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!