Amish Pumpkin Roll Recipe That’s Moist and Delicious

Updated On: October 16, 2025

There’s something truly magical about the Amish pumpkin roll that captures the essence of fall in every bite. This classic dessert combines a moist, spiced pumpkin cake with a creamy, rich cream cheese filling, all rolled up into a beautiful spiral that’s as pleasing to the eye as it is to the palate.

Originating from Amish country, this pumpkin roll recipe has been cherished for generations, offering warmth, nostalgia, and a delightful balance of flavors. Whether you’re baking for a holiday gathering or simply craving a cozy autumn treat, this recipe is sure to impress both family and friends.

In this post, I’ll walk you through a detailed, step-by-step recipe for making the perfect Amish pumpkin roll at home. From gathering ingredients to tips for rolling without cracking, you’ll learn everything needed to create this stunning dessert with ease.

So, put on your apron and get ready to bring a slice of Amish tradition right into your kitchen!

Why You’ll Love This Recipe

This Amish pumpkin roll recipe is beloved for many reasons. First, it features a moist and tender pumpkin sponge cake that’s perfectly spiced with cinnamon, nutmeg, and cloves—just the right blend to evoke those cozy fall vibes.

The cream cheese filling is smooth, tangy, and sweet, balancing the spices in the cake beautifully. Plus, the visual appeal of the rolled cake with its swirled filling makes it a showstopper on any dessert table.

What’s more, this recipe is straightforward and forgiving, perfect for both novice and experienced bakers. It also stores well, making it an excellent make-ahead dessert for parties and celebrations.

Ingredients

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Powdered sugar (for rolling the cake)
  • For the filling:
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

Equipment

  • 10×15 inch jelly roll pan (or rimmed baking sheet)
  • Mixing bowls
  • Electric mixer or hand whisk
  • Spatula
  • Clean kitchen towel or parchment paper
  • Cooling rack
  • Measuring cups and spoons

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your jelly roll pan and line it with parchment paper for easier removal.
  2. Prepare the cake batter: In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 3-4 minutes. This step is crucial for a light cake texture.
  3. Add the pumpkin puree and vanilla extract to the egg mixture and beat until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gently fold the dry ingredients into the pumpkin mixture until just combined, being careful not to overmix.
  6. Pour the batter evenly into the prepared pan and spread it out smoothly with a spatula.
  7. Bake for 13-15 minutes or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  8. While the cake bakes, prepare a clean kitchen towel by generously dusting it with powdered sugar. This will prevent the cake from sticking when rolled.
  9. Immediately after removing the cake from the oven, invert it onto the sugared towel. Carefully peel off the parchment paper.
  10. Roll the cake up with the towel starting from the short end. Rolling it while warm helps prevent cracking. Let it cool completely on a wire rack.
  11. Prepare the filling: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract and continue beating until creamy and well combined.
  12. Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
  13. Roll the cake back up (without the towel this time), wrap it tightly in plastic wrap, and refrigerate for at least an hour before slicing.

Tips & Variations

“Dust your kitchen towel generously with powdered sugar to avoid sticking and tearing while rolling the cake.”

  • Use fresh spices: For the best flavor, use freshly ground cinnamon, nutmeg, and cloves.
  • Pumpkin puree: Stick to canned pure pumpkin, not the pumpkin pie filling, which contains added sugar and spices.
  • Rolling tip: Roll the cake while it’s still warm to prevent cracks and breaks.
  • Filling variations: Add a hint of orange zest or a pinch of cinnamon into the cream cheese filling for a unique twist.
  • Make it vegan: Check out our Vegan Recipes No Tofu: Delicious Plant-Based Meals for alternative cream cheese and egg substitutes to create a vegan pumpkin roll.
  • Storage: Keep refrigerated up to 3 days or freeze for up to 2 months.

Nutrition Facts

Nutrient Amount per Slice (1/12 of roll)
Calories 280
Total Fat 14g
Saturated Fat 8g
Cholesterol 65mg
Sodium 220mg
Total Carbohydrates 33g
Dietary Fiber 2g
Sugars 22g
Protein 4g

Serving Suggestions

This Amish pumpkin roll is delicious just as it is, but you can also elevate the experience with a few simple touches. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

For a festive presentation, dust the top with additional powdered sugar or sprinkle with chopped toasted pecans or walnuts. A drizzle of caramel sauce also pairs wonderfully with the warm spices and creamy filling.

Looking for more seasonal inspiration? Check out our Chocolate Chippy Pumpkin Bread Mix Vegan Recipe Made Easy or try a refreshing Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas to balance your dessert with something light and green.

Conclusion

The Amish pumpkin roll is more than just a dessert; it’s a comforting slice of tradition that brings warmth and joy to any occasion. Its tender, spiced cake and luscious cream cheese filling make it a crowd-pleaser year after year.

With this detailed recipe, you’re equipped to bake a flawless pumpkin roll that looks beautiful and tastes divine.

Whether you’re celebrating a holiday, hosting a fall gathering, or simply craving a nostalgic treat, this recipe fits the bill perfectly. Don’t forget to explore other delightful recipes like our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide for savory meals that complement your sweet creations.

Happy baking!

📖 Recipe Card: Amish Pumpkin Roll

Description: A moist and flavorful pumpkin roll filled with creamy cinnamon cream cheese frosting. Perfect for fall gatherings and holiday desserts.

Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M

Servings: 8 servings

Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Grease a 15×10 inch jelly roll pan and line with parchment paper.
  3. Beat eggs and granulated sugar until thick and light.
  4. Mix in pumpkin and vanilla extract.
  5. In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually fold dry ingredients into wet mixture.
  7. Spread batter evenly in prepared pan.
  8. Bake for 13-15 minutes until springy to touch.
  9. Turn cake onto a clean towel dusted with powdered sugar and roll up while warm.
  10. For filling, beat cream cheese, butter, and powdered sugar until smooth.
  11. Unroll cake, spread filling evenly, and re-roll without towel.
  12. Wrap in plastic and chill before serving.

Nutrition: Calories: 320 | Protein: 5g | Fat: 18g | Carbs: 35g

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Marta K

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