The holidays are all about cozy flavors, warm kitchens, and a little extra sweetness — and this honey pumpkin log checks all the boxes. It’s festive, beautiful on a dessert table, and has just the right balance of spice and natural sweetness thanks to a swirl of honey in the batter. If you’re looking for a dessert that feels like the holidays but still keeps it real with simple, wholesome ingredients, this one’s for you.
Honey Pumpkin Log
Cake Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1/2 cup raw honey
2/3 cup pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
Filling:
8 oz cream cheese, softened
1/4 cup honey
1/2 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F. Line a 10x15 jelly roll pan with parchment and lightly grease.
In one bowl, whisk flour, baking powder, baking soda, spices, and salt.
In another bowl, beat eggs, honey, pumpkin, and vanilla until smooth. Add dry ingredients and stir until just combined.
Pour batter into pan, spread evenly, and bake for 13–15 minutes, until the top springs back when touched.
Immediately turn cake onto a clean towel dusted with powdered sugar. Peel off parchment, then roll the cake (with the towel inside) starting from the short end. Let it cool completely.
Mix filling ingredients until smooth. Once the cake is cool, unroll, spread filling, and gently roll back up (without the towel this time).
Chill at least 1 hour before slicing. Dust with powdered sugar before serving if you’re feeling fancy.
This honey pumpkin log is soft, spiced, and naturally sweet — perfect with a hot drink and some twinkle lights. It’s festive without being fussy, and the honey gives it that little golden glow that just feels like holiday magic.
Recipe and Photo Credit to the National Honey Board
