Preheat your oven to 350°F (175°C).

Line a 15x10-inch jelly roll pan (or a flat baking pan) with parchment paper and lightly grease it.

In bowl of a stand mixer, whisk together the sourdough discard, pumpkin puree, eggs, sugar, and vanilla on medium speed until well combined. Make sure to scrape down the sides of the mixing bowl so that everything is thoroughly incorporated.

In another large bowl, whisk together the baking soda, baking powder, pumpkin spice, salt, and flour.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into the prepared pan, spreading it evenly.

Bake: Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove it from the oven and let it cool for about 2 minutes.

Roll the Cake: While the cake is still warm, carefully roll it up with the parchment paper. Starting from one of the short ends. Let it cool completely in this rolled position. Roll the Cake: As soon as it comes out of the oven, allow the cake to cool for about 2 minutes, then roll the cake in the parchment paper (be careful, it’s hot). Allow it to cool while rolled. (To avoid cracks when rolling, roll the cake while it’s still warm in the parchment and let it cool in that position.)

Prepare the Frosting: While the cake cools, mix the cream cheese frosting ingredients with a mixer until smooth.

Assemble the Roll: Carefully unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up without the parchment paper and wrap it in plastic wrap.

Serve: Refrigerate for at least an hour to set, then slice into pieces with a sharp knife and enjoy! You can dust with powdered sugar for a nice touch.

Prepare the Night Before: In a bowl, combine flour, active sourdough starter, pumpkin puree, and sugar. Cover and let it ferment for 8-12 hours at room temperature.

Next Morning: On the next day, mix in the salt, eggs, vanilla, baking soda, baking powder, and pumpkin spice into the fermented mixture. Scrape down the sides of the bowl and stir until well combined.

Incorporate Baking Soda: Sprinkle baking soda evenly over the batter and mix it in.

Spread the Batter: Pour the mixture onto a parchment-lined 15X10 inch sheet pan and spread it out evenly.

Bake: Place in a preheated oven at 350°F (190°C) and bake for about 15-20 minutes. Check for doneness with a toothpick.

Roll the Cake: As soon as it comes out of the oven, allow the cake to cool for about 2 minutes, then roll the cake in the parchment paper (be careful, it’s hot). Allow it to cool while rolled. (To avoid cracks when rolling, roll the cake while it’s still warm in the parchment and let it cool in that position.)

Prepare the Frosting: While the cake cools, mix the cream cheese frosting ingredients with a mixer until smooth.

Assemble the Roll: Carefully unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up without the parchment paper and wrap it in plastic wrap.

Serve: Refrigerate for at least an hour to set, then slice into pieces with a sharp knife and enjoy! You can dust with powdered sugar for a nice touch.

Enjoy your sourdough discard pumpkin roll!