Imagine this: a warm, spiced pumpkin roll, fresh out of the oven, filling your kitchen with an enticing aroma that beckons everyone to come closer. The moment you slice into it, the soft, moist cake reveals a creamy, sweet filling that looks like it’s winking at you. Homemade Amish Pumpkin Roll is not just a dessert; it’s a hug in dessert form, perfect for cozy gatherings or solo indulgences while binge-watching your favorite series. For more inspiration, check out this delicious dessert recipes recipe.
This delightful treat reminds me of family gatherings where laughter echoes and everyone fights over the last piece. It seems like every autumn, my Aunt Martha would whip up this masterpiece, claiming it was a secret recipe from her Amish neighbor. Spoiler alert: it wasn’t a secret! The anticipation of biting into that first slice had us all drooling as we spread out on her checkered tablecloth.
Why You'll Love This Recipe
- This Homemade Amish Pumpkin Roll is easy to prepare and perfect for any occasion
- Its rich flavors and beautiful presentation make it stand out at gatherings
- Everyone will be asking for seconds!
- Plus, it’s versatile enough to customize with different fillings or toppings based on your preference
I remember one Thanksgiving when my cousin tried to sneak the last slice right off my plate—let’s just say that didn’t end well for him!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Look for 100% pure pumpkin puree for the best flavor; avoid pumpkin pie filling which has added spices and sugar.
- Granulated Sugar: Use white granulated sugar to sweeten the cake; brown sugar adds richness but can alter texture slightly.
- All-Purpose Flour: A must-have for structure; sift it before measuring for a light cake.
- Baking Powder: Ensure freshness by checking the expiration date; this helps the cake rise perfectly.
- Eggs: Use large eggs at room temperature for better incorporation into the batter.
- Cream Cheese: Softened cream cheese makes a smooth filling; let it sit out to soften before mixing.
- Powdered Sugar: This creates a sweet and creamy filling; sift before using to avoid lumps.
- Vanilla Extract: A splash adds depth to both cake and filling—homemade is best if you have it!
- Cinnamon and Nutmeg: These spices give warmth and a delightful aroma; fresh ground is fantastic if you have it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until combined. Set aside while you work on the wet ingredients.
Combine Wet Ingredients: In another bowl, beat eggs and sugar together until fluffy. Add pumpkin puree and vanilla extract and mix well until fully combined.
Fold in Dry Mix**: Gradually add the dry ingredients into the wet mixture. Gently fold them together until just combined—don’t overmix or your cake may turn tough!
Bake the Cake**: Pour batter into prepared pan and spread evenly. Bake for 15-20 minutes until the edges start to pull away from the pan and spring back when lightly pressed.
Roll It Up**: Once baked, immediately invert onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper and roll up the cake with the towel inside—let cool completely.
Prepare Filling**: While cooling, beat softened cream cheese with powdered sugar until creamy. Stir in vanilla extract until smooth.
Assemble Your Roll**: Unroll the cooled cake gently and spread cream cheese mixture evenly on top. Roll back up without the towel this time—slice into pieces when ready to serve!
Now that you’ve mastered this delightful Homemade Amish Pumpkin Roll recipe, get ready for compliments galore! Just maybe keep an eye on those sneaky cousins looking for their share!
You Must Know
- Baking a Homemade Amish Pumpkin Roll is like diving into a cozy fall day
- The warm spices and creamy filling create a comforting experience that brings friends and family together
- Serve it at gatherings, and watch everyone come back for seconds
Perfecting the Cooking Process
Start by preheating your oven to 375°F and preparing your baking sheet with parchment paper. Whip up the batter, pour it evenly, and bake until just set. This ensures a perfectly rolled cake every time.
Add Your Touch
Feel free to swap pumpkin for sweet potato or add nuts for texture. A dash of nutmeg can enhance warmth, while chocolate chips introduce delightful surprises in each bite.
Storing & Reheating
Store your Homemade Amish Pumpkin Roll in an airtight container in the fridge for up to a week. If you want that fresh-out-of-the-oven taste, gently reheat individual slices in the microwave.
Chef's Helpful Tips
- Ensure your eggs are at room temperature for better incorporation; this helps achieve fluffiness
- Use a clean kitchen towel to aid rolling without sticking
- Always check for doneness by gently touching the center; it should spring back
Baking my first Homemade Amish Pumpkin Roll was quite the adventure! I had flour everywhere, but the joy on my family’s faces when they tasted it made it all worth it.
FAQ
What can I use instead of pumpkin puree?
You can substitute with homemade apple sauce or mashed sweet potatoes for different flavors.
Can I freeze the pumpkin roll?
Absolutely! Just wrap tightly in plastic wrap before freezing to preserve freshness.
How do I prevent cracking while rolling?
Make sure to roll it while it’s still warm; this keeps it pliable and less prone to cracks.
Homemade Amish Pumpkin Roll
- Total Time: 40 minutes
- Yield: Serves approximately 12 slices 1x
Description
Indulge in the comforting warmth of a Homemade Amish Pumpkin Roll, a delightful autumn treat filled with creamy goodness. This spiced pumpkin cake is rolled to perfection, creating a stunning centerpiece for any gathering or cozy night in. With each slice, experience the rich flavors that evoke memories of family traditions and laughter around the table.
Ingredients
- 1 cup canned pumpkin puree (100% pure)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3 large eggs
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
Instructions
- Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
- In another bowl, beat eggs and sugar until fluffy. Add pumpkin puree and vanilla extract; mix well.
- Gradually fold in the dry mixture until just combined; pour into prepared pan and spread evenly.
- Bake for 15-20 minutes or until edges pull away from the pan.
- Immediately invert onto a powdered sugar-dusted towel and roll up the cake; let cool completely.
- Beat cream cheese with powdered sugar until smooth; stir in vanilla extract.
- Unroll the cooled cake, spread the filling evenly, roll back up without the towel, and slice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg