sure you’re getting the right product.

Options for Substitutions

This pumpkin ice cream roll is pretty forgiving when it comes to swaps:

• Canned pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find canned pumpkin, you can use mashed sweet potato or butternut squash – just make sure it’s smooth and not watery.
• Vanilla ice cream: Feel free to get creative here! Cinnamon ice cream, dulce de leche, or even cream cheese ice cream would all taste great. You could also use whipped cream mixed with a bit of cream cheese for a lighter option.
• Spices: Don’t have all the individual spices? You can use 2 teaspoons of pumpkin pie spice instead of the cinnamon, cloves, and ginger.
• All purpose flour: For a gluten-free version, try using a 1-to-1 gluten-free baking flour blend. The texture should turn out pretty similar.
• Chocolate chips: White chocolate chips, toffee bits, or chopped pecans would all work nicely here. You can also leave them out if you prefer a simpler roll.
• Ice cream toppings: Any sauce you like works for drizzling – try maple syrup, honey, or even a simple powdered sugar glaze instead of the caramel and chocolate.

Watch Out for These Mistakes While Baking

The biggest mistake when making a pumpkin ice cream roll is overbaking the cake, which makes it crack when you try to roll it – pull it from the oven as soon as the center springs back when lightly touched, usually around 12-15 minutes.

Rolling the cake while it’s still warm is critical, so have your clean kitchen towel dusted with powdered sugar ready to go the moment it comes out of the oven.

If you wait until the cake cools completely before rolling, it will crack and break apart, ruining all your hard work.

Another common error is using ice cream that’s too soft when spreading it on the unrolled cake – let it soften just enough to spread easily, but it should still be firm, not melty, so it doesn’t soak into the cake and make everything messy.

What to Serve With Pumpkin Ice Cream Roll?

This pumpkin ice cream roll is pretty much a complete dessert on its own, but a hot cup of coffee or spiced chai tea makes a great pairing since the warmth contrasts nicely with the cold ice cream. If you’re serving this for a fall gathering, consider adding a dollop of whipped cream on the side and maybe some extra caramel sauce for drizzling. You could also serve it alongside some candied pecans or walnuts for a bit of crunch, which goes really well with the soft cake and creamy ice cream filling. For a fun presentation, dust the plate with a little cinnamon or cocoa powder before plating your slice.

Storage Instructions

Freeze: Once you’ve rolled up your pumpkin ice cream roll, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It’ll stay good in the freezer for up to 2 weeks, though it’s usually gone way before that at my house!

Slice and Serve: When you’re ready to serve, let the roll sit at room temperature for about 5 minutes to make slicing easier. Use a sharp knife and wipe it clean between cuts for those pretty, clean slices. Drizzle with your caramel and chocolate toppings right before serving for the best presentation.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 22-28 g
• Fat: 55-65 g
• Carbohydrates: 220-250 g

Ingredients

For the cake (yolk mixture):

• 1/2 cup canned pumpkin (I use Libby’s)
• 1/3 cup sugar
• 3 egg yolks (room temperature)
• 1 tsp vanilla

For the cake (egg whites):

• 1/2 cup sugar
• 3 egg whites (room temperature, for better volume)

For the cake (dry ingredients):

• 1/4 tsp ginger
• 1/2 cup all-purpose flour (I always use King Arthur)
• 1 tsp cinnamon (freshly ground preferred)
• 1 tsp baking powder
• 1/4 tsp cloves

For the filling and topping:

• 1 to 2 cups vanilla ice cream (softened slightly for easier spreading)
• 1/2 cup chocolate chips
• caramel ice cream topping
• chocolate ice cream topping (optional but recommended)

Step 1: Prepare Dry Ingredients and Pumpkin Batter

• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp ginger
• 3 egg yolks
• 1 tsp vanilla
• 1/3 cup sugar
• 1/2 cup canned pumpkin

First, preheat your oven to 375°F.

In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, cloves, and ginger; set aside.

In a separate large bowl, combine the egg yolks and vanilla, beating for about 5 minutes until light and fluffy.

Then, add 1/3 cup sugar and mix well before stirring in the canned pumpkin.

I find combining the dry ingredients first ensures an even distribution of spices, which is key for a well-flavored cake.

Step 2: Whip Meringue and Fold into Batter

• 3 egg whites
• 1/2 cup sugar

In a clean, dry bowl, beat the egg whites until soft peaks begin to form.

Gradually add the remaining 1/2 cup sugar and continue beating until stiff, glossy peaks form.

Gently fold the pumpkin-yolk mixture into the whipped egg whites until just combined, taking care not to deflate the meringue.

Finally, fold in the prepared dry ingredient mixture, stirring until just incorporated.

Overmixing can lead to a tough cake, so I always mix just until no streaks of flour remain.

Step 3: Bake and Roll the Cake

Pour the batter evenly into a greased baking pan.

Bake in the preheated 375°F oven for approximately 12 minutes, or until a toothpick inserted into the center comes out clean.

Immediately after removing from the oven, invert the hot cake onto a clean towel generously dusted with sugar.

Carefully roll the cake up with the sugared towel, starting from the short side, and let it cool completely on a wire rack.

Rolling it while warm prevents cracking.

Step 4: Fill and Freeze with Ice Cream

• 1 to 2 cups vanilla ice cream
• 1/2 cup chocolate chips

Once the cake has cooled completely, carefully unroll it.

Spread the slightly softened vanilla ice cream evenly over the cake, leaving a small border around the edges.

Sprinkle the chocolate chips over the ice cream.

Then, gently roll the cake back up, being careful not to squeeze out too much ice cream.

Freeze the finished roll for at least 4 hours, or until firm, which makes slicing much easier.

Step 5: Slice, Garnish, and Serve

• caramel ice cream topping
• chocolate ice cream topping

When ready to serve, remove the ice cream roll from the freezer and let it sit at room temperature for a few minutes to soften slightly, making it easier to slice.

Slice into individual portions.

Drizzle generously with caramel ice cream topping and, if desired, chocolate ice cream topping.

For maximum enjoyment, I like to serve this immediately after slicing.