Sourdough Pumpkin Roll Recipe

Introduction

This sourdough pumpkin roll is the ultimate fall delight, combining warm spices with a tender, moist cake. Filled with a smooth cream cheese frosting, it’s perfect for cozy gatherings and seasonal celebrations.

Ingredients

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup sugar
• 1/2 cup sourdough starter
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a baking sheet.
2. Step 2: In a large bowl, mix together the pumpkin puree, sugar, sourdough starter, vegetable oil, and eggs until well combined.
3. Step 3: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: Spread the batter evenly onto the prepared baking sheet.
6. Step 6: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Step 7: While the cake is baking, prepare the cream cheese filling by beating together the cream cheese, powdered sugar, and vanilla extract until smooth.
8. Step 8: Once the cake is done, let it cool for a few minutes, then carefully roll it up in a clean kitchen towel and let it cool completely.
9. Step 9: Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up.
10. Step 10: Slice and serve the pumpkin roll, enjoying the delightful flavors!

Tips & Variations

• Use a clean, slightly damp kitchen towel to roll the cake without cracking.
• For extra spice, add a pinch of cloves or ginger to the dry ingredients.
• Swap vegetable oil for melted butter for a richer flavor.
• Chill the rolled cake for about an hour before slicing to help it hold its shape.

Storage

Store the pumpkin roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat slices briefly in the microwave for a warm treat, or serve chilled if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s plain pumpkin, not pumpkin pie filling.

What if I don’t have a sourdough starter?

You can substitute an equal amount of plain yogurt or buttermilk to maintain moisture and tang, though the flavor may be slightly different.

Sourdough Pumpkin Roll Recipe

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★★★★★

4.9 from 80 reviews

• Author: anna
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

This sourdough pumpkin roll is a delicious and moist fall dessert featuring a tender pumpkin-spiced cake rolled with a creamy, smooth cream cheese filling. Perfect for cozy autumn gatherings, it combines the tang of sourdough starter with warm spices and rich cream cheese frosting for an irresistible treat.

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Ingredients

Scale 1x2x3x

Cake:

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup sugar
• 1/2 cup sourdough starter
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking sheet to prevent the cake from sticking.
2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, sugar, sourdough starter, vegetable oil, and eggs. Mix thoroughly until the ingredients are well incorporated.
3. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening and spices.
4. Combine Mixtures: Slowly add the dry mixture to the wet mixture, stirring gently until just combined to avoid overmixing and ensure a tender cake.
5. Spread Batter: Pour the batter onto the greased baking sheet and spread it evenly for uniform thickness.
6. Bake Cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
7. Prepare Filling: While the cake bakes, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy to create the filling.
8. Cool and Roll Cake: Once baked, let the cake cool for a few minutes. Then carefully roll it up in a clean kitchen towel to shape it and prevent cracking while it cools completely.
9. Fill and Re-roll: Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, then roll it back up tightly.
10. Serve: Slice the pumpkin roll into serving pieces and enjoy the moist, spiced cake with luscious cream cheese filling.

Notes

• Ensure the cream cheese is softened for easy mixing and a smooth filling.
• Rolling the cake while warm helps prevent cracks and makes rolling easier.
• Use a clean kitchen towel dusted with powdered sugar or parchment paper when rolling the cake to prevent sticking.
• For extra flavor, you can add a pinch of ground cloves or ginger to the dry ingredients.
• Store leftovers wrapped tightly in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin roll, sourdough pumpkin roll, fall dessert, pumpkin cake, cream cheese filling, autumn dessert, pumpkin spice roll