Sourdough Pumpkin Roll

Preheat the oven to 350ºF (177ºC) and line and grease a jelly roll pan with parchment paper.
In a large mixing bowl, whisk the pumpkin puree, sugar, eggs, sourdough discard, and vanilla together until thoroughly combined. Set aside.
140 g Pumpkin Puree, 200 g Granulated Sugar, 3 Eggs, 1 tsp Vanilla Extract, 100 g Sourdough Discard
In a small mixing bowl, mix the dry ingredients. Then, dump the dry ingredients into the wet ingredients and mix with a spatula just until combined and no floury spots remain.
140 g All-purpose flour, ½ tsp Kosher Salt, 1 tsp Baking Soda, 1 tsp Pumpkin Pie Spice, 1 tsp Cinnamon
Pour the sourdough pumpkin roll cake batter out onto the prepared pan and evenly spread the batter to edges.
Bake for 11-14 minutes or until the center is springy and a toothpick inserted into the middle comes out clean.
While baking, generously dust a clean tea towel with powdered sugar.
Wearing oven mitts, quickly flip the hot cake out onto the towel. Use the towel to help you roll up the warm cake into a tight log and let it cool completely on a wire rack, 1 to 2 hours.
As the cake cools, make the brown butter cream cheese filling.
Melt the butter in a small skillet over medium heat for 4-5 minutes, stirring constantly, until the butter becomes fragrant and the milk solids caramelize dark brown. Pour into a mixing bowl to cool to room temperature.
When the butter is cooled, add the softened cream cheese and mix with a hand mixer or spatula. Then, add the powdered sugar to create a thick but spreadable cream cheese filling.
57 g Unsalted Butter, 226 g Cream Cheese, 120 g Powdered Sugar
Once the cake has completely cooled, gently unroll it from the towel (it will have a memory of the roll) and evenly spread the cream cheese filling over the top leaving a slight border.
Roll the cake back into a tight log, wrap in plastic wrap and refrigerate for at least an hour so the filling can set or freeze.
Dust with powdered sugar before slicing with a serrated knife and serve the sourdough pumpkin roll cool or at room temperature.

Equipment

Ingredients

Instructions

Notes