[This frozen pumpkin roll post was created in partnership with So Delicious Dairy Free.]
Meet my new favorite dessert: the frozen pumpkin roll.
We combined two classics into one — pumpkin roll and frozen dessert — to make a dessert that’s creamy, bright with pumpkin spice, and perfectly sliceable when chilled. Hello, frozen pumpkin rolls!
I’m using So Delicious Dairy Free frozen desserts as the filling for two versions: a classic Vanilla Bean Coconutmilk Frozen Dessert and a more adventurous Snickerdoodle Cashewmilk Frozen Dessert. Both work beautifully and give you options depending on how traditional or bold you want to be.
This is a great Thanksgiving swap or a fresh holiday twist — make a basic version and a wild version so there’s something for everyone.
The Vanilla Bean Coconutmilk Frozen Dessert is our creamy, neutral base. When spread inside the pumpkin roll and frozen, it tastes like a classic cream filling but in frozen form — a great alternative for guests who prefer something lighter or dairy-free.
My favorite swap is the Snickerdoodle Cashewmilk Frozen Dessert. Snickerdoodle and pumpkin are a natural pairing — the cinnamon notes complement the pumpkin perfectly and add a lovely depth to the roll.
SNICKERDOODLE!
You can use any frozen dessert flavor you like. I’ve found that So Delicious frozen desserts work especially well because they hold their texture longer than traditional ice cream as you fill and roll the cake. Regular ice cream melts too quickly and becomes messy.
When you scoop the frozen dessert into a bowl and let it warm a bit, it softens to a spreadable texture without fully melting. Mash and stir it with a spoon until creamy, then spread it onto the pumpkin sponge before rolling and freezing.
The pumpkin cake itself is a simple sponge — the classic pumpkin roll recipe that’s rolled in a towel right after baking so it cools without cracking. It sounds intimidating, but it’s quick and easy: bake briefly, flip onto a powdered-sugar-covered towel, roll while warm, then let cool. Once cooled, unroll, fill with the softened frozen dessert, re-roll in plastic wrap, and freeze.
Freeze the roll for at least four hours or overnight. Remove it a few minutes before slicing so the knife cuts cleanly, then dust with powdered sugar and serve immediately.
Frozen Pumpkin Roll
Frozen Pumpkin Rolls, Two Ways
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 3 large eggs
- 1 cup sugar
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 Pint So Delicious Vanilla Bean Coconutmilk Frozen Dessert or Snickerdoodle Cashewmilk Frozen Dessert
Instructions
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Preheat the oven to 350°F. Spray a baking sheet with nonstick spray, line with parchment, and spray the parchment.
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Whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
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In a mixer, beat the eggs and sugar until combined. Add the pumpkin puree and vanilla and mix until smooth. On low speed, stir in the dry ingredients until just combined, finishing with a spatula if needed.
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Pour the batter onto the prepared sheet and bake 12–15 minutes, until set and springy to the touch.
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While the cake bakes, lay a thin kitchen towel on the counter and dust it generously with powdered sugar. When the cake is done, lift it using the parchment, flip it onto the towel, dust the top with powdered sugar, then roll the cake up in the towel from the short end. Let cool completely rolled — this prevents cracking.
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Once the cake is cool, remove the frozen dessert from the freezer, scoop into a bowl, and stir or mash until it softens to a spreadable consistency.
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Unroll the cake, transfer it to plastic wrap, spread the softened frozen dessert evenly, then re-roll the cake tightly in the plastic wrap. Seal the ends and edges so the filling doesn’t leak while freezing.
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Freeze the roll at least 4 hours or overnight.
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Remove the roll a few minutes before serving. Slice with a sharp knife, dust with powdered sugar, and serve immediately.
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So, which flavor would you choose?