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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 9x13 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