Sourdough Pumpkin Roll

sliced soudough pumpkin roll on a plate.

5 from 1 vote

This sourdough pumpkin roll is soft, tender, and packed with warm pumpkin spice flavor. Filled with a creamy, dreamy cream cheese frosting, it’s surprisingly easy to make, even for beginners! Perfect for fall gatherings or any time you crave a cozy, sweet treat.

Prep Time20

Cook Time15

Optional Fermentation8

Total Time8 35

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 259kcal

Author: Nicole Durham

Cost: Recipe $3.78 / Serving $0.38

Equipment

Ingredients

Pumpkin Cake

¾ cup all-purpose flour ($0.16)
½ cup pumpkin purée ($0.33)
½ cup sourdough starter, discard or active ($0.05)
½ cup granulated sugar ($0.17)
3 large eggs ($0.68)
1 teaspoon vanilla extract ($0.01)
1 teaspoon baking soda ($0.01)
1 teaspoon pumpkin pie spice ($0.08)
1 teaspoon ground cinnamon ($0.08)
¼ teaspoon salt ($0.01)

Cream Cheese Filling

8 ounces cream cheese, softened ($1.68)
2 tablespoons unsalted butter, softened ($0.23)
1 teaspoon vanilla extract ($0.01)
1 cup powdered sugar, sifted ($0.28)

Instructions

Optional Fermentation Step

Ferment batter. In a large bowl, stir together the flour, sourdough starter, pumpkin purée, and granulated sugar. Cover and let sit at room temperature for 6 to 12 hours for a stronger sourdough flavor. Skip this step if baking right away.

Bake the Pumpkin Cake

Preheat and prep. Preheat the oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper, leaving overhang on the sides, and lightly grease the parchment.
Mix dry spices. In a small bowl, whisk together the baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
Beat eggs. In a separate bowl, beat the eggs and vanilla until foamy. Add the spice mixture and whisk to combine.
Combine batter. Add the egg mixture to the pumpkin mixture and gently fold until just combined, being careful not to overmix.
Spread and bake. Spread the batter evenly in the prepared pan. Bake for 13 to 15 minutes, until a toothpick inserted in the center comes out clean.
Roll to cool. Immediately lift the cake (with parchment) onto a heat-safe surface. Starting from the short side, roll the cake tightly with the parchment inside. Place seam-side down and let cool completely.

Make the Filling

Mix filling. In a medium bowl, beat the cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.

Assemble the Cake Roll

Fill and roll. Gently unroll the cooled cake. Spread the filling evenly over the surface, leaving a 1-inch border around the edges. Roll the cake back up without the parchment.
Chill. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Serve. Dust with powdered sugar before serving. For clean slices, use unflavored dental floss or a sharp knife.

Notes

Fermentation is optional. Letting the batter sit 6–12 hours deepens the flavor and makes the roll a little more tangy, but you can skip it if you’re short on time.
Roll while hot. Rolling the cake immediately after baking (with the parchment inside) helps prevent cracks. Don’t wait for it to cool first.
Use drained pumpkin. If your purée is watery, blot with paper towels before adding. Too much moisture can make the roll gummy.
Filling tips. Make sure your cream cheese and butter are softened so the filling mixes smooth and spreads evenly.
Cutting clean slices. Unflavored dental floss makes beautiful, even cuts without smearing the filling.
Storage. Wrap tightly and store in the fridge for up to 4 days, or freeze (wrapped in plastic + foil) for up to 3 months.

Nutrition