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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.
Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 24 slices
Calories 208 kcal

Equipment

  • 12x17-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
  • 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.