Description
This sourdough pumpkin roll pairs fluffy, sweet, spiced sourdough cake with a delicious, cream cheese filling. A perfect autumn dessert with deep flavor from fermentation and cozy fall spices.
Ingredients
Pumpkin 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 teaspoons vanilla extract
1/2 cup sugar
1 teaspoon baking soda
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. The night before, mix together flour, active sourdough starter, 1/2 cup pumpkin and maple syrup. Cover and allow to ferment for at least 8 hours, or up to 24 hours.
2. The next day, add to the cake mixture the salt, eggs, vanilla, pumpkin spice and sugar. Mix until well incorporated.
3. Sprinkle baking soda evenly and mix in.
4. Spread evenly on a 13×18 inch sheet pan lined with parchment paper.
5. Bake at 375 degrees for 15 minutes.
6. Once done, pull from the oven and test that it has baked through with a toothpick.
7. Roll it in the parchment paper as soon as it comes out of the oven (be careful, because it’s hot).
8. Allow the cake to cool while rolled.
9. While the cake is cooling, combine the cream cheese frosting ingredients with a mixer until incorporated and smooth.
10. Carefully unroll the cooled cake, spread on the cream cheese filling evenly, and roll it back up.
11. Slice and serve or place in the fridge until you are ready to serve.
Notes
To get the pumpkin rolls to not crack when rolling, roll the cake up as soon as it comes out of the oven with the parchment paper and allow to cool in that position.
You can use homemade or canned pumpkin.
Don’t want to ferment the recipe? That is totally fine. Just mix and bake.