Amish Pumpkin Roll With Cream Cheese Filling

Pumpkin pie might be the undisputed star of autumn — our local restaurant chain, Frisch’s, is famous for theirs — but there are plenty of other delicious ways to enjoy pumpkin’s rich, cinnamony flavor. Think pumpkin bars, bread, brownies, or this showstopper: a classic Amish Pumpkin Roll with Cream Cheese Filling.

🎥 Watch next: My Amish Pumpkin Dump Cake video — another comforting fall favorite that’s quick to make!

This is something you’ll often find in Amish bakeries this time of year. In fact, the pumpkin roll you see here came from an Amish bakery I visited recently. That rich cream cheese frosting swirled through the spiced pumpkin cake creates a perfect contrast — tangy, creamy, and sweet all at once. It’s the kind of dessert that can easily rival pie on a Thanksgiving table (and it slices and serves more people, too!).

🎃 Why You’ll Love This Recipe

• Traditional Amish flavor: Simple ingredients, bold fall spices.
• Crowd-friendly: One roll can easily serve a family or small gathering.
• Make-ahead friendly: Chill overnight and slice just before serving.

The fiery orange pumpkins are at their peak in fields right now, and there’s a crisp hint of fall in the air — perfect timing for this cozy, old-fashioned treat.

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🧁 Amish Pumpkin Roll Recipe

🕒 Prep Time

30 minutes

⏲ Cook Time

15 minutes

🍽 Total Time

45 minutes

🍰 Servings

1 pumpkin roll

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Ingredients

For the Cake:

• 3 large eggs
• 1 cup sugar
• ⅔ cup pumpkin puree
• 1 teaspoon lemon juice
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ½ teaspoon salt

For the Filling:

• 8 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 1 cup confectioners’ sugar
• ½ teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine eggs and sugar, beating until thick and light yellow.
3. Add pumpkin and lemon juice; mix until blended.
4. In a separate bowl, whisk together flour, baking powder, spices, and salt.
5. Add dry ingredients to the wet mixture, stirring just until combined.
6. Line a 10x15-inch jelly-roll pan with wax paper or parchment, then grease lightly.
7. Spread batter evenly and bake for 15 minutes, or until the cake springs back when touched.
8. Remove from oven and cool for 15 minutes.
9. Sprinkle a clean kitchen towel with powdered sugar, then turn the warm cake onto it.
10. Roll the cake up (from the 10-inch side) inside the towel and let cool completely.
11. Meanwhile, beat together the cream cheese, butter, sugar, and vanilla until smooth.
12. Unroll the cooled cake, spread filling evenly over it, and carefully re-roll (without the towel).
13. Wrap in plastic wrap and chill at least 1 hour before slicing.

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🥄 Tips for a Perfect Pumpkin Roll

• Roll the cake while warm to avoid cracking.
• For a decorative touch, dust with powdered sugar just before serving.
• The roll can be frozen for up to 2 months — thaw in the fridge overnight.

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🍂 Amish Baking Tradition

In Amish kitchens, pumpkin rolls like this are more than just dessert — they’re a fall tradition. You’ll often see these on bake-sale tables and in community fundraisers this time of year. They represent the Amish knack for turning humble ingredients into something special: comforting, beautiful, and shareable.

So if you’re looking for a taste of autumn straight from Amish country, this is it — soft pumpkin cake, sweet cream cheese filling, and all the nostalgia of a kitchen that smells like cinnamon and home.

🎃 More Amish Pumpkin Recipes

Amish pumpkin pie squares

Pumpkin dump cake

Pumpkin roll cake

Mini-Pumpkin Muffins

🖨️ Full Recipe