When you think Thanksgiving, you’re going to think pumpkin. There’s no reason to let lattes and pies get all the credit, though. Not when there’s a super fancy pumpkin dessert you can put on the table. Unlike most of the recipes I share, I can’t exactly call this one easy. But…it’s not hard. Promise. I live in the south. Thanksgiving day is just as likely to be freezing as it is to be super hot. Who wouldn’t love a chocolate chip pumpkin ice cream roll? If it’s really cold that day, just eat it by the fire. It’s so worth it!
Libby’s 100% pure pumpkin makes this a snap. No messy pumpkin guts to deal with. Just open a can and you’re ready to cook. (This is the key to my favorite fall soup…recipe coming soon!) It’s also all-natural and contains no preservatives. And if you must have pumpkin pie, one 15oz can is enough for a 9″ pie. You can find it along with everything else you need at Walmart.
Start by making the basic pumpkin roll cake recipe. This is the easy part…
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 eggs
- 1 cup sugar
- 2/3 cup Libby’s® 100% Pure Pumpkin
- powdered sugar
- Preheat your oven to 375 degrees.
- Line a 10×15″ jelly roll pan with parchment paper, spray with cooking spray and lightly sprinkle with powdered sugar.
- Combine four, baking powder, baking soda, cinnamon, cloves and salt in a bowl.
- Place eggs and sugar in mixer and beat until well mixed.
- Add pumpkin.
- Slowly combine flour, mixing until well combined.
- Spread into jelly roll pan.
- Bake for 10-15 minutes. Cake should be springy.
- Take a thin tea towel and coat with powdered sugar.
- Take cake from oven and turn it over onto the towel.
- Peel off parchment paper.
- Roll up cake with towel.
- Cool on baking rack.
The cake will be a little warm and slightly sticky when you remove it from the oven. Take your time removing the parchment and rolling it in the towel.
Allow the cake to completely cool and unroll the towel. Now it’s time to stuff the cake!
Allow your Edy’s Pumpkin Patch Ice Cream to sit until it’s just soft enough to spread on your cake. Don’t let things get too soft or it will run out the sides of your roll. Spread the ice cream, sprinkle with chocolate chips and roll back together tightly. If the cake breaks, don’t worry, just work it back into shape and continue to roll it all up.
Wrap everything tightly in plastic wrap and store in the freezer for at least an hour. When you’re ready to serve just unwrap, trim each end and dust with powdered sugar. You’re totally gonna wow your guests with this one. You don’t even have to give me any of the credit.