Sourdough Pumpkin Coffee Cake

This sourdough pumpkin coffee cake brings together warm spices, tangy sourdough discard, and classic pumpkin. Drizzled with decadent cinnamon vanilla glaze, it’s the perfect fall sourdough breakfast or dessert for a crowd.

It’s an easy same day sourdough recipe ideal for cozy fall mornings, holiday brunch, or a quick after-school snack. From bowl to table in an hour!

This coffee cake combines classic pumpkin flavor with sourdough tang and warm pumpkin pie spice. It’s loaded with sweet spiced cinnamon sugar and drizzled with a delicious cinnamon vanilla glaze. It’s like sourdough coffee cake meets sourdough pumpkin pie.

If you love this recipe, check out my sourdough pumpkin coffee cake muffins–the muffin version! You’ll also love my sourdough blueberry coffee cake muffins and my classic sourdough coffee cake muffins are popular for a reason. My sourdough blueberry coffee cake and classic sourdough discard coffee cake are perfect for a crowd!

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

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Sourdough Pumpkin Coffee Cake Recipe

Sourdough Pumpkin Coffee Cake

Hello Honeycomb

This sourdough pumpkin coffee cake brings together cozy spices, tangy sourdough discard, and classic pumpkin. Drizzled with decadent cinnamon vanilla glaze, it's the perfect fall sourdough breakfast or dessert for a crowd.

5 from 9 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 15

Calories 490 kcal

Ingredients

  

Cinnamon Sugar Filling & Topping

• 1½ cup brown sugar
• 5 Tablespoons flour
• 4 teaspoons ground cinnamon
• 6 Tablespoons salted butter melted

Sourdough Pumpkin Coffee Cake Batter

• ½ cup salted butter 1 stick, softened
• 1½ cups white sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup whole milk
• 1½ cups pumpkin puree
• 1 cup sourdough discard or active starter
• 5 teaspoons baking powder
• 4 teaspoons pumpkin pie spice
• 3½ cups all purpose flour

Cinnamon Vanilla Glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1-2 Tablespoons milk

Instructions

 

Cinnamon Sugar Filling & Topping

• Combine flour, cinnamon, and brown sugar in a bowl. Mix to combine and add melted butter. Mix together and set aside.

Sourdough Pumpkin Coffee Cake Batter

• Preheat your oven to 375℉ (190℃). In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, pumpkin puree, and sourdough discard (or active starter). Mix to combine.
• Add the baking powder and pumpkin pie spice and mix to combine. Add flour 1 cup at a time, mixing after each cup.
• Generously grease a 9×13 pan and pour half of the coffee cake batter into the bottom. Layer half of the cinnamon sugar all over the pan and pour the remaining batter on top. Crumble the remaining cinnamon sugar mixture on top.
• Bake for 45-55 minutes at 375℉ (190℃) until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to cool in the pan.

Cinnamon Vanilla Glaze

• Combine powdered sugar and cinnamon in a bowl. Add vanilla and 1 Tablespoon of milk. Mix to combine and slowly add the other Tablespoon of milk while mixing until you reach your desired consistency for the glaze. Adding more milk will give you a thinner glaze. Drizzle over cooled pumpkin coffee cake, slice to serve, and enjoy!

Notes

• This recipe makes a large coffee cake so be sure to use a deep 9×13″ baking dish. Otherwise you risk the coffee cake spilling over the edges as it rises.
• Generously grease your baking pan to avoid sticking. 
• This is a high moisture coffee cake so be sure to cook it long enough. Both the pumpkin and the sourdough discard add moisture to this coffee cake. Allow the cake to completely cool before slicing so it isn’t gummy. 

Why you’ll love this recipe

• It’s quick and easy. There’s no long fermentation time required for this sourdough recipe. No fancy folding or complicated steps. Simply mix, layer, and bake!
• It’s perfect for a crowd. Whether it’s a weekend breakfast, holiday brunch, or fall party, this sourdough coffee cake recipe feeds a crowd. Other coffee cake recipes only make 8×8 pans. But this recipe creates a thick, fluffy 9×13 pan filled to the brim and perfect for a family-style sourdough breakfast or dessert. 
• It’s an easy holiday sourdough recipe. And with warm spices and pumpkin, it tastes like cozy season! It can be made ahead for a special holiday breakfast or as a cozy after dinner dessert.

Important Ingredients

This sourdough pumpkin coffee cake uses mostly pantry staples. But there are a couple seasonal ingredients you’ll want to have on hand. Take note for:

• Pumpkin pie spice – Pumpkin pie spice is a mixture of cinnamon, ginger, cloves, and nutmeg. Instead of measuring out each spice individually I use the mixture because it’s easier.
• Pumpkin puree – I use classic canned pumpkin puree. 
• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand. 
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.

A full ingredient list with exact amounts can be found in the recipe card above.

Top Tips

• Bake long enough: This sourdough pumpkin coffee cake is buttery and moist. It has a higher moisture content from the milk, butter, sourdough discard, and pumpkin. So be sure to bake it long enough. If you’re in a higher altitude or your oven isn’t calibrated correctly, your baking time may need to be extended. That’s okay! Better a little extra patience than an underbaked coffee cake.
• Grease the baking pan: Generously grease up the sides of your baking dish from top to bottom. This pumpkin coffee cake rises considerably. And the cinnamon sugar topping can stick to the sides of the pan if it isn’t greased enough.
• Use parchment paper if needed: If you’re worried about the coffee cake sticking to your pan, you can always use unbleached parchment paper. Line the bottom of your pan with parchment paper and layer the coffee cake as usual. Then carefully trim the edges of the parchment paper to be flush with the pan. Bake as directed.
• Make ahead: To make a busy holiday or party prep easier, make this coffee cake the day before. Make as directed (but DON’T add the glaze), cool completely, and cover with plastic wrap. The day of serving, make the glaze and drizzle it over the sourdough pumpkin coffee cake. This will keep the glaze from soaking in overnight and keep the coffee cake fresh and beautiful when serving.

How to Make Sourdough Pumpkin Coffee Cake

Set your oven to 375℉ (190℃) to preheat while you make the coffee cake batter and topping.

Step 1: Stir the brown sugar, flour, and cinnamon together in a bowl. Add the melted butter and mix to combine. Set aside.

Step 2: Cream together butter and sugar. Add vanilla extract, eggs, milk, pumpkin puree, and sourdough discard (or active starter). Mix to combine.

Step 3: Add the baking powder and pumpkin pie spice and mix to combine. Add flour 1 cup at a time, mixing after each cup.

Step 4: Generously grease a 9×13 pan and pour half of the coffee cake batter into the bottom. Layer half of the cinnamon sugar all over the pan and pour the remaining batter on top. Crumble the remaining cinnamon sugar mixture on top.

Step 5: Bake for 45-55 minutes at 375℉ (190℃) until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to cool in the pan. Mix up cinnamon vanilla glaze and drizzle over cooled pumpkin coffee cake. Slice, serve, and enjoy!

How to Serve

Sourdough pumpkin coffee cake muffins are served best with a cup of coffee or warm cup of tea. A cozy treat needs a cozy drink, right? These sourdough pumpkin muffins aren’t just for dessert. Serve them for a holiday brunch, special holiday breakfast, harvest party, or as a sourdough Thanksgiving dessert.

How to Store

Store at room temperature in an airtight container for up to 4 days.

Frequently Asked Questions