Amazing Sourdough Pumpkin Roll Made with Fresh Milled Flour

This sourdough pumpkin roll made with fresh milled flour is amazing! So, If you love pumpkin and working with sourdough, then you have to try this sourdough pumpkin roll recipe! It is out of this world good! And, it was gone the first day I made it.

Why You Must Try This Recipe:

I make this pumpkin roll with fresh milled flour, so you get all the health benefits. You can see more about that here on one of my other posts. Also, it is made with sourdough starter/discard, (either state) so you get the benefits of the fermentation which makes it easier to digest. This pumpkin roll doesn’t leave you feeling heavy after eating it like some other ones I have tried. I made this Pumpkin roll with spelt and soft white wheat in the video, but it is also delicious with many other whole grain flours. Try it with einkorn and spelt, and wow, this amazing sourdough pumpkin roll just went up another notch!

Ingredients To Make This Sourdough Pumpkin Roll Made With Fresh Milled Flour Recipe:

The Night Before

Mix up these ingredients the night before. Also, pull out a stick of butter to sit out overnight to soften.

1. Mill 1/3 cup soft white wheat & 1/3 cup spelt fine to make a total of 1 cup fresh milled flour. (130g total)
2. 1/2 cup brown sugar (90g)
3. 1/2 cup sourdough starter (113g)
4. 1/2 can plain pumpkin (120g)

The next morning, add these ingredients.

1. 3 eggs
2. 1/4 tsp salt
3. 1 TBSP pumpkin spice
4. 2 tsp vanilla (I love to use my homemade vanilla, here)
5. 1/2 cup sugar (90g)
6. 1 tsp baking soda

Ingredients for the filling

1. 8 oz cream cheese room temp (I love to use my homemade cream cheese. see that recipe here)
2. 1/2 cup powdered sugar
3. 2 tsp vanilla
4. 1/2 cup softened butter

Instructions To Make This Sourdough Pumpkin Roll Made With Fresh Milled Flour Recipe:

The night before, mix up these ingredients into a bowl

1. Mill 1/3 cup soft white wheat & 1/3 cup spelt fine to make a total of 1 cup fresh milled flour.
2. Then, put the flour into a bowl, and add sourdough starter, brown sugar, and plain pumpkin. Mix to combine
3. Let sit covered, at room temperature overnight, or up to 24 hours.
4. The next morning, Preheat your oven to 375 degrees F
5. Add eggs, salt, pumpkin spice, vanilla, sugar. Mix all these to incorporate.
6. Line a jelly roll pan (or 9×13 if that’s all you have) with parchment paper.
7. Add the baking soda in last, and mix in.
8. Then pour the batter into the lined baking sheet.
9. Bake for 15 minutes
10. Pull the roll cake out after it is done (not jiggly in the center) DO NOT OVER BAKE!
11. Right away, carefully roll the cake up (try not to burn yourself)
12. Let the roll cake cool completely.
13. While cake is cooling mix up the filling.
14. In a mixer, whip up softened butter, then add the powdered sugar, and vanilla. Continue to whip until light and fluffy.
15. Then add the softened cream cheese, and whip until incorporated.
16. After the cake is cool, unroll it gently, and fill.
17. After filled, roll the cake back up, and put it in the fridge for at least 1 hour to setup.

Why Use Sourdough?

Firstly, sourdough offers many health benefits. These health benefits are vitamins and minerals that include; calcium, folate, niacin, magnesium, and potassium. Also, sourdough is a great source of antioxidants. If you are interested, you can find more benefits here

Secondly, there is nothing that compares to sourdough in flavor or texture. Sourdough starter recipes are a great way to get these nutrients into the body, and eat something amazing at the same time!

Should I Use Sourdough Discard or Sourdough Starter?

For this Amazing Sourdough Pumpkin Roll Made with Fresh Milled Flour Recipe, you can use either sourdough discard or sourdough starter. There may be some recipes that may call for one or the other specifically. Sourdough starter and discard are technically the same thing, the only difference is that the starter has been fed, and the discard has not.

How To Transition My Sourdough Starter To Fresh Milled Flour

I have a whole post on how to transition your current sourdough starter to feeding with Fresh milled flour. Checkout that post HERE.

Why Use Fresh Milled Flour?

The health benefits alone make it worth milling your own whole grain at home! Not to mention the outstanding fresh flavor of fresh milled grains cannot be mimicked by anything else! Milling your own grain gives you the power to make your food when the flour is at it’s maximum potential, retaining the highest level of nutrition and flavor. On the contrary, commercial flours (even the specialty expensive flours) are stripped of nearly all of the nutritional content. When the grain is processed, both the bran (fiber) and the germ (Vitamin E) are removed.

Should I Refrigerate The Sourdough Pumpkin Roll Cake?

Yes, you should refrigerate the pumpkin roll cake. Because refrigeration will ensure that the cream cheese filling inside will setup and not ooze out. Also, because of the diary inside the filling, it would be advisable to store it wrapped in cling film, or in a sealed container.

Pumpkin 2 Ways – Sourdough Starter Pumpkin Roll – Filled Pumpkin Spice Muffins

Check Out Some Other Related Recipes:

Sourdough Chocolate Swiss Cake Roll – No Fermentation time required!

My Homemade Vanilla Extract in Vodka video

How to Make your own Cream Cheese & Yogurt at once!

Other Sourdough Recipes

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Sourdough Pumpkin Roll Made With Fresh Milled Flour Printable Recipe

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