Name: Sourdough Pumpkin Cake That’s Perfectly Spiced & Moist
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup sourdough starter (discard or fed); 1 cup canned pumpkin purée; ½ cup brown sugar; ¼ cup granulated sugar; 2 large eggs; ⅓ cup vegetable oil (or melted butter); 1 tsp vanilla extract; 1 ½ cups all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp nutmeg; ½ tsp ground ginger; ¼ tsp ground cloves; ¼ tsp salt; ½ cup brown sugar (for topping); 2 tsp cinnamon (for topping); 2 tbsp all-purpose flour (for topping); 2 tbsp butter, melted (for topping); ½ cup powdered sugar (for optional glaze); 1–2 tbsp milk or cream (for optional glaze)

Jump to Recipe

There’s something magical about the smell of cinnamon and pumpkin wafting through the kitchen, especially on a crisp fall morning. This sourdough pumpkin cake is my go-to when I want something cozy, simple, and just sweet enough to feel like a treat. It’s the kind of recipe that makes you feel like you’ve got it all together—even on a Monday. Whether you’re juggling work, kids, or just trying to make it to the weekend, this easy sourdough pumpkin treat adds a little comfort to the chaos. Bonus? It’s a no-waste sourdough recipe that puts your discard to delicious use.

Why You’ll Love This Sourdough Pumpkin Cake

It’s the kind of cake that feels like a warm hug in dessert form. This sourdough pumpkin cake is moist, perfectly spiced, and super easy to whip up—even on a busy weeknight. It uses up that leftover sourdough discard, so nothing goes to waste. Whether you’re craving a fall coffee cake recipe or a cozy cinnamon swirl breakfast cake, this one satisfies without the stress.

Ingredients Sourdough Pumpkin Cake

This cozy sourdough pumpkin cake is packed with pantry staples and a few fall favorites. Here’s a quick rundown of what you’ll need. Don’t worry—exact measurements are listed at the bottom of the post and ready to print for your convenience.

Sourdough starter (discard or fed): Adds a subtle tang and keeps this cake extra moist. No active bubbles needed—just use what you’ve got.
Canned pumpkin purée: The heart of this fall coffee cake recipe. Make sure it’s pure pumpkin, not the pre-spiced pie filling.
Brown sugar and granulated sugar: Brown sugar gives it warmth and depth, while white sugar balances sweetness. Both team up for a rich flavor.
Eggs: These bind everything together and create a fluffy texture. Room temperature works best.
Vegetable oil (or melted butter): Oil makes the crumb super tender, but butter adds a lovely richness. Choose your adventure!
Vanilla extract: Just a splash brings everything together and enhances the pumpkin spice flavors.
All-purpose flour: Your go-to base for structure. A simple, reliable choice for this moist pumpkin spice dessert.
Baking soda: Helps the cake rise and stay light. It reacts perfectly with the sourdough acidity.
Spices – cinnamon, nutmeg, ginger, cloves: These warm spices create that classic pumpkin spice blend. Feel free to adjust based on your spice rack or taste.
Salt: Just a pinch to balance out the sweetness and enhance every bite.
Cinnamon sugar topping: Brown sugar, cinnamon, flour, and butter swirl together for that dreamy cinnamon ribbon. It’s what makes this a cinnamon swirl breakfast cake to remember.
Optional glaze: Powdered sugar and a splash of milk or cream create a sweet finish. Totally optional, but absolutely worth it.

Whether you’re baking this as an easy sourdough pumpkin treat or a pumpkin sourdough discard bake to share with friends, these ingredients make it both simple and special.

How to Make Sourdough Pumpkin Cake

Making this sourdough pumpkin cake is as comforting as the cake itself. No stand mixer needed—just two bowls, a spoon, and a cozy kitchen vibe. Whether you’re baking for breakfast or dessert, follow these steps for a moist pumpkin spice dessert that disappears fast.

Step 1 – Mix the Wet Ingredients

Grab a large bowl and combine your sourdough starter (discard works great!), pumpkin purée, both sugars, eggs, oil or butter, and vanilla extract.

I like to whisk until it’s smooth and smells like fall in a bowl. This step sets the tone—rich, sweet, and spicy.

Step 2 – Prepare the Dry Mix

In a separate bowl, whisk together your flour, baking soda, salt, and those cozy spices—cinnamon, nutmeg, ginger, and cloves.

This blend is what turns a basic bake into a fall coffee cake recipe you’ll crave again and again.

Step 3 – Combine Wet and Dry Mixtures

Now pour the dry ingredients into the wet and gently stir until just combined. Don’t overmix—this isn’t a fitness class!

The batter should be thick but scoopable. It’s okay if you see a few streaks of flour. They’ll disappear while baking.

Step 4 – Layer the Batter and Topping

Grease an 8×8-inch pan and spread in half the batter. In a small bowl, mix brown sugar, cinnamon, flour, and melted butter to make the topping.

Sprinkle half over the first batter layer. It adds that signature cinnamon swirl breakfast cake flavor we all love.

Step 5 – Swirl for That Perfect Cinnamon Ribbon

Pour the remaining batter on top, then sprinkle the rest of the topping over it.

Use a butter knife to gently swirl the layers—think of it like marbling a masterpiece. Just a few figure-eights do the trick.

Step 6 – Bake the Cake

Pop the pan into a preheated 350°F oven and bake for 35–40 minutes.

When a toothpick comes out clean (or with a few moist crumbs), it’s ready. Your kitchen will smell like a candle shop—in the best way.

Step 7 – Cool and Glaze (Optional)

Let the cake cool in the pan. If you like things on the sweeter side, whisk together powdered sugar and milk or cream for a drizzle-on glaze.

It’s optional, but trust me—it takes this pumpkin sourdough discard bake from yummy to wow.

Step 8 – Serve and Savor

Cut into 9 squares and serve warm or at room temp. I love mine with a hot mug of chai or coffee.

It’s an easy sourdough pumpkin treat that feels just fancy enough for guests, yet perfect for weekday snacking, too.

Tips for Success

Use room temperature eggs for smoother mixing and better texture.
Don’t overmix the batter—gentle folding keeps the cake tender.
Make sure your pumpkin purée is unsweetened and not pie filling.
Swirl gently for a pretty cinnamon ribbon without blending it in fully.
Let the cake cool completely before glazing so it sets beautifully.

Equipment Needed

Mixing bowls: One large and one medium for wet and dry ingredients.
Whisk or spoon: A good old-fashioned spoon works great—no fancy mixer needed.
8×8-inch baking pan: Metal or glass both work. Just grease it well.
Measuring cups and spoons: For accuracy and ease in prepping.
Butter knife: Perfect for creating that dreamy cinnamon swirl effect.

Variations

Gluten-free twist: Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Sourdough discard still adds a lovely tang!
Dairy-free option: Use plant-based milk for the glaze and coconut oil or vegan butter in place of dairy fat.
Nutty crunch: Fold in a handful of chopped pecans or walnuts for added texture. They pair beautifully with pumpkin spice.
Chocolate lovers’ version: Toss in mini chocolate chips for a fall-meets-dessert fusion. It turns this into a real crowd-pleaser!
Maple-glazed magic: Replace the glaze with a drizzle of maple syrup or make a maple glaze for extra autumn flavor.
Low-sugar alternative: Cut the sugar slightly and rely on the natural sweetness of pumpkin. Still cozy, just a bit lighter.
Double the batch: Easily double the recipe and bake in a 9×13-inch pan if you’re feeding a crowd or planning ahead.

Serving Suggestions

Pair a warm slice with your morning coffee or a spiced chai latte for a cozy breakfast treat.
Top with a dollop of whipped cream or a scoop of vanilla ice cream for dessert flair.
Serve on a rustic wooden board with fresh apple slices and cinnamon sticks for a charming fall brunch spread.

Frequently Asked Questions (FAQs)

Q: Can I make this sourdough pumpkin cake ahead of time?

A: Absolutely! In fact, I often bake this sourdough pumpkin cake the night before a busy morning. Once cooled, cover it tightly and let it rest at room temperature overnight. By morning, it’s even more flavorful—like the spices had a little slumber party. It’s a smart move for stress-free hosting or weekday ease.

Q: What’s the best way to store this moist pumpkin spice dessert?

A: I recommend storing this moist pumpkin spice dessert in an airtight container at room temperature for up to 3 days. If your home runs warm, pop it in the fridge to keep it fresh longer. Just let it come to room temp—or give it a quick zap in the microwave—for that soft, bakery-style bite again.

Q: Can I freeze this pumpkin sourdough discard bake?

A: Yes, and I do it all the time! Once the pumpkin sourdough discard bake is fully cooled, wrap the slices individually or as a whole cake in plastic wrap, then foil. Store in a freezer bag and freeze for up to 2 months. Thaw overnight or reheat gently. It’s like autumn on demand—no defrost drama.

Q: What can I use instead of sourdough discard in this no-waste sourdough recipe?

A: If you’re all out of discard, no worries. You can use plain Greek yogurt, buttermilk, or even a mix of flour and water to mimic the texture. It won’t have that same tangy kick, but it still works beautifully in this no-waste sourdough recipe. Just promise me you’ll try it with discard next time—it’s worth it!

Q: Is this cinnamon swirl breakfast cake suitable for kids?

A: Oh yes! This cinnamon swirl breakfast cake is a big hit with my little taste testers. It’s sweet but not too sugary, soft, and loaded with cozy spices. I usually skip the glaze for my kiddos, but they love it either way. Plus, it sneaks in pumpkin—mom win, right?

Final Thoughts

This sourdough pumpkin cake is more than just a fall coffee cake recipe—it’s a slice of calm in the middle of life’s whirlwind. The cinnamon swirl, the moist crumb, the cozy spices… it all comes together in a way that feels like home. Whether you’re baking for loved ones or just sneaking a quiet moment with your coffee, this easy sourdough pumpkin treat delivers comfort without complication. I hope it brings your kitchen the same joy it brings mine—warmth, connection, and maybe just a little pumpkin-scented magic. Here’s to baking memories, one slice at a time.

Sourdough Pumpkin Cake That’s Perfectly Spiced & Moist