Get ready to indulge in a delightful autumn treat that will have your taste buds dancing with joy! The Amish Pumpkin Roll with Cream Cheese Filling is not just a dessert; it's an experience that combines the warm flavors of pumpkin and spices with a luscious, creamy filling. This recipe is perfect for gatherings, holidays, or simply when you want to treat yourself to something special. With just a few simple ingredients and a little bit of love, you'll create a stunning dessert that looks as good as it tastes. So, roll up your sleeves and let's dive into this mouthwatering recipe that will leave everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring it extends over the edges for easy removal later. Lightly grease the parchment paper with cooking spray or butter.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.
- In a large mixing bowl, combine the pumpkin puree, eggs, and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is smooth and well combined, about 2-3 minutes.
- Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until just combined. Be careful not to overmix; stop as soon as you see no more flour streaks.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake in the preheated oven for about 15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent the cake from sticking when you roll it.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake up tightly with the towel inside it. This helps the cake maintain its shape as it cools. Allow the rolled cake to cool completely on a wire rack, about 30 minutes.
- While the cake is cooling, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, about 2-3 minutes.
- Once the cake has cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
- Carefully re-roll the cake, this time without the towel, starting from the short end. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
- When ready to serve, remove the pumpkin roll from the refrigerator. Slice it into 1-inch pieces using a sharp knife. Serve chilled or at room temperature and enjoy your delicious Amish Pumpkin Roll with Cream Cheese Filling!
Tips
- Prep Your Pan: Make sure to line your jelly roll pan with parchment paper and grease it well. This will ensure your pumpkin roll comes out easily without sticking.
- Sift Dry Ingredients: Sifting the flour and other dry ingredients helps to aerate them, resulting in a lighter and fluffier cake. Don’t skip this step!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Use a Clean Towel: Dusting a clean kitchen towel with powdered sugar is crucial for rolling the cake without it sticking. This will help maintain the cake's shape and make it easier to handle.
- Cool Completely: Allow the rolled cake to cool completely on a wire rack before unrolling it to spread the cream cheese filling. This prevents the filling from melting and makes for a neater presentation.
- Chill Before Slicing: Refrigerating the rolled cake for at least an hour after filling helps the cream cheese set and makes it easier to slice without squishing the cake.
- Sharp Knife for Slicing: Use a sharp knife to cut the pumpkin roll into 1-inch pieces. This ensures clean slices that showcase the beautiful swirl of filling. Enjoy creating this delicious Amish Pumpkin Roll, and don't forget to share it with family and friends!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
