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Sourdough Pumpkin Roll

Sourdough Pumpkin Roll with Cream Cheese Frosting

  • Total Time: 8 hours 35 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

A delicious and festive Sourdough Pumpkin Roll featuring a spiced pumpkin cake, a long fermentation for flavor, and a classic sweet cream cheese filling.

Ingredients

Scale

For the Cake:
1 cup all-purpose flour
1/2 cup puréed pumpkin
1/2 cup maple syrup or honey
1/2 cup sourdough starter (or discard)
3 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 eggs
2 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon baking soda
For the Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, plus more for dusting

Instructions

  1. Step 1: The night before baking, mix together the flour, sourdough starter, 1/2 cup pumpkin purée, and maple syrup in a large bowl.
  2. Step 2: Cover the bowl and let the mixture ferment at room temperature for 8 to 24 hours.
  3. Step 3: The next day, preheat your oven to 375°F. Line a 13×18 inch sheet pan with parchment paper.
  4. Step 4: To the fermented batter, add the salt, eggs, 2 teaspoons of vanilla extract, pumpkin pie spice, and sugar. Mix until well incorporated.
  5. Step 5: Sprinkle the baking soda evenly over the batter and mix it in.
  6. Step 6: Pour the batter onto the prepared sheet pan and spread it into an even layer.
  7. Step 7: Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Immediately after removing it from the oven, carefully roll the hot cake up with the parchment paper still attached.
  9. Step 9: Let the cake cool completely while it is rolled up.
  10. Step 10: While the cake is cooling, prepare the filling. Combine the softened cream cheese, softened butter, 1 teaspoon of vanilla extract, and powdered sugar with a mixer until smooth.
  11. Step 11: Once the cake is cool, carefully unroll it.
  12. Step 12: Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
  13. Step 13: Gently re-roll the cake, this time without the parchment paper.
  14. Step 14: Dust with powdered sugar, if desired. Slice and serve, or place in the fridge until ready to serve.

Notes

The original recipe mentions ‘sucanat’, which is a type of unrefined cane sugar. You can use the granulated sugar listed in the ingredients.

Rolling the cake while it is still hot is crucial to prevent it from cracking as it cools.

Be very careful when handling and rolling the hot cake to avoid burns.

You can use either active sourdough starter or unfed sourdough discard for this recipe.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://recipeszesty.com/sourdough-pumpkin-roll-with-cream-cheese-frosting/