Sourdough Pumpkin Roll
The best and easiest Sourdough Pumpkin Roll Discard Recipe with a moist and tender crumb, filled with smooth cream cheese frosting. I have the best tips to make this simple and no-fuss!
Equipment
- Mixing bowl
- 8X13 sheet pan
- tea towel for rolling
Ingredients
Pumpkin Roll
- ½ cup Sourdough Starter - active or discard
- ¾ cup Pumpkin puree
- 3 Eggs
- 1 cup Sugar
- ¾ cup All-Purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Pumpkin pie spice
- ¼ teaspoon Salt
Filling
- 8 ounces Cream cheese room temperature
- ¼ cup Butter room temperature
- 1 cup Powdered sugar
- 1 teaspoon Vanilla
Instructions
- Preheat your oven to 375F. Line a cookie sheet, also called an 8X13" half sheet pan (the kind with sides!), with parchment paper and spray generously with cooking spray to prevent sticking. Set aside.
- Combine the sourdough starter, pumpkin puree, eggs, and sugar. Whisk well. 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. Over mixing the batter will cause the pumpkin roll to be flat and dense.
- Spread the batter evenly into the prepared sheet pan. Bake 15 minutes or until done.
- Once the cake has finished baking, immediately invert the cake onto a powdered sugar dusted tea towel. Loosely roll up the cake and towel from the short side and let cool completely.
- While the cake is cooling, prepare the filling by beating all ingredients with a stand mixer until smooth and creamy.
- Unroll the cake and spread the filling to within ½ inch of the edges. Roll the cake up again, without the towel this time, starting at the short side.
- Wrap the pumpkin roll in plastic wrap and place it in the refrigerator. Chill for at least 2 hours to give the flavors time to blend.
- To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice in 1-inch slices. We like to dust it with more powdered sugar just before serving!
Notes
- Parchment paper is your best friend. Trust me, you can’t skip it. Parchment paper makes baking and rolling the cake a breeze. Without it, getting that cake out of the pan in one piece is a nightmare.
- Wax paper isn’t the same thing. Don’t swap parchment for wax paper in the oven—it’ll melt! Some folks like to roll their cake in wax paper once it’s out of the pan, but I stick with the parchment.
- Kitchen towels work wonders. If you want to ditch the paper, flip your cake onto a kitchen towel dusted with powdered sugar (to keep it from sticking). I love using a lint-free tea towel for this—just make sure it’s clean and dry.
- Get the bake just right. The cake should be fully set in the middle, and the top should spring back when you give it a gentle poke. Undercooked cake is sticky and a disaster to roll, so keep an eye on it!
- Don’t let it cool before rolling. The number one reason for cracks is letting the cake cool flat instead of rolling it right out of the oven while it’s still warm and pliable.
- Use a cooling rack. This keeps air flowing all around the cake so the steam doesn’t get trapped underneath and turn it soggy. If you cool it on the counter, the bottom might end up a sticky mess.
Nutrition
Calories: 396kcalCarbohydrates: 56gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 105mgSodium: 286mgPotassium: 127mgFiber: 1gSugar: 42gVitamin A: 4223IUVitamin C: 1mgCalcium: 79mgIron: 1mg
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