Sourdough Pumpkin Roll with Freshly Milled Flour

ByEmily Rider
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You know fall is here when pumpkin rolls start showing up in the grocery stores! This sourdough pumpkin roll with freshly milled flour is my homemade take on that quintessential fall dessert, with a soft, warmly spiced pumpkin cake wrapped around a rich cream cheese filling.

Made with a blend of freshly milled hard white and soft white wheat, this recipe doesn’t require sifting the flour. You can also use sourdough discard or active starter. I’ve tested it both ways, and both turn out beautifully.

The secret to that pretty cream cheese swirl is rolling the cake while it’s still hot, then letting it cool before spreading on the filling. It’s easier than you might think, and the finished roll can be made ahead for Thanksgiving, holiday gatherings, or a weekend treat.

If you love baking with sourdough and freshly milled flour, you might also enjoy my Sourdough Vanilla Cake with Fresh Milled Flour or another cake roll but chocolate-flavored, this Chocolate Swiss Roll Cake with Freshly Milled Flour uses the same warm towel roll technique.

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Why You’ll Love This Recipe

  • No sifting required – Use freshly milled hard white and soft white wheat flour without removing the bran or germ. One less step, and you still get a soft, tender pumpkin cake.
  • Use sourdough discard or active starter – I’ve made this pumpkin roll both ways with great results, so you can use whichever you have on hand without changing the recipe.
  • Perfect for making ahead – The sweet cream cheese filling and warmly spiced pumpkin cake make a beautiful swirl in every slice. You can prepare the roll ahead of time and keep it chilled until you’re ready to serve it for Thanksgiving or another fall gathering.

Ingredients You’ll Need

  • Freshly milled flour – I use a 60/40 blend of hard white and soft white wheat berries, milled on the finest setting. There’s no need to sift out the bran or germ for this recipe. If you’re new to milling your own flour, my guide on how to mill flour at home is a helpful place to start.
  • Sourdough discard or active starter – Both work beautifully in this pumpkin roll, and I’ve tested the recipe using each one. You only need ¼ cup, so it’s a great way to use what you already have on hand. If you’re just getting started with sourdough, my freshly milled flour sourdough starter guide walks you through the process.
  • Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices. You can use canned pumpkin or make your own homemade pumpkin puree.
  • A full ingredient list with exact amounts can be found in the recipe card below.

Variations & Add-Ins

  • Toasted pecans or walnuts – Sprinkle about ½ cup finely chopped toasted nuts over the cream cheese filling before rolling the cake back up. They add a little crunch to the soft pumpkin cake and creamy filling.
  • Orange zest – Mix 1 teaspoon of finely grated orange zest into the cream cheese filling for a fresh citrus flavor that pairs nicely with the warm pumpkin spices.
  • Cinnamon cream cheese filling – Add ½ teaspoon of ground cinnamon to the filling for an extra layer of cozy fall flavor.

Recipe Tips

Use the right pan – A 10×15-inch jelly roll pan gives the pumpkin cake the right thickness for rolling. A larger pan spreads the batter too thin, which can cause the cake to dry out and crack.

Use freshly milled flour without sifting – Mill your hard white and soft white wheat berries on the finest setting and use the flour with all the bran and germ included. Weigh out 90 grams for the cake batter.

Whip the eggs and sugar well – Beat until the mixture is pale, thick, and falls from the beaters in ribbons. This helps create a light pumpkin sponge that rolls more easily.

Watch the baking time – Start checking at 12 minutes. The cake should spring back when lightly touched, and a toothpick inserted in the center should come out clean. Overbaking can make the sponge dry and more likely to crack.

Roll the cake while it’s hot – Let it rest in the pan for just 1 minute before turning it onto a powdered sugar-dusted kitchen towel. Roll from the short end with the towel inside, then let it cool completely before adding the cream cheese filling.

Chill before slicing – Refrigerate the filled pumpkin roll for at least 1 hour to firm up the cream cheese filling. Use a sharp knife and wipe the blade between cuts for neat slices that show off the swirl.

How To Make A Sourdough Pumpkin Roll

  1. Mill the flour — Mill your hard white and soft white wheat berries on the finest setting. Weigh out 90 grams of freshly milled flour, keeping all the bran and germ. No sifting is needed.
  2. Prepare the pan — Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease the parchment well to prevent sticking.
  3. Whip the eggs and sugar — In a large mixing bowl, beat the eggs on medium-high speed for about 30 seconds, until frothy. Add the sugar and continue beating for 3–4 minutes, until the mixture is pale, thick, and falls from the beaters in ribbons.
  4. Add the wet ingredients — Reduce the mixer speed to low and add the pumpkin puree, sourdough discard or active starter, and vanilla extract. Mix just until combined.
  5. Fold in the dry ingredients — In a separate bowl, whisk together the freshly milled flour, baking powder, pumpkin pie spice, and salt. Gently fold the dry ingredients into the pumpkin mixture with a spatula until no dry flour remains. Avoid overmixing so the batter stays light and airy.
  6. Spread and bake — Pour the batter into your prepared jelly roll pan and spread it evenly into the corners. Bake for 12–15 minutes, checking at 12 minutes. The cake is ready when the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
  7. Roll the warm cake — While the cake bakes, lay a clean, lint-free kitchen towel on the counter and dust it lightly with powdered sugar. Let the baked cake rest in the pan for 1 minute, then carefully turn it onto the towel and peel away the parchment paper. Starting at a short end, roll the cake up with the towel inside. Let it cool completely, about 1–2 hours.
  8. Make the cream cheese filling — In a medium bowl, beat the softened cream cheese, salted butter, powdered sugar, and vanilla extract until smooth and creamy.
  9. Fill and roll again — Carefully unroll the cooled pumpkin cake and remove the towel. Spread the cream cheese filling evenly over the surface, leaving about a ½-inch border around the edges. Gently roll the cake back up without the towel.
  10. Chill the pumpkin roll — Wrap the filled roll tightly in plastic wrap and refrigerate for at least 1 hour to help the filling firm up and the swirl hold its shape.
  11. Slice and serve — Unwrap the chilled pumpkin roll and transfer it to a serving platter. Dust with powdered sugar, if desired. Slice with a sharp knife, wiping the blade between cuts for clean, beautiful swirls.

Make Ahead for Thanksgiving

This sourdough pumpkin roll is a wonderful make-ahead dessert for Thanksgiving, especially when oven space and refrigerator space are limited on the big day.

Make a few days ahead — Bake, fill, and roll the pumpkin cake as directed. Wrap it tightly in plastic wrap and refrigerate for up to 4 days. Keep it chilled until you’re ready to serve.

Make a few weeks ahead — Prepare the entire pumpkin roll, including the cream cheese filling. Once chilled, wrap it tightly in two layers of plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months.

Thaw and serve — Transfer the wrapped pumpkin roll to the refrigerator the night before Thanksgiving and let it thaw overnight. Unwrap, place on a serving platter, and dust with powdered sugar just before slicing.

Making your pumpkin roll ahead gives you one less dessert to prepare on Thanksgiving Day, while still having that beautiful homemade cream cheese swirl ready for your holiday table.

Storage Suggestions

  • Room temperature — Because of the cream cheese filling, don’t leave your sourdough pumpkin roll at room temperature for more than 2 hours. Keep it refrigerated until you’re ready to serve.
  • Refrigerator — Wrap the pumpkin roll tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 4 days to keep the cake moist and the filling fresh.
  • Freezer — Wrap the chilled pumpkin roll tightly in two layers of plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 2 months. You can also freeze individual slices for smaller servings.
  • To thaw — Transfer the wrapped pumpkin roll to the refrigerator and let it thaw overnight. Keep it chilled until serving, and dust with powdered sugar just before slicing, if desired.

Pairing Ideas

  • With homemade whipped cream — Add a spoonful of stabilized whipped cream alongside each slice for an extra creamy finish. It’s especially nice when serving dessert to a crowd.
  • With a cozy fall drink — Pair a slice with a homemade pumpkin spice latte or a hot cup of coffee for a simple afternoon treat.
  • On a Thanksgiving dessert platter — Arrange slices on a serving platter with a light dusting of powdered sugar. The pumpkin cake and cream cheese swirl make a beautiful addition to your holiday dessert table.
  • As a homemade gift — Wrap the chilled pumpkin roll securely in food-safe packaging and add a little gift tag with storage instructions. It’s a thoughtful treat for neighbors, friends, or holiday hosts. Remind them to keep it refrigerated until serving.

FAQs

Yes, you can use either active sourdough starter or unfed discard in this pumpkin roll. I’ve tested both with great results, so use whichever you have available. There’s no need for a long fermentation or additional rising time.

No, you don’t need to sift your freshly milled flour. I use a blend of hard white and soft white wheat with all the bran and germ included, and the pumpkin roll turns out soft and tender. Just mill your wheat berries on the finest setting and weigh out the flour before mixing the batter.

The key is to roll the cake while it’s still hot. Let it rest in the pan for just 1 minute, then turn it onto a clean kitchen towel dusted with powdered sugar. Roll it from the short end with the towel inside and let it cool completely before adding the filling. Avoid overbaking, since a dry sponge is more likely to crack.

Yes, parchment paper can be used to roll a pumpkin cake, although this recipe uses a clean kitchen towel dusted with powdered sugar. The towel helps prevent sticking and allows the cake to cool in its rolled shape. If you use parchment instead, handle the warm cake gently to avoid cracking.

Yes, you can prepare the entire pumpkin roll up to 4 days ahead and keep it tightly wrapped in the refrigerator. For longer storage, double-wrap the finished roll and freeze it for up to 2 months. Thaw it overnight in the refrigerator and dust with powdered sugar just before serving.

More Pumpkin Recipes from the Cottage

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Sourdough Pumpkin Roll with Fresh Milled Flour

Author: Emily Rider
A soft sourdough pumpkin roll made with sourdough discard and sifted fresh milled hard white and soft white wheat. It’s rolled while hot in a sugared towel, then filled with sweet cream cheese filling for a clean swirl in every slice.
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Prep:10 minutes
Cook:15 minutes
Cool and Chill TIme:3 hours
Total:3 hours 25 minutes
Course: Desserts
Cuisine: American
Servings: 12 servings

Equipment

  • 10×15-inch jelly roll pan

Ingredients

For the Pumpkin Cake

  • 3 large eggs 150 grams, room temperature
  • ¾ cup granulated sugar 150 grams
  • ⅔ cup pumpkin puree 163 grams, pure pumpkin, not pie filling
  • ¼ cup sourdough discard 60 gram, unfed, room temperature
  • ½ teaspoon vanilla extract 2 grams
  • 90 grams sifted freshly milled flour about ¾ cup, 71 grams hard white and 47 grams soft white wheat berries
  • 1 teaspoon baking powder 4 grams
  • 2 teaspoons pumpkin pie spice 5 grams
  • ½ teaspoon salt 3 grams

For Rolling and Dusting

  • Powdered sugar as needed for the towel and for dusting

For the Cream Cheese Filling

  • 8 ounces cream cheese softened ,226 grams
  • 4 tablespoons salted butter softened ,56 grams
  • 1 cup powdered sugar 120 grams
  • ½ teaspoon vanilla extract

Instructions

  1. Mill the flour — Mill your hard white and soft white wheat berries on the finest setting. Weigh out 90 grams of freshly milled flour, keeping all the bran and germ. No sifting is needed.
  2. Prepare the pan — Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease the parchment well to prevent sticking.
  3. Whip the eggs and sugar — In a large mixing bowl, beat the eggs on medium-high speed for about 30 seconds, until frothy. Add the sugar and continue beating for 3–4 minutes, until the mixture is pale, thick, and falls from the beaters in ribbons.
  4. Add the wet ingredients — Reduce the mixer speed to low and add the pumpkin puree, sourdough discard or active starter, and vanilla extract. Mix just until combined.
  5. Fold in the dry ingredients — In a separate bowl, whisk together the freshly milled flour, baking powder, pumpkin pie spice, and salt. Gently fold the dry ingredients into the pumpkin mixture with a spatula until no dry flour remains. Avoid overmixing so the batter stays light and airy.
  6. Spread and bake — Pour the batter into your prepared jelly roll pan and spread it evenly into the corners. Bake for 12–15 minutes, checking at 12 minutes. The cake is ready when the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
  7. Roll the warm cake — While the cake bakes, lay a clean, lint-free kitchen towel on the counter and dust it lightly with powdered sugar. Let the baked cake rest in the pan for 1 minute, then carefully turn it onto the towel and peel away the parchment paper. Starting at a short end, roll the cake up with the towel inside. Let it cool completely, about 1–2 hours.
  8. Make the cream cheese filling — In a medium bowl, beat the softened cream cheese, salted butter, powdered sugar, and vanilla extract until smooth and creamy.
  9. Fill and roll again — Carefully unroll the cooled pumpkin cake and remove the towel. Spread the cream cheese filling evenly over the surface, leaving about a ½-inch border around the edges. Gently roll the cake back up without the towel.
  10. Chill the pumpkin roll — Wrap the filled roll tightly in plastic wrap and refrigerate for at least 1 hour to help the filling firm up and the swirl hold its shape.
  11. Slice and serve — Unwrap the chilled pumpkin roll and transfer it to a serving platter. Dust with powdered sugar, if desired. Slice with a sharp knife, wiping the blade between cuts for clean, beautiful swirls.

Notes

Pan Size – Use a 10×15-inch jelly roll pan. A larger half sheet pan spreads the batter thinner, so the cake bakes faster and is more likely to crack.
Sourdough Discard – Use unfed discard at room temperature. Let refrigerated discard warm up on the counter first.
Storage – Serve the roll within 2 hours at room temperature, then return it to the refrigerator. Wrapped tightly, it keeps in the refrigerator for up to 4 days.
Make Ahead and Freezing – Double-wrap the finished roll and freeze it for up to 2 months. Thaw it overnight in the refrigerator, then slice and dust with powdered sugar before serving.

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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