Spiced with warmth and wrapped in golden layers, this Honeyed Pumpkin Roll is the kind of dessert that whispers of crisp autumn walks and long-forgotten European bakeries. It’s soft, sweet, and just decadent enough to make any gathering feel like a celebration.
You’ll be surprised how easy it is to master the roll—just a light sponge, a honey-kissed filling, and a chef’s tip: roll it warm to avoid cracks. It tastes as good as German Sweet Chocolate Cake and Gâteau au Chocolat, but with a mellow, spiced elegance all its own.
Every slice is a swirl of silky texture and old-world charm—like something you’d find in a Viennese café or a Southern fall bake sale. Once you’ve had it, you’ll crave it every season (and maybe a few in between).
Why You’ll Be Hooked!
- I first made it for a fall potluck and was shocked when someone asked what bakery it came from—turns out a little honey goes a long way in boosting the flavor.
- It’s become my signature Thanksgiving dessert because it’s lighter than pie, but still feels indulgent and festive enough for a holiday table.
- I’ve played with variations—adding pecans for crunch or a maple cream cheese filling—and every time it gets better.
- The natural sweetness let me cut down on sugar without losing flavor, which honestly helped me curb my dessert cravings post-dinner.
- The taste? Like autumn wrapped in velvet—sweet, spiced, and completely irresistible.
Honeyed Pumpkin Roll Recipe
This Honeyed Pumpkin Roll features a spiced pumpkin sponge cake rolled with a rich, pecan-studded cream cheese filling. Light, moist, and perfectly sweet, it’s an elegant autumn dessert that’s easy to make, stunning to slice, and ideal for festive gatherings or cozy nights in.
Equipment
- 12×17-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 tsp baking soda
- 1 cup chopped pecans
- 1 tsp vanilla extract
- 2 tsp confectioners' sugar for dusting
- ½ tsp ground cloves
- 1 tsp ground cinnamon
- 1 package cream cheese, softened
- 1 package confectioners' sugar
- 2 tbsp butter
- 3 large eggs, beaten
- 1 cup white sugar
- ⅔ cup pumpkin puree
- ¾ cup all-purpose flour
- ½ tsp ground nutmeg
Instructions
- Preheat oven to 400°F (200°C) and butter the baking tray.
- In a large bowl, beat eggs, sugar, and pumpkin until smooth.
- In another bowl, sift flour, baking soda, cinnamon, cloves, and nutmeg, then stir into the pumpkin mixture.
- Spread batter evenly in the prepared pan and bake for 10 minutes.
- Immediately turn the hot cake onto the prepared towel, roll it up from the long side, and let it rest for 10 minutes.
- Meanwhile, beat cream cheese, butter, confectioners’ sugar, and vanilla until smooth, then fold in pecans.
- Unroll the cake, spread the filling, and roll it back up without the towel.
- Trim the ends, refrigerate until chilled, and dust with confectioners' sugar before serving.
Notes
- Rolling the cake while it’s warm helps prevent cracking—don’t skip this step.
- Use room temperature cream cheese and butter to ensure a smooth, lump-free filling.
- Don’t overbake the cake or it may become too dry to roll. Watch the timer closely.
| Calories | 208kcal |
| Carbohydrates | 32g |
| Fiber | 1g |
| Fat | 9g |
| Protein | 2g |
| Cholesterol | 36g |
Variations To Help You Customise This Dish!
- Maple-Walnut Twist – Swap the honey flavor with pure maple syrup in the filling and replace pecans with toasted walnuts for a deeper, earthier sweetness.
- Chai-Spiced Pumpkin Roll – Add ½ teaspoon ground cardamom and a pinch of black pepper to the spice mix for a warming chai-inspired version.
- Chocolate Swirl Filling – Fold 2–3 tablespoons of melted dark chocolate into the cream cheese filling for a decadent cocoa-pumpkin combo.
- Coconut-Pineapple Delight – Replace the pecans with shredded coconut and fold in drained crushed pineapple for a tropical spin.
- Nut-Free Option – Omit nuts entirely and add mini white chocolate chips or dried cranberries for texture and sweetness without allergens.
