The Prayer Porch

Tag: pumpkin

  • Cozy Pumpkin Roll Cake Recipe

    Cozy Pumpkin Roll Cake Recipe

    A soft, spiced pumpkin cake is rolled with creamy filling. It’s a cozy classic. It tastes like autumn in every slice.

    Ingredients

    • ¾ cup all-purpose flour
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • 1 cup sugar
    • 3 large eggs
    • ⅔ cup canned pumpkin
    • 1 teaspoon vanilla extract

    Filling

    • 8 oz cream cheese, softened
    • 2 tablespoons butter, softened
    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar (plus extra for dusting)

    Instructions

    1. Preheat the oven to 350°F. Lightly grease a 10×15-inch jelly roll pan. Line with parchment paper, leaving extra on the sides to lift later. Lightly grease the paper.
    2. Mix the dry ingredients: In a large bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
    3. Mix the wet ingredients: In another bowl, whisk the eggs, sugar, pumpkin, and vanilla until smooth.
    4. Combine the wet and dry ingredients and stir gently until just mixed. Spread the batter evenly in the prepared pan.
    5. Bake for 12–15 minutes, or until a toothpick in the center comes out clean.
    6. Roll the cake: While still warm, lift the cake (with parchment) from the pan. Starting at a short end, roll the cake and parchment together into a spiral. Let it cool completely on a wire rack.
    7. Make the filling: Beat together cream cheese, butter, vanilla, and powdered sugar until light and fluffy.
    8. Assemble: Gently unroll the cooled cake, spread the filling evenly, and re-roll without the parchment. Wrap tightly in plastic wrap and chill for at least 1 hour.
    9. Serve: Dust with powdered sugar, slice, and enjoy!

    Tip: This dessert keeps beautifully in the refrigerator for 3–4 days. It is perfect for making ahead of a gathering. It also makes a cozy weekend treat.

  • Autumn-Inspired Pumpkin Shaped Sourdough

    Autumn-Inspired Pumpkin Shaped Sourdough

    This is a softly spiced sourdough loaf. It bakes up golden and tender. The loaf is shaped like a pumpkin, making it perfect for autumn gatherings or a cozy weekend bake. You will want to start this recipe early in the morning to allow time to bulk ferment.
    Day 1: Follow these directions
    Day 2: Bake

    Ingredients:

    • 4 cups all-purpose flour (I always use King Arthur flour)
    • ½ cup active sourdough starter (bubbly and recently fed) *see note at the end of the recipe
    • 1 cup + 1 tablespoon water
    • ½ cup pumpkin purée
    • 1 ¾ teaspoons salt
    • 2 teaspoons sugar
    • 1 teaspoon ground cinnamon

    Directions:

    ➤ Combine the ingredients

    In a large bowl, mix together the flour, starter, water, and pumpkin purée. Add salt, sugar, and cinnamon until it forms a shaggy dough. No kneading needed – just mix until combined. Cover and let rest (autolyse) for about 30 minutes.

    ➤ Stretch and fold

    Over the next few hours, do 4–6 stretch and folds, about 20 minutes apart. Gently pull the dough upward from one side. Fold it over the center. Turn the bowl a quarter turn each time.

    ➤ Bulk ferment

    Cover the dough tightly with a lid or plastic wrap. Let it rise at room temperature for 8 hours or until doubled in size.

    ➤ Shape and chill
    Shape into a smooth ball and place in a floured round bread proofing basket. Cover and refrigerate overnight.

    🎃 The Pumpkin Shape

    Preheat your cast iron Dutch oven to 450°F. Cut four 18-inch pieces of food-grade cotton string (not twine) and arrange them in a crisscross pattern on parchment paper.

    Remove your dough from the refrigerator and place it top-side down on the strings. Tie the strings gently around the loaf to create eight even pumpkin-like sections.
    Reduce oven temperature to 425°F and bake. Bake for 20 minutes with the lid on. Then, bake for another 20 minutes with the lid off. Allow the loaf to cool completely before removing the strings. Slice the bread after cooling.

    Notes 🧡

    Use food-grade cotton string — not kitchen twine or synthetic thread (they can melt or burn).
    Make sure your starter is lively and bubbly before beginning; this recipe relies entirely on natural fermentation for rise.
    For a rustic finish, brush the cooled loaf with a little melted butter. Tuck a cinnamon stick in the top to complete the “pumpkin stem.”

    🌾 Making Your Own Sourdough Starter

    If you don’t yet have a starter, you can create one easily at home with just flour, water, and patience. Combine ½ cup of whole wheat or all-purpose flour with ¼ cup of water in a clean glass jar. Stir well, cover loosely, and let it rest at room temperature. Each day, discard half and feed with the same amounts of fresh flour and water. Within 5–7 days, it will become bubbly and fragrant. This is your living, breathing leaven. It’s ready to bring new life to every loaf.