Description
A cozy fall dessert, the Homemade Amish Pumpkin Roll combines soft spiced pumpkin cake with rich cream cheese filling, rolled to perfection. Perfect for holidays or just because, this roll is make-ahead friendly and freezes beautifully.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon vanilla extract
1 cup powdered sugar (for towel)
8 oz cream cheese softened
1 cup powdered sugar
6 tablespoons unsalted butter softened
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F. Grease a 10×15-inch jelly roll pan, line with parchment, and grease the paper. Prepare a clean towel dusted with powdered sugar.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. Beat eggs and sugar until thick. Add pumpkin and vanilla. Stir in dry ingredients until just mixed.
4. Spread batter in the pan and bake for 13–15 minutes or until it springs back when touched.
5. Turn out onto the towel and peel off parchment. Roll cake and towel together and cool.
6. Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
7. Unroll cake, spread with filling, and roll up without towel. Wrap in plastic and chill before slicing.
Notes
Roll the cake while warm to avoid cracks.
Chill before slicing for the cleanest cuts.
You can freeze the roll tightly wrapped for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Amish
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Pumpkin roll, fall dessert, cream cheese