Just in time for fall baking is this sourdough pumpkin roll cake! It’s the perfect autumn dessert. It is seriously easy to make and is sure to impress at holiday parties and family dinners.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
Your Signature Dish
I love apples, but I am for sure a pumpkin girl. Of course I had to bring my love of all things sourdough together with my favorite fall flavor. The recipe for a sourdough pumpkin roll cake was the result and I must say it’s delicious. My husband refused to even try it because I told him that it was sourdough. Until one day he gave in and had a bite. He was sold and now I have to share my pumpkin roll with him.
After some experimenting, I started taking it to family dinners and holiday events. It is now my most requested dish. During the Christmas season, I’ll make up several and put them in the freezer. It makes having company over and all the holiday parties a breeze.
Pin it for Later!
Why Sourdough?
Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet.
Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Sourdough Pumpkin Roll Cake Recipe
Cake Ingredients
½ cup sourdough discard
1 cup flour
½ cup pumpkin pureé
½ cup honey
1 tablespoon pumpkin pie spice
¼ teaspoon salt
3 eggs
2 teaspoons vanilla extract
½ cup sugar
1 teaspoon baking soda
Cream Cheese Filling Ingredients
8 oz softened cream cheese
½ cup honey
2 teaspoon vanilla extract
¼ softened butter
Instructions
- Mix together 1 cup of flour, ½ cup of pumpkin pureé, ½ cup of honey, and ½ cup of sourdough discard. You can let this do a long ferment for 12-24 hours. If you’re in a hurry you can skip the long ferment and move along to step 2.
- Next, add in 1 tablespoon of pumpkin pie spice, ¼ teaspoon of salt, 3 eggs, 2 teaspoons of vanilla extract, ½ cup of sugar, and 1 teaspoon of baking soda. I prefer to use my KitchenAid Mixer, but you can do this by hand.
- Then spread the batter on a parchment lined 10×15 inch pan. Bake for 15 minutes at 375 degrees.
- When it comes out of the oven, roll it up to cool. This will prevent it from cracking when you roll it again later.
- While you wait, mix together 8 oz of softened cream cheese, ½ cup of honey, 2 teaspoons of vanilla extract, and ¼ cup of softened butter. A hand mixer works well for this.
- Unroll the pumpkin cake and spread the cream cheese mixture over the top. Then roll up the sourdough pumpkin roll cake and slice it using string. It’s best to refrigerate it before slicing and serving, but sometimes it’s hard to wait.
Baker’s Schedule for Sourdough Pumpkin Roll Cake
8:00 am Mix together the ingredients for the long ferment.
Next Day 8:00 am Add the rest of the ingredients and bake the cake.
9:00 am Spread the cream cheese mixture on the cake and refrigerate.
10:00 am or later Slice and eat.
Sourdough Pumpkin Roll Cake
Ingredients
- ½ cup sourdough discard
- 1 cup flour
- ½ cup pumpkin pureé
- ½ cup honey
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 3 eggs
- 2 teaspoons vanilla extract
- ½ cup sugar
- 1 teaspoon baking soda
- 8 oz softened cream cheese
- ½ cup honey
- 2 teaspoon vanilla extract
- ¼ softened butter
Instructions
- Mix together 1 cup of flour, ½ cup of pumpkin pureé, ½ cup of honey, and ½ cup of sourdough discard. You can let this do a long ferment for 12-24 hours. If you’re in a hurry you can skip the long ferment and move along to step 2.
- Next, add in 1 tablespoon of pumpkin pie spice, ¼ teaspoon of salt, 3 eggs, 2 teaspoons of vanilla extract, ½ cup of sugar, and 1 teaspoon of baking soda. I prefer to use my KitchenAid Mixer, but you can do this by hand.
- Then spread the batter on a parchment lined 10x15 inch pan. Bake for 15 minutes at 375 degrees.
- When it comes out of the oven, roll it up to cool. This will prevent it from cracking when you roll it again later.
- While you wait, mix together 8 oz of softened cream cheese, ½ cup of honey, 2 teaspoons of vanilla extract, and ¼ cup of softened butter. A hand mixer works well for this.
- Unroll the pumpkin cake and spread the cream cheese mixture over the top. Then roll up the sourdough pumpkin roll cake and slice it using string. It’s best to refrigerate it before slicing and serving, but sometimes it’s hard to wait.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
Leave a Reply