The pumpkin roll is a classic favorite, and this recipe adds a unique twist: sourdough. The sourdough pumpkin roll combines traditional fall flavors with the distinct taste of sourdough. It is suitable for holidays, special events, or as a seasonal treat. The combination of pumpkin’s sweetness and sourdough’s tang creates an interesting flavor profile that may become your new favorite.
Table of Contents
Recipe
Ingredients
For the cake:
- 1/2 cup active sourdough starter
- 3/4 cup pumpkin puree
- 3 eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- Powdered sugar (for rolling)
For the filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Steps
- Preheat your oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper.
- In a large mixing bowl, combine the active sourdough starter, pumpkin puree, eggs, and sugar. Mix well until thoroughly incorporated.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
- Spread the batter evenly onto the prepared jelly roll pan, ensuring it reaches all corners.
- Bake for approximately 15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from the short end, roll the cake up in the towel. Allow it to cool completely on a wire rack.
- While the cake is cooling, prepare the filling. In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Once the cake has cooled, gently unroll it and spread the filling evenly over the surface, leaving a small border around the edges.
- Carefully re-roll the cake, this time without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving.
Tips and Tricks
- Ensure your sourdough starter is active and bubbly for the best flavor and texture.
- Don’t overbake the cake, as it can become dry and crack when rolling.
- Rolling the cake while it’s still warm helps prevent cracking. The towel and powdered sugar prevent it from sticking to itself.
- For a smoother roll, trim off about 1/4 inch from all sides of the cooled cake before adding the filling.
- If the cake cracks slightly during rolling, don’t worry – the filling will help hold it together, and a dusting of powdered sugar can hide minor imperfections.
- For added flavor, consider incorporating chopped nuts (like pecans or walnuts) into the filling or sprinkling them on top of the roll.
How to Serve
To serve your Sourdough Pumpkin Roll, remove it from the refrigerator for about 15 minutes before slicing to allow it to soften slightly. Use a sharp knife to cut it into 1-inch thick slices, wiping the knife clean between cuts for a neat presentation. For an extra touch of elegance, dust the top with additional powdered sugar just before serving. This dessert pairs wonderfully with a hot cup of coffee, spiced chai, or a glass of dessert wine. For a truly decadent experience, serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
A Delicious Fall Innovation
The sourdough pumpkin roll combines the familiar taste of pumpkin with the unique flavor of sourdough. It is likely to impress both the baker and their guests and is an excellent choice for those looking to try a new variation on a classic fall dessert. This tasty roll brings together all the best flavors of fall, creating a treat that’s sure to put a smile on your face.
