Amish Recipe for Pumpkin Roll with Cream Cheese Filling
An Amish pumpkin roll is a classic and popular dessert that combines the flavors of pumpkin and cream cheese in a delightful, swirled roll cake. The pumpkin cake is moist and tender with the comforting flavors of pumpkin and spice, while the cream cheese adds a sweet, tangy contrast.
The aroma is delightful with seasonal spices, and the presentation is a beautiful spiral pattern. Sliced into rounds, it's a favorite at autumn gatherings and a perfect dessert for Thanksgiving dinner.
What is the Difference Between Amish Pumpkin Roll and Any Other Pumpkin Roll?
Naturally, some of you will ask this question as to what the difference is in Amish pumpkin roll. Truth be told, there is no significant difference.
The term "Amish pumpkin roll" doesn't necessarily refer to a specific or distinct type of pumpkin roll but rather indicates a pumpkin roll recipe or style associated with Amish communities. Some recipes get handed down for generations.
Pumpkin rolls, in general, have common characteristics, but there can be variations based on regional or family preferences. The specific ingredients and proportions in the recipe may vary from one pumpkin roll to another. Different bakers may have their own unique twists on this classic dessert.
You may want to note that the term "Amish" in the name of a dessert is often a way to evoke a sense of tradition and heritage. While there may be some regional and cultural influences in the recipe, the differences between an "Amish" pumpkin roll and other pumpkin rolls are not necessarily substantial. The primary components - pumpkin cake and cream cheese filling - remain consistent, but the specific details can vary based on individual recipes and preferences.
Can I Use Fresh Pumpkin Purée?
Yes, you can use home-cooked pumpkin for this recipe. I love to use fresh pumpkin purée to make all kinds of pumpkin goodies such as Pumpkin Whoopie Pies, Pumpkin Bars with Cream Cheese Frosting, Pumpkin Bread, or my favorite - Pumpkin Custard Pie.
Pie pumpkins, crook-neck pumpkins, or even butternut squash are great to use. (I don't recommend using big Jack-0-Lantern pumpkins for baked goods.)
Pretty much any kind of pumpkin goodies can be made using homemade pumpkin purée. However, when making purée, sometimes it turns out thinner than store-bought canned pumpkin. So if your purée is thin and watery, you will need to drain it to reduce the liquid.
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How to Make Pumpkin Roll
If you've never made a jelly roll or rolled cake before, you may feel intimidated to try it. But trust me, it's really not that difficult. If you take the proper steps, you'll have a beautiful roll made in no time at all.
This cake is made with only a few simple ingredients, so it's easy enough for a beginner to accomplish. Bake the cake on a jelly roll pan with greased parchment paper (leave the paper hang over the edges a bit), so it is easy to remove. The thing that will make or break a cake roll is getting it rolled up at the right time.
You want to roll the cake as soon as you get it out of the oven. The hot cake will be soft and pliable and should roll up without cracking. If you wait until it is cooled, it will break.
Two Options for Rolling the Cake
- The most popular method of rolling a cake is to roll it up in a kitchen towel. While the cake is baking, spread a clean kitchen towel on a flat surface and generously dust it with powdered sugar (this will prevent the cake from sticking to the towel). As soon as the cake is done, carefully invert it onto the prepared towel. Starting at one of the short sides, roll the cake and towel together tightly. Allow it to cool completely before adding the filling.
- For a mess-free pumpkin roll, remove the cake from the pan, tightly roll it up on the parchment paper that it was baked on, and let it cool. Sounds simple enough, right? It really is. Let the cake fully cool, still rolled within the parchment paper. Once it has cooled, gently unroll the pumpkin roll and remove the parchment paper. Spread the cream cheese filling evenly on the surface of the pumpkin roll, then roll it back into a log without the parchment paper.
I've always done it the first way because that is the way I was taught. Only recently have I discovered that you can just roll it up in the parchment paper instead of bothering with a towel. Either way works, but honestly, I think I prefer the parchment paper method. Rolling it in a towel leaves it more moist on the outside, and then you also have to deal with a messy towel.
However, make sure to grease the parchment paper, because after the cake is cooled it gets to be a challenge to remove the paper without tearing the cake if it wasn't greased.
Jelly Roll Pans
I always figured that pans were made in standard measurements. In other words, if I purchase a jelly roll pan, it should be approximately 10x15" (standard measurement). If I buy a 9" pie plate, it should be the standard 9".
Truth be told, some companies make pans that are not the typical standard measurement. So, be careful when purchasing baking pans.
Recently, I had someone comment that his pies were not getting very full using my recipe. He discovered his pie plates were 9 1/2".
I was gifted two jelly roll pans as a wedding gift, and that is what I have used all these years. I never even considered that they might not be the standard size. My pumpkin rolls always came out a bit thin, but I figured that was the way they were supposed to be. The other day, I went to measure my pans and discovered they are actually 11x17". Hmm... No wonder my cakes came out thin.
So, if like me, you find that your pans are not the standard size, you can still use them. My pumpkin roll comes out fine, and we always scarf it down. The cake is just thinner and longer. But I wanted to mention this because it will probably affect the baking time. Thinner cakes won't take as long to bake.
Freezing Pumpkin Roll
Pumpkin roll freezes well. Whenever I bake this classic fall dessert, I always make two and put one in the freezer for later.
You can freeze a prepared and tightly wrapped pumpkin roll for up to 2 months (make sure it's airtight). When ready to enjoy, thaw it in the refrigerator overnight before slicing and serving.
So if you're in need of a handy and delicious make-ahead holiday dessert, this one is for you! You can prepare pumpkin rolls weeks in advance and freeze them, to avoid the holiday craziness.
This Amish Pumpkin Roll Recipe with Cream Cheese Filling is similar to Libby's pumpkin roll, and it is one of my favorite fall desserts. If you get to try it, I would love it if you left a comment and star rating below. Thank you!
Amish Pumpkin Roll Recipe with Cream Cheese Filling
- 3 large eggs
- 3/4 cup sugar
- 2/3 cup pumpkin purée
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Cream Cheese Filling:
- 1 (8 oz.) pkg. cream cheese, softened
- 6 Tablespoon butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350℉.
- Line a 10x15" jelly roll pan with greased parchment paper leaving a little overhang so it's easier to remove.
- Beat the eggs and sugar until fluffy. Mix in the pumpkin.3 large eggs, 3/4 cup sugar, 2/3 cup pumpkin purée
- In a separate bowl, mix the dry ingredients. then add them to the pumpkin mixture and mix to combine.3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice
- Spread the batter evenly into the prepared pan and bake for approximately 15 minutes or until the top feels dry to touch.
- While the cake is baking, spread a clean kitchen towel on a flat surface and dust it generously with powdered sugar.As soon as the cake is done, carefully invert it onto the prepared towel. Starting at one of the short sides, roll the cake and towel together tightly. Allow it to cool completely.Or omit the towel, and simply roll up the cake on the parchment paper that it was baked on. (See the post above for more details.)
- Cool completely, then unroll and spread with the cream cheese filling. Roll it up again (as tightly as possible without squeezing out the filling). Wrap in parchment paper and plastic wrap, and refrigerate for at least an hour or two before slicing.
- With a sharp knife, slice the roll into rounds and serve.
- Keep refrigerated for up to a week. Pumpkin roll also freezes well to keep it fresh for later.
Cream Cheese Filling:
- Beat the softened cream cheese and butter. Add the powdered sugar and vanilla and beat well. Spread over the cooled cake.1 (8 oz.) pkg. cream cheese, softened, 6 Tablespoon butter, softened, 3/4 cup powdered sugar, 1 teaspoon vanilla extract