Homemade Amish Pumpkin Roll
Warm scents of cinnamon and nutmeg waft through the kitchen, signaling the arrival of fall and the festive season ahead. One delightful treat that perfectly embodies these rich autumn flavors is the Homemade Amish Pumpkin Roll. This delightful dessert features a soft, spiced pumpkin cake rolled around a creamy, sweet filling. It’s as pleasing to the eye as it is to the palate, making it a wonderful addition to any gathering.
Why Make This Homemade Amish Pumpkin Roll
There are countless reasons to whip up this homemade Amish pumpkin roll. First and foremost, it’s a showstopper! The beautiful swirl of the pumpkin cake and the rich cream cheese filling makes for a stunning presentation. It balances that perfect blend of moist and fluffy textures, each bite melting in your mouth. This recipe is also relatively easy to make and can be done in under an hour—making it accessible for bakers of all skill levels. Plus, it brings a taste of tradition to your dessert table, as Amish recipes often celebrate comfort food made with love.
How to Make Homemade Amish Pumpkin Roll
Making a homemade Amish pumpkin roll is a fun and rewarding experience. It might seem a little tricky at first, but don’t worry—follow these steps closely, and you’ll create a masterpiece. With a few simple ingredients and some patience, you’ll be enjoying this delicious treat in no time. Let’s dive into the ingredients and the process!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for filling)
- Optional: chopped nuts or chocolate chips for filling
Directions
Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper for easy removal later.
Mix dry ingredients: In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine wet ingredients: In another bowl, whisk together the eggs and sugar until light and fluffy. Stir in the pumpkin and vanilla extract. Gradually add the dry ingredients to the wet mixture until well combined.
Spread the batter: Pour the batter into the prepared pan, spreading it evenly to ensure even cooking.
Bake for 15-20 minutes, or until a toothpick comes out clean when inserted in the center.
Roll the cake: Dust a clean towel with powdered sugar. Once baked, flip the cake onto the towel and carefully peel off the parchment paper. Roll the cake with the towel inside, starting from one end. This helps it hold its shape while cooling.
Make the filling: In a mixing bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy.
Fill the cake: Unroll the cooled cake gently, spread the filling evenly across the surface, and re-roll the cake carefully.
Chill: Wrap the rolled cake in plastic wrap and chill it in the refrigerator for at least an hour before serving. Dust with powdered sugar just before slicing.
Nutritional Information
Per serving (1 slice, serves 12):
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 180mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 3g
How to Serve Homemade Amish Pumpkin Roll
This homemade Amish pumpkin roll is perfect for fall gatherings, Thanksgiving dinners, or simply as a sweet treat on a cozy evening at home. Serve it chilled or at room temperature, and sprinkle extra powdered sugar on top for a lovely finishing touch. Pair it with a cup of coffee or pumpkin spice latte for a delightful afternoon snack.
How to Store Homemade Amish Pumpkin Roll
Store your pumpkin roll wrapped tightly in plastic wrap in the refrigerator for up to 3-4 days. If you want to prepare it ahead of time, you can freeze the unfilled roll for up to two months. When ready to serve, thaw it in the refrigerator overnight, fill it with cream cheese frosting, and enjoy!
Expert Tips for Perfect Homemade Amish Pumpkin Roll
- Cooling the cake: Allow the cake to cool completely before adding the filling. This prevents the filling from melting and helps maintain the cake’s structure.
- Rolling technique: If you’re nervous about rolling it, practice with a towel first without the cake! This will give you a good feel for the technique.
- Fillings: Add chopped nuts or chocolate chips to the cream cheese filling for extra texture and flavor.
Delicious Variations
- Chocolate Pumpkin Roll: Substitute half of the all-purpose flour with cocoa powder for a rich, chocolatey twist.
- Spiced Rum Cream: Add a splash of rum extract to the filling for a fun twist.
- Nutty Delight: Mix in some pecans or walnuts to the filling for added crunch.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! If you prefer fresh pumpkin, roast it, scoop it out, and puree it until smooth. Make sure it’s well-drained to avoid excess moisture.
Can I make this recipe gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend to replace the all-purpose flour. The texture may vary slightly but still results in a delicious roll.
How can I make the filling less sweet?
You can reduce the amount of powdered sugar in the filling to taste. Alternatively, mix in some sour cream to balance sweetness with a tangy flavor.
Conclusion
The Homemade Amish Pumpkin Roll brings the warmth of fall into your kitchen, enveloping you in its delightful aromas and flavors. It’s a fantastic dessert that impresses without being overly complicated. So, gather your ingredients, and give this recipe a try today! You’ll not only enjoy a delicious treat but also create lovely memories in the process. Don’t forget to share your experience or ask any questions; I’d love to hear from you! Happy baking!
Homemade Amish Pumpkin Roll
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper for easy removal later.
- In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the eggs and sugar until light and fluffy. Stir in the pumpkin and vanilla extract. Gradually add the dry ingredients to the wet mixture until well combined.
- Pour the batter into the prepared pan, spreading it evenly to ensure even cooking.
- Bake for 15-20 minutes, or until a toothpick comes out clean when inserted in the center.
- Dust a clean towel with powdered sugar. Once baked, flip the cake onto the towel and carefully peel off the parchment paper.
- Roll the cake with the towel inside, starting from one end. This helps it hold its shape while cooling.
- In a mixing bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy.
- Unroll the cooled cake gently, spread the filling evenly across the surface, and re-roll the cake carefully.
- Wrap the rolled cake in plastic wrap and chill it in the refrigerator for at least an hour before serving. Dust with powdered sugar just before slicing.