Desserts
Martha Stewart's pumpkin roll recipe delivers the perfect balance of spiced pumpkin cake and velvety cream cheese frosting in every bite. This iconic dessert combines rich, moist layers with a signature swirl that makes it impossible to resist.
I've perfected the technique over years of baking, ensuring the cake stays tender while the frosting achieves that signature creamy consistency.
The secret lies in precise measurements and proper layering. You'll bake a tender pumpkin cake, spread it with cream cheese frosting, then carefully roll it into a log that's ready for slicing.
This method guarantees a dessert that's both impressive and foolproof, even for home bakers. The warm spices in the cake complement the tangy sweetness of the frosting beautifully.
What you'll end up with is a showstopping dessert that's perfect for fall gatherings or holiday celebrations. Each slice reveals layers of pumpkin cake and cream cheese frosting, creating a visual and taste experience that's truly special. The aroma alone will have everyone asking for seconds.
While this recipe traditionally uses all-purpose flour, I've included a gluten-free adaptation that maintains the same delicious results. Whether you're baking for a crowd or treating yourself to a special dessert, this pumpkin roll is sure to impress. Let's get started on creating this classic treat.
Ingredients for martha stewart pumpkin roll
Eight essential ingredients create Martha's iconic pumpkin roll layers—moist cake and velvety cream cheese frosting.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Pumpkin Puree 🎃 | 1 ½ cups | Unsweetened, canned or fresh |
| Granulated Sugar 🍚 | 1 ¼ cups | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Unsalted Butter 🧈 | 1 cup | Room temperature, softened |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Ginger 🌿 | 1 ½ tsp | Freshly ground for warmth |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Ground Cloves 🌿 | ¼ tsp | Sparingly for depth |
| Baking Powder 🧂 | 1 ½ tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌸 | 1 tbsp | Pure vanilla preferred |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth frosting |
| Heavy Whipping Cream 🥛 | 1 cup | Cold, whipped to stiff peaks |
| Gluten-Free 1-to-1 Flour Blend 🌾 | 2 ½ cups | For gluten-free adaptation |
The pumpkin puree is the heart of this dessert—Libby's 100% pure is my go-to, but fresh works too if you've got it. For the spices, Penzeys has the best ground cinnamon and nutmeg, but the grocery store stuff is fine if it's fresh. The cream cheese? Philadelphia is the only brand that plays nice here—no substitutions. Room temperature butter and eggs are non-negotiable for that tender crumb. I always double-check the expiration on vanilla extract too—it loses its magic fast. For the gluten-free version, King Arthur's blend is my secret weapon—it mimics all-purpose perfectly.
No pumpkin puree? Canned pumpkin pie filling minus the spices gets you close, but it's thicker. Short on vanilla? Seedless raspberry jam at half the amount adds a tangy twist. The frosting can be made ahead—up to 3 days in the fridge—just rewhip before rolling. For a lighter texture, fold in 1 tbsp whipped egg whites with the cream cheese. The spices are key: if you're sensitive to cloves, swap for cardamom at half the amount. And trust me on the powdered sugar—sift it or you'll end up with lumps in your frosting.
This cake keeps 3 days wrapped at room temperature, but the frosting is best used within 2 days of rolling. For make-ahead magic, bake the cake, cool it completely, then wrap it tightly in plastic. The frosting can be made 1 day ahead and stored in the fridge—just rewhip before assembling. Once sliced, store in an airtight container for 5 days. Freeze slices for 2 months—thaw at room temperature. The aroma alone will have your house smelling like autumn, so plan accordingly.
Why You'll Love This Recipe
- No-Fuss Layers: I swear by this recipe because it’s literally just mixing, rolling, and baking—no fancy piping or tempering eggs. The pumpkin puree and brown sugar blend so smoothly into the dough, and that buttercream filling? Just powdered sugar, butter, and a splash of cream. Honestly, my first attempt looked like a lumpy disaster, but it still tasted like autumn magic.
- Spiced Warmth: That combo of pumpkin puree and brown sugar gives it this deep, caramelized sweetness that’s not too heavy. The cinnamon and nutmeg in the filling? Chef’s kiss—it’s like a hug in dessert form. I’ll be real: I’ve made this for Thanksgiving, and it’s still the first thing I reach for when I crave something cozy.
- Party in a Box: Here’s what sold me—this keeps perfectly for days, so I can bake it ahead for gatherings. The roll itself is sturdy enough to slice neatly, and the buttercream stays luscious. Between us, I’ve even wrapped individual slices in parchment for holiday gifts. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Flour, pumpkin puree, and butter? That’s it for the base, and I bet you’ve got those staples already. The recipe stretches to feed a crowd without breaking the bank, and leftovers? They disappear faster than I can say “second slice.” My daughter picks out the pumpkin seeds to sprinkle on top—because even the scraps feel special.
Step-by-step instructions for Martha Stewart pumpkin roll recipe
Here's how to create that perfect swirl of spiced pumpkin cake and creamy filling.
Prepare the Cake Batter
Preheat your oven to 350°F and line a 15x10-inch jelly roll pan with parchment paper. In a large mixing bowl, combine the 2.5 cups all-purpose flour (or 2.5 cups gluten-free 1-to-1 flour blend) with 1.5 teaspoons baking powder, 0.5 teaspoon salt, 2 teaspoons ground cinnamon, 1.5 teaspoons ground ginger, 0.5 teaspoon ground nutmeg, and 0.25 teaspoon ground cloves. Whisk until evenly distributed.
In a separate bowl, cream together the 1 cup unsalted butter and 1.25 cups granulated sugar until light and fluffy—about 3-4 minutes with an electric mixer. Add the 1.5 cups pumpkin puree and mix until smooth. Beat in the 4 whole large eggs, one at a time, then stir in the 1 tablespoon vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing just until combined—do not overmix. The batter should be thick but pourable.
Bake and Assemble the Roll
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 12-15 minutes, until the edges are golden and a toothpick inserted in the center comes out clean. Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar to prevent sticking. Quickly peel off the parchment paper and gently roll up the cake in the towel, starting from the long side.
Here's the trick: while the cake is still warm, unroll it slightly and spread the cream cheese filling (prepared separately—see next step) evenly over the surface, leaving a ½-inch border uncovered. Re-roll tightly in the towel and let it cool completely at room temperature for at least 1 hour. This ensures the filling sets properly and makes slicing easier.
Make the Cream Cheese Filling
In a medium bowl, beat the 8 ounces cream cheese until smooth. Gradually add the 4 cups powdered sugar and mix until fully combined. In a separate bowl, whip the 1 cup heavy whipping cream to stiff peaks, then gently fold it into the cream cheese mixture until smooth and fluffy. This filling should be thick enough to hold its shape but still spreadable—if it's too stiff, add a splash of milk or cream. Set aside until ready to use.
Frost and Serve
Once the rolled cake has cooled completely, unroll it carefully and spread the remaining filling evenly over the surface. Re-roll the cake tightly in the towel and chill in the refrigerator for at least 2 hours to allow the filling to set fully. Before serving, carefully unroll the cake and dust the top with additional powdered sugar for a beautiful finish.
Slice into ½-inch thick pieces and serve at room temperature. The cake should have a tender, moist crumb with warm spice notes, while the filling remains rich and creamy. For the best texture, let the cake sit at room temperature for 10-15 minutes before serving to enhance the flavors.
Pro Tips For Making Martha Stewart Pumpkin Roll
- Chill the Dough: Martha’s recipe calls for a 1-hour fridge rest before rolling—don’t skip it. Cold dough prevents cracking when you spread it, and it’s easier to handle. I used to rush this, and the roll always split like a bad joke at a dinner party.
- Measure Butter Precisely: Pack that butter into the cup—no scooping. The recipe expects ½ cup packed butter, and if you use loose cubes, you’ll end up with a denser, less tender roll. Use a kitchen scale if you’re impatient; 113 grams is foolproof.
- Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined—maybe 10 strokes max. Overworking the batter toughens the gluten, and your roll will turn out more like a dense cake than a light, fluffy spiral. Stop when the flour disappears.
- Use Room-Temp Pumpkin: Cold pumpkin puree makes the dough fight you. Warm it gently in a bowl over hot (not boiling) water for 2–3 minutes, then stir it into the batter. This keeps the texture silky and prevents a gummy roll—trust me, you’ll notice the difference.
Perfect pairings for this martha stewart pumpkin roll
Spiced Coffee Pairing
This pumpkin roll's warm spices—cinnamon, ginger, and nutmeg—make it a natural match for a spiced chai latte or pumpkin spice coffee.
I recommend using Starbucks Pumpkin Spice Latte syrup (or homemade version with 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp nutmeg per 8 oz coffee). The heat from the coffee enhances the cake's flavors while balancing the sweetness of the cream cheese filling. 💛
Warm Apple Cider
For a cozy autumn pairing, serve slices with mulled apple cider warmed with 1 cinnamon stick, 2 star anise pods, and 1 orange peel. The natural sweetness of the cider complements the pumpkin's earthiness, while the spices echo the cake's warm flavor profile.
I like to heat 2 cups cider in a saucepan with 1 tbsp brown sugar and ½ tsp vanilla extract until steaming—just enough to warm the room. ✨
Maple Whipped Cream
Elevate your serving with a dollop of maple whipped cream—whip ½ cup heavy cream with 1 tbsp pure maple syrup and ½ tsp vanilla until soft peaks form.
The maple's caramel notes harmonize perfectly with the pumpkin's natural sweetness. For extra flair, dust with toasted pecans or crushed gingersnaps on top. 🌟
Caramel Drizzle
Add a modern twist by drizzling salted caramel sauce over each slice before serving. I use 1 cup heavy cream, ½ cup brown sugar, and 1 tbsp butter, simmered until thickened, then finished with flaky sea salt.
The caramel's richness contrasts beautifully with the tangy cream cheese filling. 🍯
Spiced Pear Compote
For a sophisticated side, serve with pear compote made by simmering 2 cups diced pears with 1 tbsp brown sugar, ½ tsp cinnamon, and 1 tsp lemon juice until soft.
The pear's subtle sweetness and texture add a delightful contrast to the cake's moist crumb. I like to serve it warm in small ramekins. 🍐
Boozy Pairings
For an adult twist, pair with bourbon or spiced rum. A 1 oz bourbon poured over the cake enhances the pumpkin's flavors, while dark rum adds a tropical contrast.
For cocktails, try a pumpkin spice martini with 1.5 oz vodka, 1 oz pumpkin puree, ½ oz maple syrup, and spices—shaken and strained over ice. 🍹
Nutrition facts
Frequently asked questions
Why does Martha Stewart's pumpkin roll need to be rolled while warm?
The warm cake is flexible enough to roll without cracking, creating that signature swirl. Rolling it immediately after baking also helps set the shape before it cools completely. If the cake is too cool, it'll crack when you try to roll it—trust the process!
Can I make the cream cheese filling ahead of time?
Prepare the filling up to 3 days ahead and store it in an airtight container in the fridge. Before using, let it sit at room temperature for 30 minutes and rewhip if needed. This saves time on baking day.
What's the secret to preventing cracks in the rolled cake?
Use a clean kitchen towel dusted with powdered sugar to roll the cake—it prevents sticking and reduces cracking. Also, don't overfill with frosting (leave a ½-inch border) and chill the final roll for at least 2 hours before slicing. Patience is key!
Can I substitute the pumpkin puree with something else?
For a similar texture, use 1.5 cups canned pumpkin pie filling (unsweetened) minus the spices. If you're out of pumpkin entirely, try 1 cup applesauce + ½ cup sweet potato puree, but the flavor will differ slightly. The puree is the soul of this dessert—don't skip it!
How do I store leftovers without drying out the cake?
Wrap the entire roll tightly in plastic wrap, then place it in an airtight container. Store at room temperature for 3 days or freeze slices for 2 months. To refresh, let slices sit at room temperature for 10-15 minutes before serving—they'll taste fresh again!