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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.

Sourdough pumpkin roll cross section

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!

Stirring pumpkin into sourdough starter

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!

mason jar of Bubbles my sourdough starter made with fresh milled flour showing it doubled

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.

metal bowl half full of fresh milled flour with a black measuring cup in it

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.

Fresh milled flour sourdough starter
Sourdough Starter Made With freshly milled flour

Make Your Own Sourdough Starter From Scratch With Fresh Milled Flour

If you don’t already have a sourdough starter, but are wanting to make one with 100% fresh milled flour from scratch, I am here for you! I have a video resource that goes over how you can make your very own sourdough starter using only freshly milled flour. I also go over troubleshooting issues to help make this process a little easier for you, and I make a brand new sourdough starter right along side you! You can watch that video HERE.

I also have a written blog post that covers this information, if you would like to print it out and have it handy for when you are just getting started. You can do this, it is not as difficult as some on the internet have made it seem! You can checkout my blog post about it HERE.

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

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Check Out Some Other Related Recipes:

Pumpkin Pie Bars

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

Sourdough pumpkin roll cross section

Sourdough Starter Pumpkin Roll Cake

If you love pumpkin and working with sourdough, then you have to try this amazing sourdough pumpkin roll made with fresh milled flour! It is out of this world good! It was gone the first day I made it.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 day 1 hour 34 minutes
Course Dessert
Servings 9

Ingredients
  

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

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

The Next Morning

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

Ingredients For The Filling

  • 1/2 cup softened butter
  • 3/4 cup powdered sugar
  • 2 tsp vanilla
  • 8 oz cream cheese room temp I love to use my homemade cream cheese.

Instructions
 

The Night Before

  • Mill 1/3 cup soft white wheat & 1/3 cup spelt fine to make a total of 1 cup fresh milled flour.
  • Put the flour into a bowl, and add sourdough starter, brown sugar, and plain pumpkin. Mix to combine
  • Let sit covered, at room temperature overnight, or up to 24 hours.

The next morning

  • Preheat your oven to 375 degrees F
  • Add eggs, salt, pumpkin spice, vanilla, sugar. Mix all these to incorporate.
  • Line a jelly roll pan (or 9×13 if that’s all you have) with parchment paper.
  • Add the baking soda in last, and mix in.
  • Then pour the batter into the lined baking sheet.
  • Bake for 15 minutes
  • Pull the roll cake out after it is done (not jiggly in the center) DO NOT OVER BAKE!
  • Right away, carefully roll the cake up (try not to burn yourself)
  • Let the roll cake cool completely.
  • While cake is cooling mix up the filling.
  • In a mixer, whip up softened butter, then add the powdered sugar, and vanilla. Continue to whip until light and fluffy.
  • Then add the softened cream cheese, and whip until incorporated.
  • After the cake is cool, unroll it gently, and fill.
  • After filled, roll the cake back up, and put it in the fridge for at least 1 hour to setup.

Video

Notes

You can make this recipe with regular white flour, you just may need to adjust your flour amounts.
Keyword muffin, pumpkin pie, pumpkin roll, sourdough

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2 Comments

  1. If you dont care for pumpkin, can you leave it out? Or will it affect other parts of recipe (consistency)?

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