Honey Pumpkin Roll
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
For the Cake
- 1 c flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ ground clove
- ¼ tsp salt
- 2 large eggs
- ⅔ c Waxing Kara Honey
- 1 tsp vanilla
- ⅔ c pumpkin puree
- 5 tbsp butter softened
For the Filling
- 1 cup powdered sugar plus extra as needed
- 8 oz cream cheese
- ½ tsp vanilla
- ⅛ tsp ground cinnamon
Preheat oven to 350 degrees.
Line a 10x15 jelly roll pan with enough parchment paper to slightly hang over the short ends of the pan. Lightly spray with cooking spray.
Combine flour, baking soda, baking powder, cinnamon, clove and salt for the cake in a large bowl.
Mix together the eggs, honey, and vanilla pumpkin puree.
Gently fold the wet mixture into the dry mixture until combined.
Pour the batter evenly onto the jelly roll pan. Bake for 10-15 minutes, checking frequently to make sure it does not brown/burn.
As soon as the cake is done, remove from the oven. Gently pull the parchment paper to remove the cake from the pan. Do not remove the paper from the cake.
Starting at a short end, roll the cake (paper side down, on your counter) all the way to the other end. Place on cooling rack allow to cool.
While cake cools, mix all ingredients for the cream cheese filling in a medium sized bowl.
Once the cake has cooled, unroll and evenly spread with the cream cheese filling. Roll up, folding back and removing the paper as you go.
Wrap the cake in wax paper or cellophane and refrigerate for at least an hour. Once set, remove the wax paper and lightly sprinkle with powdered sugar before slicing and serving.
Calories: 310kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 291mg | Potassium: 127mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3070IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 1.2mg