Sourdough Pumpkin Coffee Cake (Moist + Crumb Topping!)
This sourdough pumpkin coffee cake is the perfect marriage of tangy sourdough flavor and cozy fall spices. The recipe makes excellent use of sourdough discard, transforming what would otherwise be waste into a moist, tender cake that’s studded with warm cinnamon, nutmeg, and real pumpkin puree.
What sets this coffee cake apart is its irresistible crumb topping, a generous layer of buttery, cinnamon-sugar streusel that bakes into crunchy, sweet clusters on top of the soft cake beneath. The sourdough starter adds subtle complexity and a hint of tang that balances the sweetness beautifully, while keeping the cake incredibly moist for days.
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.
Supplies
Large mixing bowls
8 x 8-inch baking pan
Parchment paper
Offset spatula
Cookie Scoop
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!
How to Serve:
This sourdough pumpkin coffee cake is wonderfully versatile and delicious at any temperature. Serve it slightly warm for the best experience. The crumb topping will be at its most fragrant, and the cake exceptionally tender. Simply reheat individual slices in the microwave for 10-15 seconds or warm the whole cake in a 300°F oven for about 10 minutes.
At room temperature, the cake is perfect alongside your morning coffee or afternoon tea. The flavors actually develop and meld beautifully as it sits. For an extra indulgent treat, add a dollop of whipped cream, a drizzle of maple glaze, or a spread of softened cream cheese. A dusting of powdered sugar just before serving adds an elegant touch for brunch gatherings.
This cake works beautifully for breakfast, brunch, dessert, or an anytime snack. Cut it into generous squares and serve on a cake stand or platter. It pairs wonderfully with hot cider, chai lattes, or classic drip coffee.
How to Store:
Room Temperature: Store the coffee cake in an airtight container or cover tightly with plastic wrap or aluminum foil. It will stay fresh and moist at room temperature for up to 3 days. The pumpkin helps keep it from drying out.
Refrigerator: For longer storage, refrigerate the cake in an airtight container for up to 5-7 days. Let it come to room temperature before serving, or warm it slightly for the best texture and flavor.
Freezer: This cake freezes beautifully! Wrap the entire cake (or individual slices) tightly in plastic wrap, then again in aluminum foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat if desired before serving.
Pro tip: If you know you won’t finish the cake within a few days, slice and freeze individual portions for easy grab-and-go treats later.
For More Guidance:
Why You’ll Love This Recipe:
Quick and Easy:
This coffee cake comes together in about 15 minutes of active prep time, making it perfect for busy mornings or last-minute gatherings. Since you’re using sourdough discard rather than active starter, there’s no waiting for the dough to rise or proof. Just mix, pour, top with crumble, and bake it’s truly that simple, even for beginner bakers.
So Moist:
The combination of pumpkin puree and sourdough discard creates an incredibly tender, moist crumb that stays fresh for days. Unlike many coffee cakes that dry out quickly, this one actually improves over time as the flavors meld together. Each bite is soft and practically melts in your mouth, with none of that dry, crumbly texture you sometimes get from coffee cakes.
Full of Fall Flavor:
Warm spices like cinnamon, nutmeg, and ginger combine with real pumpkin puree to create that cozy autumn flavor everyone craves. The sourdough adds a subtle tang that balances the sweetness and prevents the cake from being one-dimensional. Topped with a generous cinnamon-sugar crumble, every bite delivers layers of delicious fall-inspired taste similar to the warm spices in our sourdough masala chai bread and sourdough discard apple cinnamon quick bread.
Perfect for Any Occasion:
Whether you need a special breakfast for weekend guests, a contribution to the office potluck, or a comforting dessert for a fall dinner party, this cake fits the bill. It’s fancy enough to impress but casual enough for everyday enjoyment just like our sourdough cinnamon raisin bagels or sourdough crescent rolls. Plus, it’s a wonderful way to use up sourdough discard while creating something everyone will love.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it’s cooked, pureed, and well-drained to remove excess moisture. Canned pumpkin puree is more convenient and has a consistent texture and moisture level, which helps ensure reliable results. If using fresh pumpkin, avoid watery puree as it can make the cake too dense or affect baking time.
Can I make this without sourdough discard?
While the sourdough discard adds wonderful tang and moisture, you can substitute it with an equal amount of Greek yogurt, sour cream, or buttermilk for a similar texture. Keep in mind the flavor will be slightly different without that characteristic sourdough tang, but the cake will still be delicious and moist with the pumpkin and spices.
How do I know when the coffee cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs—no wet batter. The top should be golden brown and the crumb topping nicely browned and crispy. The cake should also spring back lightly when gently pressed, and the edges will start to pull away slightly from the pan.
Happy baking!
Sourdough Pumpkin Coffee Cake Recipe
Ingredients
Crumb Topping
- 105 grams 3/4 cup all-purpose flour
- 165 grams 3/4 cup light or dark brown sugar
- 3 grams 1 teaspoon pumpkin pie spice
- 84 grams 6 Tablespoons unsalted butter
- 2 grams 1/4 teaspoon salt
Sourdough Pumpkin Coffee Cake
- 190 grams 1 1/4 cups + 1 Tablespoon all-purpose flour
- 10 grams 2 teaspoons baking powder
- 8 grams 1 Tablespoon pumpkin pie spice *see notes
- 3 grams 1/2 teaspoon salt
- 250 grams 1 cup pumpkin puree
- 165 grams 3/4 cup light or dark brown sugar
- 100 grams 1/2 cup neutral oil
- 60 grams 1/4 cup sour cream
- 100 grams 2 eggs, room temperature
- 120 grams 1/2 cup sourdough discard
- 4 grams 1 teaspoon vanilla extract
Maple Glaze
- 130 grams 1 cup powdered sugar
- 36 grams 3 Tablespoons maple syrup
- 60 grams 4 Tablespoons heavy cream
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.
- 105g (3/4c) flour, 165g (3/4c) light or dark brown sugar, 3g (1 tsp) pumpkin pie spice, 2g (1/4 tsp) salt, 84g (6T) unsalted butter
- 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.
- 190g (1 1/4 c + 1 T) flour, 10g (2 tsp) baking powder, 8g (1 T) pumpkin pie spice, and 3g (1/2 tsp) salt
- In a medium bowl, add pumpkin puree, brown sugar, oil, sour cream, eggs, sourdough discard, and vanilla extract. Whisk until smooth.
- 250g (1 cup) pumpkin puree, 165g (3/4 c) brown sugar, 100g (1/2 c) oil, 60g (1/4 c) sour cream, 2 eggs, 120g (1/2 c) sourdough discard, 4g (1 tsp) vanilla
- 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!
- 130g (1 c) powdered sugar, 36g (3 T) maple syrup, 60g (4 T) heavy cream
Notes
How to Serve:
This sourdough pumpkin coffee cake is wonderfully versatile and delicious at any temperature. Serve it slightly warm for the best experience—the crumb topping will be at its most fragrant, and the cake exceptionally tender. Simply reheat individual slices in the microwave for 10-15 seconds or warm the whole cake in a 300°F oven for about 10 minutes. At room temperature, the cake is perfect alongside your morning coffee or afternoon tea. The flavors actually develop and meld beautifully as it sits. For an extra indulgent treat, add a dollop of whipped cream, a drizzle of maple glaze, or a spread of softened cream cheese. A dusting of powdered sugar just before serving adds an elegant touch for brunch gatherings. This cake works beautifully for breakfast, brunch, dessert, or an anytime snack. Cut it into generous squares and serve on a cake stand or platter. It pairs wonderfully with hot cider, chai lattes, or classic drip coffee.How to Store:
Room Temperature: Store the coffee cake in an airtight container or cover tightly with plastic wrap or aluminum foil. It will stay fresh and moist at room temperature for up to 3 days. The pumpkin helps keep it from drying out. Refrigerator: For longer storage, refrigerate the cake in an airtight container for up to 5-7 days. Let it come to room temperature before serving, or warm it slightly for the best texture and flavor. Freezer: This cake freezes beautifully! Wrap the entire cake (or individual slices) tightly in plastic wrap, then again in aluminum foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat if desired before serving. Pro tip: If you know you won’t finish the cake within a few days, slice and freeze individual portions for easy grab-and-go treats later.
Sourdough Masala Chai Bread Recipe (Easy & Aromatic!)
