Description
Delight in the fusion of tangy sourdough and sweet pumpkin in this delectable Sourdough Pumpkin Roll, perfect for fall gatherings or holiday celebrations.
Ingredients
Scale
- 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
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar plus more for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan.
- In a large bowl, mix together the flour, puréed pumpkin, maple syrup or honey, sourdough starter, pumpkin pie spice, salt, eggs, vanilla extract, sugar, and baking soda until well combined.
- Pour the batter into the prepared jelly roll pan and spread evenly.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the filling by beating together the softened cream cheese, butter, vanilla extract, and powdered sugar until smooth.
- Once the cake is done, remove it from the oven and cool it slightly. Carefully roll the cake with the parchment paper into a log shape and let cool completely.
- Unroll the cooled cake, spread the cream cheese filling evenly on top, and then roll it back up. Dust with additional powdered sugar before slicing.
Notes
Make sure to cool the cake completely before adding the filling to prevent it from melting. The roll can be stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315 kcal
- Sugar: 24 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 82 mg
Keywords: Sourdough Pumpkin Roll, pumpkin roll, dessert, autumn, fall recipes