This Amish pumpkin roll is a tender pumpkin spice cake wrapped around a sweet and creamy cream cheese filling. Each slice has the perfect combination of pumpkin, warm spices, and rich cream cheese.
Pumpkin roll is one of my favorite fall desserts. It makes a beautiful addition to a Thanksgiving table, but you can make it ahead and keep it refrigerated or freeze it for later.
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Why You'll Love This Amish Pumpkin Roll Recipe
- Tender pumpkin cake: A soft pumpkin spice cake with plenty of seasonal flavor.
- Creamy cream cheese filling: The sweet, tangy filling pairs perfectly with the pumpkin cake.
- Helpful rolling tips: I'll show you how to roll the cake so it stays flexible and doesn't crack.
- Make-ahead dessert: Pumpkin rolls can be made ahead and frozen, making them a great choice for the holidays.
Ingredients
- Eggs: Provide structure and moisture.
- Sugar: Adds sweetness and helps with browning.
- Pumpkin purée: Gives moisture, flavor, and a soft texture.
- All-purpose flour: The base structure for the cake.
- Baking soda and baking powder: Leavening agents that help the cake rise and stay light.
- Salt: Enhances the flavors.
- Ground cinnamon: Adds warm, spicy flavor.
- Pumpkin pie spice: A blend of spices that enhances the pumpkin flavor.
Cream Cheese Filling:
- Cream cheese: Adds tangy creaminess and richness to the filling.
- Butter: Provides smoothness and helps with structure.
- Powdered sugar: Adds sweetness and smooth texture.
- Vanilla extract: Enhances overall flavor.
Can I Use Fresh Pumpkin Purée?
Yes, you can use fresh pumpkin purée in this pumpkin cake roll. Homemade pumpkin purée works well, but the consistency can vary depending on the pumpkin and how much moisture it contains.
I like using fresh pumpkin purée for pumpkin desserts such as pumpkin whoopie pies, pumpkin bread, and pumpkin custard pie. Pie pumpkins, crook-neck pumpkins, and butternut squash all work well for baking. I don't recommend using large Jack-o'-lantern pumpkins, as they tend to have less flavor and a stringier texture.
If your homemade pumpkin purée is thin or watery, drain it first to remove some of the excess liquid. The purée should be similar in consistency to canned pumpkin before you use it in this recipe.
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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.
- Line a 10x15" jelly roll pan with greased parchment paper, leaving some overhang to help remove the cake later.
- In a large bowl, beat the eggs and sugar until the mixture is fluffy. Stir in the pumpkin.
- In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Add the dry ingredients to the pumpkin mixture and stir until everything is well combined.
- Spread the batter evenly into the prepared pan.
- Bake for about 15 minutes, or until the top feels dry to the touch.
- While the cake is baking, lay out a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once the cake is done, while it's still hot, 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. (Alternative method) You can skip the towel and simply roll up the cake using the parchment paper it was baked on.
- Once the cake is fully cooled, unroll it and spread with the cream cheese filling.
- Roll the cake back up tightly without squeezing out the filling.
- Wrap the rolled cake in parchment paper and plastic wrap, then refrigerate for at least an hour or two before slicing.
- Slice the cake into rounds with a sharp knife and serve.
- Store in the refrigerator for up to a week, or freeze to keep it fresh for later.
Two Ways to Roll a Pumpkin Roll Without Cracking
There are two ways to roll a pumpkin roll while it is still warm. You can use a powdered-sugar-dusted kitchen towel, or you can roll the cake directly in the parchment paper it was baked on.
Option 1: The Kitchen Towel Method
This is the traditional method and the way I learned to make pumpkin rolls.
While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. The powdered sugar helps keep the warm cake from sticking to the towel.
As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Remove the baking parchment, then starting at one of the short ends, roll the cake and towel together into a tight roll.
Let the cake cool completely while rolled. Once it has cooled, gently unroll it, spread on the cream cheese filling, and roll it back up.
Option 2: The Parchment Paper Method
This is the simpler and less messy method I recently discovered. Instead of transferring the hot cake to a towel, you can simply roll it up in the parchment paper it was baked on.
Make sure you grease the parchment paper before baking the cake. This is important because the cake can stick to ungreased parchment as it cools, making the paper difficult to remove without tearing the cake.
When the cake is done, carefully lift the cake and parchment from the pan. Starting at one of the short ends, roll the warm cake up tightly with the parchment paper still underneath it.
Let the cake cool completely while rolled. Once it has cooled, gently unroll the cake and remove the parchment paper. Spread the cream cheese filling evenly over the cake, then roll it back up into a log.
Which Method Do I Prefer?
I've always used the kitchen towel method because that's how I was taught to make pumpkin rolls. But I only recently discovered that you can simply roll the cake up in the parchment paper it was baked on, and now I think I prefer that method.
The parchment method is less messy, and the outside of the cake doesn't get as moist from being wrapped in a towel. You also don't have to deal with a powdered-sugar-covered kitchen towel afterward.
Both methods work, so use whichever one you prefer.
Jelly Roll Pan Sizes
This recipe is written for a 10x15-inch jelly roll pan. However, not all jelly roll pans are exactly the same size, so it's worth measuring yours before you begin.
I just learned this recently. I had always used the jelly roll pans I received as a wedding gift and never thought to check their measurements. My pumpkin rolls always seemed a little thin, but I assumed that's how they were supposed to be. When I finally measured the pans, I discovered they were actually 11x17 inches.
You can still make this pumpkin roll in a larger pan. The cake will simply be thinner and longer, so it may bake a little faster. Keep a close eye on it and check for doneness before the full baking time is up.
So, if your pumpkin roll seems thinner than the one pictured here, check the size of your pan. A larger pan spreads the batter over a bigger surface and produces a thinner cake.
Frequently Asked Questions
The key is to roll the cake while it is still hot. As soon as it comes out of the oven, carefully roll it up with either a powdered-sugar-dusted kitchen towel or the parchment paper it was baked on. Let it cool completely while rolled before adding the filling.
Also, be careful not to overbake the cake. A dry cake is more likely to crack when you roll it.
A pumpkin roll will keep in the refrigerator for up to a week when wrapped tightly or stored in an airtight container. Keep it refrigerated because of the cream cheese filling.
Yes, pumpkin roll freezes well. Whenever I make this recipe, I usually make two and put one in the freezer for later.
Wrap it tightly so it is airtight and freeze it for up to 2 months. When you're ready to serve it, thaw it overnight in the refrigerator before slicing.
Making pumpkin rolls ahead of time and freezing them is especially handy during the busy holiday season.
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. Versions of this pumpkin roll can be found in Amish cookbooks, and it's a popular choice for fall and holiday gatherings.
If you try this recipe, I'd love it if you left a comment and star rating below and let me know how it turned out. Thank you!
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Amish Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Cake Roll:
- 3 large eggs
- ¾ cup sugar
- ⅔ cup pumpkin purée
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ 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
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 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, ¾ cup sugar, ⅔ cup pumpkin purée
- In a separate bowl, mix the dry ingredients. then add them to the pumpkin mixture and mix to combine.¾ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ 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, ¾ cup powdered sugar, 1 teaspoon vanilla extract
Notes
- Roll the cake while it is still hot. This keeps it flexible and helps prevent cracking. Let it cool completely while rolled before adding the filling.
- You can use either the kitchen towel method or the parchment paper method for rolling the cake.
- Make sure the parchment paper is greased well if using the parchment method so the cake doesn't stick.
- This recipe is written for a 10x15-inch jelly roll pan. A larger 11x17-inch pan will make a thinner cake that may bake faster.
Patti mitchell
how long should cool the cake before you fill it?
Anna
Cool completely.
Patti
it was the first time i made a pumpkin roll, it was easier than it sounded,it was absolutely delicious. I used the sprayed parchment paper to bake it and roll it up,turned out perfect!
Anna
Awesome! Thanks for the feedback!
Anna
So good!!
Yvonne
Hi Anna!
After reading about the measurements for jellyroll baking sheets I decided to measure mine. I had bought it at an Amish store many years ago. Mine is like the 2 you were gifted as a wedding gift! I was surprised that they are larger than the standard size of 10x15! I do have one from Pampered Chef though that is 10 1/2 X 15. Thank you for that insight.
Anna
I have a bar pan from Pampered Chef as well, which I often use.