Honey Pumpkin Roll Recipe – Moist Pumpkin Cake with Creamy Honey Cream Cheese Filling

There are desserts that look good on Instagram, and then there are desserts that make people stop mid-bite and say, “Whoa.” This honey pumpkin roll recipe is one of those.

We’re talking about a moist pumpkin cake—soft, spiced, and smelling like October itself—wrapped around a silky cream cheese filling that’s sweetened with honey. It’s a swirl of flavor, texture, and color that looks like it took you all day, but honestly? You can have it cooling on the counter in under an hour.

It’s my go-to for fall pumpkin dessert season, but don’t let the calendar stop you. This thing works at Thanksgiving, birthdays, random Tuesday nights… anytime you want to impress without fuss.

Let’s make one.

Why You’ll Love This Honeyed Pumpkin Roll

A Perfect Blend of Fall Flavors

This isn’t just a pumpkin cake—it’s a pumpkin spice roll with cream cheese filling elevated by honey. The pumpkin brings deep earthiness, the cinnamon and nutmeg give you that holiday warmth, and the honey… well, that’s the secret. It’s a gentle floral sweetness that doesn’t just sit in the background—it makes the whole thing taste richer and more complex.

Moist and Creamy Texture

Most people mess up pumpkin rolls by overbaking or skimping on the filling. Not here. You’ll get a moist pumpkin roll recipe every time because we balance the wet and dry ingredients perfectly. And the filling? It’s smooth, tangy from the cream cheese, and just firm enough to slice without oozing all over the place.

Perfect for Any Occasion

Whether you’re baking for a homemade pumpkin roll with honey to bring to a family dinner, or you just want an easy pumpkin roll dessert to have with tea, this one works. It’s simple enough for a weekday but showy enough to be centerpiece-worthy.

Honey Pumpkin Roll Recipe Ingredients

For the Pumpkin Cake Layer

For the Cream Cheese Honey Filling

Ingredient Notes:

• Use pure pumpkin puree, not pumpkin pie filling. The extra spices and sugar in pie filling will throw off the recipe.
  
• Good honey makes a difference—something local or raw will have a more vibrant flavor.

Step-by-Step Honey Pumpkin Cake Roll Instructions

1. Preparing the Pumpkin Cake Batter

Preheat your oven to 350°F (175°C). This is important—start with a hot oven for even baking.

1. Dry mix: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This not only blends them evenly but aerates the flour for a lighter cake.
   
2. Wet mix: In a separate bowl, whisk together pumpkin puree and sugar until smooth. You want the sugar mostly dissolved before adding eggs—this prevents gritty batter.
   
3. Add eggs: Crack in the eggs one at a time, whisking just enough to incorporate. Don’t beat them too much—you’ll develop gluten and toughen the cake.
   
4. Combine: Fold the dry mix into the wet with a spatula, using a gentle motion. You’re aiming for “just mixed,” not silky smooth—overmixing means rubbery cake.
   

Chef’s Tip: Batter should be thick but pourable. If it’s too stiff, you may have over-measured flour—add a tablespoon of pumpkin puree to loosen it.

2. Baking the Pumpkin Roll

• Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. This is key—don’t skip the parchment unless you enjoy scraping cake off metal.
  
• Spread the batter evenly, using an offset spatula to push it into corners. Uneven batter means uneven baking.
  
• Bake for 15–20 minutes, checking at 15. You’re looking for a cake that’s springy when lightly pressed, not firm and dry.

3. Making the Cream Cheese Filling

While the cake bakes, beat softened cream cheese, honey, and vanilla until completely smooth. Use a hand or stand mixer on medium speed for 1–2 minutes. You want a creamy, lump-free spread.

Chef’s Note: Taste your filling—if you want it sweeter, add a teaspoon more honey. But remember, the cake already has sugar.

4. Rolling the Cake

Here’s where most people panic. Don’t. You’ve got this.

1. Lay out a clean kitchen towel and dust it generously with powdered sugar.
   
2. When the cake is done, run a knife around the edges to loosen it, then invert it onto the towel.
   
3. Peel off the parchment—gently, it’s delicate.
   
4. Starting from a short end, roll the cake with the towel inside. This “memory roll” step teaches the cake its shape and prevents cracking later.
   
5. Let it cool completely in the roll—this is non-negotiable.

5. Assembling Your Honey Pumpkin Cake Roll

Once cooled:

• Unroll the cake gently. If the edges curl up, that’s fine—they’ll relax.
  
• Spread the filling evenly, leaving a small ½-inch border to prevent it from squeezing out.
  
• Roll it back up without the towel this time.
  
• Wrap tightly in plastic wrap and chill at least 1 hour before slicing.

Serving Suggestions for a Fall Pumpkin Dessert

• Slice into neat 1-inch rounds using a serrated knife (wipe between cuts for cleaner slices).
  
• Dust the top with powdered sugar for that bakery look.
  
• Or drizzle with extra honey if you want to lean into the sweetness.
  
• Serve with coffee, chai tea, or even a little whipped cream on the side for an over-the-top sweet pumpkin roll cake moment.

Chef’s Tips for the Perfect Honey Pumpkin Roll Recipe

• Fresh pumpkin puree beats canned every time for flavor—just roast, mash, and drain well.
  
• Roll while warm, but fill only when fully cooled. This keeps it flexible but stops the cream cheese from melting.
  
• Chill before slicing—soft filling makes messy cuts.
  
• For storage, wrap in plastic and refrigerate up to 3 days. It also freezes beautifully for up to a month.

Pumpkin & Fall-Themed Recipes You’ll Love

If this honey pumpkin roll recipe hit the spot, you’ll love these other cozy fall treats from my kitchen:

Rich Pumpkin Spice Cake with Cream Cheese Frosting – Moist, spiced, and topped with luscious frosting.

Cozy Pumpkin Coffee Cake – Perfect for brunch or afternoon tea.

Chewy Pumpkin Snickerdoodle Cookies – Soft, spiced, and rolled in cinnamon sugar.

Warm & Comforting Pumpkin Crisp – A crunchy topping over velvety pumpkin filling.

Classic Pumpkin Bread Recipe – Simple, fragrant, and always a hit.

Gluten-Free Pumpkin Squares – All the flavor, none of the gluten.

Healthy Pumpkin Oatmeal Bars – Great for breakfast or snacks on the go.

Chocolate Chip Pumpkin Bread – A sweet twist on a classic loaf.

Perfect Pumpkin Crunch Cake – Layers of texture and flavor in every bite.

FAQ – Honey Pumpkin Roll Recipe

Closing & Call to Action

That’s it—you’ve got a honey pumpkin roll recipe that’s moist, spiced, and filled with creamy honey-kissed goodness. Whether you’re pulling it out at a holiday party or slicing it quietly for yourself on a rainy afternoon, it’s the kind of bake that makes people think you’re a dessert wizard.

So grab your pumpkin puree, preheat that oven, and let’s make the pumpkin roll you’ll be proud to bring to the table.

And if you’re hungry for more cozy, seasonal bakes, check out my Pinterest page for Emilio Recipes — it’s packed with sweet ideas to keep your kitchen smelling amazing all year long.

Honey Pumpkin Roll Recipe – Moist Cake with a Creamy Honey Kiss

Print Recipe

A moist, spiced pumpkin cake rolled with silky cream cheese filling sweetened with honey—perfect for fall or any special occasion.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes plus chilling
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 3/4 cup sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/4 cup honey
• 1 tsp vanilla extract
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk pumpkin puree and sugar until smooth, then add eggs one at a time.
4. Fold dry mix into wet until just combined.
5. Line a 15×10-inch jelly roll pan with parchment, grease lightly, spread batter evenly.
6. Bake 15–20 minutes until springy.
7. Beat cream cheese, honey, and vanilla until smooth.
8. Invert warm cake onto a sugared towel, peel off parchment, roll with towel, cool completely.
9. Unroll, spread filling, re-roll without towel, wrap in plastic, chill 1 hour.
10. Slice, dust with powdered sugar, and serve.

Notes

Use pure pumpkin puree, not pie filling. Roll the cake while warm to prevent cracks, but fill only when cooled. Chill before slicing for neat pieces.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 21g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg

Keywords: pumpkin roll, honey, cream cheese filling, fall dessert, pumpkin spice