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Sourdough Pumpkin Coffee Cake is made with sourdough discard, warm spices, and a buttery brown sugar streusel sprinkled over the top. A simple vanilla drizzle adds just the right amount of sweetness that makes this easy dessert perfect for pumpkin season.
I absolutely love fall, and especially all the delicious fall foods! Every year I look forward to fall mornings and making my Sourdough Pumpkin Roll, Sourdough Pumpkin Scones, and Sourdough Pumpkin Pie. These are all great sourdough discard recipes to enjoy during this cozy season.
Why You’ll Love Sourdough Pumpkin Coffee Cake
- Great Use of Sourdough Discard: this is a delicious way to use up a small amount of starter. If you need a starter, I can show you how to make a sourdough starter!
- Versatile Recipe: Like my classic Sourdough Coffee Cake, this pumpkin sourdough coffee cake is perfect for breakfast, dessert, or an afternoon snack with a cup of coffee or tea. It would be amazing with a homemade pumpkin spice latte.
- Can Serve a Crowd: The cake can be cut into smaller squares to serve a crowd, making it easy to get up to 12 servings from a 9-inch square pan. This makes it a great choice for fall parties or get-togethers.
Ingredients
Find the full list of ingredients, amounts, and instructions for this easy pumpkin coffee cake recipe in the recipe card at the bottom of this post.
- Flour: This recipe was tested using Gold Medal all-purpose flour. Any all-purpose flour can be used.
- Baking Powder and Baking Soda: These are the leavening agents.
- Pumpkin Pie Spice: Use store-bought or my homemade pumpkin pie spice recipe.
- Sugar: Both brown sugar and white sugar are used.
- Oil: A neutral oil such as vegetable, canola, or avocado oil works well. I usually use melted coconut oil for desserts.
- Eggs: You’ll need two large eggs at room temperature.
- Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling. This recipe was tested with Libby’s canned pumpkin. You can also use homemade pumpkin puree.
- Sourdough Discard: This recipe uses 90g of 100% hydration sourdough discard. Fresh, unfed starter can also be used in the same amount if you do not have discard available.
- Milk: Whole milk gives the cake a tender texture and rich flavor. 2% milk can be substituted if needed, although the cake may be slightly less rich.
- Vanilla Extract: Homemade vanilla extract or store-bought can be used.
- Butter: Use cold butter for the streusel topping.
- Powdered Sugar: For the vanilla drizzle.
How to Make Sourdough Pumpkin Coffee Cake
Here are the step-by-step instructions for making this Sourdough Pumpkin Coffee Cake:
Step 1: Make the streusel first. Add the flour, brown sugar, cinnamon, and salt to a small bowl and stir to combine. Add the cold cubed butter. Place the streusel in the refrigerator to chill while you prepare the cake.
Step 2: Make the cake dry ingredients by whisking together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl. Set aside.
Step 3: In a separate large mixing bowl, whisk together the oil, granulated sugar, and brown sugar until well combined. Add the eggs and whisk until smooth.
Step 4: Add the pumpkin puree, sourdough discard, milk, and vanilla. Whisk until the mixture is evenly combined.
Step 5: Add the dry ingredients to the wet ingredients.
Step 6: Using a spatula or wooden spoon, gently fold until the flour is just incorporated.
Step 7: Spread about half of the cake batter evenly into the prepared pan.
Step 8: Sprinkle the cinnamon-sugar filling evenly over the batter, leaving a small border around the edges. Spoon the remaining batter over the filling and gently spread it into an even layer.
Step 9: Remove the chilled streusel from the refrigerator and sprinkle evenly over the top of the cake. Bake for 35–45 minutes, or until the center of the cake is set and a toothpick comes out with a few moist crumbs but no wet batter.
Step 10: To make the vanilla drizzle, whisk together the powdered sugar, 20g of milk, vanilla, and salt. Add the remaining milk a little at a time until the drizzle reaches a smooth, pourable consistency.
Step 11: Allow the cake to cool in the pan for about 15–20 minutes before lifting it out using the parchment paper. Transfer to a wire rack and allow it to cool further before adding the drizzle.
Step 12: Drizzle frosting over the cooled cake. Allow the drizzle to set for a few minutes before slicing.
Recipe Tips
- Room-temperature ingredients work best for this recipe. Allow the eggs and milk to come to room temperature before mixing. This helps the ingredients incorporate more smoothly and encourages an even batter.
- For the sourdough discard, recent discard from the past few days is recommended for the best flavor and consistency. Fresh, unfed discard works particularly well. Avoid using discard that has been sitting for a long time and has developed a very strong acidic or alcoholic smell, as it can affect the flavor of the cake.
- The streusel can be broken into whatever size pieces you prefer. Smaller pieces will give you a more even layer across the top, while larger pieces create more noticeable buttery streusel clusters.
- Do not overmix the cake batter. Once the dry ingredients are added, fold just until the flour disappears. Overmixing can make the finished cake heavier and denser.
Storage
- Store the cooled cake tightly covered at room temperature for up to 3 days.
- For longer storage, refrigerate the cake in an airtight container for up to 5 days. Allow refrigerated slices to come to room temperature before serving for the best texture.
- The cake can also be frozen. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Yes. Active starter can be used in the same 90g amount. For the best flavor, recently fed starter or discard that is only a few days old is recommended (or active sourdough starter).
It can be used cold, although room-temperature ingredients overall will incorporate more evenly into the batter. If your discard is refrigerated, there is no need to warm it separately; the eggs and milk are the ingredients where bringing them to room temperature is most helpful.
No. Pumpkin pie filling contains added sugar and spices and will change the flavor and consistency of the cake. Use plain canned pumpkin puree.
Yes. The streusel can be prepared ahead of time and refrigerated until you are ready to assemble the cake. Keeping it cold helps the butter stay firm and produces better streusel pieces during baking.
Start checking around 35 minutes. The center should look set, and a toothpick inserted into the cake should come out with a few moist crumbs but no wet batter. Avoid relying only on a specific internal temperature, since the cake will continue cooking slightly as it cools.
A similar-sized square or round baking pan can work, but the baking time will change depending on the size and depth of the pan. For the intended thickness and layering, a 9-inch square pan is recommended.
More Sourdough Pumpkin Recipes
- Sourdough Pumpkin Muffins
- Sourdough Pumpkin Bread
- Sourdough Pumpkin Bars
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Cookies
If you make this sourdough discard pumpkin coffee cake recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Pumpkin Coffee Cake
Equipment
- Kitchen scale optional
Ingredients
Streusel Topping
- 75 grams all-purpose flour, 2/3 cup
- 85 grams light brown sugar, scant 1/2 cup, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 56 grams cold unsalted butter, 4 tablespoons, cut into small cubes
Pumpkin Cake
- 240 grams all-purpose flour, 2 cups
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 120 grams neutral oil, 1/2 cup + 1 tablespoon (or melted butter)
- 120 grams granulated sugar, 1/2 cup + 2 tablespoons
- 60 grams light brown sugar, 1/4 cup, packed
- 2 large eggs, room temperature
- 240 grams canned pumpkin puree, 1 cup
- 90 grams sourdough discard, about 1/3 cup + 1 tablespoon
- 60 grams whole milk, 1/4 cup, room temperature
- 2 teaspoons vanilla extract
Cinnamon-Sugar Filling
- 100 grams light brown sugar, 1/2 cup, packed
- 20 grams all-purpose flour, 2 tablespoons + 2 teaspoons
- 2 teaspoons ground cinnamon
- Pinch of salt
Vanilla Drizzle
- 100 grams powdered sugar, about 3/4 cup
- 20-25 grams whole milk, 1 1/2–2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan and line it with parchment paper, leaving some overhang to make the cake easier to remove after baking.
- Make the Streusel: Add the flour, brown sugar, cinnamon, and salt to a small bowl and stir to combine. Add the cold cubed butter and use your fingers (or a pastry cutter) to work the butter into the dry ingredients until the mixture comes together into a crumbly dough. The easiest method is to get in there with your hands and gently squeeze and rub the mixture together until no large pieces of butter remain. Break the streusel into small pieces with your fingers. For smaller, more uniform crumbs, continue breaking the pieces down until they are the size you prefer. Place the streusel in the refrigerator to chill while you prepare the cake.
- Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the oil, granulated sugar, and brown sugar until well combined. Add the eggs and whisk until smooth. Add the pumpkin puree, sourdough discard, milk, and vanilla. Whisk until the mixture is evenly combined.
- Make Cake Batter: Add the dry ingredients to the wet ingredients. Using a spatula or wooden spoon, gently fold until the flour is just incorporated. Do not overmix the batter. A few small streaks of flour are preferable to continuing to mix the batter until completely smooth.
- Make the Cinnamon-Sugar Filling: In a small bowl, whisk together the brown sugar, flour, cinnamon, and salt for the cinnamon-sugar filling.
- Make Layers: Spread about half of the cake batter evenly into the prepared pan. Sprinkle the cinnamon-sugar filling evenly over the batter, leaving a small border around the edges. Spoon the remaining batter over the filling and gently spread it into an even layer. Avoid excessive stirring or smoothing, as overmixing at this stage can make the finished cake denser.
- Add the Streusel: Remove the chilled streusel from the refrigerator and break it into smaller pieces as needed. Sprinkle evenly over the top of the cake.
- Bake: for 35–45 minutes, or until the center of the cake is set and a toothpick inserted into the cake comes out with a few moist crumbs but no wet batter. Begin checking around 35 minutes, as baking time can vary between ovens.
- Cool: Allow the cake to cool in the pan for about 15–20 minutes before lifting it out using the parchment paper. Transfer to a wire rack and allow it to cool further before adding the drizzle.
- Make Vanilla Drizzle: Whisk together the powdered sugar, 20g of milk, vanilla, and salt. Add the remaining milk a little at a time until the drizzle reaches a smooth, pourable consistency. Drizzle over the cooled cake. Allow the drizzle to set for a few minutes before slicing.
Notes
- Room-temperature ingredients work best for this recipe. Allow the eggs and milk to come to room temperature before mixing. This helps the ingredients incorporate more smoothly and encourages an even batter.
- For the sourdough discard, recent discard from the past few days is recommended for the best flavor and consistency. Fresh, unfed discard works particularly well. Avoid using discard that has been sitting for a long time and has developed a very strong acidic or alcoholic smell, as it can affect the flavor of the cake.
- Do not overmix the cake batter. Once the dry ingredients are added, fold just until the flour disappears. Overmixing can make the finished cake heavier and denser.
- The streusel can be broken into whatever size pieces you prefer. Smaller pieces will give you a more even layer across the top, while larger pieces create more noticeable buttery streusel clusters.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
