If you adore the cozy flavors of fall and the satisfying comfort of a classic dessert, then this Homemade Amish Pumpkin Roll Recipe is about to become your new favorite. It’s a tender pumpkin-spiced cake rolled around a luscious, creamy cream cheese filling that delivers a perfect balance of sweet and spice all wrapped up in one stunning presentation. Every slice bursts with warmth and nostalgia, making it the ideal treat to share with loved ones or enjoy alongside a steamy cup of coffee or tea.
Ingredients You’ll Need
Gathering simple, everyday ingredients is what makes this recipe so approachable, yet each component plays an essential role. From velvety pumpkin puree giving the cake its vibrant orange hue and moist texture, to the blend of spices that evoke those cherished harvest memories, every item brings something special to the table.
- 3 large eggs: Provide structure and a light, airy texture to the cake.
- 1 cup granulated sugar: Adds necessary sweetness without overpowering the spices.
- â…” cup pumpkin puree: The star ingredient delivering moisture, flavor, and that iconic pumpkin color.
- 1 teaspoon vanilla extract: Enhances all the flavors with its sweet aroma.
- ¾ cup all-purpose flour: The base that holds the cake together perfectly.
- 1 teaspoon baking powder: Helps the cake rise to a tender, fluffy perfection.
- ½ teaspoon baking soda: Works alongside the baking powder for lightness and subtle lift.
- 1 teaspoon pumpkin pie spice: A savory-sweet blend that warms each bite beautifully.
- ¼ teaspoon salt: Balances the sweetness and brings out the other flavors.
- 8 ounces cream cheese, softened: Creates a rich, smooth filling that’s delightfully tangy.
- 1 cup powdered sugar: Sweetens the filling to a creamy, dreamy consistency and is also used for dusting.
- 6 tablespoons butter, softened: Adds richness and silky texture to the filling.
- 1 teaspoon vanilla extract (for filling): Infuses the filling with a sweet, fragrant note.
- Powdered sugar, for dusting: Perfect finishing touch that adds a lovely snowy look and a hint of extra sweetness.
How to Make Homemade Amish Pumpkin Roll Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 375°F (190°C). Line a 10-by-15-inch jelly roll pan with parchment paper and lightly grease it. This step ensures your pumpkin roll will release smoothly after baking, preserving its delicate texture.
Step 2: Mix the Wet Ingredients
In a bowl, whisk together the eggs and granulated sugar until the mixture turns thick and pale, which incorporates air for a light crumb. Then, add in the pumpkin puree and vanilla extract, stirring gently until everything is blended evenly.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This dry mix provides the structure and flavor foundation for the cake’s tender crumb and signature spiced warmth.
Step 4: Blend and Prepare the Batter
Slowly combine the dry ingredients with the wet ingredients, stirring just until you see no streaks of flour. Be careful not to overmix, as that might toughen the cake—a light hand leads to a soft, pliable roll.
Step 5: Bake the Cake
Pour and evenly spread the batter into your prepared pan. Pop it into the oven for about 13 to 15 minutes. You’ll know it’s ready when the cake springs back lightly to your touch—this means it’s set yet still moist.
Step 6: Prepare the Rolling Towel
While your cake bakes, generously dust a clean kitchen towel with powdered sugar. This prevents any sticky mishaps when rolling the delicate cake in the next step, helping to maintain that perfect swirl.
Step 7: Roll the Cake While Warm
As soon as the cake is out of the oven, carefully flip it out onto the sugared towel, peel off the parchment paper, and immediately roll the cake and towel together gently but firmly. This cools the cake in a rolled shape—essential to avoid cracks when you add the filling later.
Step 8: Make the Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla until the filling is smooth, creamy, and spreadable. This luscious mixture brings the perfect tangy sweetness to counterbalance the spiced pumpkin cake.
Step 9: Fill and Re-Roll
Once the cake has fully cooled in the rolled towel, unroll it carefully. Spread the cream cheese filling evenly across the surface, then roll the cake back up—this time without the towel—so the filling stays beautifully inside.
Step 10: Chill for Flavor and Shape
Wrap your pumpkin roll tightly in plastic wrap and pop it into the refrigerator for at least an hour. This chilling step helps the flavors meld and makes slicing much easier, giving you neat, luscious pieces.
Step 11: Dust and Serve
Right before serving, dust your pumpkin roll generously with powdered sugar. The final touch not only looks stunning but adds a charming hint of extra sweetness to each bite.
How to Serve Homemade Amish Pumpkin Roll Recipe
Garnishes
Sprinkling with powdered sugar is classic, but you can also top the roll with chopped toasted pecans or a drizzle of caramel sauce to add texture and depth. A dollop of whipped cream on the side adds extra indulgence without stealing the spotlight.
Side Dishes
This pumpkin roll pairs beautifully with warm drinks like spiced apple cider, chai tea, or even a creamy latte. For a festive brunch, serve alongside fresh fruit or a plate of mixed nuts to complement the cake’s rich flavors.
Creative Ways to Present
For gatherings, slice the pumpkin roll into pinwheels for bite-sized delights or arrange thick slices on a rustic wooden board surrounded by autumn leaves and mini pumpkins. Wrapping individual slices in parchment tied with twine also makes for adorable edible gifts.
Make Ahead and Storage
Storing Leftovers
Leftover slices wrapped tightly in plastic wrap or stored in an airtight container will keep well in the fridge for up to 4 days. The cream cheese filling stays fresh and the cake moist, allowing you to enjoy later helpings without a hitch.
Freezing
If you want to make this Homemade Amish Pumpkin Roll Recipe in advance, freezing is your friend. Wrap the entire roll or individual slices tightly in plastic wrap and then foil. Freeze for up to 2 months. To enjoy, thaw overnight in the refrigerator for best texture.
Reheating
Warm slices briefly in the microwave, about 10-15 seconds, if you prefer a soft, just-baked feel. Alternatively, serve chilled—the cake tastes wonderful either way, so it’s all about your personal favorite.
FAQs
Can I use canned pumpkin puree instead of fresh?
Absolutely! Canned pumpkin puree works perfectly in this recipe, offering consistent moisture and flavor that make the cake delightfully tender and pumpkin-forward.
What if I don’t have pumpkin pie spice?
No worries at all. You can make your own blend with cinnamon, nutmeg, ginger, and cloves in equal parts—a quick mix that delivers exactly the warm spice profile that this Homemade Amish Pumpkin Roll Recipe calls for.
How do I avoid cracks when rolling the cake?
Rolling the cake while it’s still warm and using the sugared towel is the secret. The towel stops the cake from sticking and supports it as you roll gently, which helps prevent cracks as it cools in this perfect shape.
Can I make this recipe gluten-free?
Yes, substituting with a gluten-free flour blend suitable for baking can work well. Make sure to choose one with xanthan gum included for best texture and follow the recipe as usual.
How long does the filling stay fresh?
The cream cheese filling is best enjoyed within 3 to 4 days when refrigerated. Always keep the roll wrapped tightly to maintain moisture and prevent the filling from drying out.
Final Thoughts
Baking this Homemade Amish Pumpkin Roll Recipe is truly a joyful experience, from the fragrant spices warming your kitchen to the delight of that first tender bite. It’s a splendid way to celebrate the comforts of the season and share something heartfelt with family or friends. Give it a try, and I promise this pumpkin roll will become a cherished staple in your dessert repertoire.
Print
Homemade Amish Pumpkin Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Amish Pumpkin Roll is a delightful fall dessert featuring a tender pumpkin-spiced cake rolled with a creamy, sweetened cream cheese filling. Perfect for holiday gatherings or cozy autumn evenings, this recipe combines classic pumpkin flavors with a luscious frosting, all wrapped into an elegant spiraled roll dusted with powdered sugar.
Ingredients
Cake
- 3 large eggs
- 1 cup granulated sugar
- â…” cup pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Filling
- 8 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For dusting
- Powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk the eggs and granulated sugar until the mixture becomes thick and pale. Stir in the pumpkin puree and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to ensure even distribution of leavening agents and spices.
- Combine Batter: Gradually add the dry ingredients into the wet mixture and stir gently until just blended, taking care not to overmix to keep the cake light and tender.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan and bake for 13 to 15 minutes, or until the cake springs back when lightly touched.
- Prepare Towel: While the cake is baking, lightly dust a clean kitchen towel with powdered sugar to prevent sticking when rolling the cake.
- Roll the Cake: Once baked, immediately invert the cake onto the prepared towel, peel off the parchment paper, and carefully roll the cake with the towel from the shorter end. Allow it to cool completely in this rolled form.
- Make the Filling: In a bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Assemble the Roll: Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, then roll the cake back up carefully without the towel.
- Chill: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to let the filling set and flavors meld.
- Serve: Before serving, dust the pumpkin roll generously with powdered sugar and slice into 10 servings.
Notes
- Be careful not to overbake the cake to keep it soft and pliable for rolling.
- Rolling the cake while still warm helps prevent cracking.
- If the cake cracks slightly while rolling, do not worry; the thick filling will help conceal it.
- For best flavor, refrigerate the cake overnight.
- Use fresh pumpkin puree for the best taste or canned pure pumpkin without added spices or sugars.
