Description
This sourdough pumpkin roll pairs fluffy, sweet, spiced sourdough cake with a delicious, cream cheese filling. Literally, the best fall treat.
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C) and grease a baking sheet.
- In a large bowl, mix together the pumpkin puree, sugar, sourdough starter, vegetable oil, and eggs until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter evenly onto the prepared baking sheet.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the cream cheese filling by beating together the cream cheese, powdered sugar, and vanilla extract until smooth.
- 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.
- Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up.
- Slice and serve the pumpkin roll, enjoying the delightful flavors!
Notes
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- For a spicier flavor, add more cinnamon or a pinch of cloves.
- This roll can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg