[This frozen pumpkin roll post is sponsored by So Delicious Dairy Free. I’m excited to be working with them to create seasonal recipes for you!]
Meet the new favorite dessert: the frozen pumpkin roll.
This dessert gives you the best of both worlds: the familiar pumpkin roll cake with a frozen, creamy filling. It’s a fun twist that’s perfect for holiday gatherings.
I’m pairing this pumpkin roll with two frozen dessert flavors from So Delicious Dairy Free. Both are delicious — one is a classic base and the other adds extra spice and character.
This recipe is easier than it looks, which makes it great for bringing to a Thanksgiving potluck. Make a simple version for traditional tastes and a bolder version for those who want more flavor.
The Vanilla Bean Coconutmilk Frozen Dessert is the straightforward option. Filled with this, the pumpkin roll tastes like a classic but with the refreshing texture of a frozen filling — a smart alternative for anyone who prefers not to use cream cheese.
My favorite, though, is the Snickerdoodle Cashewmilk Frozen Dessert.
Snickerdoodle!
Snickerdoodle complements pumpkin naturally. It lifts the flavor profile and adds a warm, spiced note that pairs beautifully with the cake.
Of course you can use any frozen dessert flavor you like — this method is versatile.
I’ve found that So Delicious frozen desserts handle this recipe better than regular ice cream. Traditional ice cream softens and melts too quickly when you’re filling and rolling the cake. The coconutmilk and cashewmilk frozen desserts hold their texture longer, giving you time to spread them without a mess.
When you remove the frozen dessert from the carton, it’s often firm like frosting. Scoop it into a bowl, mash and stir it as it warms slightly until it becomes spreadable but not melted. Then spread it on the pumpkin cake, roll, and freeze overnight.
The next day, slice and serve.
The pumpkin cake itself is a simple sponge — the classic pumpkin roll technique works best. Once baked, the cake is flipped onto a sugar-dusted towel and rolled up while warm; this prevents cracking and makes it easy to unroll for filling later.
It’s one of the most fun and effortless desserts to bring to Thanksgiving or any autumn gathering.
Frozen Pumpkin Roll
Frozen Pumpkin Rolls, Two Ways
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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 rimmed baking sheet with nonstick spray and line it with parchment paper; spray the paper as well.
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Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl.
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In the bowl of an electric 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; finish folding with a spatula if needed.
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Pour the batter onto the prepared sheet and spread evenly. Bake 12–15 minutes, until the center is set and the cake feels springy to the touch.
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While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. When the cake is done, lift it from the sheet using the parchment paper and invert it onto the sugared towel. Dust the top with more powdered sugar. Starting at the short end, roll the cake up in the towel and let it cool completely to prevent cracking.
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When cooled, remove the frozen dessert from the freezer. Scoop it into a bowl and mash with a spoon as it warms slightly until it becomes spreadable but not melted.
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Unroll the cake and transfer it to a sheet of plastic wrap. Spread the softened frozen dessert evenly over the cake, then roll the cake back up in the plastic wrap. Wrap the ends securely so the filling doesn’t leak while it freezes; use an extra piece of plastic if needed.
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Place the wrapped roll in the freezer for at least 4 hours or overnight.
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Remove from the freezer a few minutes before slicing. Use a sharp knife to cut slices, dust with powdered sugar, and serve immediately.
Did you make this recipe?
Share your photos and tag #howsweeteats. I appreciate you so much!
Which flavor would you choose?