Frozen Pumpkin Rolls, Two Ways!

[This frozen pumpkin roll post is sponsored by So Delicious Dairy Free! I’m thrilled to be working with them in 2019 to create lots of incredible recipes for you!]

The new love of my life: the frozen pumpkin roll. 

Oh my gosh. You guys! We have the best of both worlds in this dessert. Hello frozen pumpkin rolls!

Today I’m partnering with So Delicious Dairy Free again to share this incredible recipe with not one, but two of their frozen dessert flavors. They.are.so.good.

This is sort of like a choose your own adventure (!) dessert, where we can use a basic flavor or one that’s a bit more… wild. I’m loving both!

This recipe is so much simpler than it looks, meaning it’s great for a Thanksgiving swap dish! Make a basic version and make your wild version, then there’s something for everyone.

First up, their Vanilla Bean Coconutmilk Frozen Dessert is our base flavor. When you fill the pumpkin roll with this, it tastes like the creamy classic, but frozen. It’s an amazing swap if someone at your Thanksgiving feast doesn’t love cream cheese (I have a family member who loathes it!). It’s also an awesome way to switch things up during this holiday season and put a modern twist on the classic!

Next, my favorite flavorful swap happens by using the Snickerdoodle Cashewmilk Frozen Dessert. Um yes.

SNICKERDOODLE!

You know how that just magically fits with pumpkin, right? It complements the flavor perfectly while adding a little more ooomph to the pumpkin roll.

 And the best news is, you can use ANY flavor that you’d like.

I have to tell you that the So Delicious frozen desserts work better in this pumpkin roll than traditional ice cream. In fact, using regular ice cream here is kind of a mess because it melts too quickly.

By using the Coconutmilk and Cashewmilk frozen desserts, you have more time to fill and roll your pumpkin cake. In fact, when you first take the frozen desserts out of the carton, they almost resemble frosting.

I like to take my spoon and start mashing the frozen dessert in a bowl, and as it starts to warm up, it becomes creamy and spreadable without fulling melting. This is when you spread it in the pumpkin cake, roll it up and freeze it overnight.

The next day, it’s ready to slice!

When it comes to the pumpkin cake, this couldn’t be easier. It’s a classic pumpkin roll recipe that Mother Lovett used every year. It’s a basic sponge cake and once it’s baked, you roll it up in a towel until it cools. Yes, it’s kind of crazy but also so.much.easier than you would think!

It’s seriously the easiest and most fun dessert for Thanksgiving!

Frozen Pumpkin Roll

Frozen Pumpkin Rolls, Two Ways

Yield: 1 pumpkin roll serves about 8

This frozen pumpkin roll is a delicious twist on the classic! Ice cream or non-dairy dessert is spread inside a classic pumpkin roll and serve frozen!

Print Recipe Pin Recipe

5 from 4 votes

Leave a Review »

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 of So Delicious Vanilla Bean Coconutmilk Frozen Dessert or Snickerdoodle Cashewmilk Frozen Dessert

Instructions 

• Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick baking spray, then line it with parchment paper. Spray the paper with the nonstick spray too.
• In a small bowl, whisk together the flour, baking powder, soda, pumpkin spice and salt.
• In the bowl of your electric mixer, beat the eggs and sugar until combined. Beat in the pumpkin puree and vanilla extract. Once combined and smooth, stir in the dry ingredients on the lowest speed until just combined. You can finish combining them with a spatula.
• Pour the pumpkin cake mixture on the parchment lined sheet. Bake for 12 to 15 minutes, until it’s set in the center and spongy when you touch it.
• While the cake is baking, spread a thin kitchen towel out on the counter. Sprinkle it with powdered sugar all over. Once the cake is finished, immediately use the parchment paper on the ends to lift the cake and gently flip it over onto the sugar-lined towel. Sprinkle a bit more powdered sugar on top of the cake. Starting at the short end, roll the cake up with the towel. Let it sit on the counter and cool completely. Make sure you do this immediately so the cake doesn’t crack!
• When the cake is cool, remove your So Delicious frozen dessert from the freezer. Scoop it into a bowl, then use a spoon to mash it and stir it so it begins to come together and melt a bit. You want it to be spreadable!
• Gently unroll the cake in the towel. I like to lift it off of the towel and place it on a piece of plastic wrap, so I can immediately wrap it up and take it to the freezer. Use a spatula to carefully spread the frozen dessert on the cake, then roll it back up, rolling it with the plastic wrap. Be sure to wrap around the edges (even if you need a second piece) so the frozen dessert doesn’t leak out at first while it’s freezing.
• Place the roll in the freeze and freeze for at least 4 hours, or overnight.
• Remove it just a few minutes before serving. Slice it with a sharp knife, then sprinkle with powdered sugar. Serve immediately!

Course: Dessert

Cuisine: American

Author: How Sweet Eats

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!

Tell me tell me, what flavor would you choose?