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Honeyed Pumpkin Roll

This pumpkin roll is made by spreading a moist pumpkin-spiced cake with a sweet honey filling, then rolling it into a spiral shape. The final dish features a tender, moist cake exterior with a silky, flavorful filling that creates a visually appealing swirl and a balanced texture of soft cake and smooth filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 1 cup pumpkin puree preferably canned or roasted and pureed
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1/3 cup honey for filling

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • kitchen towel or parchment paper
  • Cooling rack
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, cloves, and salt until combined.
  2. In a separate bowl, beat the eggs, pumpkin puree, honey, and vanilla until smooth and well combined. Pour the wet mixture into the dry ingredients and gently fold until the batter is homogeneous without overmixing.
  3. Pour the batter onto the prepared baking sheet and spread it into an even, rectangular layer with a spatula, ensuring it's smooth across the surface. Bake for about 15 minutes, or until the cake's surface springs back lightly when pressed.
  4. Remove the cake from the oven and immediately invert it onto a clean kitchen towel or parchment paper dusted lightly with powdered sugar. Carefully peel off the parchment or silicone mat and gently roll the cake lengthwise into a loose spiral, starting from the short end. Let it cool completely as this helps it relax and set.
  5. Meanwhile, prepare the honey-cream cheese filling by beating the softened cream cheese, butter, honey, and vanilla together until creamy and smooth. Chill slightly if needed to firm up for easier spreading.
  6. Unroll the cooled cake gently. Spread the honey-cream cheese filling evenly over the surface, leaving a small border around the edges to prevent squirting out when rolled up again.
  7. Starting from one short end, re-roll the cake snugly into a spiral, encasing the filling inside. Place the finished roll seam-side down on a serving platter and refrigerate for at least 30 minutes to set.
  8. Just before serving, slice the pumpkin roll into thick, even pieces with a sharp knife. Arrange on a plate and optionally drizzle with honey or dust with powdered sugar for presentation.
  9. Enjoy a slice of this tender pumpkin cake swirled with a luscious honey-cream filling, showcasing the beautiful spiral pattern and inviting aroma.

Notes

For best results, ensure the cake is completely cool before unrolling and filling. This helps prevent cracking. You can also refrigerate the finished roll overnight for easier slicing and enhanced flavor melding.