Sourdough Pumpkin Roll
This sourdough pumpkin roll recipe features cream cheese frosting rolled up in a delicious pumpkin spice cake. It’s the perfect fall dessert!
Why You’ll Love This Recipe
I still remember the first time I tasted a classic pumpkin roll. I thought it was the best thing I had ever tasted! The flavors are just so perfectly fall.
A pumpkin roll has a similar flavor profile to pumpkin bars, which are another one of my favorite fall desserts. Something about pumpkin spice and cream cheese frosting just seems made to go together.
This sourdough pumpkin roll maintains that classic fall flavor, but it has the added benefit of being sourdough.
I love the fact that this recipe is long-fermented. And while you don’t have to do the overnight or long fermentation step, I think it makes it so much more convenient (as well as healthier). I like to start it the evening before I want to make it, and then finish it up the following day.
Also, this is a great recipe for using up sourdough discard! If you have extra sourdough starter you need to use, try this recipe.
We’ve been enjoying this sourdough pumpkin roll recipe during the “pumpkin months” of October and November. I’ve made it several times already, and I’m about to make it again for Thanksgiving!
Sourdough Pumpkin Roll Tips
- Scoop and level the flour for the most accurate flour measurement.
- Be sure not to overmix the batter after adding the baking soda—just gently fold it into the batter. This will help the pumpkin cake to be lighter and fluffier!
- Allow the cake to cool completely before spreading on the cream cheese frosting filling. Depending on the temperature of your house, this can take around 2 hours.
- Refrigerate the baked and filled sourdough pumpkin roll for at least an hour before serving.
- Dust the pumpkin roll with powdered sugar right before serving. If you add it earlier, it tends to just sink into the cake.
- Baking time can vary, due to variations in oven temperature. I usually start checking at around the 15 minute mark, but it may take up to 25 minutes for the cake to be finished baking. You’ll know it’s done when a toothpick inserted into the center comes out clean, and the center bounces back when gently pressed.
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Supplies Needed for This Recipe
- Mixing bowl or bowl of a stand mixer
- 10″ x 15″ jelly roll pan or sheet pan
- Parchment paper
- Wire cooling rack
- Spatula
Sourdough Pumpkin Roll Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- All-Purpose Flour: You could possibly sub other types of flour for all-purpose, but you may need to add more water.
- Pumpkin Puree: Use store-bought pumpkin puree (not pumpkin pie mix), or make your own.
- Sourdough Starter: You can use discard or active sourdough starter in this recipe.
- Large Eggs: 3 large eggs.
- Vanilla Extract: Use store-bought (or from Azure) or make your own homemade vanilla extract.
- White Sugar: Just regular white granulated sugar.
- Pumpkin Pie Spice and Cinnamon: This combination of spices is so good! I make my own homemade pumpkin pie spice.
- Salt: This is my favorite salt to use.
- Baking Soda: This is the leavening agent for this recipe.
- Cream Cheese, Butter, Powdered Sugar: Use these in the cream cheese filling.
Frequently Asked Questions
Can this be made ahead of time?
Yes, you can make this up to 1-2 days ahead, although I think it looks and tastes the best if it’s just made 1 day ahead. And wait to dust with powdered sugar until right before serving, as the sugar tends to sink down into the cake roll if you add it too far in advance.
Can you freeze a sourdough pumpkin roll?
Yes, you can, although the textures may change a bit. I would test it out to see how you like it first (before making and freezing it for an event or gathering). If you decide to freeze it, just wrap tightly with plastic wrap and aluminum foil if you have it, and store in the freezer for up to 3 months. I would wait to dust with the powdered sugar until right before serving. When you’re ready to eat it, remove from the freezer and allow to thaw in the refrigerator for a day before slicing and serving.
Do I have to use a jelly roll pan?
You can use any sheet pan that is around the same dimensions as a 10″ x 15″ jelly roll pan.
What if my pumpkin cake cracks?
If your pumpkin cake cracks when you’re rolling it up, it will still taste delicious. To prevent cracking, be sure to allow the cake to cool completely in the rolled-up position, and be careful when you unroll it when you’re adding the filling. If it does crack, sprinkle some extra powdered sugar where the crack is, and maybe no one will notice. Or, if you’re worried about presentation, simply cut the whole cake into slices and arrange the slices on a platter, and it will hardly be noticeable!
How to Make a Sourdough Pumpkin Roll
1. Combine the flour, pumpkin puree, and sourdough starter in a large mixing bowl, or the bowl of a stand mixer. Cover, and allow to ferment for 8-14 hours. (If you don’t want to ferment your dough, just mix these ingredients together and proceed with the rest of the recipe instructions.)
2. Once the fermentation time is up, preheat the oven to 350 degrees F. Lightly grease (I like to spray with coconut oil cooking spray) a 10″ x 15″ jelly roll pan or sheet pan. Then line with parchment paper, leaving some extra on the long edges to help you remove the cake from the pan after it has baked. Lightly grease or spray the parchment paper with cooking spray (this is optional, and you can skip this step if you prefer—it just helps remove the cake from the parchment later). Set prepared pan aside.
3. Add the eggs, vanilla, sugar, pumpkin pie spice, cinnamon, and salt (but not the baking soda) to the fermented pumpkin cake ingredients. Mix all together with a stand mixer or an electric mixer until batter is smooth.
4. Sprinkle the baking soda over the batter as evenly as possible. Using a spoon, gently fold in the baking soda, being careful not to overmix. Spread the batter out evenly on the parchment-lined jelly roll or sheet pan. Bake for 15-25 minutes (I start checking at 15, but it can take up to 25 minutes depending on your oven) or until a toothpick inserted in the middle comes out clean.
5. As soon as the cake is removed from the oven, start rolling the cake up in the parchment paper, being careful as it will still be very hot. You may want to use a kitchen towel or oven mitts. I just use my hands and roll carefully! Start at the short end of the cake and roll the cake and parchment paper into a log shape. Put the rolled cake onto a wire rack to cool.
6. Allow the cake to cool to room temperature. Once it is room temperature (may take an hour or two), make the cream cheese filling. With an electric or stand mixer, combine the cream cheese, butter, vanilla, and powdered sugar, mixing until smooth.
7. After the cake has completely cooled, carefully unroll it, gently spread the cream cheese filling onto the cake, and then roll it back up without the parchment paper.
8. Cover the pumpkin roll with plastic wrap and chill for at least an hour before serving. Dust the cake with powdered sugar just before cutting into slices and serving. Store in the refrigerator for up to 3 days.
How to Store and Make Ahead Instructions
Wrap the completed sourdough pumpkin roll in plastic wrap and refrigerate up to 3 days. Or freeze tightly-wrapped cake roll for up to 3 months.
To freeze, wrap the baked and filled sourdough pumpkin roll in plastic wrap and then aluminum foil (optional) and store in the freezer.
More Fall Sourdough Recipes
- Sourdough Apple Dumplings
- Sourdough Pumpkin Scones
- Pumpkin Sourdough Bread
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Pie
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Pumpkin Roll
Ingredients
Pumpkin Spice Cake
- 3/4 cup all-purpose flour
- 2/3 cup pumpkin puree
- 1/2 cup sourdough starter discard or active
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup white granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
Cream Cheese Filling
- 8 ounces cream cheese softened
- 2 tablespoons butter softened
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
Instructions
- Combine the flour, pumpkin puree, and sourdough starter in a large mixing bowl, or the bowl of a stand mixer. Cover, and allow to ferment for 8-14 hours. (If you don't want to ferment your dough, just mix these ingredients together and proceed with the rest of the recipe instructions.)
- Once the fermentation time is up, preheat the oven to 350 degrees F. Lightly grease (I like to spray with coconut oil cooking spray) a 10" x 15" jelly roll pan or sheet pan. Then line with parchment paper, leaving some extra on the long edges to help you remove the cake from the pan after it has baked. Lightly grease or spray the parchment paper with cooking spray (this is optional, and you can skip this step if you prefer—it just helps remove the cake from the parchment later). Set prepared pan aside.
- Add the eggs, vanilla, sugar, pumpkin pie spice, cinnamon, and salt (but not the baking soda) to the fermented pumpkin cake ingredients. Mix all together with a stand mixer or an electric mixer until batter is smooth.
- Sprinkle the baking soda over the batter as evenly as possible. Using a spoon, gently fold in the baking soda, being careful not to overmix.
- Spread the batter out evenly on the parchment-lined jelly roll or sheet pan.
- Bake for 15-25 minutes (I start checking at 15, but it can take up to 25 minutes depending on your oven) or until a toothpick inserted in the middle comes out clean.
- As soon as the cake is removed from the oven, start rolling the cake up in the parchment paper, being careful as it will still be very hot. You may want to use a kitchen towel or oven mitts. I just use my hands and roll carefully! Start at the short end of the cake and roll the cake and parchment paper into a log shape. Put the rolled cake onto a wire rack to cool (see blog photos if you need a visual of what this looks like).
- Allow the cake to cool to room temperature. Once it is room temperature (may take an hour or two), make the cream cheese filling. With an electric or stand mixer, combine the cream cheese, butter, vanilla, and powdered sugar, mixing until smooth.
- After the cake has completely cooled, carefully unroll it, gently spread the cream cheese filling onto the cake, and then roll it back up without the parchment paper.
- Cover the pumpkin roll with plastic wrap and chill for at least an hour before serving.
- Dust the cake with powdered sugar just before cutting into slices and serving. Store in the refrigerator for up to 3 days.
Notes
- I like to start my pumpkin roll the night before, and allow it to ferment overnight at room temperature. Then I complete the rest of the steps the next day.
- If you want to make this without the fermentation time, simply mix the ingredients together and then bake.
- The pumpkin roll can be made completely and then refrigerated for a couple of days before serving.
- You can also freeze for up to 3 months. Just wrap the pumpkin roll securely in plastic wrap (and add a layer of aluminum foil if you have it) and then freeze. Thaw overnight in the fridge before slicing and serving.
