Sourdough Pumpkin Roll

This Sourdough Pumpkin Roll is the ultimate fall dessert. It’s a soft, spiced pumpkin cake filled with rich cream cheese frosting and rolled up into a beautiful swirl. Easy to make, full of sweet pumpkin flavor, and this pumpkin roll with sourdough discard looks like something straight from a bakery!

I’ll be honest — I never thought I could make a pumpkin roll! The hot cake, the rolling, the cracking… it all seemed a little scary. But after testing this recipe more than a dozen times, I’ve perfected every step so you can make it confidently at home. The addition of sourdough discard keeps the cake extra soft and gives it the perfect texture every time.

The best part? You can bake it in a half-sheet pan or jelly roll pan. I’ve tested both and included instructions for each in the recipe card. Whether you’re making it for a fall gathering, Thanksgiving or just treating yourself, this easy pumpkin roll with sourdough discard is a show-stopping dessert that everyone will love.

Why You’ll Love This Sourdough Pumpkin Roll

• Fall Showstopper – This pumpkin roll is the perfect sweet fall treat, plus it’s beautiful too! For an easier pumpkin bake, try these Pumpkin Bars with Sourdough Discard.
• Sweet Discard Recipe – I love using up my sourdough discard and it adds moisture and enhances the texture of this cake. For a 100% sourdough pumpkin treat, try this Sweet Sourdough Pumpkin Focaccia.
• Crowd Pleaser – Everyone loves a good pumpkin roll and this one looks as pretty as it tastes. Sprinkle on some powdered sugar to make it a real crowd pleaser or try my Sourdough Pumpkin Loaf for another fall favorite.

Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Ham and Cheese Sourdough Scones and young/fresh discard in sweeter recipes like these yummy Sourdough Pumpkin Scones.

Important Ingredients

• Sourdough Discard – I always use 100% hydration sourdough discard. You can use fresh, bubbly starter if that’s what you have on hand. For a stronger sourdough flavor, use refrigerated discard up to a week or two old.
• Sugar – A mix of brown sugar and granulated sugar gives this pumpkin roll the perfect sweet flavor and tender texture.
• Canned Pumpkin – Use canned pumpkin puree (not pumpkin pie filling). I haven’t tested this with homemade pumpkin puree, but since homemade versions usually contain more liquid, be sure to drain it well and add a little extra flour if you go that route.
• Cinnamon and Pumpkin Spice – These spices bring that cozy, classic pumpkin flavor we all love.
• Cream Cheese Filling – Light, airy, and the perfect finishing touch. Make sure both the butter and cream cheese are softened to room temperature for the smoothest frosting.

See the recipe card for full information on ingredients and quantities

How to Make Sourdough Pumpkin Roll

Prepare The Batter

Step 1: Combine the dry ingredients including flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside. In a large bowl, add sourdough discard, granulated sugar, brown sugar, canned pumpkin, eggs, and vanilla. Whisk until smooth.

Step 2: Add the dry ingredients to the wet ingredients and mix together until combined. Don’t over-mix the batter, but make sure there are no lumps.

Bake the Pumpkin Cake

Step 3: Spray a parchment-lined baking pan with cooking spray. Place a piece of parchment paper on the pan and spray it again with cooking spray. Use a standard half sheet pan or a jelly roll pan, depending on which recipe version you’re following. Preheat the oven to 350°F.

Step 4: Pour prepared batter into baking sheet, making sure it’s spread evenly. Tap the pan on the countertop. Bake at 350°F for about 15 minutes until the cake is set. Be careful not to over-bake this cake, as a well-done cake will be more crumbly when you roll it.

I tested this recipe in multiple sizes….It was so hard to decide whether to write this recipe for a traditional jelly roll pan or a standard half sheet pan. Ultimately, I went with the half sheet pan because I think that’s what most people already have. But I also included a jelly roll pan version if you prefer using that instead. The jelly roll pan bakes up just a little thicker and is a bit easier to handle since it’s smaller, but both work beautifully and taste delicious!

Roll, Cool & Frost Pumpkin Roll

Step 5: While the cake cools for a few minutes, lay out a clean tea towel and dust it generously with powdered sugar.

Step 6: Carefully invert the slightly cooled cake onto the prepared kitchen towel (tea towel) and gently peel off the parchment paper from the bottom.

Step 7: Tightly roll the cake up inside the tea towel, being careful not to crack or break it. This step works best while the cake is still warm and flexible.

Step 8: Place the rolled cake on a wire cooling rack and let it cool completely. Cooling it in this spiral shape helps the cake hold its form when you unroll it later to fill and frost. Whip up the cream cheese frosting while the cake cools and set aside.

Step 9: Once your cake has cooled completely, gently unroll the cake. Spread the freshly whipped frosting over the entire surface. Leave a gap at the edges so that the frosting has room to spread out without leaking once it is rolled.

Step 10: Gently re-roll the cake, this time without the towel. Once it’s tightly rolled, wrap the pumpkin roll in plastic wrap and refrigerate for 1–2 hours, or until fully chilled. Before serving, dust the top with powdered sugar, then slice and enjoy.

How to Store Leftovers

Because of the cream cheese frosting, any leftover pumpkin roll should be stored in the refrigerator. Keep slices covered or in an airtight container for up to 3–4 days.

For longer storage, wrap the pumpkin roll (or individual slices) tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before serving. Top with powdered sugar if desired.

Amy’s Recipe Tips

Tips for Preventing (and Fixing) Cracks in a Pumpkin Roll

• Roll while warm: Roll the cake up while it’s still warm so it keeps its shape and doesn’t crack when you unroll and fill it later.
• Avoid overbaking: A dry cake cracks easily. Bake just until it springs back lightly to the touch.
• Cool slightly before rolling: Let the cake rest 5-8 minutes before rolling; too hot makes it gummy, too cool makes it brittle.
• Work gently & grease well: Handle the cake carefully when unrolling and re-rolling, and make sure to spray the parchment with cooking spray so it releases easily without tearing.
• Chill before slicing: Refrigerate the filled sourdough pumpkin roll for 1–2 hours to help it set and slice neatly.
• If it cracks anyway: Don’t worry! Powdered sugar or glaze hides any imperfections beautifully, and it’ll still taste amazing.

Frequently Asked Questions

Pumpkin Sourdough Recipes

Pumpkin Sourdough Bread

Sourdough Pumpkin Pie

Sourdough Pumpkin Cinnamon Rolls

Sourdough Pumpkin Scones

If you tried this Sourdough Pumpkin Roll or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!