This pumpkin coffee cake is an autumn version of my favorite sourdough coffee cake. It takes the sweet vanilla batter and incorporates warm spices and creamy pumpkin purée. A buttery cinnamon crumb tops the cake and is generously spread between the layers of batter for a delicious burst of flavor with each bite.
This time of year, our favorite things to make are centered on pumpkin and seasonal fall flavors.
Falling back on one of our favorite coffee cake recipes, it only made sense to bring a pumpkin twist while still incorporating sourdough flavor.
If you generally think of sourdough bagels and sourdough bread when you think of sourdough, I’ve put together a post of 40 sourdough recipes that aren’t bread so you can visualize how multifaceted sourdough can be. With recipes like puff pastry, breaded chicken, easy dumplings, baked donuts, and chocolate chip cookies, there are endless possibilities for how to use sourdough starter.
But let’s also consider the versatility of a can of pumpkin or homemade purée! Pumpkin is delicious and nutritious, and it’s easily integrated into recipes: whether sweet, like sourdough pumpkin cobbler, or savory, like this creamy pumpkin pasta sauce.
This pumpkin coffee cake recipe is simple and delicious. It’s a great way to embrace the season’s flavors in a cake that can be served with a hot cup of coffee for breakfast or with a scoop of homemade ice cream for dessert.
Prepared in just over an hour, you can enjoy a moist pumpkin coffee cake this morning or even make it as a last-minute contribution. There’s also the option of fermenting the batter for 8-24 hours for easier digestion.
It’s the perfect treat for the holidays and a great way to use up discard. The sourdough brings moisture and dimension, and with a delightful pumpkin flavor and streusel topping, I think you’ll enjoy this recipe as much as we have!
Why You’ll Love This Recipe
Delicious fall flavors – Since we’re already in love with this sourdough coffee cake, it only made sense to add fall flavor. The pumpkin purée and sourdough discard produce a tender crumb with buttery layers of brown sugar and cinnamon.
Simple to make – With classic ingredients and straightforward instructions, this coffee cake recipe isn’t complicated or time-consuming. Mix it up, layer the batter and crumbly streusel, bake, and enjoy.
A great sourdough discard recipe – There are so many ways to incorporate sourdough discard, and this is one of them. We always have discard on hand, and we love the flavor and moisture it adds to recipes.
Ingredients
Pumpkin puree – You can use canned or homemade pumpkin purée, but not canned pumpkin pie filling. That’s very different.
Sourdough starter – Use an active starter for a milder flavor or sourdough discard for a stronger sourdough tang.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Pumpkin Coffee Cake
Step 1: Preheat the oven to 350 degrees and grease a 9×13-inch baking dish. In a medium mixing bowl, prepare the crumb layer by mixing the melted butter, brown sugar, ground cinnamon, and flour until well combined. Set aside.
Step 2: In a separate large bowl, combine the oil, cane sugar, and brown sugar and blending until smooth.
Step 3: To the sugar mixture, add the eggs, vanilla, sourdough starter, pumpkin, and milk, then mix well.
Step 4: In a smaller bowl, stir the flour, pumpkin spice, baking soda, baking powder, and salt until combined.
Step 5: Add these dry ingredients to the wet ingredients, stirring until combined and smooth. Don’t overmix the batter.
Step 6: Pour half of the pumpkin batter into the prepared baking dish and sprinkle half of the crumb mixture on top.
Step 7: Pour the remaining batter evenly over the crumb, then sprinkle the rest of the crumb mixture over the top of the batter.
Step 8: Bake in the preheated oven for 40-50 minutes. The edges will turn golden, and a toothpick inserted should come out clean. Let the cake cool before slicing and serving.
Long-Fermented Version
Note: The batter will be fermented, but the cinnamon filling will not. Keep in mind that a fermented cake batter typically results in a denser, less fluffy cake.
Step 1: In a large mixing bowl, combine the oil, sugars, eggs, sourdough starter, pumpkin puree, milk, and flour. Cover with an airtight lid or plastic wrap (to prevent a hard crust from forming) and leave at room temperature for 8 to 24 hours.
Step 2: After the fermentation time, preheat the oven to 350 degrees and grease a 9×13-inch baking dish. Prepare the crumb layer by mixing the melted butter, brown sugar, ground cinnamon, and flour until completely combined. Set aside.
Step 3: Add the remaining cake ingredients (vanilla, pumpkin spice, baking soda, baking powder, and salt) to the fermented cake batter. Mix briefly, just until combined. Be careful not to overmix.
Step 4: Spread half of the pumpkin batter into the prepared baking dish and sprinkle half of the crumb mixture on top. Spread the remaining batter evenly over the crumb, then sprinkle the rest of the crumb mixture over the top of the batter.
Step 5: Bake in the preheated oven for 40-50 minutes. The edges will start to turn golden, and a toothpick inserted should come out clean. Let the cake cool before slicing and serving.
Tips
- Make this right away or start the day before to allow it to ferment. Fermentation not only helps break down the grain and reduce the phytic acid, but it also adds flavor. Keep in mind that fermentation will generally produce a denser cake, so the texture won’t be quite the same.
- If making homemade pumpkin puree, drain any excess liquid before adding it to the bowl.
- A stand mixer with a paddle attachment makes this recipe a breeze, particularly with the fermented version!
- Add chopped walnuts or pecans to the crumb mixture for a fun variation!
Recipe FAQs
The only real difference is the topping. Coffee cake usually has a crumb or streusel topping, whereas cake recipes are frosted.
While best enjoyed on the same day, this cake can be stored in an air-tight container at room temperature for about three days. Stored in the fridge, it will last up to two weeks. It can also be covered and stored in the freezer for several months, then thawed and reheated gently in the oven.
There are several common reasons for this to happen.
It could be the oven was not preheated.
The batter may have been over-mixed. Mix just until it comes together, even if there are a few lumps left in the batter.
The oven door could have been opened too often, causing the oven temperature to fluctuate.
The baking soda may be old. It’s recommended to replace your baking soda every 3-6 months if it’s stored in an open container.
Sometimes bumping your baking dish or setting it down too roughly can cause the center of the cake to deflate.
Yes, you can make this dairy-free by using coconut oil rather than butter in the crumb topping and replacing the milk in the batter with almond or coconut milk.
More Fall Recipes from the Farmhouse
- Homemade Pumpkin Spice Latte
- Sourdough Swedish Cinnamon Buns
- Instant Pot Apple Sauce
- Sourdough Pumpkin Bread
- Sourdough Pumpkin Scones
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough Pumpkin Cobbler
Equipment
Ingredients
- 3/4 cup butter , 171 grams melted
- 1 cup brown sugar, 160 grams
- 1 tablespoon cinnamon , 15 grams
- 1 cup all-purpose flour , 140 grams
Cake
- 1 cup oil, 216 grams
- 1 cup sugar, 201 grams
- 1/2 cup brown sugar, 106 grams
- 3 large eggs
- 2 teaspoons vanilla extract, 8 grams
- 1/2 cup sourdough starter, active or discard, 113 grams
- 1 cup pumpkin puree
- 1/2 cup milk, 145 grams
- 3 cups all-purpose flour, 420 grams
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda, 17 grams
- 1 teaspoon baking powder
- 1 teaspoon salt, 7 grams
Instructions
- Preheat the oven to 350 degrees and grease a 9×13-inch baking dish. In a medium mixing bowl, prepare the crumb layer by mixing the melted butter, brown sugar, cinnamon, and flour until well combined. Set aside.
- In a separate large bowl or the bowl of a stand mixer with a paddle attachment, add the oil, cane sugar, and brown sugar, blending until smooth.
- To the sugar mixture, add the eggs, vanilla, sourdough starter, pumpkin, and milk, then mix well.
- In a smaller bowl, stir the flour, pumpkin spice, baking soda, baking powder, and salt until combined. Add these dry ingredients to the wet ingredients, stirring until combined and smooth.
- Pour half of the pumpkin batter into the prepared baking dish. Sprinkle half of the crumb mixture evenly on top. Pour the remaining cake batter over the top, then sprinkle the rest of the crumb mixture evenly.
- Bake in the preheated oven for 40-50 minutes. The edges will turn golden, and a toothpick inserted should come out clean. Let cool before slicing and serving.
Notes
- Make this right away or start the day before to allow it to ferment. Fermentation not only helps break down the grain and reduce the phytic acid, but it also adds flavor. Keep in mind that fermentation will generally produce a denser cake, so the texture won’t be quite the same.
- If making homemade pumpkin puree, drain any excess liquid before adding it to the bowl.
- A stand mixer makes this recipe a breeze, particularly with the fermented version!
- Add chopped walnuts or pecans to the crumb mixture for a fun variation!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
