Sourdough Pumpkin Roll with Cream Cheese Frosting

There’s a special kind of magic that happens when fall arrives. The air gets crisp, the leaves turn brilliant shades of orange and red, and my kitchen starts to smell like pumpkin and spice. For years, I’ve been obsessed with finding ways to use my sourdough starter in more than just bread. That journey led me to this Sourdough Pumpkin Roll, a dessert that perfectly marries the tangy complexity of sourdough with the cozy, sweet flavors of a classic pumpkin roll. It’s an absolute showstopper for any autumn gathering or a special Thanksgiving treat.

The overnight fermentation of the cake batter develops a wonderfully tender crumb and a subtle depth that you just don’t get from a standard recipe. Paired with a luscious, sweet cream cheese filling, each slice is a perfect swirl of flavor and texture. If you’re a fan of fall baking, you’ll also love this Cream Cheese Filled Pumpkin Bread, which shares that delightful pumpkin and cream cheese combination.

Why make this recipe

This isn’t just another pumpkin roll; it’s an experience! Here’s why you’ll fall in love with this recipe:

• Incredible Flavor: The long, slow fermentation with the sourdough starter adds a subtle tang that beautifully balances the sweetness of the maple syrup and the rich pumpkin spice.
• Perfect Texture: Sourdough works wonders on the cake’s crumb, making it incredibly moist, tender, and flexible—which is key for a crack-free roll!
• Uses Sourdough Discard: It’s the perfect way to use up that extra sourdough starter or discard you have sitting in the fridge. No waste here!
• Classic Comfort: It delivers all the nostalgic comfort of a traditional pumpkin roll but with an artisan twist that will impress your family and friends.
• A True Showstopper: That beautiful swirl of orange cake and white filling makes for a stunning presentation on any dessert table.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup puréed pumpkin
• 1/2 cup maple syrup or honey
• 1/2 cup sourdough starter (or discard)
• 3 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 3 eggs
• 2 teaspoon vanilla extract
• 1/2 cup sugar
• 1 teaspoon baking soda
• 8 ounces cream cheese (softened)
• 1/4 cup butter (softened)
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (plus more for dusting)

How to make Sourdough Pumpkin Roll

Step 1: The night before you plan to bake, it’s time to get the fermentation started. In a medium-sized bowl, mix together the all-purpose flour, your sourdough starter (active or discard is fine), the puréed pumpkin, and the maple syrup. Stir until just combined, then cover the bowl and let it sit at room temperature to ferment for at least 8 hours, or up to 24 hours for a more pronounced sourdough flavor.

Step 2: The next day, add the salt, eggs, vanilla extract, pumpkin pie spice, and sugar to the fermented cake mixture. Use a whisk or mixer on low speed to combine everything until it’s smooth and well incorporated.

Step 3: Just before baking, sprinkle the baking soda evenly over the surface of the batter and mix it in thoroughly. You might see it bubble slightly as it reacts—this is what will give the cake its lift!

Step 4: Preheat your oven to 375°F (190°C). Line a 13×18 inch baking sheet with parchment paper, making sure to leave a little overhang on the sides. Pour the batter onto the prepared pan and use a spatula to spread it into an even layer.

Step 5: Bake for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should spring back when you gently touch it.

Step 6: This next step is crucial! As soon as the cake comes out of the oven, carefully lift it out of the pan using the parchment paper overhang. While it’s still hot, gently roll the cake up with the parchment paper still attached. Place the rolled cake on a wire rack to cool completely.

Step 7: While the cake is cooling, prepare the filling. In a medium bowl, combine the softened cream cheese, softened butter, vanilla extract, and powdered sugar. Use an electric mixer to beat the ingredients together until the frosting is completely smooth and creamy.

Step 8: Once the cake has cooled completely, carefully and slowly unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.

Step 9: Gently roll the cake back up, this time without the parchment paper. Wrap the finished pumpkin roll tightly in plastic wrap and place it in the fridge to chill for at least an hour. This helps the filling set and makes slicing much easier. When ready, slice and serve!

How to serve Sourdough Pumpkin Roll

This Sourdough Pumpkin Roll is best served chilled, straight from the refrigerator. The cold temperature keeps the cream cheese filling firm and makes for clean, beautiful slices. Cut the roll into 1-inch thick slices and arrange them on a platter. For an extra touch of elegance, give the top of the roll a light dusting of powdered sugar or a sprinkle of pumpkin pie spice just before serving. It’s the perfect companion to a hot cup of coffee, a chai latte, or a simple glass of cold milk.

How to store Sourdough Pumpkin Roll

Due to the cream cheese filling, this pumpkin roll must be stored in the refrigerator. Wrap the entire roll tightly in plastic wrap or place it in an airtight container to keep it from drying out and to protect it from other odors in the fridge. It will stay fresh and delicious for up to 5 days. You can also freeze it for longer storage! To do so, wrap the roll tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen whole or in individual slices for up to 3 months. Simply thaw in the refrigerator before serving.

Tips to make

• Roll it Hot: The most important tip for a cake roll is to roll it while it’s still hot from the oven. This “trains” the cake into a rolled shape and prevents it from cracking when you unroll and fill it later.
• Don’t Overbake: Keep a close eye on the cake. An overbaked cake will be dry and more prone to cracking. It’s done as soon as a toothpick comes out clean.
• Use Parchment Paper: Don’t skip the parchment paper! It’s essential for preventing the cake from sticking to the pan and is your best tool for rolling the cake up neatly.
• Cool Completely: Make sure the cake is 100% cool before you unroll it and add the filling. A warm cake will melt the cream cheese frosting, creating a soupy mess.
• Sourdough Flexibility: This recipe is very forgiving, working well with either active, bubbly starter or straight-from-the-fridge discard. If you love incorporating sourdough into your sweets, you should also try this amazing Sourdough Cinnamon Rolls Recipe!

FAQs About Sourdough Pumpkin Roll

Can I use sourdough discard for this recipe?

Absolutely! This recipe is perfect for using up sourdough discard. Since the baking soda provides the primary leavening, you don’t need a fully active starter to get a great result. The discard will contribute that wonderful tangy flavor and tender texture.

Why did my pumpkin roll crack?

Cracking is the most common issue with cake rolls. It usually happens for one of two reasons: the cake was overbaked, making it dry and brittle, or it was allowed to cool completely before being rolled the first time. Rolling the cake while it’s still hot is the best way to prevent cracks.

Can I make this ahead of time?

Yes, this is a great make-ahead dessert. You can bake, fill, and roll it a day or two before you plan to serve it. Just keep it tightly wrapped in the refrigerator. The flavors actually meld and become even more delicious overnight!

Final Thoughts

This Sourdough Pumpkin Roll is more than just a dessert; it’s a celebration of fall. It takes a beloved classic and gives it a subtle, sophisticated upgrade with the magic of sourdough. The process is incredibly rewarding, from watching the batter ferment overnight to revealing that perfect, beautiful swirl when you slice into it. It’s a recipe destined to become a new family tradition for Thanksgiving and beyond.

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