Libby’s Pumpkin Roll Recipe But Make It Sourdough
Discover a twist on the classic Libby’s Pumpkin Roll Recipe with the addition of sourdough. A delicious dessert that’s perfect for fall.
Libby’s pure canned pumpkin has been a trusted pantry staple for over 75 years! It’s the only brand of pumpkin I ever remember being in our cabinets growing up and it’s the only brand I remember my mom using.
It’s a go-to for many classic fall dishes, like pumpkin pie and pumpkin bread, and of course, the iconic Pumpkin Roll which my mom still makes every year.
The classic Libby’s Pumpkin Roll is a well loved pumpkin season dessert that features a light and fluffy pumpkin cake rolled around a creamy, sweet cream cheese filling. There’s a perfect balance of warm spices like cinnamon and nutmeg, combined with the rich, sweet flavor of the cream cheese. The rolled presentation creates a swirl effect, making it an impressive dessert.
This dessert has been a staple in many households for years, especially during the holiday season, offering a little taste of autumn in every bite.
In thinking about making this traditional recipe, I wondered if there was any way to put a sourdough spin on it. If you’ve been around this community for any length of time, you know that if I can add sourdough to it, I will.
Why Add Sourdough?
Adding sourdough to sweet bread like cinnamon rolls and banana bread introduces a little tang that complements the sweetness of the bread. The natural fermentation process not only enhances the taste but also improves the texture, helping to make the bread moist and tender. Plus, using sourdough in any recipe adds a nutritional boost, making your baked goods more digestible.
Tips for Making A Pumpkin Roll
Be sure to roll the pumpkin cake as soon as it comes out of the oven to keep it from cracking.
You can substitute cinnamon and cloves for equal parts pumpkin pie spice.
You can also use active sourdough in place of discard.
Ingredients
For the Roll
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup Libby’s Pure Pumpkin
- 1/2 cup sourdough discard
Note: Libbys pumpkin roll recipe calls for 3/4 cup of flour and 3/4 cup of pumpkin. Adjustments were made to incorporate the sourdough discard.
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For the Filling
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
How to Make Llibb’y Pumpkin Roll
- Preheat oven to 375°F. Line a 15 x10 inch jelly roll pan or baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In the bowl of a stand mixer, add eggs and sugar and beat together until well mixed.
- Add pumpkin puree and discard and mix together on low until well incorporated.
- Add dry mixture into wet ingredients and combine.
- Spread pumpkin roll mixture onto the prepared pan.
- Bake for 11 to 13 minutes. Check to see that the top of the cake springs back when lightly pressed.
- Once the cake is done, remove it immediately from the pan and roll up the hot cake and parchment paper together. Be careful not to burn yourself. As your cake cools, make the luscious cream cheese filling.
How to Make Cream Cheese Filling
- In a medium bowl, beat cream cheese, powdered sugar, softened butter, and vanilla until smooth.
How to Assemble A Pumpkin Roll
Once the cake has cooled, carefully unroll the cake removing the parchment paper. Gently spread the cream cheese mixture all over the cake and carefully reroll the cake forming a pumpkin roll. Wrap the pumpkin roll in plastic wrap and chill in the refrigerator for at least an hour.
Dust with confectioners sugar just before serving for a beautiful presentation.
How to Store A Pumpkin Roll
Store the pumpkin roll cake in the refrigerator wrapped in plastic wrap or in an airtight container for 3-5 days.
You can also freeze the wrapped pumpkin roll for up to 3 months. Be sure to thaw it for 18-24 hours before serving.
Adding sourdough to the classic Libby’s Pumpkin Roll recipe elevates its flavor with a subtle tang and creates a moist, tender texture that is sure to impress. I encourage you to give this twist on a beloved dessert a try and share your results—I’d love to see how it turns out for you! And if you’re enjoying the sourdough journey, be sure to explore more sourdough recipes on the blog for even more delicious baking inspiration.
Libby’s Pumpkin Roll with Sourdough Discard
Ingredients
For the Roll
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup Libby’s Pure Pumpkin
- 1/2 cup sourdough discard
- Note: Libbys pumpkin roll recipe calls for 3/4 cup of flour and 3/4 cup of pumpkin. Adjustments were made to incorporate the sourdough discard.
For the Filling
- 1 package 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar sifted
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 375°F. Line a 15 x10 inch jelly roll pan or baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In the bowl of a stand mixer, add eggs and sugar and beat together until well mixed.
- Add pumpkin puree and discard and mix together on low until well incorporated.
- Add dry mixture into wet ingredients and combine.
- Spread pumpkin roll mixture onto the prepared pan.
- Bake for 11 to 13 minutes. Check to see that the top of the cake springs back when lightly pressed.
- Once the cake is done, remove it immediately from the pan and roll up the hot cake and parchment paper together. Be careful not to burn yourself. As your cake cools, make the luscious cream cheese filling.
For the Filling
- In a medium bowl, beat cream cheese, powdered sugar, softened butter, and vanilla until smooth.
Assemble the Roll
- Once the cake has cooled (about an hour), carefully unroll the cake removing the parchment paper. Gently spread the cream cheese mixture all over the cake and carefully reroll the cake forming a pumpkin roll. Wrap the pumpkin roll in plastic wrap and chill in the refrigerator for at least an hour.
- Dust with confectioners sugar just before serving for a beautiful presentation.
