This sourdough pumpkin roll pairs fluffy, sweet, spiced sourdough cake with a delicious, cream cheese filling.
Course Dessert
Cuisine American
Keyword sourdough pumpkin roll
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Additional Time 8 hourshours
Total Time 8 hourshours35 minutesminutes
Servings 10
Calories 334kcal
Author Lisa Bass
Ingredients
Pumpkin Cake
1cupall-purpose flour
1/2cuppuréed pumpkin
1/2cupmaple syrup or honey
1/2cupsourdough starteror discard
3teaspoonspumpkin pie spice
1/4teaspoonsalt
3eggs
2teaspoonvanilla extract
1/2cupsugar
1teaspoonbaking soda
Filling
8ouncescream cheesesoftened
1/4cupbuttersoftened
1teaspoonvanilla extract
1cuppowdered sugarplus more for dusting
Instructions
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.
The next day, add to the cake mixture the salt, eggs, vanilla, pumpkin spice and sucanat. Mix until well incorporated.
Sprinkle baking soda evenly and mix in.
Spread evenly on a 13x18 inch sheet pan lined with parchment paper.
Bake at 375 degrees for 15 minutes.
Once done, pull from the oven and test that it has baked through with a toothpick.
Roll it in the parchment paper as soon as it comes out of the oven (be careful, because it's hot).
Allow the cake to cool while rolled.
While the cake is cooling, combine the cream cheese frosting ingredients with a mixer until incorporated and smooth.
Carefully unroll the cooled cake, spread on the cream cheese filling evenly, and roll it back up.
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. Unroll, add icing, then roll back up.
You can use homemade or canned pumpkin.
Don’t want to ferment the recipe? That is totally fine. Just mix and bake