Sourdough Pumpkin Coffee Cake Recipe

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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Prep Time 20

Cook Time 50

Total Time 1 10

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.