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!
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
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