How to Make a Sourdough Pumpkin Roll
This sourdough pumpkin roll is a delightful twist on a classic holiday dessert. Cream cheese frosting is rolled up in a delicious pumpkin spiced cake for the perfect flavor balance. Here’s everything you need to know to impress your guests this holiday season!
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Why Sourdough?
Sourdough adds an array of health benefits to your pumpkin roll. Below is a list of a few of those benefits.
Health Benefits of Sourdough
- Higher Mineral Content: Studies have shown that sourdough bread actually INCREASES the bioavailability of calcium, sodium, zinc, and magnesium in flour. This is because these minerals are stored in what is known as the phytate complex. Sourdough organisms can effectively break down the phytate complex in flour increasing the mineral absorption in the human gut!
- Digestive Health: Sourdough’s acidic nature and extended fermentation process initiate the breakdown of complex carbohydrates and proteins. This pre-digestion effect simplifies these nutrients into smaller, more manageable components before consumption, which eases the digestive process.
- Blood Sugar Control: Research suggests that sourdough fermentation may slow starch digestion due to acids inhibiting starch-metabolizing enzymes, potentially leading to a more gradual increase in blood glucose and insulin levels. Despite these potential benefits, it’s crucial to remember that sourdough still contains carbohydrates, which should be considered when assessing blood glucose impact, especially for individuals with diabetes.
What You’ll Need to Make This Sourdough Pumpkin Roll
Equipment:
- Measuring cups and spoons
- 2 mixing bowls (large and medium)
- Whisk
- Baking tray
- Parchment paper or Silicone baking mats
Ingredients:
Cake
- ½ cup sourdough discard
- 1 cup sugar
- 2/3 cup pumpkin puree
- 3 egg yolks
- ½ cup flour
- 1 ½ tsp pumpkin spice (try my homemade recipe here)
- 1 tsp baking soda
- ½ tsp baking powder
Frosting
- 8 oz softened cream cheese
- 1 cup powdered sugar
- 2 Tbs softened butter
- 1 tsp vanilla extract
How to Make Sourdough Pumpkin Roll
- Prepare the Cake Batter: Add discard, sugar, pumpkin puree, and egg yolks to your large bowl and mix until fully incorporated. In your medium bowl, combine flour, pumpkin spice, baking soda, and baking powder. Gradually add dry ingredients to wet, and whisk until there are no lumps.
- Bake the Cake: Preheat oven to 350. Line your baking sheet with parchment paper and pour cake batter over parchment paper in an even layer. Bake for 15-20 minutes until center of the cake springs back when lightly pressed with a finger.
- Roll the Cake: Coat tightly woven dish towel with powdered sugar and turn out baked cake onto the dish towel. Remove parchment paper from the bottom of the cake, then roll cake tightly on the shorter side.
- Make Frosting: Place cream cheese, butter, powdered sugar, and vanilla extract in a bowl and mix until there are no lumps.
- Frost the Pumpkin Roll: When the cake is fully cooled, gently unroll and smooth frosting onto the cake in an even layer. Roll cake back up and wrap in plastic wrap until ready to serve.
FAQ’s
How do I keep my sourdough pumpkin roll from cracking?
Roll your cake as soon as it comes out of the oven to prevent cracking. The heat keeps the cake pliable enough to roll.
How do I tell if my cake is done baking?
Your cake is done if it springs back when lightly pressed with a finger. Be sure to check the center of the cake, as this is the last part to bake through.
How do I store my sourdough pumpkin roll?
Cover your pumpkin roll in plastic wrap and store in the refrigerator up to 5 days.
Can I freeze my sourdough pumpkin roll?
Yes! It will store in the freezer for up to 3 months when wrapped in plastic wrap surrounded by foil. To thaw, remove foil and place in the refrigerator to thaw overnight.
Are there any variations I can do?
Yes! The recipe above is for a traditional pumpkin roll, but my family loves to add nuts! Simply sprinkle 1 cup of chopped walnuts over the cake batter before adding your cake to the oven to bake.
A sourdough pumpkin roll is the perfect dessert for this holiday season. Your friends and family will certainly love this holiday treat!
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Sourdough Pumpkin Roll
Equipment
- 2 mixing bowls (large and medium)
- Whisk
- Baking tray
Ingredients
Cake
- ½ cup sourdough discard
- 1 cup sugar
- 2/3 cup pumpkin puree
- 3 egg yolks
- ½ cup flour
- 1 ½ tsp pumpkin spice try my homemade recipe here
- 1 tsp baking soda
- ½ tsp baking powder
Frosting
- 8 oz softened cream cheese
- 1 cup powdered sugar
- 2 Tbs softened butter
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Batter: Add discard, sugar, pumpkin puree, and egg yolks to your large bowl and mix until fully incorporated. In your medium bowl, combine flour, pumpkin spice, baking soda, and baking powder. Gradually add dry ingredients to wet, and whisk until there are no lumps.
- Bake the Cake: Preheat oven to 350. Line your baking sheet with parchment paper and pour cake batter over parchment paper in an even layer. Bake for 15-20 minutes until center of the cake springs back when lightly pressed with a finger.
- Roll the Cake: Coat tightly woven dish towel with powdered sugar and turn out baked cake onto the dish towel. Remove parchment paper from the bottom of the cake, then roll cake tightly on the shorter side.
- Make Frosting: Place cream cheese, butter, powdered sugar, and vanilla extract in a bowl and mix until there are no lumps.
- Frost the Pumpkin Roll: When the cake is fully cooled, gently unroll and smooth frosting onto the cake in an even layer. Roll cake back up and wrap in plastic wrap until ready to serve.
