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Libby’s Pumpkin Roll with Sourdough Discard

Discover a twist on the classic Libby's Pumpkin Roll Recipe with the addition of sourdough. A delicious dessert that's perfect for fall.

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Prep Time 25 minutes
Cook Time 12 minutes
cool time 1 hour
Total Time 1 hour 37 minutes
Serving Size 12 slices

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.