Moose Tracks Pumpkin Roll

‘Tis the season for pumpkin-flavored everything. We’re not immune to this festive, seasonal flavor and the coziness it brings to each dish. We layer moist pumpkin cake with classic Original Moose Tracks Ice Cream – vanilla ice cream with unforgettable Moose Tracks Fudge and peanut butter cups. 

Don’t let the peanut butter and pumpkin combo scare you. This pair makes the holiday dessert list for a reason (it’s delicious)!

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit. In a small bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Set aside.

2. In a separate bowl, beat the eggs on high speed for about 5 minutes until they turn pale yellow. Gradually add the sugar, then stir in the pumpkin puree. Gently fold in the dry ingredients until combined. I said gently, David!

3. Line a 9x13-inch baking pan with greased and floured wax paper. Spread the batter evenly in the pan. Bake at 375°F for 15 minutes.

4. Let cool slightly. While the cake is still warm, turn it out onto a clean tea towel dusted with confectioners' sugar. Carefully peel off the wax paper, then roll the cake up in the towel. Let it cool completely on a wire rack. This will make the shell of our cake roll.

5. While the cake is cooling, pull Original Moose Tracks Ice Cream out of the freezer to soften.

6. Once fully cooled, unroll the cake onto a baking sheet. Spread the softened Original Moose Tracks ice cream evenly over the cake, leaving a 1-inch border around the edges. Roll the cake back up, this time without the towel. Cover with plastic wrap and place in the freezer until firm.

7. When you’re ready to serve, slice and dust with confectioners' sugar and garnish with whipped cream, if desired.