Name: Sourdough Pumpkin Roll
Prep time: 10 min
Cook time: 15 min
Total time: 505 min
Ingredients: 1 cup all-purpose flour; 1/2 cup pumpkin puree; 1/2 cup maple syrup or honey ((brown sugar works too)); 1/2 cup sourdough starter ((active or discard is fine)); 2 tsp pumpkin pie spice; 1/2 tsp salt; 3 eggs; 2 tsp vanilla extract; 1/2 cup brown sugar; 1 tsp baking soda; 8 oz. cream cheese; 1/4 cup butter; 1 tsp vanilla; 1 cup powdered sugar

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This sourdough pumpkin roll is not only delicious, but it is also one of the easiest sourdough pumpkin dishes that I make for my family every fall. This sourdough pumpkin roll is similar to a regular pumpkin roll, except that this pumpkin roll is made with sourdough and can be long fermented so that it is easier for your body to digest. The sourdough also gives this pumpkin cake roll a slightly tangy flavor, which I really enjoy, and it pairs well with the sweet cream cheese filling.

I like to grow sugar pie pumpkins every year in the garden, and then store them in my homestead pantry. Then I try to bake some up every week to make pumpkin puree, so I can make lots of our favorite pumpkin dishes throughout the fall and winter.

Why You’ll Love This Recipe

Fast and easy to make – whenever I need a last-minute dessert for anything during the holiday season, I make this sourdough pumpkin roll. If you’re not worried about long fermenting it, you can get it made in less than 30 minutes, and once it cools, you can add the filling and it will be ready to serve.
Looks fancy when it’s not – this sourdough pumpkin roll looks like you went to a lot of work to make it, when it’s actually one of the easiest desserts you can make.
Healthy – sweetened with maple syrup, which replaces the usual sugar, and sourdough discard, this dessert is much healthier than a traditional pumpkin roll recipe.
Delicious – you’ll absolutely love the combination of the pumpkin sponge cake and the maple cream cheese filling.

Ingredients

Flour – I prefer all-purpose flour for making this pumpkin roll, but you can also use fresh-milled hard white wheat flour as well. I usually purchase both my wheat and flour from Azure Standard and store them in bulk in my homestead pantry.
Pumpkin purée-I like to bake a homegrown sugar pie pumpkin from our garden at least once a week during the fall and winter, and then make something with it like this pumpkin roll cake, a maple pumpkin pie, or sourdough pumpkin focaccia. Learn how to make your own pumpkin puree here. You can also use store-bought pumpkin puree if you don’t have any pumpkins.
Sourdough starter – active sourdough starter or sourdough discard will both work fine
Eggs, farm-fresh are always best
Pure maple syrup – this adds a delicious maple flavor twist to the traditional pumpkin flavor we all love.
Pumpkin pie spice- If you don’t have pumpkin pie spice, it’s easy to mix up your own out of cinnamon, nutmeg, ginger, cloves, and allspice
Salt-I prefer to use Redmond Real Salt, but use whatever you have available.
Vanilla Extract
Baking soda
Cream Cheese
Butter- My favorite butter is my own homemade butter from our Jersey milk cows, but use whatever butter you like.
Powdered sugar

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Tools

Favorite Sourdough Recipes:

How to Make This Sourdough Pumpkin Roll Recipe

The night before you want to bake the pumpkin roll, combine all of the batter ingredients except for the baking soda in a bowl.

Cover with plastic wrap and allow to ferment at room temperature overnight. If you’re in a hurry, you can skip this step but you’ll lose some of the long fermentation benefits of the sourdough.

When you’re ready to bake, preheat your oven to 375 degrees.

Line a baking sheet with parchment paper, and carefully spread the batter over the parchment paper.

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spreading out the sourdough pumpkin roll

Bake at 375 degrees for 15 minutes.

Remove from the oven and poke it with a toothpick to make sure it comes out clean. This means your cake is done all the way through.

Roll the cake and the parchment paper up into a roll and allow it to cool while rolled up. (Be careful because it will be hot).

While the cake is cooling, mix the filling ingredients with a mixer until they are well incorporated.

Once the cake is completely cool, unroll it gently.

Spread the cream cheese filling over the cake evenly, and then carefully roll it back up, peeling off the parchment paper as you roll it up.

adding cream cheese filling to sourdough pumpkin roll

Slice and serve immediately, or store it in the refrigerator in an airtight container until it’s time to serve it.

You can also freeze this sourdough pumpkin roll for up to a month. I would suggest that you slice it first, and then plan on thawing it slowly in the refrigerator.

I like to serve this delightful treat with a cup of coffee or tea from Farmhouse Teas.

sourdough pumpkin roll on a towel close up

Tips

This is the perfect make-ahead dessert for Thanksgiving or any fall gathering.
In a hurry to make this? Just mix it up and bake it. You don’t have to let it set overnight in order for it to turn out.
To keep the pumpkin roll from cracking, be sure to roll it up when it’s hot out of the oven, and allow it to fully cool on a wire rack before spreading the filling on it.
You can make this with store-bought or homemade pumpkin purée.
This is a great way to use up leftover pumpkin puree.

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