Homemade Amish Pumpkin Roll

Here is my favorite Amish pumpkin roll recipe, with a soft, spiced pumpkin cake rolled up with smooth cream cheese filling, and dusted with powdered sugar.

This pumpkin roll is what everyone asks me to bring to fall gatherings. I always make an extra one because it disappears so fast. There’s something so cozy about slicing into that perfect spiral, especially with a cup of coffee.

What Kind of Pumpkin Purée Should I Use?

For this Amish pumpkin roll, you’ll want to use plain pumpkin purée, not pumpkin pie filling – there’s a big difference between the two. Plain pumpkin purée is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find canned pumpkin purée in the baking aisle of most grocery stores, and brands like Libby’s work perfectly for this recipe. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version will save you time and gives consistent results every time.

Options for Substitutions

This classic pumpkin roll is pretty forgiving when it comes to swaps, but there are a few key ingredients you’ll want to keep as-is:

• Pumpkin purée: Stick with pumpkin purée for the best results – it’s really what makes this recipe shine. Sweet potato purée could work in a pinch, but the texture and flavor will be different.
• All-purpose flour: You can substitute with cake flour (use 1 cup instead of 3/4 cup) for an even more tender roll, but avoid whole wheat flour as it will make the cake too dense for rolling.
• Pumpkin pie spice: No pumpkin pie spice? Make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves.
• Cream cheese: For a lighter filling, you can use Neufchâtel cheese (1/3 less fat cream cheese), but regular cream cheese gives the best texture and flavor.
• Butter: You can swap the butter in the filling with more cream cheese (use an additional 3 tablespoons) for a tangier taste, but the butter helps create that smooth, spreadable consistency.
• Powdered sugar: Don’t substitute granulated sugar here – the powdered sugar is essential for the smooth filling texture and proper sweetness level.

Watch Out for These Mistakes While Baking

The biggest mistake people make with pumpkin rolls is overbaking the cake, which leads to cracks when you try to roll it – pull it from the oven as soon as a toothpick comes out with just a few moist crumbs attached.

Another common error is waiting too long to roll the cake after baking, so immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar and roll it up while it’s still warm and flexible.

Don’t skip the step of letting the rolled cake cool completely before unrolling and adding the filling, as this helps the cake “remember” its shape and prevents cracking.

Finally, make sure your cream cheese filling is at room temperature and well-beaten until smooth – lumpy filling will tear the delicate cake as you spread it, so take the extra time to get it perfectly creamy.

What to Serve With Pumpkin Roll?

This sweet pumpkin roll is perfect on its own, but I love serving it with a hot cup of coffee or spiced chai tea – the warm spices really complement each other nicely. You can also add a dollop of whipped cream or a scoop of vanilla ice cream if you want to make it extra special for dessert. For fall gatherings, I like to arrange slices on a platter alongside other seasonal treats like apple cider donuts or caramel apples. A light dusting of cinnamon or a drizzle of caramel sauce on top makes it look fancy without much extra effort.

Storage Instructions

Refrigerate: Your pumpkin roll needs to stay chilled to keep that cream cheese filling fresh and safe. Wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two as everything melds together!

Freeze: This is one of those desserts that freezes like a dream! Wrap the whole roll tightly in plastic wrap, then again in foil or pop it in a freezer bag. It’ll keep perfectly for up to 3 months, making it great for holiday prep or when you want to get ahead on desserts.

Thaw: When you’re ready to serve your frozen pumpkin roll, just move it to the fridge and let it thaw overnight. The texture stays nice and moist, and you can slice it right from the fridge. No need to bring it to room temperature unless you prefer it that way!

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 28-32 g
• Fat: 105-120 g
• Carbohydrates: 230-250 g

Ingredients

For the cake layer:

• 3/4 cup sugar
• 3/4 cup all-purpose flour (I prefer King Arthur)
• 1 tsp pumpkin pie spice
• 2/3 cup canned pumpkin (I use Libby’s)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp baking soda
• 3 large eggs (room temperature for better mixing)
• 1 tsp ground cinnamon (freshly ground preferred)

For the cream cheese filling:

• 3/4 cup powdered sugar (sifted to remove lumps)
• 8 oz cream cheese (softened to room temperature)
• 1 tsp vanilla extract
• 6 tbsp unsalted butter (softened, about 70°F)

Step 1: Prepare Equipment and Mise en Place

• 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice

Preheat your oven to 350°F and position a rack in the center.

Line a 10×15-inch jelly roll pan with parchment paper, making sure it comes up the sides slightly, then lightly grease the parchment.

Sift together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a small bowl—sifting removes lumps and aerates the dry ingredients for a lighter cake.

Have all ingredients at room temperature before you begin; this is crucial for proper emulsification and mixing, especially the eggs and cream cheese.

Step 2: Make the Pumpkin Cake Batter

• 3 large eggs
• 3/4 cup sugar
• 2/3 cup canned pumpkin
• dry ingredient mixture from Step 1

In a large mixing bowl, beat the room-temperature eggs and sugar together for 2-3 minutes until the mixture becomes pale and slightly fluffy—this incorporates air into the batter, which helps the cake rise and stay moist.

Add the canned pumpkin and mix until fully incorporated.

Gently fold in the dry ingredient mixture from Step 1 using a spatula, mixing just until combined.

I find that overmixing at this stage can make the cake tough, so stop as soon as you don’t see streaks of flour.

Step 3: Bake the Cake

• pumpkin cake batter from Step 2
• 2-3 tablespoons powdered sugar

Pour the batter from Step 2 into your prepared pan and spread it into an even layer using an offset spatula or the back of a spoon.

Bake at 350°F for 12-15 minutes, until the cake is set and springs back lightly when touched, but don’t overbake—the cake should still be slightly moist inside to allow for rolling without cracking.

While the cake bakes, prepare a clean kitchen towel by laying it flat and generously dusting it with powdered sugar.

Step 4: Roll and Cool the Cake

Working quickly while the cake is still warm, turn it out onto the powdered-sugar-dusted towel by flipping the pan over.

Carefully peel away the parchment paper from the back of the cake.

Starting from one of the shorter ends, roll the cake tightly together with the towel—this prevents the cake from cracking and sticking to itself as it cools.

Let the roll sit at room temperature for at least 30 minutes, preferably until completely cooled.

I like to let mine cool for about an hour to ensure it’s fully set before unrolling.

Step 5: Prepare the Cream Cheese Filling

• 8 oz cream cheese
• 6 tbsp unsalted butter
• 3/4 cup powdered sugar
• 1 tsp vanilla extract

While the cake cools, beat the softened cream cheese and softened butter together in a clean bowl for 2-3 minutes until they’re smooth and well combined, scraping down the sides as needed.

Add the sifted powdered sugar and vanilla extract, then beat on medium speed for another 2-3 minutes until the filling is light and fluffy—this whipping incorporates air and creates a spreadable texture.

The filling should look like frosting, not dense and heavy.

Step 6: Fill and Roll the Cake

• cooled cake roll from Step 4
• cream cheese filling from Step 5

Once the cake is completely cooled, carefully unroll it and lay it flat on your work surface, removing the towel as you go.

Spread the cream cheese filling from Step 5 evenly over the entire surface of the cake, leaving about a half-inch border on all sides to prevent the filling from squeezing out as you roll.

Starting from the same end you originally rolled it, roll the cake tightly and smoothly, trying to keep it even in thickness.

Place the rolled cake seam-side down on a serving plate or cake board.

Step 7: Chill and Serve

Refrigerate the filled cake roll for at least 1-2 hours before slicing—this allows the filling to set and makes clean slicing much easier.

When ready to serve, use a sharp, warmed knife (wipe it between cuts) to slice the roll into 1-inch-thick spirals.

Serve chilled or at room temperature with coffee or tea.