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Honeyed Pumpkin Roll

This honeyed pumpkin roll features a tender cake filled with a smooth, spiced pumpkin mixture. The process involves roasting pumpkin, mixing it with honey and cinnamon, and carefully rolling it into a moist, visually appealing dessert with a velvety texture and a golden-brown exterior.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin preferably sugar pumpkin or butternut squash
  • 1/3 cup honey plus extra for drizzling
  • 2 teaspoons ground cinnamon divided, for filling and cake
  • 4 large eggs separated
  • 1 1/4 cups all-purpose flour sifted
  • 1/2 cup sugar for cake batter
  • 1/4 cup butter melted, optional for richness

Equipment

  • Roasting Pan
  • Mixer or whisk
  • Kitchen towel or plastic wrap
  • Mixing bowls
  • Baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C) and roast the pumpkin on a baking sheet until tender and fragrant, about 35 minutes. Cool slightly before peeling and pureeing until smooth.
  2. In a large mixing bowl, combine the pumpkin puree with honey and half of the cinnamon, stirring until well blended and fragrant.
  3. Separate the eggs, whisk the egg whites until soft peaks form, and set aside. In a different bowl, whisk the egg yolks with sugar until pale and creamy, then fold in the melted butter and pumpkin mixture.
  4. Gently fold the egg whites into the pumpkin batter in stages, being careful to maintain the airy texture, until fully combined.
  5. Sift the flour along with the remaining cinnamon and fold it into the batter in three additions, mixing just until incorporated. The batter should be smooth and slightly fluffy.
  6. Pour the batter into a greased or parchment-lined 15x10-inch baking sheet, spreading it evenly with a spatula. Bake in the preheated oven until the cake is golden and a toothpick inserted in the center comes out clean, about 12-15 minutes.
  7. Once baked, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar or flour. Carefully peel away the parchment paper and roll the hot cake gently into a loose swirl, using the towel to keep its shape as it cools. Let it cool completely, seam side down.
  8. Meanwhile, prepare the pumpkin filling by spreading the remaining honey and cinnamon over the cooled, unrolled cake. Alternatively, spread a layer of cream cheese or mascarpone if desired for extra richness.
  9. Carefully unroll the cooled cake, then spread the pumpkin filling evenly over the surface, leaving a small border around the edges.
  10. Gently re-roll the cake, enclosing the filling inside, and place it seam side down on a serving platter. Drizzle with extra honey if desired for a sweet finish.
  11. Slice the pumpkin roll into thick rounds to reveal the beautiful spiral, and serve with a dusting of cinnamon or a dollop of whipped cream. Enjoy your cozy, autumn-inspired dessert!

Notes

Ensure the cake is fully cooled before unrolling to prevent cracking. You can prepare the pumpkin filling ahead to streamline assembly.