Honey Pumpkin Roll with Cream Cheese Filling

This soft, spiced honey pumpkin roll wraps tender pumpkin cake around a creamy honey-sweetened filling. Also known as a pumpkin log, it is a festive make-ahead dessert for fall gatherings, Thanksgiving, and anyone who loves pumpkin spice.

Makes: 8 to 10 servings

Pumpkin Cake Ingredients

• 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup Weeks Honey Farm Georgia Wildflower Honey
• 1/2 cup sugar
• 2/3 cup pumpkin puree

Honey Cream Cheese Filling

• 1 (8-ounce) package cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 1 cup powdered sugar, sifted
• Pinch of salt

How to Make a Honey Pumpkin Roll

1. Prepare the pan. Preheat the oven to 350°F. Line a 13-by-10-inch jelly-roll pan with parchment, leaving about 1 inch of overhang at the ends.
2. Mix the dry ingredients. Whisk the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a medium bowl.
3. Mix the wet ingredients. In a separate bowl, whisk the eggs and sugar. Add 1/3 cup honey, vanilla, and pumpkin puree and whisk until combined.
4. Finish the batter. Fold the dry mixture into the wet mixture with a rubber spatula just until no dry streaks remain.
5. Bake. Spread the batter evenly in the prepared pan. Bake for 12 to 14 minutes, until the cake springs back lightly and a toothpick comes out clean.
6. Roll while warm. Using the parchment overhang, carefully move the warm cake to a flat surface. Starting at a short end, slowly roll the cake with the parchment inside. Place seam-side down on a wire rack and cool completely.
7. Make the filling. Beat the cream cheese and butter until smooth. Add vanilla, 2 tablespoons honey, powdered sugar, and salt; beat until creamy.
8. Fill and reroll. Gently unroll the cooled cake. Spread the filling evenly, leaving a 1/2-inch border. Reroll the cake while peeling away the parchment.
9. Chill. Wrap the pumpkin roll and refrigerate for at least 1 hour so it slices cleanly.
10. Serve. Dust lightly with powdered sugar and cut into slices.

Pumpkin Roll Tips

• Roll the cake while it is still warm to help prevent cracking.
• Use pumpkin puree, not pumpkin pie filling.
• Cool the rolled cake completely before adding the cream cheese filling.
• Wipe the knife between cuts for neat slices.

Best Honey for Pumpkin Roll

Georgia Wildflower Honey has a balanced floral flavor that complements pumpkin, cinnamon, and warm baking spices in both the cake and filling.

Shop Georgia Wildflower Honey

Keep the finished pumpkin roll refrigerated. Raw honey should not be given to infants under one year of age.