There’s nothing quite like the classic flavors of fall, and this authentic Amish Pumpkin Roll recipe captures the season perfectly. Imagine a beautifully moist, spiced pumpkin cake rolled around a sweet and tangy cream cheese filling. It’s a show-stopping dessert that looks impressive but is surprisingly simple to make. Forget about cracked cakes and frustrating attempts; this guide is designed to give you a perfect, flawless pumpkin roll every single time.
We’re diving deep into the simple techniques that guarantee success. From the perfect cake texture to the crucial rolling method, you’ll learn the secrets to mastering this beloved treat. This is more than just a recipe; it’s your ticket to becoming a holiday dessert hero.
Why You’ll Love This Amish Pumpkin Roll Recipe
This isn’t just another pumpkin roll recipe. It’s a foolproof method that delivers consistent, delicious results. It’s the perfect centerpiece for your Thanksgiving table or a cozy treat on a crisp autumn evening.
- Perfectly Spiced: A warm blend of cinnamon, ginger, and nutmeg infuses every bite with cozy fall flavor.
- Moist & Tender Cake: The cake is light, flexible, and specifically designed to be rolled without cracking.
- Foolproof Technique: We focus on the key step—rolling the warm cake in a powdered sugar-dusted towel—to ensure a perfect swirl.
- Classic Cream Cheese Filling: The tangy, creamy filling provides the perfect balance to the sweet, spiced cake. A dessert dream come true.
What Is an Amish Pumpkin Roll?
An Amish Pumpkin Roll, sometimes called a pumpkin log, is a type of jelly-roll-style cake. It features a thin, spiced pumpkin sponge cake that is baked in a sheet pan, rolled up while still warm, and then unrolled once cool to be filled with a sweet cream cheese mixture. Its origins are rooted in Amish and Pennsylvania Dutch baking traditions, celebrated for their simple yet decadent desserts. Much like my popular Black Forest Cake Roll, the technique is the key to creating that beautiful, iconic swirl.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. For the best results, make sure your ingredients, especially the eggs and cream cheese, are at room temperature.
For the Pumpkin Cake
- All-Purpose Flour: Provides the structure for our cake.
- Granulated Sugar: Sweetens the cake and helps create a tender crumb.
- Baking Soda: Gives the cake its lift.
- Spices: A classic trio of ground cinnamon, ginger, and nutmeg for that signature pumpkin spice flavor.
- Salt: Balances the sweetness.
- Large Eggs: Binds the ingredients and adds moisture. Room temperature is a must!
- Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling. Don’t let your leftover pumpkin puree go to waste! Use it in this comforting Spicy Pumpkin Soup (coming soon).
For the Cream Cheese Filling
- Cream Cheese: Use full-fat, block-style cream cheese for the best texture. It should be softened to room temperature to avoid lumps.
- Unsalted Butter: Also softened to room temperature for a smooth consistency.
- Powdered Sugar: Sweetens and thickens the filling.
- Vanilla Extract: Adds a layer of warm flavor.
How to Make the Perfect Amish Pumpkin Roll (Step-by-Step)
Follow these steps closely for a flawless pumpkin roll. The most important part is rolling the cake while it’s hot from the oven.
Step 1: Prepare Your Pan and Oven
First, preheat your oven to 375°F (190°C). Generously grease a 15x10x1-inch jelly roll pan. Line the pan with parchment paper, leaving a slight overhang on the short sides to act as handles. Grease the parchment paper as well. This double-greasing method is crucial for preventing the cake from sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Whisking ensures the spices and leavening are evenly distributed, which is key for a uniform cake.
Step 3: Combine the Wet Ingredients
In a separate large bowl, beat the large eggs with an electric mixer until they are light and frothy. Beat in the pumpkin purée until everything is well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 4: Bake the Cake
Pour the batter into your prepared jelly roll pan and spread it into an even layer with an offset spatula. Bake for 13-15 minutes, or until the top of the cake springs back when lightly touched.
Step 5: The Crucial Roll-Up Technique
While the cake is baking, prepare your rolling station. Lay a clean, thin cotton kitchen towel (not terry cloth) on your counter and generously dust it with powdered sugar. As soon as the cake comes out of the oven, immediately flip the hot pan onto the prepared towel. Carefully peel off the parchment paper. Starting from one of the short ends, gently and tightly roll the warm cake and the towel up together. Place the rolled cake seam-side down on a wire rack to cool completely, for about 1-2 hours.
Making the Cream Cheese Filling
While the cake cools, prepare the filling. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually beat in the powdered sugar until fully incorporated, then mix in the vanilla extract. The filling should be light and spreadable. The creamy filling is just as decadent as the one in this No-Bake Peanut Butter Pie.
Assembling Your Pumpkin Roll
Once the cake is completely cool, carefully and gently unroll it. The cake will have a “memory” of its rolled shape, which is exactly what you want. Spread the cream cheese filling evenly over the cake, leaving a small ½-inch border around the edges. Reroll the cake—this time without the towel. Wrap the finished Amish Pumpkin Roll tightly in plastic wrap and refrigerate for at least one hour to allow the filling to set before slicing and serving.
Pro Tips for a No-Crack Pumpkin Roll
- Don’t Overbake: An overbaked cake is a dry cake, and a dry cake will crack. Watch it closely and remove it from the oven as soon as it springs back to the touch.
- Roll It Hot: This is the most critical step. Rolling the cake while it’s hot and steamy makes it pliable and trains it to hold the rolled shape without breaking.
- Use Enough Powdered Sugar: Be generous when dusting your kitchen towel. The sugar creates a barrier that prevents the cake from sticking to the towel.
- Cool Completely: Do not unroll the cake to fill it until it has cooled completely. A warm cake will melt the cream cheese filling into a soupy mess.
Frequently Asked Questions
Yes, a pumpkin roll is an excellent make-ahead dessert. You can prepare it 1-2 days in advance and keep it tightly wrapped in the refrigerator. The flavors will meld together and it will be firm and easy to slice.
Yes, but it requires an extra step. You must steam or roast a sugar pumpkin (or similar variety), puree the flesh, and then strain it through cheesecloth or a fine-mesh sieve to remove excess water. The final consistency should be as thick as canned purée.
The key is to roll the cake up in a powdered-sugar-dusted towel immediately after it comes out of the oven. The heat and steam make the cake pliable, training it to hold the rolled shape so it won’t crack when you unroll it later to add the filling.
When wrapped tightly in plastic wrap or stored in an airtight container, your pumpkin roll will stay fresh in the refrigerator for up to 5 days.
To freeze, wrap the entire roll tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before slicing and serving.
The Best Amish Pumpkin Roll Recipe
This recipe is a fall classic for a reason. This roll is a staple alongside other fall favorites like these Pecan Pie Bars (coming soon). Follow the steps, trust the process, and you’ll be rewarded with a beautiful and delicious dessert.
We hope you love this Amish Pumpkin Roll recipe! If you make it, please leave a comment below or share a photo of your creation on Pinterest. Happy baking!
Amish Pumpkin Roll
Amish Pumpkin Roll Recipe (That Won't Crack!)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Grease a 15x10x1-inch jelly roll pan. Line with parchment paper, then grease the parchment.
- In a medium bowl, whisk together flour, granulated sugar, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat eggs until light and frothy. Beat in pumpkin purée. Gradually add the dry ingredients and mix on low until just combined.
- Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake springs back when touched.
- While baking, lay out a thin kitchen towel and dust generously with powdered sugar. Immediately invert the hot cake onto the towel. Remove parchment. Starting at a short end, roll the cake and towel up together. Let cool completely on a wire rack, seam-side down.
- Beat softened cream cheese and butter until smooth. Gradually beat in 1 cup of powdered sugar, then add vanilla extract. Mix until smooth.
- Once cool, gently unroll the cake. Spread the filling evenly over the cake, leaving a ½-inch border. Reroll the cake (without the towel).
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to set. Slice with a serrated knife and serve.
Notes
Roll the cake while it's hot! This is the most crucial step for a crack-free pumpkin roll.
Ensure your cream cheese and butter are fully softened to room temperature for a lump-free filling.
