There’s something about a Sourdough Pumpkin Roll that feels like fall wrapped in a soft, spiced hug. It’s tender, lightly tangy from the sourdough, and filled with creamy, sweet goodness that makes you close your eyes with every bite. Trust me—this is the dessert that disappears faster than you can slice it.
As a Texas girl who lives for cozy kitchen moments, this pumpkin roll has become one of my favorite fall traditions. My kids hover around the counter when it’s baking, mostly because they know cream cheese frosting is involved. (Let’s be honest, so do I.)
Table of Contents
Why You’ll Love This Sourdough Pumpkin Roll
- Perfect balance of sweet pumpkin spice and tangy sourdough.
- The cream cheese filling tastes like cheesecake met a cloud.
- A make-ahead dream—bake it the night before, and let it chill until serving.
- Impressive-looking but surprisingly easy (your guests will think you worked way harder than you did).
What Does Sourdough Pumpkin Roll Taste Like?
Think of your favorite pumpkin pie spice latte—warm, fragrant, a little cozy—and now imagine it in cake form. Add in the slight tang of sourdough and the richness of cream cheese filling, and you’ve got yourself a flavor that’s festive but not overly sweet.
Ingredients You’ll Need for Sourdough Pumpkin Roll
The beauty of this Sourdough Pumpkin Roll is that it uses simple, pantry-friendly ingredients, yet the results taste like something straight from a bakery. If you’ve baked any of my other pumpkin favorites like Pumpkin Sourdough Bread or a cozy Pumpkin Spice Latte, you’ll notice we’re leaning on many of the same warm, fall-inspired staples. Let’s break it down:
For the Pumpkin Cake:
- All-purpose flour (1 cup): The backbone of this roll. You can swap in a good 1:1 gluten-free flour if needed, though texture will be slightly different.
- Pumpkin purée (½ cup): This is what gives the cake its signature moistness and rich pumpkin flavor. You can use canned pumpkin or homemade purée—just be sure it’s the plain kind, not pumpkin pie filling.
- Maple syrup or honey (½ cup): Adds natural sweetness and pairs beautifully with pumpkin spice. Maple syrup gives a deeper flavor, while honey keeps it light and floral.
- Sourdough starter or discard (½ cup): This is where the magic happens! It adds a gentle tang that balances the sweetness and makes the cake extra tender. Don’t toss your discard—this roll is the perfect way to use it up.
- Pumpkin pie spice (3 teaspoons): A cozy blend of cinnamon, nutmeg, ginger, and cloves. If you love spice, don’t be shy about adding an extra pinch.
- Salt (¼ teaspoon): Just enough to bring out all the other flavors.
- Eggs (3): They give the cake structure and keep it soft but stable enough to roll.
- Vanilla extract (2 teaspoons): Because every good cake needs that warm vanilla hug.
- Sugar (½ cup): Balances the tangy sourdough and earthy pumpkin. You could also try coconut sugar if you prefer a deeper caramel-like note.
- Baking soda (1 teaspoon): Helps the cake rise and keeps it fluffy.
For the Cream Cheese Filling:
- Cream cheese (8 ounces, softened): The star of the filling! Rich, tangy, and the perfect partner to spiced pumpkin cake.
- Butter (¼ cup, softened): Adds creaminess and helps the filling whip up silky smooth.
- Vanilla extract (1 teaspoon): A touch of sweetness and depth.
- Powdered sugar (1 cup, plus extra for dusting): Sweetens and stabilizes the filling, plus makes for a gorgeous snowy finish when dusted on top.
How to Make Sourdough Pumpkin Roll
Baking a Sourdough Pumpkin Roll might sound a little fancy, but I promise it’s easier than it looks. The secret is all in the rolling technique (and yes, I’ll walk you through exactly how to do it without cracking). Here’s how to bring this festive dessert to life:
Step 1: Mix and Ferment the Batter (the night before)
In a large mixing bowl, combine:
- 1 cup flour
- ½ cup sourdough starter (active or discard)
- ½ cup pumpkin purée
- ½ cup maple syrup or honey
Stir everything together until no dry bits remain. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature overnight (8–24 hours). This resting time gives your Sourdough Pumpkin Roll its signature light texture and that subtle tangy flavor we love in sourdough baking. If you’ve ever tried my Pumpkin Sourdough Bread, you know how much depth a slow ferment adds!
Step 2: Add the Remaining Ingredients (the next day)
When you’re ready to bake, whisk in the following:
- 3 eggs
- ½ cup sugar
- 2 teaspoons vanilla extract
- 3 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Finally, sprinkle 1 teaspoon baking soda over the batter and fold it in. The soda reacts with the sourdough starter, giving your cake a lovely rise. Your kitchen is already starting to smell like fall magic at this point.
Step 3: Prepare the Pan and Bake
Line a 13×18-inch sheet pan (a jelly roll pan) with parchment paper. Grease lightly for extra security. Pour your batter in and spread it out evenly—an offset spatula makes this easy.
Bake at 375°F for about 15 minutes. You’ll know it’s done when the top looks golden and a toothpick inserted in the center comes out clean. Don’t overbake, or your cake may dry out (and trust me, you want it soft and pliable for rolling).
Step 4: Roll It While Hot (Don’t Skip This!)
This is the make-or-break moment for a perfect Sourdough Pumpkin Roll. As soon as the cake comes out of the oven, carefully lift it (parchment paper and all) and roll it into a tight log while it’s still hot. Yes, it’s a little warm to the touch, but this trick prevents cracking later.
Set the rolled cake aside and allow it to cool completely while still wrapped in the parchment paper.
Step 5: Make the Cream Cheese Filling
While the cake cools, whip together:
- 8 ounces softened cream cheese
- ¼ cup softened butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Use a hand mixer or stand mixer until the filling is smooth and fluffy. Taste it—you’ll probably want to spread it on graham crackers while you wait. (Guilty as charged!)
Step 6: Assemble the Pumpkin Roll
Once the cake has cooled, gently unroll it. Spread the cream cheese filling evenly across the surface, leaving about ½ inch around the edges.
Now, roll the cake back up, this time without the parchment paper. You should see those beautiful pumpkin-colored spirals hugging the cream cheese filling. If you’ve made my Pumpkin Cinnamon Rolls, this part will feel wonderfully familiar.
Step 7: Chill, Slice, and Serve
Wrap your Sourdough Pumpkin Roll in plastic wrap or foil and refrigerate for at least 1 hour. This helps it firm up, making it easier to slice. When ready to serve, dust with powdered sugar for that festive “snowy” look. Slice into ½–1 inch pieces and watch them disappear off the plate!
✨ Pro Tip: This dessert actually gets better after a day in the fridge, so it’s the perfect make-ahead treat for holidays or family gatherings.
Tips and Tricks for the Perfect Sourdough Pumpkin Roll
- Roll while hot! This prevents cracks. Yes, your fingertips may feel the heat, but it’s worth it.
- Line your pan well. Parchment paper is non-negotiable here.
- Don’t stress about cracks. A little powdered sugar on top hides everything.
- Make ahead friendly. This cake loves the fridge—it gets even better chilled.
- Flavor swaps. Try swapping maple syrup for honey, or add a dash of orange zest to the filling.
Storage for Sourdough Pumpkin Roll
- Refrigerator: Keeps beautifully for 3–4 days in an airtight container.
- Freezer: Wrap tightly in plastic and freeze up to 2 months. Thaw overnight in the fridge before serving.
FAQs
Can I skip the overnight ferment?
Yes! It adds depth of flavor, but you can also just mix and bake the same day.
What if I only have sourdough discard?
Perfect! This recipe works with either active starter or discard.
Can I make this gluten-free?
You can try a good 1:1 gluten-free flour blend, though texture may vary.
Conclusion
This Sourdough Pumpkin Roll is pure fall joy on a plate—soft, spiced, and filled with cream cheese bliss. Whether you’re hosting a holiday dinner or just craving something cozy with your coffee, this recipe is bound to become a family favorite. And if you love this, you might also enjoy my Cinnamon Swirl Pumpkin Sourdough Bread or Pumpkin Sourdough Bread for more sourdough-pumpkin magic.
Now go ahead—bake it, slice it, and savor every bite. And if you do, tag me on Instagram so I can cheer you on in your kitchen adventures.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Sourdough Pumpkin Roll: The Best Fall Dessert You’ll Ever Try
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This sourdough pumpkin roll pairs fluffy, sweet, spiced sourdough cake with a delicious, cream cheese filling. A perfect autumn dessert with deep flavor from fermentation and cozy fall spices.
Ingredients
Pumpkin Cake
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 teaspoons vanilla extract
1/2 cup sugar
1 teaspoon baking soda
Filling
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, plus more for dusting
Instructions
1. 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.
2. The next day, add to the cake mixture the salt, eggs, vanilla, pumpkin spice and sugar. Mix until well incorporated.
3. Sprinkle baking soda evenly and mix in.
4. Spread evenly on a 13×18 inch sheet pan lined with parchment paper.
5. Bake at 375 degrees for 15 minutes.
6. Once done, pull from the oven and test that it has baked through with a toothpick.
7. Roll it in the parchment paper as soon as it comes out of the oven (be careful, because it’s hot).
8. Allow the cake to cool while rolled.
9. While the cake is cooling, combine the cream cheese frosting ingredients with a mixer until incorporated and smooth.
10. Carefully unroll the cooled cake, spread on the cream cheese filling evenly, and roll it back up.
11. Slice and serve or place in the fridge until you are ready to serve.
Notes
To get the pumpkin rolls to not crack when rolling, roll the cake up as soon as it comes out of the oven with the parchment paper and allow to cool in that position.
You can use homemade or canned pumpkin.
Don’t want to ferment the recipe? That is totally fine. Just mix and bake.
