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The trick to keeping pumpkin rolls as fresh as possible in the freezer is freezing the frosting filling all the way through before wrapping it. If you wrap before the filling freezes, ice crystals form, which melt when it thaws, making the cake surrounding it soggy. When your recipe calls for enough ingredients for two rolls, don't take the time to divide the recipe in half — make two rolls and freeze one. Then when you need a last-minute dessert, you're already prepared.
Place the pumpkin roll on a plate or tray and chill it in the freezer until the filling freezes, about 1 hour; if freezing sliced pumpkin roll, about 20 minutes.
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Wrap the pumpkin roll or pumpkin-roll slices tightly in a couple layers of plastic wrap. Place the roll or slices in a freezer bag and seal.
Label the bag with the date and store it in the freezer up to 3 months. Thaw at room temperature when ready to serve, 1 to 2 hours.