Sweet Pumpkin Roll with Creamy Lemon Sour Cream Filling

This delightful pumpkin sponge roll is soft, gently spiced, and filled with a rich, tangy cream made from sour cream, butter, and fresh lemon zest. It’s the perfect dessert for autumn or any cozy gathering. Here’s how to make it from scratch — including your own pumpkin purée!

Ingredients

For the sponge cake:

• 150 g all-purpose flour

• 90 g sugar

• 220 g pumpkin purée (see instructions below)

• 3 eggs

• 1 tsp baking powder

• 1 tsp gingerbread spice mix (or a blend of cinnamon, ginger, cloves)

• A pinch of salt

For the cream filling:

• 250 g sour cream (30% fat)

• 60 g soft butter

• 60 g powdered sugar

• 0.5 tsp vanilla sugar

• Zest of 1 lemon

Pumpkin Purée:

1. Cut unpeeled pumpkin into large chunks.

2. Bake in a preheated oven at 190–200°C (375–390°F) for about 60 minutes, or until soft.

3. Let it cool, scoop out the flesh, and purée it with a blender.

4. Extra purée can be frozen for future use.

Instructions