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Honeyed Pumpkin Roll

This pumpkin roll features a tender, moist cake infused with warm spices, honey, and pureed pumpkin, rolled around a velvety pumpkin filling. The finished dessert exhibits a soft, luscious texture with a slight spiral appearance, finished with a drizzle of honey glaze and toasted pecans for added crunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup honey
  • 1/2 cup unsweetened pumpkin puree
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1/2 cup toasted pecans chopped, optional

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Baking sheet with parchment paper
  • Cake towel or clean kitchen towel

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt. This creates a fragrant, evenly combined dry mixture.
  3. In a separate bowl, blend honey, pumpkin puree, eggs, and oil until smooth and well combined. The mixture should be slightly frothy and fragrant.
  4. Gradually fold the wet mixture into the dry ingredients using a spatula, just until combined. The batter will be thick but smooth, with specks of spice.
  5. Pour the batter onto your prepared baking sheet, spreading it evenly with a spatula into a rectangular shape about 1/4 inch thick.
  6. Bake in the preheated oven for 12-15 minutes, or until the cake feels firm to the touch and a toothpick inserted comes out clean.
  7. Remove the cake from the oven and let it cool for about 10 minutes. Then, carefully invert it onto a clean towel or parchment; peel away the baking paper.
  8. Spread the softened cream cheese evenly over the warm cake, then dollop the pumpkin filling over the cream cheese layer. Use the towel to help roll the cake tightly from one short end towards the other.
  9. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld and the roll to set.
  10. Unwrap the chilled pumpkin roll and transfer it to a serving platter. Drizzle with honey glaze and sprinkle with toasted pecans for crunch.
  11. Slice into thick coins and serve, enjoying the moist cake, creamy filling, and seasonal spices in every bite.

Notes

For a more decadent flavor, chill the roll overnight before serving. Toasted pecans add a lovely crunch, but can be omitted for a softer texture.