Sourdough Pumpkin Roll
This post contains affiliate links. Please read our disclosure policy.
Learn to make a sourdough pumpkin roll with a decadent white chocolate-cream cheese filling that's perfect for autumn!
Table of Contents
It's time for a little pumpkin treat, my friends.
I can enjoy pumpkin even when it's 100 degrees outside. Is that rational? Maybe not from a historical standpoint when pumpkins were only available during cooler weather.
But is it understandable?
I think so. Because pumpkin is wonderful, it's warm and dreamy and makes everything extra tender and fluffy (up to, but also including, our waistlines).
Thankfully, cooler weather is on the horizon, which means making a sourdough pumpkin roll with a white chocolate cream cheese filling is perfectly reasonable.
A pumpkin roll is basically a soft, fluffy pumpkin cake made with sourdough discard, filled to the brim with white chocolate and cream cheese filling, then rolled up so it's all swirled together.
Why?
Well, because it's delicious and pretty to look at. And I'm going to teach you how to make it.
Why You'll Love This Pumpkin Roll
- A soft, tender pumpkin cake - The pumpkin keeps the cake moist and gives it plenty of fall flavor that'll warm you from the inside out.
- Made with sourdough discard - It's a delicious way to use up extra starter while adding a little more depth to the cake.
- Creamy white chocolate filling - The white chocolate cream cheese filling is rich, smooth, and pairs beautifully with the pumpkin.
- Perfect for fall gatherings - This makes a beautiful dessert for Thanksgiving, holiday dinners, or a cozy weekend treat.
- Can be made ahead - The roll can be prepared in advance and chilled until you're ready to slice and serve.
Ingredients You'll Need
For the Pumpkin Cake
- Sourdough discard - Adds a subtle tang and is a great way to use up extra starter.
- Pumpkin puree - Adds moisture, tenderness, and classic pumpkin flavor to the cake.
- Eggs - Help bind the ingredients together while giving the cake structure and a soft texture.
- Vanilla extract - Enhances the pumpkin and warm, sweet flavors.
- Brown sugar - Sweetens the cake while adding a deeper, caramel-like flavor.
- All-purpose flour - Provides the structure needed for the cake to hold its shape when rolled.
- Baking powder - Helps the cake rise and keeps it light and tender.
- Salt - Balances the sweetness and brings out the other flavors.
For the White Chocolate Cream Cheese Filling
- White chocolate - Adds sweetness and a creamy, rich flavor to the filling.
- Cream cheese - Gives the filling its smooth, tangy base and helps balance the sweetness of the white chocolate.
- Powdered sugar - Sweetens the filling and blends smoothly without adding a grainy texture.
How to Make a Sourdough Pumpkin Roll
Step One: Prepare the Pan
Preheat the oven to 350°F. Line a 13x18-inch jelly roll pan with parchment paper, leaving a little overhang on the sides to make the cake easier to remove.
Step Two: Make the Pumpkin Cake
In a large bowl, whisk together the sourdough discard, pumpkin puree, eggs, vanilla, and brown sugar until smooth. Add the flour, baking powder, and salt, and mix just until combined. Avoid overmixing the batter.
Step Three: Bake
Spread the batter evenly into the prepared pan, making sure it reaches the corners. Bake for 12-15 minutes, or until the cake is set and springs back lightly when gently pressed.
Step Four: Roll the Cake
Immediately after removing the cake from the oven, carefully roll it up from one short end while it is still warm, using the parchment paper to help guide the roll. Be careful, as the cake will be hot.
You can do this part with a dish towel protecting your fingers.
Rolling it while warm helps the cake hold its shape and reduces cracking as it cools. Allow the rolled cake to cool completely at room temperature for about 1 hour.
Step Five: Make the Filling
Melt the white chocolate and allow it to cool slightly. Add the softened cream cheese and powdered sugar, then beat with a hand mixer or stand mixer until smooth and creamy.
Step Six: Fill the Cake
Once the cake has cooled completely, gently unroll it. Spread the filling evenly over the cake, leaving a small border around the edges.
Step Seven: Roll the Cake
Carefully roll the cake back up, this time without the parchment paper. Peel the parchment away as you roll, keeping the roll as tight and even as possible.
Step Eight: Chill and Serve.
Wrap the pumpkin roll and refrigerate until the filling is firm and the roll is thoroughly chilled. Dust the pumpkin roll with powdered sugar, slice, and serve cold, or let it sit at room temperature for a few minutes before serving.
Tips for a Perfect Pumpkin Roll
Roll the cake while it's warm.
This is one of the most important steps for preventing cracks! The cake is more flexible while warm and will be easier to shape.
Don't overbake the cake.
A few extra minutes in the oven can make the cake dry and more likely to crack. Remove it as soon as it is set and springs back lightly when touched.
Cool the cake completely before adding the filling.
If the cake is still warm, the cream cheese filling can become soft and difficult to spread.
Let the white chocolate cool slightly.
After melting the chocolate, allow it to cool before mixing it with the cream cheese. You don't want the warm chocolate to soften the filling too much.
Don't overfill the cake.
Spread the filling into an even layer, but leave a small border around the edges. Too much filling can squeeze out when the cake is rolled.
Chill before slicing.
Refrigerating the finished roll helps the filling firm up and makes it easier to get clean, attractive slices.
Why Use Sourdough Discard?
Sourdough discard is a great addition to this pumpkin cake because it keeps the cake moist and tender and adds digestive benefits you don't get with regular cake. The discard also adds a subtle tang that balances the sweetness of the pumpkin and white chocolate filling.
There is no need to use freshly fed starter for this recipe, but if that's what you have, feel free to use it!
How to Store
Keep the finished pumpkin roll covered and refrigerated. Because the filling contains cream cheese, it should not be left at room temperature for extended periods.
For the best texture, allow individual slices to sit at room temperature for a few minutes before serving.
Can I Make This Ahead?
Yes. This is a great dessert to prepare ahead of time. Once assembled, wrap the pumpkin roll and refrigerate it until you're ready to serve.
Making it the day before can actually make serving easier because the filling has plenty of time to firm up, and the chilled roll is easier to slice neatly.
FAQs
Can I use sourdough discard in this recipe?
Yes. This recipe is designed to use sourdough discard, so there's no need to feed your starter specifically for this dessert.
Can I use active sourdough starter instead?
Yes, active starter can be used in place of discard. The recipe doesn't rely on the starter for the cake to rise, so there shouldn't be a significant difference in the finished texture.
Why did my pumpkin roll crack?
The most common reason is allowing the cake to cool before rolling it. Rolling the cake while it is still warm helps train it into a rolled shape while it is flexible. Overbaking can also make the cake dry and more prone to cracking.
Why does my filling seem too soft?
Make sure the white chocolate has cooled slightly before mixing it with the cream cheese. Chilling the assembled roll will also help the filling firm up before slicing.
How far ahead can I make a pumpkin roll?
You can make the roll a day ahead and keep it covered in the refrigerator until you're ready to serve it. This also gives the filling time to set, making the roll easier to slice.
Check Out These Cozy Fall Recipes:
- Sourdough pumpkin cinnamon rolls
- Sourdough discard cinnamon rolls
- Sourdough cinnamon rolls
- Sourdough pumpkin bread with cinnamon streusel
- Sourdough discard coffee cake
- Sourdough pumpkin muffins
- Sourdough chocolate chip muffins
- Sourdough French apple cake recipe
- Cinnamon swirl sourdough bread
- Sourdough apple pie
Sourdough Pumpkin Roll with White Chocolate-Cream Cheese Filling
Ingredients
- 120 grams All-purpose flour (1 cup)
- 130 grams sourdough discard (½ cup)
- 3 large eggs
- 122 grams pumpkin puree (½ cup)
- 150 grams brown sugar (¾ cup)
- 2 teaspoon vanilla extract
- 2 t pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar, for dusting
For the white chocolate filling:
- 8 oz cream cheese, softened
- 4.4 oz white baking chocolate (such as Lindt), melted and slightly cooled
- 90 grams powdered sugar (¾ cup)
Instructions
- Step One: Prepare the Pan. Preheat the oven to 350°F. Line a 13 x 18-inch jelly roll pan with parchment paper, leaving a little parchment overhang on the sides to make the cake easier to remove.
- Step Two: Make the Pumpkin Cake. In a large mixing bowl, whisk together the sourdough discard, pumpkin puree, pumpkin pie spice, cinnamon, eggs, vanilla, and brown sugar until well combined. Add the flour, baking powder, and salt, and mix until just combined.
- Step Three: Bake the Cake. Spread the batter evenly into the prepared pan, making sure it reaches the corners. Bake for 12-15 minutes, or until the cake is set and springs back lightly when touched.
- Step Four: Roll the Cake. Immediately after removing the cake from the oven, carefully roll it up in the parchment paper, starting from one short end and rolling toward the other. Be very careful; the cake and pan will be hot! You can use a towel to protect your fingers if you'd like.Rolling the cake while it is warm helps it hold its shape and prevents cracking.Allow the rolled cake to cool completely to room temperature, about 1 hour.
- Step Five: Make the Filling. While the cake cools, combine the melted and slightly cooled white chocolate, softened cream cheese, and powdered sugar in a mixing bowl. Beat with a hand mixer or with the paddle attachment of a stand mixer until smooth and creamy.
- Step Six: Fill the Cake. Once the cake has cooled completely, gently unroll it. Spread the filling evenly over the surface, leaving a small border around the edges.
- Step Seven: Roll the Pumpkin Roll. Carefully roll the cake back up, this time without the parchment paper. Gently peel the parchment away as you roll, keeping the roll as tight and even as possible.
- Step Eight: Chill and Serve. Wrap the pumpkin roll and refrigerate until the filling is firm and the roll is chilled. Slice and serve cold or allow it to sit at room temperature for a few minutes before serving.
Need Help with Sourdough Troubleshooting? Check Out:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And how to Fix it)
- Why is My Sourdough Starter Not Rising?
- Why is My Sourdough So Sticky? (And How to Fix it!)
- Why is My Sourdough Starter Watery? Causes + Easy Fixes!
- How to Make Sourdough Starter
This Will Be a Fall Family Favorite!
Whether this is your first time making a roll of any kind or your hundredth, your family is going to be so excited about this sourdough pumpkin roll. You can't argue with a soft, tender pumpkin cake filled with white chocolate and cream cheese (you can't; it's the law). I'd love to know how it turns out for you in the comments! Happy baking, friends!
