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Honeyed Pumpkin Roll

This Honeyed Pumpkin Roll features a tender, spiralized sponge cake infused with roasted pumpkin and warm spices, rolled around a smooth, honey-sweetened filling. The final dessert has a soft, moist texture with a visually striking swirl that showcases the layers of pumpkin and cream filling, topped with a drizzle of honey and spices for added richness.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Extra honey and spices for drizzle and garnish

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Kitchen towel
  • Serrated knife
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, sift together the flour, baking powder, salt, cinnamon, and ginger to ensure even distribution of spices.
  3. In another bowl, whisk together the sugar, honey, and vegetable oil until the mixture is smooth and slightly glossy.
  4. Add the eggs one at a time to the wet mixture, whisking well after each addition to create a thick, pale batter.
  5. Stir in the roasted pumpkin purée and vanilla extract until fully incorporated; the batter will be thick and smooth.
  6. Gradually fold the dry ingredients into the wet batter, using a spatula to combine gently without overmixing, until just blended.
  7. Spread the batter evenly onto the prepared baking sheet, smoothing the surface with a spatula to form a thin, even layer.
  8. Bake in the preheated oven for about 12-15 minutes, or until the sponge is lightly golden and a toothpick inserted into the center comes out clean.
  9. Once baked, remove from the oven and immediately place a clean kitchen towel over the hot sponge. Carefully invert the sheet, then peel away the parchment paper.
  10. While still warm, gently roll the sponge along with the towel from one short end to form a tight roll. Allow it to cool completely as it takes on a spiral shape.
  11. For the filling, beat the softened cream cheese and powdered sugar until smooth and fluffy.
  12. Once the sponge has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
  13. Roll the sponge back up gently, this time without the towel, creating a spiral of pumpkin and filling. Slice into pieces and drizzle with honey and a sprinkle of sugar or spices for garnish.

Notes

For best results, ensure the sponge is slightly warm when rolling and the filling is smooth for effortless spreading.