Sourdough Pumpkin Coffee Cake with Crumb Topping Recipe
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This Sourdough Pumpkin Coffee Cake is incredibly soft, moist, and filled with cozy fall flavor from pumpkin, warm spices, and dark brown sugar. Finished with a buttery cinnamon streusel topping, it’s an easy sourdough breakfast, brunch, or afternoon treat for pumpkin season.
This is one of my go-to recipes whenever I am hosting brunch, like my classic Sourdough Coffee Cake recipe and Sourdough Pumpkin Cream Cheese Muffins!
Quick Look: Sourdough Pumpkin Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 9 slices
- Calories: ~570 kcal per slice (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Moist and warmly spiced pumpkin cake with a buttery cinnamon crumble topping and a sweet maple glaze. The ultimate cozy fall treat!
- Difficulty: Easy — Simple to mix with a few components, ready in just over an hour!
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Why You’ll Love This Sourdough Pumpkin Coffee Cake Recipe
- Moist, spiced cake with an optional maple finish: Pumpkin puree, sour cream, vegetable oil, and ground cinnamon give the cake batter a tender crumb and deep pumpkin flavor. For a pumpkin quick bread with chocolate chips, I make Sourdough Pumpkin Quick Bread.
- Buttery streusel in every slice: Cold butter, brown sugar, and pumpkin pie spice make a brown sugar streusel that adds a light crunch to the top of the cake. For another sourdough bake with cinnamon streusel, try my Sourdough Coffee Cake or my Sourdough Pumpkin Cream Cheese Muffins!
- Easy to serve and make ahead: You can keep the finished coffee cake at room temperature in an airtight container or freeze the unglazed whole cake for a future afternoon snack. For a larger, frost-topped pumpkin dessert, check out this Sourdough Pumpkin Sheet Cake with Cream Cheese Frosting.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Flour: I used all-purpose flour for this recipe.
- Baking powder: Since this is a sourdough discard recipe, this coffee cake will need a bit of help to rise! Check to make sure your baking powder hasn’t expired, otherwise, it won’t rise properly.
- Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals
- Pumpkin pie spice: A mixture of ground cinnamon, nutmeg, and cloves brings the perfect fall flavor to this pumpkin coffee cake. If you don’t have pumpkin spice, head to the notes to make your own version at home.
- Pumpkin puree: Make sure to use pumpkin puree and not pumpkin pie filling! I also suggest using store-bought pumpkin puree, as homemade pumpkin purees tend to be more watery.
- Brown sugar: I love using dark brown sugar for a more caramel-like flavor; however, you can substitute this with light brown sugar.
- Oil: Use a neutral oil like vegetable oil or avocado oil for the most moist coffee cake.
- Sour cream: Adds moisture to the pumpkin coffee can. You can substitute it with Greek yogurt as well.
- Vanilla extract: I always suggest using vanilla extract over imitation for the best flavor.
- Eggs: Two large eggs for moisture.
- Sourdough discard: Active or unfed sourdough starter can be used, just make sure to use the same amount in weight.
Crumb Topping
- Flour: I used all-purpose flour.
- Brown sugar: Again, I love the richness that dark brown sugar brings to the topping, but light brown sugar can be used as a substitute.
- Pumpkin pie spice: See how to make your own homemade version down below!
- Unsalted butter: Use cold butter.
- Salt: For a bit of contrast!
Maple Glaze
- Powdered sugar: This is what gives your glaze that sweet, smooth finish. It melts right in, so you don’t have to worry about any gritty bits messing up your cake.
- Heavy cream: Adding heavy cream makes the glaze super rich and creamy, giving it that perfect pour-over texture that just drizzles on so nicely.
- Maple syrup: Not only does it bring a delicious maple flavor that pairs perfectly with pumpkin, but it also adds a touch of natural sweetness and that cozy, caramel-like vibe we all love.
How to Make Sourdough Pumpkin Coffee Cake
- Preheat the oven to 350 degrees F. Line an 8 x 8-inch metal baking dish with parchment paper. Set aside. You can use a ceramic or glass baking dish, however, it will extend the baking time.
- In a small bowl, add the flour, brown sugar, pumpkin pie spice, and salt. Whisk until combined. With a pastry cutter, cut the cold butter into the flour mixture until the butter turns into pea-sized pieces.
- Place the crumb topping in the fridge while you prepare the coffee cake batter.
- In a large bowl, add flour, baking powder, salt, and pumpkin pie spice. Whisk until all the ingredients are incorporated. Set aside.
- In a medium bowl, add pumpkin puree, brown sugar, oil, sour cream, eggs, sourdough discard, and vanilla extract. Whisk until smooth.
- Make a well in the middle of the dry ingredients, pour in the wet ingredients into the flour mixture and mix with a rubber spatula just until you no longer see any more flour.
- Pour half of the batter into the prepared baking dish and spread evenly using an offset spatula. Sprinkle ½ cup (120 grams) of the crumb mixture on top for a delicious cinnamon swirl in the center.
- Then pour the remaining batter on top. I like to use a cookie scoop since the batter is thicker. Slowly spread with an offset spatula until evenly spread. Be patient while spreading the top layer of batter as it will want to pull up since it is sticking to the crumb topping.
- Top the pumpkin coffee cake with the remaining cinnamon crumb topping.
- Bake the sourdough pumpkin coffee cake for 50-55 minutes, or until a toothpick comes out with just a few crumbs.
- Cool slightly before slicing and serving warm.
- If you prefer a touch more sweetness, top the coffee cake with a maple glaze!
Maple Glaze
- In a medium bowl, add the powdered sugar, heavy cream, and maple syrup. Whisk until smooth. Drizzle on top of the sourdough pumpkin cake. Enjoy!
McKenna’s Helpful Tips
- Use pumpkin puree, not pumpkin pie filling: I choose plain puree so I can control the sweetness and warm spices in the coffee cake batter. Its the same method I use for my Easy Sourdough Pumpkin Bread.
- Keep the butter cold for the crumb: Work the cold butter into the flour mixture with a pastry cutter until it resembles coarse crumbs, which helps the topping stay distinct. I use the same cold-butter principle in Flaky Maple and Pecan Sourdough Scones.
- Cool before glazing or storing: Move the cake to a wire rack until it is no longer warm, then add the simple glaze or wrap it in plastic wrap for storage. I use the same approach with Sourdough Pumpkin Sheet Cake with Cream Cheese Frosting.
How to Store
To keep your coffee cake fresh, store any leftovers in an airtight container at room temperature for up to three days.
If you want to keep it longer, just wrap it tightly in plastic wrap, then foil, or place it in a freezer-safe container to pop in the freezer. It’ll stay good for about three months, but for the best flavor and texture, I recommend enjoying it within the first month.
Just remember, if you’ve added the glaze, it’s best to add that right before serving to keep everything looking and tasting great!
Sourdough Pumpkin Coffee Cake FAQs
Would you make any changes if long fermenting this Sourdough Pumpkin Coffee Cake?
No. Once assembled, cover the baking pan and place it in the refrigerator to long ferment, then bake as normal the following day. For another pumpkin breakfast bake that works well with an overnight schedule, try Pumpkin Butter Sourdough Cinnamon Rolls.
Can I use fresh pumpkin instead of canned pumpkin puree in Sourdough Pumpkin Coffee Cake?
Yes. Cook and puree fresh pumpkin until smooth, then drain any extra liquid before adding it because homemade pumpkin puree can be more watery than canned puree. For another seasonal dessert using a smooth pumpkin filling, look at this Homemade Sourdough Pumpkin Pie.
How can I make Sourdough Pumpkin Coffee Cake dairy-free?
Replace sour cream with dairy-free yogurt or coconut yogurt. For the maple glaze, use full-fat coconut milk or a dairy-free creamer, keeping in mind that the substitute can slightly change the flavor and texture; for another maple-topped pumpkin bake, check out these Sourdough Pumpkin Scones.
Can I use active sourdough starter instead of discard in this pumpkin coffee cake?
Yes. Substitute active starter for sourdough discard using the same weight in grams. For another pumpkin discard recipe that can use active starter or discard, you can make Sourdough Pumpkin Chocolate Chip Muffins.
If you tried this Sourdough Pumpkin Coffee Cake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Pumpkin Coffee Cake Recipe
Yield: 9 slices
Sourdough pumpkin coffee cake with a crumb topping and a maple glaze is a delightful fall treat, combining moist pumpkin cake and sweet cinnamon topping for a perfect bite!
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Ingredients
Crumb Topping
- 105 grams all-purpose flour 3/4 cup
- 165 grams light or dark brown sugar 3/4 cup
- 3 grams pumpkin pie spice 1 teaspoon
- 2 grams salt 1/4 teaspoon
- 84 grams unsalted butter 6 Tablespoons
Sourdough Pumpkin Coffee Cake
- 190 grams all-purpose flour 1 1/4 cups + 1 Tablespoon
- 10 grams baking powder 2 teaspoons
- 8 grams pumpkin pie spice *see notes 1 Tablespoon
- 3 grams salt 1/2 teaspoon
- 250 grams pumpkin puree 1 cup
- 165 grams light or dark brown sugar 3/4 cup
- 100 grams neutral oil 1/2 cup
- 60 grams sour cream 1/4 cup
- 100 grams eggs 2 eggs, room temperature
- 120 grams sourdough discard 1/2 cup
- 4 grams vanilla extract 1 teaspoon
Maple Glaze
- 130 grams powdered sugar 1 cup
- 36 grams maple syrup 3 Tablespoons
- 60 grams heavy cream 4 Tablespoons
Instructions
- Preheat the oven to 350 degrees F. Grease an 8 x 8 inch metal baking dish with butter or cooking spray and line with parchment paper. Set aside.You can use a ceramic or glass baking dish, however it will extend the baking time.
Crumb Topping
- In a small bowl, add the flour, brown sugar, pumpkin spice and salt. Whisk until combined. With a pastry cutter, cut the cold butter into the flour mixture until the butter turns into pea-sized pieces.105 grams all-purpose flour, 165 grams light or dark brown sugar, 3 grams pumpkin pie spice, 84 grams unsalted butter, 2 grams salt
- Place the crumb topping in the fridge while you prepare the coffee cake batter.
Pumpkin Coffee Cake
- In a large bowl, add flour, baking powder, salt, pumpkin pie spice. Whisk until all the ingredients are incorporated. Set aside.190 grams all-purpose flour, 10 grams baking powder, 8 grams pumpkin pie spice *see notes, 3 grams salt
- In a medium bowl, add pumpkin puree, brown sugar, oil, sour cream, eggs, sourdough discard, and vanilla extract. Whisk until smooth.250 grams pumpkin puree, 165 grams light or dark brown sugar, 100 grams neutral oil, 60 grams sour cream, 100 grams eggs, 120 grams sourdough discard, 4 grams vanilla extract
- Make a well in the middle of the dry ingredients, pour in the wet ingredients into the flour mixture and mix with a rubber spatula just until you no longer see any more flour.
- Pour half of the batter into the prepared baking dish and spread evenly using an offset spatula. Sprinkle ½ cup (120 grams) of the crumb mixture on top for a delicious cinnamon swirl in the center. Then pour the remaining batter on top. I like to use a cookie scoop since the batter is thicker.
- Be patient while spreading the top layer of batter as it will want to pull up since it is sticking to the crumb topping. Slowly spread with an offset spatula until evenly spread.
- Top the pumpkin coffee cake with the remaining cinnamon crumb topping.
- Bake the Sourdough Pumpkin Coffee Cake for 50-55 minutes, or until a toothpick comes out with just a few crumbs.
- Cool slightly before slicing and serving warm. If you prefer a touch more sweetness, top the coffee cake with a Maple Glaze!
Maple Glaze
- In a medium bowl, add the powdered sugar, heavy cream and maple syrup. Whisk until smooth. Drizzle on top of the Sourdough Pumpkin Cake. Enjoy!130 grams powdered sugar, 36 grams maple syrup, 60 grams heavy cream
Notes
If you don’t have pumpkin pie spice on hand – here’s how you can create your own at home!
- 24 grams (3 Tablespoons) ground cinnamon
- 4 grams (2 teaspoons) ground ginger
- 3 grams (1 1/2 teaspoons) ground nutmeg
- 2 grams (1 teaspoon) ground cloves
- 2 grams (1 teaspoon) ground allspice
How to Store
To keep your coffee cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, just wrap it tightly in plastic wrap, then foil, or place it in a freezer-safe container to pop in the freezer. It’ll stay good for about three months, but for the best flavor and texture, I recommend enjoying it within the first month. Just remember, if you’ve added the glaze, it’s best to add that right before serving to keep everything looking and tasting great!FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Totally! If you have fresh pumpkins hanging around, feel free to use that instead of the canned stuff. Just cook it up and mash it until it’s nice and smooth. But keep in mind that fresh pumpkins can be a bit more watery than canned puree, which might make your cake soggy. To avoid that, you can drain any extra liquid from your fresh puree before mixing it in. You’ll still get that awesome pumpkin flavor without messing up the texture!Can I reheat leftover sourdough pumpkin coffee cake?
Absolutely! Wrap individual slices in aluminum foil to keep them nice and moist. Then, pop them in a preheated oven at 350°F for about 10–15 minutes. If you’re in a hurry, you can also microwave a slice for about 20–30 seconds. Just place a damp paper towel over the cake to help keep it from drying out. Enjoy that cozy, just-baked flavor again!How do I make this coffee cake dairy-free?
Just swap the sour cream for a dairy-free yogurt or a plant-based option like coconut yogurt. For the maple glaze, you can use full-fat coconut milk or any dairy-free cream you like. Just a heads up, using alternatives might change the flavor a bit, but it’ll still be delicious and work great for your dietary needs! This recipe card was updated on 03/12/26.Nutrition
Serving: 1slice | Calories: 570kcal | Carbohydrates: 85g | Protein: 6g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 368mg | Potassium: 192mg | Fiber: 2g | Sugar: 54g | Vitamin A: 4759IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 3mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Delicious! I used olive oil and plain yogurt in place of sour cream. I also baked in a 9×9 round cake pan. It was really yummy. I didn’t do the maple glaze but found it sweet enough.
I’m so glad the olive oil and yogurt worked well and that it baked up nicely in your 9-inch round pan. And I agree, the cake is still plenty delicious without the maple glaze! Thank you so much for sharing what you tried!
This is crazy good! Can it be made without discard? I don’t have any and want to make tonight!
I’m so glad you loved it! And yes, you can replace the 120 grams of discard with 60 grams of additional flour and 60 grams of milk. Enjoy!
AMAZING!!!
I’m so glad you enjoyed it!
Hi there!
Would you make any changes if long fermenting this?!
Nope! Once assembled, I would cover the baking pan and place it in the fridge to long ferment. Bake as normal the following day. Hope you love it!
Can I make these into muffins?
Personally, I have only tested this recipe in a 8×8 pan. Sorry I couldn’t be more helpful.