Preheat the oven to 350 F. Sift the flour onto a bowl and add all the dry ingredients cinnamon, pumpkin pie spice, salt, baking soda, baking powder and stir it with hand whisker until well combined.
Beat eggs and sugar for on high for 5 minutes. Reduce the mixing speed to low add honey, vanilla and pumpkin puree and mix it for a minute or until well combined.
Add half of dry ingredients at a time. Mix it carefully; try not to deflate the air bubbles in the batter.
Pour all the batter into 21 X 15 baking sheet greased with butter and lined with parchment paper (I used 16 X 12 baking pan when making the roll for this post, and the sponge cake was a little too thick. It was cracking a little bit too. Also, I had left over cream, so it’s best to use the bigger 21 X 15 baking pan or use 2 smaller ones). Spread it out evenly. Bake it for 15 minutes at 350 F in preheated oven.
Remove it from the oven. Remove the sponge cake from the pan. Sprinkle generous amount of confectioners’ sugar and roll it into a roll. Let it cool completely.
While the cake sponge is cooling down, we can work on the cream. Add cream cheese and condensed milk into a mixer bowl and bit it on high for 2 minutes or until smooth in texture with no lumps. Add sour cream, mix it for a minute, and then add cool whip and mix it for another minute scraping a mixer bowl down with a spatula if necessary. If you are not ready to spread the cream onto the cake roll, than keep the cream in the fridge until ready for it.
Assembling the Cake Roll:
Unroll the cake roll carefully. Pour all the cream onto unrolled cake. Spread it out evenly, and then roll it tightly into a roll.
Refrigerate cake roll for 6 – 8 hours or overnight. Sprinkle some confectioners’ sugar on top of the roll. Slice, serve and enjoy!
Honey Pumpkin Cake Roll https://www.valyastasteofhome.com/honey-pumpkin-cake-roll/