Sourdough Pumpkin Roll with Brown Butter Cream Cheese Frosting

If fall had a flavor, this would be it. A soft, spiced pumpkin sponge cake rolled around a silky brown butter cream cheese frosting, this Sourdough Pumpkin Roll brings together cozy autumn spices, the tang of sourdough, and the nutty richness of brown butter. It’s an elegant yet approachable dessert — perfect for Thanksgiving, cozy gatherings, or when you simply want to celebrate the season.

This recipe takes the classic pumpkin roll to a new level. The sourdough discard adds a subtle tang and tenderness to the sponge, while the brown butter elevates the frosting with its warm, nutty depth. Each bite is a perfect balance of sweetness, spice, and creaminess.

Don’t let the rolled cake intimidate you — with the right technique, it’s surprisingly easy to make and even easier to impress your guests with. Let’s dive into how to make this bakery-worthy fall dessert at home.

🕒 Cooking Time & Serving

• Prep Time: 25 minutes

• Cook Time: 15 minutes

• Cooling & Assembly Time: 1 hour

• Total Time: 1 hour 40 minutes

• Servings: 10–12 slices

🎃 Ingredients

For the Sourdough Pumpkin Cake

• ¾ cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon nutmeg

• 3 large eggs

• ¾ cup granulated sugar

• ½ cup sourdough discard (unfed, room temperature)

• ⅔ cup pumpkin puree (not pumpkin pie filling)

• 1 teaspoon vanilla extract

For the Brown Butter Cream Cheese Filling

• ½ cup (1 stick) unsalted butter

• 8 ounces cream cheese, softened

• 1½ cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

For Dusting

• Powdered sugar (for dusting towel and finished roll)

👩‍🍳 How to Make Sourdough Pumpkin Roll

1. Prepare the Pan & Preheat

Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving some overhang on the sides for easy removal. Grease the parchment as well.

2. Make the Cake Batter

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In a separate large bowl, beat eggs and sugar with a hand or stand mixer until light and fluffy (about 3–4 minutes). Add sourdough discard, pumpkin puree, and vanilla, mixing until smooth.
Fold in the dry ingredients gently until no streaks remain.

3. Bake the Cake

Spread the batter evenly in the prepared pan. Bake for 13–15 minutes, or until the top springs back when lightly touched.

4. Roll the Cake

While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
Once baked, immediately turn the hot cake out onto the prepared towel and peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside. Let it cool completely, seam side down.

5. Make the Brown Butter Cream Cheese Filling

In a small saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until golden brown with a nutty aroma (about 5–6 minutes). Pour into a heatproof bowl and cool slightly.
Beat the cooled brown butter with softened cream cheese until smooth. Add powdered sugar, vanilla, and a pinch of salt; beat until light and fluffy.

6. Fill and Roll

Once the cake has cooled, carefully unroll it. Spread the frosting evenly across the surface, leaving a small border around the edges. Gently roll the cake back up (without the towel) and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes before slicing.

7. Serve

Dust the top with powdered sugar just before serving. Slice and enjoy the rich, tangy sweetness of each beautiful swirl!

📝 Notes

• Make-Ahead Tip: You can prepare the roll up to 2 days ahead. Store in the fridge wrapped tightly in plastic wrap.

• Room Temperature Ingredients: Ensure eggs and sourdough discard are at room temperature for best texture.

• Don’t Overbake: A dry cake will crack when rolled — keep an eye on it!

• Optional Add-ins: Try adding chopped pecans or a sprinkle of cinnamon sugar to the filling for texture.

❓ FAQs

Q: Can I make this without sourdough discard?
A: Yes! Replace the discard with ¼ cup flour and ¼ cup buttermilk for a similar texture and mild tang.

Q: Can I freeze the pumpkin roll?
A: Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Q: How do I prevent cracking when rolling the cake?
A: Rolling the cake while it’s still warm (with the towel) helps “train” it to hold its shape without breaking later.

Q: Can I use browned butter in the cake batter too?
A: Yes! Substitute half of the oil or butter in the batter with browned butter for extra depth of flavor.

🧮 Nutrition Information

(Nutrition values are approximate and may vary based on ingredients used.)

⚠️ Disclaimer

This recipe is intended for general enjoyment and should be consumed in moderation as part of a balanced diet. Be aware of common allergens such as gluten, dairy, and eggs in this recipe. If you have food allergies or dietary restrictions, adjust ingredients accordingly or consult a healthcare professional before consuming.