Homemade Amish Pumpkin Roll

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Soft, spiced, and brimming with old-fashioned charm, this Homemade Amish Pumpkin Roll is a cozy dessert perfect for fall or the holidays. With its tender pumpkin cake and luscious cream cheese filling, every bite delivers a swirl of sweet nostalgia. Whether you’re new to baking or a seasoned kitchen expert, this roll is an absolute showstopper that never fails to impress.

The beauty of this recipe lies in its simplicity and texture. The sponge cake is light yet rich with earthy pumpkin, cinnamon, and nutmeg, while the cream cheese filling adds a decadent tang that balances the sweetness. It’s a slice of comfort that can make any gathering feel a little more special.

Why You’ll Love This Homemade Amish Pumpkin Roll

• It’s an eye-catching dessert with rustic flair.
• The combination of spiced pumpkin cake and creamy filling is irresistible.
• It can be made ahead, making holiday prep easier.
• Perfect for potlucks, Thanksgiving, or as a sweet gift.
• It freezes beautifully and thaws like a dream.

Can I Use Canned Pumpkin or Fresh?

Absolutely! Both work beautifully in this recipe. Canned pumpkin puree offers convenience and consistency, while homemade fresh pumpkin puree gives an extra depth of flavor. Just make sure to avoid canned pumpkin pie filling, which has added spices and sugar.

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Ingredients for the Homemade Amish Pumpkin Roll

Pumpkin Puree
Gives the cake its rich flavor and moist texture. A fall favorite that brings earthy sweetness.

Granulated Sugar
Sweetens the batter and enhances the pumpkin flavor.

Eggs
Provide structure and moisture to the sponge cake.

All-Purpose Flour
Forms the base of the cake and keeps it soft yet sturdy enough to roll.

Baking Soda
Ensures a light and fluffy cake by helping it rise.

Baking Powder
Works with baking soda to create a delicate texture.

Ground Cinnamon
Adds cozy warmth and spice.

Ground Nutmeg
Boosts the depth of flavor with sweet spice.

Salt
Balances sweetness and enhances overall flavor.

Vanilla Extract
Adds aromatic depth to both the cake and the filling.

Cream Cheese
Softened and whipped into the filling for a tangy, velvety swirl.

Unsalted Butter
Gives richness and body to the creamy filling.

Powdered Sugar
Sweetens and thickens the filling; also used for dusting.

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How To Make the Homemade Amish Pumpkin Roll

Step 1: Prepare Your Pan

Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Preheat the oven to 375°F.

Step 2: Mix the Batter

In a large bowl, whisk together the eggs and granulated sugar until light and frothy. Add in the pumpkin puree and vanilla extract and mix until smooth. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients into the wet mixture, stirring until just combined.

Step 3: Bake the Cake

Pour the batter into the prepared pan, spreading it evenly. Bake for 13-15 minutes or until the top springs back when lightly touched.

Step 4: Roll the Cake

While still hot, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from a short end, roll the cake and towel together into a tight spiral. Let it cool completely.

Step 5: Make the Cream Cheese Filling

Beat the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar together until smooth and fluffy.

Step 6: Fill and Roll

Once the cake is cool, gently unroll it. Spread the filling evenly over the surface. Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to set.

Step 7: Serve

Dust the top with powdered sugar, slice, and enjoy!

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How to Serve Your Pumpkin Roll

This Homemade Amish Pumpkin Roll serves 10 to 12 slices, making it ideal for gatherings or as a sweet treat to enjoy throughout the week. Serve chilled or at room temperature, paired with coffee, hot cider, or a scoop of vanilla ice cream.

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How to Store Your Pumpkin Roll

Keep your pumpkin roll wrapped in plastic wrap or stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the wrapped roll for up to 2 months. Thaw overnight in the fridge before serving. Always dust with fresh powdered sugar after thawing for a clean finish.

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Frequently Asked Questions

1. Can I freeze a pumpkin roll with the cream cheese filling?
Yes! Wrap it tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight.

2. Why did my pumpkin roll crack?
Cracks can happen if the cake is overbaked or not rolled while warm. Make sure to roll it right after baking.

3. Can I make this ahead of time?
Definitely! It’s best made a day ahead to let the flavors settle.

4. What if I don’t have a jelly roll pan?
A 10×15 baking sheet with at least a 1-inch rim works well. Just don’t overfill it.

5. Can I add nuts or chocolate chips?
Absolutely. Chopped pecans or mini chocolate chips add a fun texture twist to the filling.

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Want More Dessert Roll Ideas?

If you love this Homemade Amish Pumpkin Roll, you’ll probably enjoy these delicious spins too:

• Carrot Cake Roll with Cream Cheese Frosting for a sweet spring version.
• Cheesecake-Stuffed Chocolate Chip Cookies for a decadent cookie twist.
• Layered Pumpkin Cheesecake for more pumpkin perfection.
• Salted Caramel Fudge Truffles when you want small bites that wow.
• Cream Cheese Cranberry Loaf for a sweet-tart holiday bake.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you dust it with extra sugar? Add nuts? Try a chocolate drizzle?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Find more daily treats on Life With Livia.

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