Martha Stewart Pumpkin Roll Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

A Martha Stewart pumpkin roll is a thin, spiced pumpkin sponge cake spread with cream cheese filling and rolled into a spiral, then dusted with powdered sugar. The cake stays tender and moist, the filling is creamy with a little tang, and each slice shows off the swirl. This version is inspired by Martha Stewart and keeps the classic method simple enough for a home baker.

Total time is about 45 minutes, with 15 minutes in the oven, and the cake itself comes together quickly. The one thing you can’t skip is chilling the finished roll for at least an hour before slicing. It suits a holiday table, a potluck, or a weekend bake when you want something that looks far fussier than it is.

Why This Martha Stewart Pumpkin Roll Works

The sponge is built on whipped eggs and sugar, beaten until pale and thick, which gives the cake enough structure to bend without cracking. A short list of warm spices — cinnamon, ginger and nutmeg — flavors the pumpkin without overwhelming it.

Rolling the cake in a powdered sugar–dusted towel while it’s still hot trains it to hold the spiral shape. By the time it cools, it unrolls flat and re-rolls around the filling with almost no risk of tears.

What You’ll Love About It

Three things make this worth baking: the sponge stays soft and never dry, the cream cheese filling balances the sweet cake with a little tang, and the whole roll can be made a day ahead. It also slices cleanly into neat spirals that look impressive on a platter.

Ingredients

Use canned pumpkin puree, not pumpkin pie filling, and bring the eggs and cream cheese to room temperature first.

For the Cake

• 3/4 cup (94g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 large eggs, room temperature — they whip to more volume when not cold
• 3/4 cup (150g) granulated sugar
• 2/3 cup (150g) canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Filling

• 8 ounces (227g) cream cheese, softened
• 1 cup (120g) powdered sugar, sifted — sifting keeps the filling smooth
• 6 tablespoons (85g) unsalted butter, softened
• 1 teaspoon vanilla extract

For Dusting

• 1/4 cup (30g) powdered sugar, for dusting

Equipment

• Jelly roll pan — 15×10-inch (38x25cm)
• Parchment paper — for lining the pan
• Electric mixer — hand or stand
• Clean kitchen towel — for rolling the hot cake
• Wire rack — for cooling
• Plastic wrap — for chilling the roll
• Serrated knife — for clean slices

How to Make Martha Stewart Pumpkin Roll

Step 1: Heat the Oven and Prep the Pan

Preheat the oven to 375°F (190°C). Grease a 15×10-inch (38x25cm) jelly roll pan, line it with parchment paper, and grease the parchment too. Dust with flour and tap out the excess so the cake releases cleanly.

Step 2: Mix the Dry Ingredients and Whip the Eggs

In a medium bowl, whisk together 3/4 cup (94g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. In a large bowl, beat 3 large eggs and 3/4 cup (150g) granulated sugar with an electric mixer on high speed until pale and thick, about 3 minutes.

Step 3: Add the Pumpkin and Fold in the Dry Mix

Beat in 2/3 cup (150g) canned pumpkin puree and 1 teaspoon vanilla extract until combined. Gently fold in the dry ingredients with a spatula until just incorporated. Don’t overmix here, or the cake will be dense and more likely to crack when rolled.

Step 4: Bake Until It Springs Back

Spread the batter evenly into the prepared pan. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean, 12 to 15 minutes. It should look set with no wet spots in the middle.

Step 5: Roll the Hot Cake in the Towel

Immediately loosen the cake edges with a knife, then invert it onto a clean kitchen towel dusted with 1/4 cup (30g) powdered sugar. Peel off the parchment and, starting at a short end, roll the cake and towel together into a log. Cool completely on a wire rack, seam side down.

Step 6: Make the Filling

While the cake cools, beat 8 ounces (227g) softened cream cheese, 1 cup (120g) sifted powdered sugar, 6 tablespoons (85g) softened butter, and 1 teaspoon vanilla extract in a medium bowl until smooth and fluffy, about 2 minutes.

Step 7: Fill, Re-Roll and Chill

Gently unroll the cooled cake and remove the towel. Spread the filling evenly over the cake, leaving a 1/2-inch border. Re-roll the cake without the towel from a short end, wrap it tightly in plastic wrap, and refrigerate at least 1 hour before slicing.

Step 8: Dust and Slice

Unwrap the roll, dust with powdered sugar, and slice with a serrated knife. Store any leftovers in the refrigerator.

What to Serve With It

• Hot coffee — a plain cup balances the sweet, creamy filling.
• Whipped cream — a small spoonful alongside each slice works well.
• Fresh apple slices — crisp and light next to the soft cake.
• Vanilla ice cream — serve a small scoop on the side for dessert.

Tips for the Best Results

Roll the cake in the towel the moment it comes out of the oven — a cooled cake cracks. Grease the parchment as well as the pan, and measure the pumpkin with a dry measuring cup so the batter doesn’t turn wet and heavy.

Easy Variations

Add 1/4 teaspoon ground cloves to the spice mix for a deeper flavor, or swap 1 teaspoon vanilla in the filling for 1/2 teaspoon maple extract. A spoonful of orange zest in the filling gives it a bright citrus note.

Storing and Reheating

• Refrigerator — store wrapped in plastic for up to 5 days.
• Freezer — wrap the whole roll or slices tightly in plastic and foil for up to 2 months.
• Make ahead — prepare up to 2 days ahead and dust just before serving.
• From the fridge — unwrap, dust with powdered sugar, and slice cold with a serrated knife.

Nutrition (per serving)

The values below are estimates per serving.

FAQs

Can I make this Martha Stewart pumpkin roll recipe ahead of time?

Yes. Prepare the roll up to 2 days ahead, wrap it tightly in plastic wrap, and keep it in the refrigerator. Dust with powdered sugar just before serving.

Where did pumpkin roll come from?

Pumpkin roll is a variation on the jelly roll, a thin sponge cake rolled around a filling, which has been a popular American baking style since the 1800s. The pumpkin version became a fall favorite as canned pumpkin grew common in home kitchens during the 20th century.

What can I use instead of pumpkin puree?

Use canned butternut squash puree or sweet potato puree in the same amount, since both have a similar texture. Avoid pumpkin pie filling, which is already sweetened and spiced.

Why did my cake crack when I rolled it?

Cracking usually means the cake cooled before it was rolled or it was slightly overbaked. Roll it in the towel while still hot, and pull it out as soon as a toothpick comes out clean.

Martha Stewart-Inspired Pumpkin Roll

Print Recipe

This Martha Stewart-inspired pumpkin roll is a classic American dessert with a light, spiced pumpkin sponge cake rolled around a tangy cream cheese filling. The cake is tender and moist, and the filling is creamy and rich, making it a beautiful centerpiece for any fall gathering.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 15
• Total Time: 45
• Yield: 10 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 3/4 cup (94g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• 2/3 cup (150g) canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Filling

• 8 ounces (227g) cream cheese, softened
• 1 cup (120g) powdered sugar, sifted
• 6 tablespoons (85g) unsalted butter, softened
• 1 teaspoon vanilla extract

For the For dusting

• 1/4 cup (30g) powdered sugar, for dusting

Instructions

1. Preheat oven to 375°F (190°C). Grease a 15×10-inch (38x25cm) jelly roll pan, line with parchment paper, and grease the parchment. Dust with flour, tapping out excess.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until pale and thick, about 3 minutes.
3. Beat in pumpkin and vanilla until combined. Gently fold in dry ingredients with a spatula until just incorporated; do not overmix or the cake will be dense.
4. Spread batter evenly into prepared pan. Bake until cake springs back when lightly touched and a toothpick inserted in center comes out clean, 12 to 15 minutes.
5. Immediately loosen cake edges with a knife. Invert onto a clean kitchen towel dusted with 1/4 cup powdered sugar. Peel off parchment. Starting at short end, roll cake and towel together into a log. Cool completely on a wire rack, seam side down.
6. While cake cools, make filling: In a medium bowl, beat cream cheese, 1 cup powdered sugar, butter, and vanilla until smooth and fluffy, about 2 minutes.
7. Gently unroll cooled cake and remove towel. Spread filling evenly over cake, leaving a 1/2-inch border. Re-roll cake without towel, starting from short end. Wrap tightly in plastic wrap and refrigerate at least 1 hour before slicing.
8. To serve, unwrap roll, dust with powdered sugar, and slice with a serrated knife. Store leftovers in refrigerator.

Notes

Store pumpkin roll wrapped in plastic wrap in refrigerator for up to 5 days. Freeze whole roll or slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in refrigerator overnight before serving. Make ahead: roll can be prepared up to 2 days in advance and refrigerated; dust with powdered sugar just before serving.

Nutrition

• Calories: 320
• Sugar: 27g
• Sodium: 150mg
• Saturated Fat: 11g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 95mg

Keywords: pumpkin roll, Martha Stewart pumpkin roll, pumpkin cake roll, cream cheese filling, fall dessert, Thanksgiving dessert, pumpkin sponge cake, rolled cake, easy pumpkin roll, classic pumpkin roll