Name: Homemade Amish Pumpkin Roll
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Amish
Ingredients: 3/4 cup all-purpose flour; 1 cup granulated sugar; 3 large eggs; 2/3 cup pumpkin purée; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 8 oz cream cheese, softened; 1 cup powdered sugar; 6 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract (for filling); Powdered sugar, for dusting

When the leaves begin to turn and the air carries a chill, I find myself craving the cozy flavors of fall. That’s when I pull out my recipe for a Homemade Amish Pumpkin Roll. It’s the kind of dessert that stops conversations mid-sentence and makes people ask for seconds—and the recipe. Lightly spiced, incredibly moist, and filled with a smooth cream cheese filling, this pumpkin roll feels like a warm hug on a crisp autumn day.

I’ve tried many versions of this dessert, but this Amish-style pumpkin roll is my absolute favorite. The sponge is tender with just the right balance of sweetness and spice, and the creamy filling has a richness that melts beautifully into each bite. Whether I’m making it for Thanksgiving, a holiday gathering, or just because it’s Tuesday, this roll never disappoints.

Why You’ll Love This Homemade Amish Pumpkin Roll

This pumpkin roll has a rustic charm that’s both nostalgic and irresistible. It’s soft and spongy, yet sturdy enough to roll without cracking. The filling is a dreamy cream cheese blend that adds just the right amount of tanginess. Plus, it looks stunning when sliced—those perfect swirls make every plate look elegant without any complicated decorating.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is approachable and forgiving. It’s also make-ahead friendly, so you can prepare it in advance for a party or holiday meal.

What Kind of Pumpkin Should I Use?

For this roll, canned pumpkin purée (not pumpkin pie filling) works perfectly. It’s consistent in texture and flavor, and it helps keep the cake moist. If you prefer to make your own purée from sugar pumpkins, that’s a great option too—just be sure it’s well-drained and smooth.

Options for Substitutions

If you need to make this roll work for different dietary needs or just want to change it up, here are a few suggestions:

Dairy-Free: Use a plant-based cream cheese and butter for the filling.
Gluten-Free: A 1-to-1 gluten-free baking flour will work well in place of all-purpose flour.
Sweetener Swaps: Coconut sugar or maple sugar can be used in place of granulated sugar for a richer flavor.
Add Nuts: Chopped pecans or walnuts can be sprinkled into the batter before baking for added texture.

Ingredients for This Homemade Amish Pumpkin Roll

Pumpkin Purée: The star of the show! This gives the cake its signature flavor and keeps it soft and moist.
All-Purpose Flour: Provides the structure needed for a firm yet flexible cake that rolls easily.
Granulated Sugar: Sweetens the batter and balances the spice.
Eggs: They help bind the ingredients and create a light, airy sponge texture.
Baking Soda: Offers leavening so the cake rises perfectly.
Ground Cinnamon: The main spice that infuses the roll with warm autumn flavor.
Ground Ginger & Nutmeg: These additional spices enhance the pumpkin and deepen the flavor profile.
Salt: Just a pinch to balance the sweetness and bring out all the other flavors.
Vanilla Extract: Adds depth and warmth to both the cake and the filling.
Cream Cheese: Essential for the rich, tangy filling that complements the sweet sponge.
Powdered Sugar: Used to sweeten the cream cheese filling and for dusting on top.
Butter: Adds smoothness and richness to the filling.

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This step is essential to make sure your cake doesn’t stick and rolls easily later.

Step 2: Make the Pumpkin Batter

In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Stir in the pumpkin purée and vanilla extract. In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 3: Bake the Cake

Pour the batter into your prepared jelly roll pan and spread it evenly. Bake for about 13-15 minutes or until the cake springs back when lightly touched in the center. Be careful not to overbake it or it may crack when rolled.

Step 4: Roll the Cake While Warm

Lay out a clean kitchen towel and dust it generously with powdered sugar. Immediately after removing the cake from the oven, turn it out onto the towel. Peel off the parchment paper and gently roll the cake up in the towel, starting from the short end. Let it cool completely rolled up.

Step 5: Make the Cream Cheese Filling

Beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. The filling should be soft enough to spread but thick enough to hold its shape.

Step 6: Assemble the Pumpkin Roll

Once the cake is fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a slight border. Gently roll it back up (without the towel) and place seam side down on a serving platter.

Step 7: Chill and Serve

Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set. When ready to serve, dust the top with powdered sugar, slice into even pieces, and enjoy that perfect swirl!

How Long to Prepare the Homemade Amish Pumpkin Roll

Prep Time: Most of the prep goes into gathering and measuring ingredients, mixing the batter, and making the filling. This typically takes around 20–25 minutes. Rolling the warm cake into a towel takes just a few more minutes but is a crucial step to shaping the roll.

Baking & Cooling Time: The baking itself takes about 13–15 minutes, and cooling time adds another 45–60 minutes. Don’t rush the cooling—it helps keep the filling from melting and the roll from becoming soggy. Overall, expect around 1 hour and 30 minutes from start to finish (including chilling).

Tips for Perfect Homemade Amish Pumpkin Roll

Make sure to use parchment paper in the pan—it prevents sticking and helps you release the cake easily.
Roll the cake while it’s still warm. This helps shape it without cracking.
Use a clean kitchen towel with plenty of powdered sugar to avoid sticking.
Let the cake cool completely before adding the filling to prevent melting.
Chill the filled roll before slicing for cleaner, neater swirls.

Watch Out for These Mistakes While Cooking

Skipping the towel roll: If you let the cake cool flat, it won’t roll properly and will likely crack.
Overbaking: Too much time in the oven makes the cake dry and prone to breaking.
Using pumpkin pie filling instead of purée: The added sugars and spices can throw off the balance.
Filling while warm: This will cause the cream cheese to melt and ooze out.
Not enough chilling time: The roll won’t hold its shape well and may fall apart when slicing.

What to Serve With Homemade Amish Pumpkin Roll?

1. Fresh Whipped Cream

A dollop of lightly sweetened whipped cream adds an airy contrast to the dense, spiced roll.

2. Hot Apple Cider

The spiced drink pairs perfectly with the pumpkin flavors and adds cozy autumn vibes.

3. Vanilla Ice Cream

A scoop of vanilla on the side creates a warm-and-cold sensation that’s irresistible.

4. Candied Pecans

Serve a few on the side for a crunchy, sweet element that contrasts nicely with the soft texture.

5. Chai Latte or Spiced Tea

The aromatic spices in chai mirror those in the roll, making it an ideal beverage pairing.

Storage Instructions

Refrigeration: Wrap the pumpkin roll tightly in plastic wrap and refrigerate. It will stay fresh for up to 4–5 days. Store it seam-side down to maintain the shape.

Freezing: To freeze, wrap the roll (whole or sliced) in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving. Freezing does not affect texture or flavor much, making this a great make-ahead dessert.

Estimated Nutrition

Calories: ~320 per slice
Fat: 15g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 180mg
Carbohydrates: 42g
Sugar: 29g
Fiber: 1g
Protein: 4g

(Values are estimates based on 10 servings.)

Frequently Asked Questions

How do I prevent the pumpkin roll from cracking?

Roll the cake while it’s still warm and pliable. Use a clean towel with powdered sugar to help prevent sticking.

Can I make this a day ahead?

Yes, it’s actually better after a few hours in the fridge! The flavors meld beautifully and the structure holds well.

Can I use homemade pumpkin purée?

Absolutely, just make sure it’s well-drained and smooth for the best texture.

What if I don’t have a jelly roll pan?

A rimmed baking sheet of similar size (10×15 inches) works. Just make sure it has high enough sides to contain the batter.

How long should I chill the roll before slicing?

At least 1 hour is recommended, but longer (up to overnight) is even better for clean slices.

Conclusion

Homemade Amish Pumpkin Roll isn’t just a dessert—it’s a fall tradition worth sharing. From its cozy spices and creamy filling to the elegant swirl that wows every guest, this roll delivers flavor, nostalgia, and comfort. Whether you serve it during the holidays or as a special weekend treat, it’s a guaranteed crowd-pleaser. With a little care and a few simple steps, you can create this beautiful, bakery-worthy roll right in your own kitchen.