Homemade Amish Pumpkin Roll
A delightful dessert featuring a soft spiced pumpkin cake rolled with a luscious cream cheese filling, perfect for fall gatherings.
Ingrédients
For the Cake
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
For the Filling
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract for filling
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper.
- In a large mixing bowl, beat together the pumpkin puree, sugar, and eggs until mixed smoothly.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients and mix just until combined.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
Baking
- Bake in the preheated oven for 15 to 20 minutes. Check with a toothpick to see if it comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
Rolling
- Dust a clean kitchen towel with powdered sugar and invert the cake onto the towel, peeling away the parchment paper.
- Starting from one edge, roll the cake tightly in the towel and allow it to cool completely.
Filling
- In a mixing bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Once the cake is cool, gently unroll it and spread the cream cheese filling evenly over the surface.
- Carefully re-roll the cake without the towel and set it aside.
Notes
Store wrapped tightly in plastic wrap or freeze for up to three months. Best served with whipped cream or ice cream.