This Potato Flake Sourdough Pumpkin Roll, made with a potato flake starter, takes a classic pumpkin cake to the next level with the sweet tang of sourdough. Nothing says fall like the flavors of pumpkin and spice!
A lightly spiced pumpkin cake, combined with a sweet, rich cream cheese frosting, has just the right amount of pumpkin flavor. It makes for the ultimate seasonal treat that will have you coming back for more. Plus, if you’re new to potato flake sourdough, this recipe is a great way to put your potato flake starter to work beyond bread!
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Tools Needed for Your Potato Flake Sourdough Pumpkin Roll
Having the right tools can make all the difference when creating this beautiful sourdough pumpkin roll. Here’s what you’ll need:
- Sheet Pan (18×13-inch): Ensures even baking and creates the ideal thickness for rolling the cake.
- Stand Mixer or Hand Mixer: A stand mixer with a paddle attachment is ideal for both the cake batter and the cream cheese frosting. A hand mixer works well too if a stand mixer isn’t available.
- Large Mixing Bowl: Essential for mixing the fermented cake ingredients and combining them with the remaining ingredients.
- Fine Mesh Strainer or Sifter: Use to sift the baking soda and baking powder for a smooth, lump-free batter. Is also used to dust the final pumpkin roll with powdered sugar for a lovely finish.
- Parchment Paper: Helps the cake release easily from the pan, so you don’t risk tearing.
- Clean Kitchen Towel: Used to roll up the cake after baking. It should be lint-free to keep your cake roll neat.
- Spatula or Offset Spatula: Perfect for spreading the cream cheese frosting evenly on the cake before rolling.
- Plastic Wrap: Essential for wrapping the cake after rolling to help it set while chilling in the refrigerator.
Having these tools handy will make each step smoother and help ensure a successful, beautifully rolled potato flake sourdough pumpkin roll. Enjoy creating this fall favorite with confidence!
Ingredients for the Sourdough Pumpkin Roll
This recipe incorporates pantry basics and the key ingredients that give it a soft, spongy texture and pumpkin flavor. Here’s what you’ll need:
For the Pumpkin Cake
- Nonstick baking spray
- all-purpose flour
- ground cinnamon
- baking powder
- baking soda
- table salt
- pumpkin pie spice
- granulated sugar
- pumpkin puree (this is pure pumpkin purée without any spices or flavor added)
- Potato Flake Sourdough Starter (active or discard)
- eggs
- vanilla extract
- powdered sugar (for dusting)
For the Cream Cheese Frosting
- cream cheese, softened
- unsalted butter, softened
- powdered sugar
- vanilla extract
- ground cinnamon
Step-by-Step Directions for the Perfect Sourdough Pumpkin Roll
Using sourdough in a dessert roll is unique and brings an interesting twist on the traditional pumpkin roll. Here’s how to make this treat from scratch:
Prepare the Sourdough Pumpkin Cake Batter
To begin, you’ll want to mix together some key ingredients ahead of time to kick-start the fermentation process. This step adds depth and complexity to the flavor.
Combine the flour, potato flake starter, pumpkin puree, and granulated sugar in a large bowl. It can be easily mixed with a stand mixer and paddle attachment, or by hand. Mix until smooth scraping the sides of the bowl to make sure all ingredients are incorporated.
Cover with plastic wrap, and let it rest in a warm place. This bulk fermentation should last for at least 8-12 hours, or up to 24 hours if you want a stronger sourdough flavor.
Allowing the dough to ferment at room temperature helps develop that signature flavor, while the potato flake starter works magic on the texture.
Preheat the Oven and Prepare the Pan
The next day (8-24 hours after mixing), preheat your oven to 375°F. Prepare a sheet pan (18×13-inch) with nonstick baking spray, then line the bottom with parchment paper, spraying the paper to ensure an easy release once baked. Although parchment paper typically releases easily, it is crucial to spray the parchment to prevent sticking and allow for a perfect roll.
Mix in the Remaining Ingredients
To the fermented cake mixture, add salt, eggs, vanilla extract, pumpkin pie spice, and cinnamon. Using a stand mixer with a paddle attachment, blend these ingredients together on low speed until smooth.
Add the leavening agents, baking powder, and baking soda, using a fine mesh sifter to sprinkle them evenly. This prevents clumps, ensuring a consistent rise during baking and no clumps of baking soda in the cake.
Spread the Batter and Bake
Spread the batter evenly across the prepared baking pan. Bake for 14-15 minutes until the top of the cake springs back when lightly poked.
Prepare to Roll the Cake
While the cake bakes, lay a clean kitchen towel flat on your work surface and sprinkle it generously with powdered sugar. The powdered sugar prevents the cake from sticking to the towel.
Once the cake is baked, immediately invert it onto the powdered sugar-covered towel, peel off the parchment paper, and discard.
Starting at one end, carefully roll the cake up in the towel, creating a log shape, then let it rest, seam-side down, to cool completely. This rolling method helps prevent cracking by setting the cake’s shape while it’s warm.
Make the Cream Cheese Frosting
In the bowl of a stand mixer, beat the softened cream cheese and butter on medium speed until smooth. Gradually add the powdered sugar, vanilla extract, and cinnamon, and increase the speed to medium-high for about 20 seconds to create a fluffy, sweet cream cheese icing.
Assemble the Pumpkin Roll
Once the cake has cooled (around 2 hours), carefully unroll it.
Spread an even layer of frosting over the surface using a spatula, then roll it back up without the towel. Transfer the cake roll to a serving platter, cover it with plastic wrap, and chill for at least 2 hours or up to overnight. This helps set the frosting and keeps the cake firm for slicing.
Prepare to Serve
Just before serving, lightly dust the roll with powdered sugar for an elegant finish. Slice and enjoy the rich, spiced flavors of the cake combined with the creamy, tangy frosting!
Tips for Success:
Choose the Right Pan and Prep Well: The 18×13″ sheet pan is ideal for this type of roll because it ensures even baking and creates the right thickness for rolling.
Work Quickly When Rolling the Cake: Rolling the cake in the powdered sugar-dusted towel while it’s still warm is essential. This initial roll trains the cake to hold its shape and helps prevent cracks when you add the frosting.
Chill Time Matters: Cooling the frosted roll in the refrigerator is crucial for clean, picture-perfect slices. The longer it chills, the easier it will be to slice neatly.
Storage and Make-Ahead Tips
For longer storage, wrap the roll tightly in plastic wrap, then place it in an airtight container. You can keep it in the refrigerator for up to a week or freeze it for up to three months. If you want to make it well in advance, freezing it in a freezer-safe bag works well—just thaw overnight in the fridge when you’re ready to serve.
Customizing Your Sourdough Pumpkin Roll
Want to add your twist? Here are a few ideas to switch things up:
- Add a Maple Twist: Incorporate a tablespoon of maple syrup into the frosting for an extra layer of autumn flavor.
- Make It Nutty: Sprinkle chopped walnuts or pecans over the frosting before re-rolling for a delightful crunch.
- Turn Up the Spice: Increase the pumpkin pie spice or add a pinch of cloves or ginger for a bolder flavor.
Why This Sourdough Pumpkin Roll Tops the Favorites List
This potato flake sourdough pumpkin roll combines the best of both worlds: the nostalgia of pumpkin spice with the tangy twist of sourdough. Using a potato flake starter adds extra tenderness to the cake while making the roll approachable for both new and experienced bakers. Plus, the method is versatile—try it for special occasions or any cozy fall weekend, and you’ll quickly see why it’s at the top of my favorites list!
With every slice, you’ll savor the soft, spongy texture of the pumpkin cake and the sweet, tangy cream cheese filling. Whether you’re enjoying it as a dessert, a breakfast treat, or even a gift, this Sourdough Pumpkin Roll is sure to become a beloved fall tradition. Enjoy the process, share the flavors, and experience the wonderful world of potato flake sourdough!
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Other Pumpkin Recipes you will love:
Pumpkin Sandwich Bread (can also be turned into sourdough pumpkin dinner rolls)
Pumpkin Scones with Coffee Maple Icing
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Potato Flake Sourdough Pumpkin Roll
Equipment
- Sheet Pan (18×13-inch)
- Stand Mixer or Hand Mixer
- Large mixing bowl
- Fine Mesh Strainer or Sifter
- Parchment Paper
- Clean Kitchen Towel
- Spatula or Offset Spatula
- Plastic wrap
Ingredients
For the Pumpkin Cake
- Nonstick baking spray
- 1 cup all-purpose flour 155 grams
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups granulated sugar 276 grams
- 3/4 cup pumpkin puree 185 grams (this is pure pumpkin purée without any spices or flavor added)
- 1/4 cup potato flake sourdough starter 65 grams (active or discard)
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for dusting
For the Cream Cheese Frosting
- 8 oz. cream cheese softened
- 1/2 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Combine the flour, potato flake starter, pumpkin puree, and granulated sugar in a large bowl. It can be easily mixed with a stand mixer and paddle attachment, or by hand. Mix until smooth scraping the sides of the bowl to make sure all ingredients are incorporated. Cover with plastic wrap, and let it rest in a warm place. This bulk fermentation should last for at least 8-12 hours, or up to 24 hours if you want a stronger sourdough flavor.
- The next day (8-24 hours after mixing), preheat your oven to 375°F. Prepare a sheet pan (18×13-inch) with nonstick baking spray, then line the bottom with parchment paper, spraying the paper to ensure an easy release once baked. Although parchment paper typically releases easily, it is crucial to spray the parchment to prevent sticking and allow for a perfect roll.
- To the fermented cake mixture, add salt, eggs, vanilla extract, pumpkin pie spice, and cinnamon. Using a stand mixer with a paddle attachment, blend these ingredients together on low speed until smooth.
- Add the leavening agents, baking powder, and baking soda, using a fine mesh sifter to sprinkle them evenly. This prevents clumps, ensuring a consistent rise during baking and no clumps of baking soda in the cake.
- Spread the batter evenly across the prepared baking pan. Bake for 14-15 minutes until the top of the cake springs back when lightly poked.
- While the cake bakes, lay a clean kitchen towel flat on your work surface and sprinkle it generously with powdered sugar. The powdered sugar prevents the cake from sticking to the towel. Once the cake is baked, immediately invert it onto the powdered sugar-covered towel, peel off the parchment paper, and discard. Starting at one end, carefully roll the cake up in the towel, creating a log shape, then let it rest, seam-side down, to cool completely. This rolling method helps prevent cracking by setting the cake’s shape while it’s warm.
- In the bowl of a stand mixer, beat the softened cream cheese and butter on medium speed until smooth. Gradually add the powdered sugar, vanilla extract, and cinnamon, and increase the speed to medium-high for about 20 seconds to create a fluffy, sweet cream cheese icing.
- Once the cake has cooled (around 2 hours), carefully unroll it. Spread an even layer of frosting over the surface using an offset spatula, then roll it back up without the towel. Transfer the cake roll to a serving platter, cover it with plastic wrap, and chill for at least 2 hours or up to overnight. This helps set the frosting and keeps the cake firm for slicing.
- Just before serving, lightly dust the roll with powdered sugar for an elegant finish. Slice and enjoy the rich, spiced flavors of the cake combined with the creamy, tangy frosting!
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