The Amish Pumpkin Roll is a classic fall dessert that brings warmth and comfort to any gathering. This delightful treat features a moist pumpkin cake rolled with a creamy sweet filling, creating a perfect balance of flavors and textures. It’s a beloved recipe passed down through generations, known for its simplicity and rich taste.
We love how this pumpkin roll captures the essence of autumn with every bite. Whether you’re hosting a holiday dinner or simply craving something cozy, this recipe is sure to impress. Plus, it’s easier to make than you might think, making it a great choice for bakers of all skill levels. Let’s dive into this delicious tradition and bring a slice of Amish charm to our tables.
Ingredients
To create the perfect Amish Pumpkin Roll, we need fresh, flavorful ingredients that blend to form the iconic moist pumpkin cake and the rich, creamy filling. Below are the essentials divided for easy reference.
For the Pumpkin Cake
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 2/3 cup (150 ml) vegetable oil
- 2/3 cup (160 g) canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 cup (125 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
For the Cream Cheese Filling
- 8 ounces (225 g) cream cheese, softened
- 1 cup (125 g) powdered sugar, sifted
- 6 tablespoons (85 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
| Ingredient Group | Key Ingredients |
|---|---|
| Pumpkin Cake | Granulated sugar, eggs, vegetable oil, pumpkin puree, vanilla, flour, spices, baking soda |
| Cream Cheese Filling | Cream cheese, powdered sugar, butter, vanilla |
This lineup ensures our Amish Pumpkin Roll captures that classic autumn taste—warm spices and velvety cream combining in every bite.
Equipment Needed
To make the Amish Pumpkin Roll perfectly, having the right equipment is essential. Each tool helps ensure the pumpkin cake bakes evenly and rolls smoothly without cracking. Below is a detailed list of what we need to prepare this classic fall dessert.
Essential Baking Tools
- Jelly Roll Pan (10×15 inches): This pan’s size is critical for an even thin layer of pumpkin cake that rolls easily.
- Parchment Paper: We use this to line the jelly roll pan, preventing sticking and aiding in quick release.
- Mixing Bowls: Several sizes for combining the pumpkin batter and the cream cheese filling separately.
- Electric Mixer: A hand or stand mixer speeds up mixing, ensuring a smooth cake batter and creamy filling.
- Rubber or Silicone Spatula: Perfect for folding ingredients gently and scraping bowls clean without deflating the batter.
- Wire Cooling Rack: Allows the cake to cool evenly and prevents sogginess on the bottom.
- Kitchen Towel (Clean and Thin): Vital to assist in rolling the cake while it’s warm, preventing cracks and breakage.
- Sifter or Fine Mesh Strainer: To sift flour and spices for an even, light batter texture.
- Measuring Cups and Spoons: Accurate measurement is key for the perfect balance of ingredients.
Optional but Helpful
| Equipment | Purpose |
|---|---|
| Offset Spatula | Smoother frosting spreading |
| Pastry Brush | Lightly brushing pan or powdered sugar dusting |
| Cooling Rack Tray | To catch any crumbs or filling drips |
“Having these tools ready will make our Amish Pumpkin Roll experience straightforward and enjoyable.”
Equipment selection ensures the cake forms properly and our cream cheese filling spreads with ease. Adequate preparation at this stage will lead to a flawless, tender pumpkin roll bursting with warm spice and creamy goodness.
Make-Ahead Tips
To master the art of the Amish Pumpkin Roll, planning ahead makes all the difference. Here are our best make-ahead tips to ensure your roll stays moist, flavorful, and perfectly textured.
Bake and Wrap in Advance
After baking, let the pumpkin cake cool completely on a wire rack. Once cool, roll the warm cake in a clean kitchen towel dusted generously with powdered sugar. This step helps the cake hold its shape without cracking. Then, unwrap and allow it to cool fully before filling.
Tip: Bake the cake up to 2 days ahead, wrap it tightly in plastic wrap, and store it in the refrigerator to maintain moisture.
Prepare the Cream Cheese Filling Early
The rich cream cheese filling benefits from chilling. Prepare the filling and refrigerate it in an airtight container for at least 4 hours or overnight. This will allow the flavors to meld and the filling to thicken, making it easier to spread evenly.
Assemble and Store Properly
Once the cake and filling are ready, spread the cream cheese mixture evenly over the cake and carefully roll it back up. Wrap the assembled pumpkin roll tightly in plastic wrap. Refrigerate for at least 2 hours before serving to allow the flavors to blend and for clean slicing.
| Step | Time Frame | Storage Recommendation |
|---|---|---|
| Bake Pumpkin Cake | Up to 2 days ahead | Wrap in plastic wrap, refrigerate |
| Prepare Cream Cheese Filling | At least 4 hours ahead | Airtight container, refrigerate |
| Assemble Pumpkin Roll | At least 2 hours ahead | Wrap tightly, refrigerate |
Freezing the Amish Pumpkin Roll
If you want to save time for a future event, freeze the wrapped pumpkin roll for up to 1 month. When ready, thaw it in the refrigerator overnight to preserve the cake’s moist texture and the filling’s creaminess.
“Pro Tip: Always unwrap the pumpkin roll before freezing to avoid condensation build-up that could sog the cake.”
By following these make-ahead tips for the Amish Pumpkin Roll, we ensure every slice bursts with the warm spices and creamy richness that make this dessert truly unforgettable.
Instructions
Follow these detailed steps to create the perfect Amish Pumpkin Roll with a moist cake and luscious cream cheese filling.
Prep Work
- Preheat the oven to 375°F (190°C). This temperature ensures a perfectly baked cake with a tender crumb.
- Line a 15×10-inch jelly roll pan with parchment paper. Lightly grease the paper to prevent sticking.
- Prepare a clean, lint-free kitchen towel and generously dust it with granulated sugar. This will help when rolling the warm cake.
- Measure and sift the dry ingredients: all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt. Set them aside for quick incorporation.
Baking the Pumpkin Cake
- In a large mixing bowl, whisk together:
- 1 1/3 cups granulated sugar
- 3 large eggs
- 2/3 cup vegetable oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- Gradually fold the sifted dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
- Pour the batter evenly into the prepared jelly roll pan. Use a rubber spatula to smooth the surface.
- Bake for 13-15 minutes or until the cake springs back lightly when touched.
- Once baked, immediately invert the cake onto the prepared sugar-dusted towel. Carefully peel off the parchment paper.
- Starting from the short edge, roll the cake and towel together. Let it cool completely in this rolled shape to create the classic roll form.
Preparing the Cream Cheese Filling
- In a chilled mixing bowl, beat together until smooth and creamy:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Beat on medium speed for about 2-3 minutes, scraping sides to ensure even mixing.
- The filling should be velvety and spreadable, offering a perfect contrast to the spiced pumpkin cake.
Rolling the Pumpkin Cake
- Gently unroll the cooled pumpkin cake from the kitchen towel.
- Spread the entire cream cheese filling evenly over the cake using an offset spatula for smooth, precise coverage.
- Carefully re-roll the cake without the towel this time, pressing lightly to secure the filling.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours. This chilling step helps the filling set and the flavors meld.
| Step | Time | Temperature | Notes |
|---|---|---|---|
| Preheat oven | 0 min | 375°F (190°C) | |
| Bake cake | 13-15 minutes | 375°F (190°C) | Cake should spring back lightly |
| Roll cake to cool | Until cooled | Room temperature | Use sugar-dusted towel |
| Chill after assembly | Minimum 2 hours | Refrigerated | Wrap tightly in plastic wrap |
With each step executed precisely, the Amish Pumpkin Roll will deliver a delightful blend of spiced cake and creamy filling—capturing the very essence of fall.
Serving Suggestions
To elevate our Amish Pumpkin Roll experience, let’s explore creative and festive ways to serve this classic autumn dessert, ensuring every bite delights the senses.
Classic Presentation
- Slice the pumpkin roll into 1-inch thick pieces for perfect portion control.
- Arrange slices on a decorative platter for visual appeal.
- Dust lightly with powdered sugar or a sprinkle of ground cinnamon to enhance the warm spice aroma.
- Serve with a dollop of freshly whipped cream or a small scoop of vanilla ice cream to balance the pumpkin’s earthiness.
Warm and Cozy Enhancements
- Gently warm each slice in the microwave for 10-15 seconds to revive the cake’s soft texture and amplify its fragrant spices.
- Drizzle with warm caramel sauce or maple syrup to add a rich sweetness.
- Pair with a hot beverage like chai tea, spiced apple cider, or a classic pumpkin spice latte to complement the autumnal flavors.
Festive Garnishes
| Garnish | Description | Serving Tip |
|---|---|---|
| Chopped Pecans | Toasted for crunch and nutty contrast | Sprinkle over the cream cheese filling before rolling |
| Orange Zest | Adds fresh citrus notes | Garnish atop each slice just before serving |
| Edible Flowers | Adds color and elegance | Place on the serving plate for an inviting presentation |
| Crumbled Gingersnaps | Adds spicy, crunchy texture | Sprinkle lightly over whipped cream topping |
Accompaniments for Sharing
- Serve alongside a cheese board featuring mild cheddar or gouda to create a savory-sweet balance.
- Include seasonal fruit such as sliced pears or figs to brighten the plate.
- Offer small cups of spiced nuts or candied pecans to enhance the dessert spread.
“The secret to a memorable pumpkin roll serving is balancing its rich creamy filling and warm spiced cake with complementary textures and flavors that highlight the best of fall.”
By following these serving suggestions, we ensure our Amish Pumpkin Roll becomes the centerpiece of any autumn gathering, pleasing both the eye and the palate.
Storage and Shelf Life
Proper storage of our Amish Pumpkin Roll is essential to maintain its moist texture and rich flavor. Here’s how we can store it to enjoy every bite at its best:
- Refrigeration: After assembling the pumpkin roll, we tightly wrap it in plastic wrap or store it in an airtight container to prevent drying out and odor absorption. It stays fresh in the refrigerator for up to 4 days. Before serving, we recommend letting it sit at room temperature for 15-20 minutes to soften and enhance flavors.
- Freezing: To enjoy the pumpkin roll later, we can freeze it. First, unwrap the roll and rewrap it securely in plastic wrap followed by aluminum foil to avoid freezer burn. Place it in a freezer-safe bag or container. Our Amish Pumpkin Roll freezes well up to 2 months without losing its creamy filling’s texture or the cake’s moistness. When ready to eat, thaw it overnight in the refrigerator and bring it to room temperature before slicing.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigeration | Up to 4 days | Wrap tightly in plastic; serve at room temp |
| Freezing | Up to 2 months | Double wrap; thaw overnight in fridge |
Pro Tip: Always unwrap the pumpkin roll before freezing to prevent condensation and soggy cake layers once thawed.
By following these storage guidelines, our Amish Pumpkin Roll will remain just as delightful and comforting as the day we baked it.
Conclusion
The Amish Pumpkin Roll is more than just a dessert—it’s a celebration of fall flavors and simple, timeless baking. With its moist pumpkin cake and creamy filling, it brings warmth and comfort to any table. Whether you’re baking for a holiday gathering or a cozy night in, this recipe offers a satisfying way to embrace the season.
We encourage you to try making this classic treat yourself. With the right ingredients, tools, and a little patience, you’ll create a pumpkin roll that’s sure to impress and delight. Enjoy every slice and the memories that come with sharing it.
Frequently Asked Questions
What is an Amish Pumpkin Roll?
An Amish Pumpkin Roll is a moist pumpkin cake rolled with a creamy cream cheese filling. It features warm spices and a soft texture, making it a beloved fall dessert that’s simple to make and perfect for various occasions.
What ingredients do I need to make the Amish Pumpkin Roll?
You’ll need granulated sugar, eggs, vegetable oil, pumpkin puree, vanilla, all-purpose flour, spices, baking soda, salt for the cake, and cream cheese, powdered sugar, unsalted butter, and vanilla for the cream cheese filling.
What equipment is essential for baking the pumpkin roll?
Key tools include a jelly roll pan, parchment paper, mixing bowls, an electric mixer, a rubber spatula, wire cooling rack, kitchen towel, sifter, and measuring cups and spoons. Optional tools like an offset spatula improve ease.
Can I make the pumpkin roll ahead of time?
Yes, you can bake the cake up to two days in advance, wrap it tightly, and keep the cream cheese filling refrigerated. After assembling, refrigerate for at least two hours before serving for best flavor and texture.
How do I properly store the Amish Pumpkin Roll?
Store it tightly wrapped or in an airtight container in the refrigerator for up to four days. For longer storage, freeze the wrapped roll for up to two months, thawing slowly to maintain moisture and taste.
How should I serve the Amish Pumpkin Roll?
Slice into 1-inch pieces, dust with powdered sugar or cinnamon, and optionally drizzle with caramel or maple syrup. Serve warm with hot drinks like chai tea, and garnish with pecans, orange zest, or edible flowers for a festive touch.