This unexpected alternative to the traditional pumpkin spice roll, is simple to make and can be made with or without the long fermentation process.
To get the full health benefits, learn how to make this simple sourdough persimmon spice roll recipe for your next family gathering.
It’s that time of year again when we “roll” out the “pumpkin spice” everything recipes that we have grown to know and love. Everything from “pumpkin spice” lattes to pumpkin spice scones are being served up all across the nation.
There is so much to love about this autumn season. The cooler weather. The changing of the leaves. The fall flowers getting their last bloom before winter. The gorgeous sunsets. And the keeping it cozy indoors. What’s not to love about this time of year?!
One of our favorite fall treats is the traditional pumpkin roll. Only, this year when I was ready to whip up a batch, I realized that I hadn’t thawed out a bag of last year’s homegrown pumpkin purée.
THINKING OUTSIDE THE BOX
So, I did what I normally do when it comes to solving a baking or cooking problem in our farmhouse. I search around our pantry and kitchen for a solution that we already have.
And that is exactly what I did! I remembered that on our pantry shelves, I had several jars that I canned from my folks organic persimmons that they had grown in their backyard last year. I still had a chance to roll out some homemade pumpkin goodness! I was so excited to have a simple and delicious alternative to my missing pumpkin purée dilemma.
This turned out so yummy and moist. And most of the recipe remained close to our favorite traditional pumpkin roll recipe.
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PIN IT FOR LATER:
SUPPLIES AND TOOLS YOU MAY NEED
- jelly roll pan 10 x 15 (like this one here)
- parchment paper
- hand mixer (we have had this one here for years) or stand mixer (we purchased the Pro version of this one here) (you can also just mix with a wooden spoon to mix the filling)
- measuring cups
- measuring spoons (I love using these here for dry ingredients)
- grain mill (optional if you would like to mill your own grain…we love our Nutrimill Grain Mill and they are back in stock!)
NOTE: For this recipe, we do long ferment our cake batter with our sourdough starter, overnight to help break down the nutrients for better absorption. You can read more about why we love milling our own grains and the benefits of long fermenting our grains here. You can also make the quicker version of this recipe, by simply bypassing the long ferment and bake as usual.
HOW TO MAKE SOURDOUGH PERSIMMON SPICE ROLL
- NIGHT BEFORE INGREDIENTS
- 1c organic all-purpose flour
- 1/2c active sourdough starter
- 1/4c coconut sugar
- 1/4c maple syrup
- 1/2c organic persimmon purée
- NEXT DAY INGREDIENT
- 3 eggs (room temperature)
- 3 tsp pumpkin pie spice (I didn't have to add this because our homemade canned persimmon already had the spices added during the previous canning process)
- 1/4 tsp pink Himalayan sea salt
- 2 tsp pure vanilla
- 1 tsp baking soda (add last)
- CREAM CHEESE FILLING INGREDIENTS
- 8 oz cream cheese (room temperature)
- 1/2c pure maple syrup
- 2 tsp pure vanilla extract
- 6T real butter
- Prepare the overnight dough. Place dough in an oiled glass or stone mixing bowl and cover with wet tea towel. Allow to ferment between 8-24 hrs
- The next day, remove tea towel and add the remaining ingredients, mixing well, but be careful not to overmix.
- Once all ingredients are mixed thoroughly, pour into lined jelly cake pan and bake on 375 degrees for 11-12 minutes. (oven temps will vary, so keep a watchful eye on it)
- Once the cake is ready, remove from oven and place on counter to cool slightly.
- Next, roll into a log and allow to cool a little longer.
- Add cream cheese and butter into a metal mixing bowl and mix on medium high with handheld mixer until well incorporated. Do not over mix.
- Next, add vanilla and maple syrup to bowl and continue to mix until combined.
- Refrigerate if needed to thicken up before spreading.
- Carefully roll out your persimmon spice roll and liberally spread the cream cheese filling all over the top of the cake.
- Do not over spread the edges or the filling will tend to ooze and it will get messy when serving.
- Lastly, peel the parchment paper back and roll into a tight log. Allow to rest for several minutes before cutting and serving.
- Serve with vanilla ice cream or with a nice cup of hot tea or coffee.
PREPARING THE DOUGH
CREAM CHEESE FILLING
ASSEMBLING THE LOG
Make sure to add baking soda last.
Make sure to not overcook it to prevent drying out and cracking.
The roll will roll better when it is still warm and fresh out of the oven.
Amount Per Serving:
Such a simple combination of ingredients.
Look at that dark brown and orange color of the canned persimmon.
At this point, the batter was ready to sit overnight.
PIN IT FOR LATER:
STORING YOUR PERSIMMON SPICE ROLL
Serve after cooling or store the roll in an airtight container in the refrigerator until ready to serve. It should be good for 3-5 days.
For longer storage, try placing roll in the freezer in a ziplock bag, with air removed.
Most cake rolls will last up to 3 months in the freezer. Simply thaw and serve like usual.
FOR MORE SOURDOUGH INSPIRATION, TRY OUR FAVORITES