Amish Pumpkin Roll
Jump to RecipeHow about a pumpkin roll? Pumpkin pies will be found on supper tables throughout the country this month as the big Thanksgiving meal arrives. But there are other variations for enjoying pumpkin's rich, autumn flavor: squares, bars, brownies, bread, and, oh wow, this decadent wonderful recipe: homemade pumpkin roll with cream cheese filling.

This is something that you often find in Amish bakeries. This is a pumpkin roll that I picked up at an Amish bakery last week. The rich layer of cream cheese frosting swirled throughout the roll is a wonderful contrast to the flavorful pumpkin. Wow, this is good!:) I'd consider it as a pumpkin pie alternative on any Thanksgiving table!
A pumpkin roll is great because it can be sliced and enjoyed and, perhaps, feeds more people than a pie. The cream cheese frosting really adds a wonderful taste contrast. The pumpkin roll is just something a little different for people who want to incorporate pumpkin traditions into Thanksgiving meals but maybe are tired of pie.
🎃 Amish Pumpkin Roll With Cream Cheese Filling
- 3 large eggs
- 1 cup sugar
- ⅔ cup pumpkin
- 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
Filling:
- 8 ounces Cream cheese, softened
- 4 tablespoons Butter, softened
- 1 cup confectioners' sugar
- ½ teaspoon vanilla extract
📋 Instructions
- In large bowl, combine eggs and sugar, beating with a wooden spoon or an electric mixer until thick and light yellow in color.
- Add pumpkin and lemon juice, mixing until blended.
- In separate bowl, combine flour, baking powder, spices and salt.
- Add to egg mixture, mixing well.
- Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
- Bake at 350 ° for 15 minutes.
- Remove from oven.
- Cool for 15 minutes.
- Place cake on clean tea towel sprinkled liberally with powdered sugar.
- Cool 10 minutes longer.
- From 10- inch side, roll cake up in towel.
- Set aside.
- While cake is cooling in towel, prepare filling.
- Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
- Unroll cake.
- Evenly spread filling over cake.
- Roll up cake (without the towel).
- Wrap in plastic wrap.
- Cover and chill at least 1 hour.
- Slice before serving.
🎃 More Amish Pumpkin Recipes
🖨️ Full Recipe
Pumpkin Roll With Cream Cheese Filling
Ingredients
- 3 large eggs
- 1 cup sugar
- ⅔ cup pumpkin
- 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
- .
- Filling:
- 8 ounces Cream cheese softened
- 4 tablespoons Butter softened
- 1 cup confectioners' sugar
- ½ teaspoon vanilla extract
Instructions
- In large bowl, combine eggs and sugar, beating with a wooden spoon or an electric mixer until thick and light yellow in color.
- Add pumpkin and lemon juice, mixing until blended.
- In separate bowl, combine flour, baking powder, spices and salt.
- Add to egg mixture, mixing well.
- Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
- Bake at 350 ° for 15 minutes.
- Remove from oven.
- Cool for 15 minutes.
- Place cake on clean tea towel sprinkled liberally with powdered sugar.
- Cool 10 minutes longer.
- From 10- inch side, roll cake up in towel.
- Set aside.
- While cake is cooling in towel, prepare filling.
- Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
- Unroll cake.
- Evenly spread filling over cake.
- Roll up cake (without the towel).
- Wrap in plastic wrap.
- Cover and chill at least 1 hour.
- Slice before serving.
kentuckylady 717
I love the pumpkin roll, but would never make one.....they look like a lot of trouble to make....and I would not have the patience for this 🙂 I'll leave this for the other people to make and just settle for making a chocolate cake in a 9x13 pan....this I can handle 🙂