Sourdough Pumpkin Roll

Recipe Highlights

This sourdough pumpkin roll pairs fluffy, sweet, spiced sourdough cake with a delicious, cream cheese filling. Literally, the best fall treat.

Simple Ingredients

Pumpkin Cake – flour – puréed pumpkin – maple syrup or honey – sourdough starter – pumpkin pie spice – salt – eggs – vanilla extract – sucanat or sugar – baking soda –  Filling – cream cheese – maple syrup or honey – vanilla – butter

The night before, mix together flour, active sourdough starter, 1/2 cup pumpkin and maple syrup. Cover and allow to ferment for at least 8 hours, or up to 24 hours. The next day, add to the cake mixture the salt, eggs, vanilla, and sucanat and baking soda and mix.

Spread evenly on a 10 by 15 inch sheet pan lined with parchment paper. Bake at 375 degrees for 15 mins. Roll it in the parchment paper as soon as it comes out of the oven. Allow the cake to cool while rolled.

Carefully unroll the cooled cake, spread on the cream cheese filling evenly, and roll it back up. Slice and serve or place in the fridge until you are ready to serve.

Visit the blog for the full recipe. I hope you love it!

New To Sourdough Starter?  Learn how to make and maintain a sourdough starter.

More Delicious Sourdough Recipes

Sourdough Pumpkin Cobbler

Sourdough Blueberry Muffins

Sourdough Pie Crust

Sourdough Sandwich Bread

Hi! I'm Lisa

Welcome to Farmhouse on Boone, a place where I passionately share from scratch recipes, handmade projects, our farmhouse restoration and our family’s simple life.