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
Scale
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.
