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Martha Stewart-Inspired Pumpkin Roll

Close-up of Martha Stewart-Inspired Pumpkin Roll showing its texture
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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.

Ingredients

Scale

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

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

Find it online: https://marthadishes.com/martha-stewart-pumpkin-roll-recipe/