20+ Easy Fall Dessert Recipes for Busy Bakers

When fall arrives, homemade treats are the best – but finding time to bake between busy schedules and family life can feel impossible. Everyone wants to make special desserts but often ends up buying them from the store instead, and they never taste quite right. These easy fall dessert recipes you can make in 30 minutes or less! From quick pumpkin pie to simple apple crisp, they are perfect for busy bakers.

Table of Contents

Sourdough Brownies

Ingredients:

• 8 tbsp unsalted butter
• 8 oz. semisweet chocolate chips
• 1 cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup sourdough starter or discard
• ¾ cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp kosher salt
• 6 oz. chocolate chips

Steps:

• Preheat oven to 350°F, grease 8×8-inch pan, and line with parchment paper. Melt butter and chocolate chips in the microwave, then whisk in both sugars until dissolved.
• Beat in eggs one at a time, followed by vanilla extract and sourdough starter. Fold in flour, cocoa powder, and salt until just combined. Stir in the remaining chocolate chips.
• Pour batter into prepared pan and bake for 35 minutes or until toothpick comes out clean. Cool completely before cutting. Optional: top with sea salt or melted chocolate.

Full recipe: Sourdough Brownies

Sourdough Blondies

Ingredients:

• 8 tbsp unsalted butter
• 1 cup light brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup sourdough starter or discard
• 1½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup white chocolate chips
• ½ cup chopped nuts (optional)

Steps:

• Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly grease. Brown the butter in a saucepan until golden and nutty-smelling, then let cool slightly.
• Whisk brown butter with both sugars until well combined. Beat in eggs one at a time, then mix in vanilla and sourdough starter until smooth. Fold in flour, baking powder, and salt just until incorporated. Stir in white chocolate chips and nuts if using.
• Spread batter evenly in the prepared pan. Bake for 25-30 minutes until the edges are lightly golden and the center is set but still soft. Cool completely before cutting into squares.

Sourdough Carrot Cake

Ingredients for Cake:

• 4 eggs
• 1 cup sugar
• 1 cup brown sugar
• ½ cup sourdough starter discard
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 2 cups grated carrots
• 1 cup chopped pecans

Cream Cheese Frosting:

• 8 oz softened cream cheese
• ½ cup softened butter
• 3 cups confectioner’s sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

Steps:

• Preheat oven to 350°F. Grease a 9×13 inch pan or line with parchment. In a large bowl, whisk together eggs, sugars, sourdough discard, and vanilla until smooth. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
• Fold dry ingredients into wet mixture until just combined. Stir in grated carrots and pecans. Pour into prepared pan and bake for 50 minutes or until a toothpick comes out clean. Cool completely.
• For frosting, beat cream cheese and butter until fluffy. Gradually add confectioner’s sugar and vanilla. Fold in pecans. Spread over cooled cake.

Full recipe: Sourdough Carrot Cake

Sourdough Lemon Cake

Ingredients for Cake:

• 1 cup spelt flour
• ¼ cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ cup butter
• ¼ cup brown sugar
• 2 large eggs
• 1 cup full-fat yogurt
• ½ cup maple syrup
• ½ cup sourdough starter
• Lemon zest from one lemon
• ½ cup plus 2 tbsp lemon juice

Lemon Glaze:

• 1 cup icing sugar
• 1 tbsp lemon juice

Steps:

• Preheat oven to 350°F and grease a 9-inch loaf pan. In a medium bowl, whisk together both flours, baking soda, baking powder, and salt. In a separate bowl, cream butter and brown sugar until light and fluffy, about 3-5 minutes.
• Beat in eggs one at a time, then mix in maple syrup, yogurt, sourdough starter, lemon zest, and lemon juice until well combined. Gradually fold in dry ingredients until just incorporated. Pour batter into the prepared pan.
• Bake for 60-65 minutes until a toothpick comes out clean. While the cake cools, whisk together icing sugar and lemon juice for the glaze. Pour over cooled cake.

Full recipe: Sourdough Lemon Cake

Sourdough Chocolate Babka

Ingredients for Starter:

• 80g bread flour
• 20g brown sugar
• 25g active sourdough starter
• 35g water

For Dough:

• 350g bread flour
• All prepared starter
• 2 eggs
• 50g brown sugar
• 85g unsalted butter, softened
• 7g salt
• 110g milk

Chocolate Filling:

• 130g dark chocolate, melted
• 120g butter, melted
• 10g cocoa powder
• 10g powdered sugar
• 50g chocolate chips (optional)

Steps:

• Mix starter ingredients and let ferment until doubled (4-12 hours). Combine all dough ingredients except butter, knead briefly, rest 15 minutes. Add butter gradually, knead until smooth. Refrigerate overnight.
• Mix filling ingredients, chill until spreadable. Roll dough into 45x45cm square, spread filling, roll into log. Cut lengthwise, braid, and place in lined tins.
• Let rise 4-7 hours. Bake at 220°C for 10 minutes, reduce to 200°C for 30-40 minutes.

Full recipe: Sourdough Babka Recipe

Sourdough Oatmeal Cookies

Ingredients:

• 1 cup softened butter
• 1 cup brown sugar
• ½ cup white cane sugar
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract
• ½ cup sourdough discard
• 1 cup + 2 tbsp all-purpose flour
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 1½ cups seedless raisins
• 3 cups old-fashioned rolled oats

Steps:

• Preheat oven to 350°F. Line cookie sheets with parchment paper. Cream butter until fluffy, then beat in both sugars until light. Add egg, egg yolk, vanilla, and sourdough discard, mixing well after each addition.
• Whisk together flour, salt, baking soda, cinnamon, and nutmeg in a separate bowl. Add to wet ingredients and mix until combined. Fold in raisins and oats until evenly distributed.
• Scoop 1½-inch dough balls onto prepared sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are lightly browned. Cool on sheet 2-5 minutes before transferring to wire rack.

Full recipe: Sourdough Oatmeal Cookies

Sourdough Coffee Cake

Ingredients

For the cake:

• 2 cups all-purpose flour (can substitute whole wheat or einkorn flour)
• 1 cup granulated sugar
• 1 cup sourdough starter discard
• 1 cup sour cream
• 1/2 cup butter, melted and cooled
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon

For the crumble topping:

• 1 cup brown sugar
• 1 cup flour
• 1/2 cup cold butter
• 1/2 cup sliced almonds
• 1 tsp cinnamon

Steps

• Prepare your baking pan by preheating the oven to 350°F, spraying a 13×9 inch pan with non-stick spray, lining it with parchment paper, and spraying again for easy removal.
• Create the crumble topping by combining brown sugar, flour, cold butter, almonds, and cinnamon. Use your hands to squeeze the mixture until crumbly, or use a stand mixer with paddle attachment on low speed. Refrigerate until needed.
• Mix the wet ingredients in a large bowl or stand mixer – begin by creaming eggs and sugar until fluffy, then incorporate melted butter, sourdough starter, sour cream, and both extracts until well combined.

Full recipe: Sourdough Coffee Cake

Sourdough Discard Pumpkin Coffee Cake

Ingredients

For the cake:

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs
• 2 cups all-purpose flour
• 1 cup sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt

For the streusel topping:

• 1/2 cup brown sugar
• 1/4 cup flour
• 1/4 cup cold butter
• 1 tsp cinnamon

Steps:

• Begin by preheating your oven to 350°F and preparing a 9×13-inch baking pan with grease. Mix your wet ingredients – sourdough discard, pumpkin puree, oil, and eggs – in a large bowl until well combined.
• In a separate bowl, whisk together your dry ingredients: flour, sugar, baking powder, cinnamon, and salt. Gradually incorporate this mixture into your wet ingredients, being careful not to overmix.
• Create the streusel topping by combining brown sugar, flour, cold butter, and cinnamon until crumbly. Pour your batter into the prepared pan, top with the streusel mixture, and bake for 35-40 minutes until a toothpick comes out clean. Let cool before serving.

Full recipe: Sourdough Discard Pumpkin Coffee Cake

Sourdough Banana Muffins

Ingredients

For the muffins:

• 1/2 cup unsalted butter
• 2/3 cup brown sugar
• 2 ripe bananas, mashed
• 1/4 cup honey
• 2 large eggs
• 1/2 cup sourdough starter
• 2 cups all-purpose flour
• 1 tsp each: vanilla, baking powder, baking soda, salt

Mix-ins:

• 1/2 cup each: chopped nuts, chocolate chips

Steps

• Preheat oven to 350°F. Prepare muffin tin with liners or grease. Using a hand mixer, blend butter and brown sugar until smooth.
• Combine wet ingredients – bananas, honey, eggs, vanilla, and sourdough starter. Mix until smooth. Separately whisk dry ingredients. Fold dry mixture into wet, then stir in nuts and chocolate chips.
• Fill muffin cups to the top, bake 20-25 minutes until done. Cool 5 minutes before serving.

Full recipe: Sourdough Banana Muffins

Sourdough Chocolate Chip Cookies

Ingredients

• 1 cup salted butter
• 1 cup white cane sugar
• 1 cup packed brown sugar
• 3 egg yolks
• 200g sourdough discard
• 1 tsp each: baking soda, baking powder, vanilla extract
• ½ tsp fine sea salt
• 2 ¼ cups all-purpose flour
• 16 oz total chocolate chips
• Flaked sea salt for topping

Steps

• Brown butter over medium heat until foamy with brown flecks; cool for 30 minutes
• Beat cooled butter with both sugars until crumbly
• Mix in egg yolks until light and fluffy, then blend in sourdough discard
• Add dry ingredients and 12 oz chocolate chips
• Refrigerate dough for 1-72 hours
• Form ¼ cup dough balls, top with remaining chips
• Bake at 350°F for 13-14 minutes
• Finish with flaked sea salt and additional chocolate chips

Full recipe: Sourdough Chocolate Chip Cookies

Sourdough Pumpkin Chocolate Chip Cookies

Ingredients

• 1/2 cup active sourdough starter
• 1/2 cup pumpkin puree
• 1/4 cup melted butter
• 1/2 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup chocolate chips

Steps

• Mix sourdough starter, pumpkin puree, melted butter, and brown sugar in a large bowl
• Whisk flour, pumpkin pie spice, baking soda, and salt in a separate bowl
• Combine wet and dry ingredients until just mixed, then fold in chocolate chips
• Let dough rest at room temperature for 2-4 hours
• Preheat oven to 350°F and line baking sheet with parchment paper
• Scoop tablespoon-sized portions onto a baking sheet
• Bake 12-15 minutes until edges are golden
• Cool on sheet for 5 minutes, then transfer to wire rack

Full recipe: Sourdough Pumpkin Chocolate Chip Cookies

Lemon Poppy Seed Sourdough Bread Cake

Ingredients

• 225g white spelt flour
• 100g active white spelt sourdough starter
• 80g milk (any type)
• 2 tbsp each: honey, poppy seeds
• 1 tbsp lemon peel
• 2 tbsp lemon juice
• 35g fat
• 4g fine sea salt

Lemon Icing

• 6 tbsp melted coconut oil
• 70g room temperature almond milk
• Stevia drops or honey to taste
• 1 tbsp lemon juice
• 2 tbsp coconut flour

Steps

• Mix overnight starter with 50g each of flour and water
• Combine starter with milk, honey, lemon juice, peel, fat, and salt
• Add flour and knead for 6-8 minutes until smooth
• Let rise until doubled (about 4 hours at 26°C)
• Roll dough into a long rectangle, sprinkle with poppy seeds
• Shape into a spiral, place in a greased pan
• Proof 1.5 hours
• Bake at decreasing temperatures: 200°C (15min), 180°C (20min), 160°C (1hr)
• Cool before topping with blended icing ingredients

Full recipe: Lemon Poppy Seed Sourdough Bread Cake

Sourdough Danish Pastry

Ingredients:

• 196g active sourdough starter
• 70g sugar
• 8g salt
• 1/2 tsp cardamom
• 57g melted butter
• 1 egg plus 2 yolks
• 184g whole milk
• 1/2 tsp vanilla
• 540g all-purpose flour
• 227g cold butter for block
• For filling: 8oz cream cheese, 50g powdered sugar, 1 egg yolk, 1/2 tsp vanilla

Steps:

• Mix starter, sugar, salt, cardamom, butter, eggs, milk, and vanilla. Add flour to form the dough. Ferment 5 hours.
• Create a butter block, and chill until firm.
• Roll dough, encase butter block, and perform letter folds with chilling between.
• Cut into squares, and fold corners to the center.
• Proof until puffy, add cheese filling and jam.
• Bake at 425°F for 12-15 minutes.
• Glaze with powdered sugar mixture.

Full recipe: Sourdough Danish Pastry Recipe

Sourdough Herman Cake

Ingredients:

Starter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 cup whole milk
• 1 package active dry yeast (2¼ tsp)

Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2/3 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup Herman starter
• Optional: 1 cup each of nuts and raisins

Steps:

• Create a starter by mixing ingredients and let ferment at room temperature for 24 hours
• Feed starter daily for 4 days with ½ cup each of flour, sugar, and milk
• Mix the cake’s dry ingredients in one bowl, and wet in another
• Combine wet and dry ingredients until smooth
• Pour into a greased pan
• Bake at 350°F for 35-40 minutes
• Cool before serving

Full recipe: Sourdough Herman Cake

Sourdough Molasses Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons ginger powder
• 1.5 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/2 cup each white and brown sugar
• 12 tablespoons soft butter
• 1 egg
• 2 teaspoons vanilla
• 1/3 cup molasses
• 1/2 cup sourdough discard

Steps:

• Mix all dry ingredients in a large bowl until well combined.
• In another bowl, cream butter and sugars until fluffy.
• Beat in egg, molasses, and vanilla until smooth.
• Fold in sourdough discard completely.
• Gradually combine wet and dry ingredients until just mixed.
• Chill dough for 2+ hours.
• Roll into 1-inch balls and coat in sugar.
• Bake at 350°F for 9-10 minutes until crackled.
• Cool for 5 minutes before transferring to the wire rack.

Full recipe: Sourdough Molasses Cookies

Sourdough Apple Fritters

Ingredients:

• 2 honeycrisp apples, diced
• 300g sourdough discard
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups canola oil, for frying
• 120g confectioner sugar
• 1 tablespoon bourbon
• 3-4 tablespoons heavy cream

Steps:

• Dice peeled apples into 1/2-inch pieces, then combine with sourdough discard, spices, salt, and baking soda in a medium bowl. Mix thoroughly.
• Heat canola oil to 375°F in a deep pan and line a sheet pan with paper towels.
• Prepare icing by whisking together confectioner sugar, bourbon, and heavy cream until smooth.
• Drop spoonfuls of batter into hot oil, frying in small batches for about 1 minute per side until golden brown.
• Transfer fritters to paper towels to drain excess oil.
• Drizzle warm fritters with bourbon icing and serve immediately. Optionally dust with additional powdered sugar.

Full recipe: Sourdough Apple Fritters

Sourdough Discard Cinnamon Rolls

Ingredients:

• 1 cup sourdough discard
• 1 cup warm milk
• 1/4 cup sugar
• 1 egg plus 1 yolk
• 4 tablespoons soft butter
• 1 teaspoon vanilla
• 3 1/4 cups bread flour
• 2 teaspoons instant yeast
• 1/2 teaspoon salt

Filling:

• 1/2 cup soft butter
• 3/4 cup brown sugar
• 2 tablespoons cinnamon

Glaze:

• 4 oz cream cheese
• 1 tablespoon butter
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoon milk

Steps:

• Mix wet ingredients in one bowl, and dry in another.
• Combine and knead for 5-7 minutes until smooth.
• Rise for 1 hour, then refrigerate overnight.
• Roll cold dough, and spread with butter and cinnamon sugar.
• Roll into the log, cut 8-12 slices.
• Proof 30-60 minutes.
• Bake at 350°F for 25-30 minutes.
• Top with cream cheese glaze.

Full recipe: Sourdough Discard Cinnamon Rolls

Sourdough Pumpkin Cinnamon Rolls

Ingredients:

• 150g active sourdough starter
• 200g pumpkin puree
• 60g granulated sugar
• 60g unsalted butter, melted
• 1 large egg
• 300g all-purpose flour
• 2 teaspoons pumpkin pie spice

Filling:

• 60g unsalted butter, soft
• 150g brown sugar
• 2 tablespoons cinnamon

Icing:

• 120g soft cream cheese
• 60g powdered sugar
• 2 tablespoons maple syrup

Steps:

• Mix starter, pumpkin, sugar, melted butter, and egg in a large bowl.
• Add flour and pumpkin spice, and mix to form a shaggy dough.
• Knead for 10 minutes until smooth, then place in an oiled bowl.
• Let rise overnight (8-12 hours).
• Roll dough to a 12×16 inch rectangle, and spread with butter and cinnamon-sugar mixture.
• Roll into a log, and cut into 12 pieces.
• Rise for 1-2 hours in a greased pan.
• Bake at 350°F for 25-30 minutes.
• Top warm rolls with maple cream cheese icing.

Full recipe: Sourdough Pumpkin Cinnamon Rolls

Sourdough Blueberry Pancakes

Ingredients:

• 90g all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup mature sourdough starter
• 160g buttermilk, room temp
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons melted butter
• 1 cup blueberries

Steps:

• Combine flour, sugar, baking soda, and salt in a large bowl.
• Whisk in the starter, buttermilk, egg, and vanilla until smooth.
• Stir in melted butter until well incorporated.
• Heat a nonstick skillet over medium heat, add butter to the pan.
• Pour 3 tablespoons batter per pancake, leaving space between each.
• Add 5-7 blueberries to each pancake while the batter is still raw.
• Cook for 3 minutes until golden brown, then flip.
• Cook additional 2-3 minutes until done.
• Serve immediately while hot and fluffy.

Full recipe: Sourdough Blueberry Pancakes

Sourdough Glazed Donuts

Ingredients:

• 250g active white wheat sourdough starter
• 310g white wheat flour
• 3 egg yolks
• 1 tablespoon rum
• 3 tablespoons honey
• Pinch of vanilla
• 1/2 teaspoon lemon juice + 1 lemon zest
• 3 tablespoons melted butter
• 100g warm milk or water
• Coconut oil for frying

Toppings:

• 70% dark chocolate
• Ground hazelnuts
• Desiccated coconut
• Lemon zest

Steps:

• Mix egg yolks, rum, honey, vanilla, lemon juice, zest, and butter in one bowl.
• Combine starter and warm milk in the second bowl, then add egg mixture and flour.
• Knead dough for 10-15 minutes until smooth and elastic.
• Let rise for 3-5 hours until doubled.
• Roll dough 1cm thick, cut into rounds.
• Proof doughnuts 1-1.5 hours.
• Fry in hot oil for 2-3 minutes per side.
• Cool slightly, dip in melted chocolate.
• Top with nuts, coconut, or zest.

Full recipe: Sourdough Glazed Donuts

Sourdough Pumpkin Donuts

Ingredients:

• 200g active sourdough starter
• 300g all-purpose flour
• 100g pumpkin puree
• 100g milk
• 50g unsalted butter, melted
• 50g sugar
• 1 large egg
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 tsp baking soda

For the cinnamon sugar coating:

• 100g sugar
• 2 tsp ground cinnamon

Steps:

• Mix sourdough starter, pumpkin puree, milk, butter, sugar, and egg in a large bowl until well combined.
• Whisk flour, pumpkin pie spice, salt, and baking soda in a separate bowl. Gradually mix into wet ingredients until a soft dough forms.
• Ferment dough at room temperature for 8-12 hours or overnight.
• Heat oil to 350°F. Roll dough 1/2 inch thick, cut donuts, and fry for 1-2 minutes per side until golden. Coat in cinnamon sugar while warm.

Full recipe: Sourdough Pumpkin Donuts

Sourdough Discard Waffles

Ingredients:

• 240g sourdough discard
• 230g buttermilk
• 120g all-purpose flour
• 2 tablespoons honey/maple syrup
• 6 tablespoons salted butter, melted
• 1 large egg
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda

Steps:

• Preheat the waffle iron and set the oven to 200°F with a plate inside to keep the waffles warm.
• Combine wet ingredients: buttermilk, discard, egg, melted butter, and honey.
• Mix dry ingredients separately: flour, salt, and baking soda.
• Combine wet and dry ingredients until smooth.
• Use 1/2 cup batter for regular waffles (2 minutes), or 3/4 cup for Belgian waffles (3 minutes).
• Keep waffles warm in the oven until serving.
• Top as desired and serve hot.

Full recipe: Sourdough Discard Waffles

Sourdough Pumpkin Waffles

Ingredients:

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup vegetable oil

Steps:

• In a large bowl, combine your wet ingredients by whisking together the sourdough discard, pumpkin puree, eggs, and milk until smooth. Stir in the vegetable oil until fully incorporated.
• Mix all dry ingredients (flour, sugar, pumpkin pie spice, baking soda, and salt) in a separate bowl. Gently fold the wet mixture into the dry ingredients until just combined, leaving some small lumps.
• Let the batter rest for 30 minutes at room temperature or overnight in the refrigerator for enhanced flavor development.
• Preheat and grease your waffle iron. Pour about 1/2 cup batter per waffle and cook for 3-5 minutes until golden brown and crispy.

Full recipe: Sourdough Pumpkin Waffles

Sourdough Pumpkin Cake

Ingredients:

• 1 cup sourdough discard
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Steps:

• Preheat oven to 350°F and grease a 9-inch cake pan
• Whisk together sourdough discard, pumpkin puree, oil, and eggs until smooth
• In a separate bowl, sift dry ingredients together
• Fold dry ingredients into wet mixture until just combined
• Pour batter into pan and bake 45-50 minutes until a toothpick comes out clean
• Cool in pan for 10 minutes, then transfer to wire rack

Full recipe: Sourdough Pumpkin Cake

Sourdough Pumpkin Chocolate Chip Muffins

Ingredients:

• 1 cup sourdough starter
• 1 cup pumpkin puree
• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup chocolate chips

Steps:

• Preheat oven to 375°F and line a 12-cup muffin tin
• Mix sourdough starter, pumpkin, butter, and vanilla in a large bowl
• Whisk dry ingredients in a separate bowl
• Combine wet and dry ingredients until just mixed, then fold in chocolate chips
• Fill muffin cups 2/3 full
• Bake 18-20 minutes until the toothpick comes out clean
• Cool for 5 minutes in tin, then transfer to a wire rack

Full recipe: Sourdough Pumpkin Chocolate Chip Muffins

Sourdough Pumpkin Cream Cheese Muffins

Ingredients:

For the muffin batter:

• 1 cup sourdough starter
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

For the cream cheese filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Optional topping:

Steps:

• Preheat oven to 375°F and line muffin tin. Whisk together wet ingredients (starter, pumpkin, oil, and eggs) until well combined.
• Mix dry ingredients in a separate bowl (flour, sugar, baking powder, spice, salt). Gently fold the wet mixture into dry ingredients, leaving some lumps.
• Beat cream cheese filling until smooth. Layer muffins: add half the batter, cream cheese dollop, remaining batter. Sprinkle with pumpkin seeds if desired.
• Bake 18-20 minutes until set. Cool in the tin briefly before moving to a wire rack to cool completely.

Full recipe: Sourdough Pumpkin Cream Cheese Muffins

Use Your Sourdough Discard in Easy Fall Dessert Recipes

These recipes show you how to whip up some seriously tasty desserts with sourdough – perfect for those chilly autumn afternoons. Plus, you’ll feel great about using up that starter you’d normally toss out. Whether you’re new to baking or a total pro, there’s something here for you – from super-easy cookies to fancy pastries. The warm spices and pumpkin flavors make these treats perfect for sweater weather. Jump in and start experimenting with these recipes as your guide!