Isn’t it exciting to think about mixing sourdough and pumpkin? It’s like giving our favorite fall flavor a tangy twist! These recipes are your ticket to turning a simple pumpkin into something really special. Whether you’re a pro or just starting, there’s a whole world of yummy pumpkin sourdough treats waiting for you to explore. Grab your apron, fire up that oven, and let’s make this autumn the tastiest one yet!
Table of Contents
Breads & Loaves
Sourdough Pumpkin Bread
- Mix: 150g fed starter, 250g pumpkin puree, 400g flour, spices, 50g honey
- Fold 4 times over 2 hours
- Bulk ferment 4-6 hours
- Shape, cold-proof overnight
- Bake at 450°F: 30 min covered, 15-20 min uncovered
- Cool before slicing
- Serve for breakfast or with soups
Full recipe here: Sourdough Pumpkin Bread
Vegan Sourdough Pumpkin Bread
- Mix flax egg: 2 tbsp ground flaxseed + 6 tbsp water
- Combine: 1 cup sourdough starter, 1 cup pumpkin puree, 1/3 cup oil, 1/4 cup non-dairy milk
- Add flax egg to wet ingredients
- Mix dry ingredients separately
- Combine wet and dry
- Bake at 350°F for 60-65 minutes in a 9×5 loaf pan
Full recipe here: Vegan Sourdough Pumpkin Bread
Gluten-Free Sourdough Pumpkin Bread
- Mix: 1 cup GF sourdough starter, 1 cup pumpkin puree, 1/3 cup oil, 2 eggs
- Combine dry ingredients: rice flour, almond flour, tapioca starch, sugar, baking soda, xanthan gum, cinnamon, salt
- Mix wet and dry ingredients
- Bake in 9×5 loaf pan at 350°F for 60-65 minutes
- Optional: Add psyllium husk, applesauce, or nuts
Full recipe here: Gluten-Free Sourdough Pumpkin Bread
Pumpkin Sourdough Loaf
- Ingredients: Sourdough starter, pumpkin puree, water, bread flour, whole wheat flour, salt, pumpkin seeds
- Bulk ferment 4-6 hours, folding hourly
- Proof overnight in the fridge
- Bake in a Dutch oven: 450°F, 30 min covered, 15-20 min uncovered
- Great for fall sandwiches or toast
Full recipe here: Pumpkin Sourdough Loaf
Pumpkin Seed Sourdough
- Toast 1 cup pumpkin seeds, cool
- Mix: 500g bread flour, 350g water, 100g starter, 10g salt
- Add seeds after the first stretch and fold
- Bulk ferment 4-6 hours
- Shape, and distribute seeds evenly
- Proof overnight in the fridge (12-14 hours)
- Bake at 450°F: 30 min covered, 15-20 min uncovered
- Cool before slicing
Full recipe here: Pumpkin Seed Sourdough
Pumpkin Spice Sourdough
- Mix: 100g starter, 350g bread flour, 50g whole wheat flour, 2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp salt
- Add: 200g pumpkin puree, 150g water
- Autolyse 30 min, 4-6 stretches/folds over 2-3 hours
- Shape, proof 1-2 hours (room temp) or overnight (fridge)
- Bake 450°F: 30 min covered, 15-20 min uncovered
- Cool before slicing
Full recipe here: Pumpkin Spice Sourdough
Sourdough Pumpkin Chocolate Chip Bread
- Ingredients:
- 1 cup sourdough starter
- 1 cup pumpkin puree
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 cup chocolate chips
- Mix wet and dry ingredients separately, then combine
- Add chocolate chips
- Bake at 350°F for 60-65 minutes
- Optional: Add yogurt, vanilla, and spices for extra flavor
Full recipe here: Sourdough Pumpkin Chocolate Chip Bread
Sourdough Pumpkin Banana Bread
- Ingredients:
- – 1 cup each: sourdough starter, mashed bananas, pumpkin puree
- – 1/2 cup oil, 2 eggs, 1 tsp vanilla
- – 1 1/2 cups flour, 3/4 cup sugar
- Spices: cinnamon, nutmeg, salt
- Mix wet and dry ingredients separately, then combine
- Bake at 350°F for 60-65 minutes
- Optional: add nuts or chocolate chips
Full recipe here: Sourdough Pumpkin Banana Bread
Muffins
Sourdough Pumpkin Muffins
- Mix: 120g sourdough starter, 225g pumpkin puree, 2 eggs, 60ml oil
- Combine: 240g flour, 2 tsp baking powder, 2 tsp pumpkin spice, 150g sugar, 1/4 tsp salt
- Fold wet into dry ingredients
- Spoon into muffin tin
- Bake at 375°F for 20-25 minutes
- Cool for 5 minutes in a tin, then on a rack
Full recipe here: Sourdough Pumpkin Muffins
Sourdough Pumpkin Cream Cheese Muffins
- Ingredients: sourdough starter, pumpkin puree, flour, sugar, spices, cream cheese
- Mix wet and dry ingredients separately, then combine
- Fill muffin tins halfway, add cream cheese mixture, top with remaining batter
- Bake at 375°F for 18-20 minutes
- Optional: add pumpkin seeds on top
- Freezes well
Full recipe here: Sourdough Pumpkin Cream Cheese Muffins
Sourdough Pumpkin Chocolate Chip Muffins
- Mix: 1 cup sourdough starter, 1 cup pumpkin puree, 1/2 cup melted butter, 1 tsp vanilla
- Combine: 1 1/2 cups flour, 3/4 cup sugar, 1 tsp baking soda, 1 tsp cinnamon, 1/4 tsp each nutmeg, and salt
- Mix wet and dry, fold in 1 cup chocolate chips
- Bake: 375°F, 18-20 minutes in muffin tin
Full recipe here: Sourdough Pumpkin Chocolate Chip Muffins
Sourdough Pumpkin Spice Muffins
- Mix: 1 cup sourdough starter, 1 cup pumpkin puree, 1/3 cup oil, 1 egg
- Combine dry ingredients separately
- Fold dry into wet, don’t overmix
- Fill greased muffin tin 2/3 full
- Bake at 375°F for 18-22 minutes
- Optional: Add extra spices, pumpkin seeds, or cinnamon sugar topping
Full recipe here: Sourdough Pumpkin Spice Muffins
Cookies & Bars
Sourdough Pumpkin Cookies
- Ingredients: Butter, sugars, pumpkin puree, egg, sourdough discard, flour, baking soda, pumpkin pie spice, salt
- Mix wet and dry ingredients separately, then combine
- Bake at 350°F for 12-15 minutes
- Optional: Chill dough for 30 minutes for chewier cookies
- Add-ins: Chocolate chips, nuts, or cream cheese frosting
Full recipe here: Sourdough Pumpkin Cookies
Sourdough Pumpkin Chocolate Chip Cookies
- Mix: 1/2 cup sourdough starter, 1/2 cup pumpkin puree, 1/4 cup butter, 1/2 cup brown sugar
- Combine: 1 1/2 cups flour, 1 tsp pumpkin spice, 1/2 tsp baking soda, 1/4 tsp salt
- Mix wet and dry ingredients, and add 1 cup of chocolate chips
- Rest 2-4 hours
- Bake at 350°F for 12-15 minutes
Full recipe here: Sourdough Pumpkin Chocolate Chip Cookies
Sourdough Pumpkin Bars
- Mix: 1 cup sourdough starter, 1 cup pumpkin puree, 1/2 cup oil, 1 cup sugar, 2 eggs, 1 tsp vanilla
- Combine: 1 1/2 cups flour, 1 tsp baking soda, 1 tbsp pumpkin spice, 1/4 tsp salt
- Fold dry into wet ingredients
- Bake: 350°F, 25-30 minutes in 9×13 pan
- Optional: Top with cream cheese frosting
Full recipe here: Sourdough Pumpkin Bars
Cakes, Rolls, & Donuts
Sourdough Pumpkin Roll
- Combine sourdough starter, pumpkin puree, eggs, sugar, flour, baking powder, spices
- Bake in jelly roll pan at 375°F for 15 minutes
- Roll warm cake in powdered sugar-dusted towel, cool
- Unroll, spread cream cheese filling, re-roll
- Chill before serving
Full recipe here: Sourdough Pumpkin Roll
Sourdough Pumpkin Cinnamon Rolls
- Mix 150g starter, 200g pumpkin puree, 60g sugar, 60g melted butter, 1 egg, 300g flour, 2 tsp pumpkin spice
- Knead 10 minutes, rise overnight (8-12 hours)
- Roll to 12×16″, spread 60g butter, 150g brown sugar, 2 tbsp cinnamon
- Roll up, slice into 12, rise 1-2 hours
- Bake 350°F for 25-30 minutes
- Icing: Mix 120g cream cheese, 60g powdered sugar, 2 tbsp maple syrup
- Spread icing on warm rolls
Full recipe here: Sourdough Pumpkin Cinnamon Rolls
Sourdough Pumpkin Cinnamon Roll Focaccia
- Mix: 1 cup sourdough starter, 1/2 cup pumpkin puree, 1/4 cup water, 2 tbsp oil
- Add: 2 1/2 cups bread flour, 1 tsp salt, 1 tbsp sugar
- Rise 4-6 hours
- Spread with cinnamon-sugar filling
- Roll, coil into a spiral
- Rise 1-2 hours
- Bake at 425°F for 20-25 minutes
Full recipe here: Sourdough Pumpkin Cinnamon Roll Focaccia
Sourdough Pumpkin Cake
- Mix: 1 cup sourdough discard, 1 cup pumpkin puree, 1/2 cup oil, 2 eggs
- Combine: 1.5 cups flour, 1 cup sugar, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp salt
- Fold dry into wet ingredients
- Pour into 9-inch pan
- Bake 350°F, 45-50 minutes
- Cool for 10 minutes in the pan, then on a rack
- Top with frosting or powdered sugar
Full recipe here: Sourdough Pumpkin Cake
Sourdough Pumpkin Donuts
- Ingredients: sourdough starter, flour, pumpkin puree, milk, butter, sugar, egg, spices
- Mix wet and dry ingredients separately, then combine
- Ferment dough 8-12 hours
- Roll out, cut donut shapes
- Fry at 350°F until golden
Full recipe here: Sourdough Pumpkin Donuts
Sourdough Discard Pumpkin Coffee Cake
- Mix: 1 cup sourdough discard, 1 cup pumpkin puree, 1/2 cup oil, 2 eggs
- Combine dry ingredients separately, then mix with wet
- Pour into a 9×13 pan
- Top with streusel: brown sugar, flour, butter, cinnamon
- Bake at 350°F for 35-40 minutes
- Optional: Add cream cheese swirl or nuts
Full recipe here: Sourdough Discard Pumpkin Coffee Cake
Pancakes, Waffles, & Pies
Sourdough Pumpkin Pancakes
- Mix: 150g starter, 200g pumpkin puree, 60g sugar, 60g butter, 1 egg, 300g flour, 2 tsp pumpkin spice
- Knead 10 min, rise overnight
- Roll, spread filling: 60g butter, 150g brown sugar, 2 tbsp cinnamon
- Slice, rise 1-2 hours
- Bake 350°F, 25-30 min
- Icing: 120g cream cheese, 60g powdered sugar, 2 tbsp maple syrup
Full recipe here: Sourdough Pumpkin Pancakes
Sourdough Pumpkin Waffles
- Ingredients: Sourdough discard, pumpkin puree, eggs, milk, flour, sugar, pumpkin pie spice, baking soda, salt, oil
- Mix wet and dry ingredients separately, then combine
- Rest batter for 30 minutes or overnight
- Cook in greased waffle iron, 1/2 cup per waffle, 3-5 minutes
Full recipe here: Sourdough Pumpkin Waffles
…and more!
Sourdough Pumpkin Pie
- Sourdough crust: 1 cup discard, 1 1/4 cups flour, 1/2 cup butter, 1/4 tsp salt
- Filling: 15 oz pumpkin puree, 14 oz sweetened condensed milk, 2 eggs, 1 tbsp pumpkin pie spice
- Bake: 425°F for 15 minutes, then 350°F for 35-40 minutes
- Optional: Add vanilla or bourbon to filling
- Brush crust with egg wash
- Serve with whipped cream
Full recipe here: Sourdough Pumpkin Pie
Sourdough Pumpkin Scones
- Mix: 2 cups flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 1 tsp pumpkin spice
- Cut in 1/2 cup cold butter
- Combine: 1/2 cup pumpkin, 1/4 cup sourdough discard, 1/4 cup cream, 1 egg
- Fold wet into dry
- Shape, cut into 8 wedges, chill 15 min
- Bake 400°F, 20-25 min
Full recipe here: Sourdough Pumpkin Scones
Pumpkin Sourdough Bagels
- Pumpkin Sourdough Bagels: Chewy, tangy, pumpkin-flavored
- Ingredients: Sourdough starter, pumpkin puree, water, bread flour
- Rise 4-6 hours, shape, rest overnight in fridge
- Boil 1 minute per side in honey water
- Bake at 425°F for 20-25 minutes
- Optional: Add pumpkin pie spice and top with pumpkin seeds
Full recipe here: Pumpkin Sourdough Bagels
Sourdough Pumpkin Magic
The fusion of sourdough and pumpkin offers a world of culinary possibilities. Every recipe here is like a tasty adventure, perfect for trying out new combos that’ll make your taste buds dance. Don’t worry if you’re new to the sourdough game or if you’re a seasoned pro – there’s something fun for everyone to try. It’s time to get cozy, get creative, and whip up some seriously delicious fall treats!
