Pumpkin rolls, like the Pittsburgh Pumpkin Roll, are a beloved fall dessert in Pennsylvania, rooted in the region’s Amish and Mennonite baking traditions. These communities are known for their seasonal, homey treats, and pumpkins—a staple of autumn harvests—naturally found their way into this Swiss roll-style dessert.
The light pumpkin-cinnamon sponge paired with a tangy cream cheese filling reflects European influences, likely brought by German and Swiss immigrants who settled in the area. Over time, the pumpkin roll became a fall favorite at Amish bakeries, family gatherings, and bake sales, celebrated for its simplicity and seasonal charm. Today, it remains a cherished tradition across Pennsylvania, symbolizing the comforting flavors of autumn.
Ingredients
- For the cake:
3 large eggs
1 cup granulated sugar
1 teaspoon baking soda
3/4 cup all-purpose flour
2/3 cup pumpkin purée
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
- For the filling:
1 (8 ounce) package cream cheese
1 cup powdered sugar
2 tablespoons butter
1 teaspoon vanilla
Directions
- To make the cake:
- Pre-heat oven to 375 F. Whisk the ingredients (except walnuts) one at a time till smooth in a mixing bowl. Line with wax paper an 11″ X 15″ jellyroll pan and grease with shortening. Pour in batter. Sprinkle 1/2 cup of chopped walnuts (optional, but you really should). Bake for 15 minutes. Spread a linen dishtowel and sprinkle generously with powdered sugar. Remove pan and carefully flip upside down on towel, remove pan, wax paper and gently roll cake and let cool for 2 hours minimum.
- To make the filling and assemble cake:
- Mix ingredients together till creamy. Unroll cake and spread icing evenly and re-roll cake in aluminum foil. Place in freezer until 1 hour before serving. Just thaw and slice.
Notes
- Swiss rolls did not actually originate in Switzerland, thus this recipe is not classified under that country in our Recipes from Around the World section.
- Recipe submitted by “Tom”, who wished to remain anonymous. Thanks, Tom!