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Pittsburgh Pumpkin Roll

Pittsburgh Pumpkin Roll

Pittsburgh Pumpkin Roll

0 from 0 votes
Pittsburgh Pumpkin Roll
4.5 rating based on 12,345 ratings
4.5/5 (2)
Course: CakesCuisine: AmericanDifficulty: Medium



A Swiss roll-type cake with a pumpkin-cinnamon sponge and cream cheese filling. In doing a bit of research on the history of this recipe, I found that pumpkin rolls are particularly popular in Pennsylvania, perhaps via their Amish inhabitants, as they are a fall staple in Amish bakeries there.


  • 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


  • 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.




Name & Location
(example: Sue in LA)
added 1t.apple pie spice-1/2t. nutmeg to recipe and also 1/2t.apple pie spice to filling this added extra flavor-been asked to bake this many times
- mary in arkansas
Very Great. Crowd pleaser.
- A Baker
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