This easy Sourdough Coffee Cake with Pumpkin recipe is full of warm fall spices, subtle sourdough tang, rich pumpkin flavor, and topped with an irresistible brown sugar crumb topping! This coffee cake is my favorite fall brunch go-to! Nothing compares to this delightful fall cake.
This is definitely the very best coffee cake there is. Nothing to date has lived up to how good sourdough coffee cake is. I highly highly recommend trying it out for yourself, you will not be disappointed!
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Hi! If you've been searching for the best sourdough pumpkin coffee cake recipe, you're in the right place. This cozy fall dessert combines the tang of sourdough discard with the sweetness of pumpkin and warm autumn spices. The result? A perfectly moist and tender sourdough pumpkin cake with a buttery cinnamon streusel topping and just the right amount of glaze.
This sourdough spice cake is the kind of bake that fills your kitchen with the smell of fall. It's soft, lightly tangy, and has that nostalgic pumpkin spice flavor everyone loves. Whether you're new to sourdough baking or just looking for a delicious way to use up your discard, this sourdough coffee cake recipe is simple, comforting, and completely irresistible.
A few weekends ago, we were invited to not one but two Italian parties. The first was a belated birthday dinner for me and a dear Sicilian friend, and I baked a chocolate cake to celebrate. The next night was a big Sicilian barbecue filled with homemade pizza, pasta, and even a giant Stromboli baked by Nonno Sal, who once owned a beloved local pizzeria (and still hasn't lost his touch!).
When my mom suggested I bring something pumpkin, I knew exactly what to make. My son begged for the Pumpkin Pudding Cake, but I decided on this Sourdough Pumpkin Streusel Cake-and it was such a hit! Everyone went back for seconds, and it turned out to be the perfect way to use my sourdough discard while celebrating the cozy flavors of fall.
How to bake sourdough cake without starter?
Not a silly question at all! I know you may not be a sourdough baker and you still want to bake this awesome cake! Simply sub in your favorite plain yogurt (I love to bake with plain coconut milk yogurt) or you could sub in buttermilk if you don't have a sourdough starter to use.
Either way, it will also make the cake nice and moist. But if you do have sourdough starter on hand, use it for this!
This sourdough coffee cake recipe is a simple way to use sourdough discard, and simply superb for breakfast! The subtle sourdough flavor, pumpkin puree, and fall spices come together to make the most the most moist and tender cake.
Ingredients
Streusel Topping
- Flour - I use all-purpose flour for the streusel because it gives the best crumbly, bakery-style texture.
- Salt - Just a small pinch to balance the sweetness and make the flavors pop.
- Cinnamon - Adds that cozy fall aroma that fills your kitchen while it bakes.
- Brown sugar - I love using light brown sugar here; it melts into the butter and gives little caramelized bits in every bite.
- Butter (cold) - Cold butter is key for a perfect crumbly topping. I use a fork or my fingertips to mix it in until it looks like coarse sand.
Cake Batter
- All-purpose flour - Keeps the cake soft and tender without being too dense.
- Baking powder + baking soda - These work together to give the cake a lovely rise.
- Cinnamon, ginger, and nutmeg - My favorite fall spice combo that makes this sourdough pumpkin cake so fragrant and flavorful.
- Salt - Just enough to balance the sweetness and enhance the spice.
- Pumpkin purée - Be sure to use pure pumpkin, not pumpkin pie filling. I usually grab canned 100% pumpkin, but homemade purée works beautifully too.
- Brown sugar - Adds richness and moisture with a light molasses flavor.
- Oil - You can use vegetable or coconut oil; both make the cake super moist.
- Eggs - I use two large eggs for structure, but if you're making it vegan, two flax eggs work perfectly.
- Vanilla extract - A little vanilla rounds out the flavors and adds warmth.
- Sourdough starter - This is my favorite part! Using fed and active sourdough starter gives the cake a subtle tang and depth you just can't get with regular batter.
Glaze
- Confectioners' sugar - Sifted for a smooth, pretty finish.
- Milk - I usually use whole milk, but coconut milk adds a lovely flavor if you want a dairy-free option.
How do you make a sourdough coffee cake?
It all starts out with a little magic from your sourdough starter! All you need is whatever you were discarding from your starter. Look at the magical bubbles! Those sweet bubbles give the coffee cake just a slight sourdough flavor (it's truly slight and not overwhelming at all!)and give it extra moisture.
First thing to do is gather up the flour, baking powder, baking soda, salt, spices, eggs, oil, pumpkin puree (not pumpkin pie filling!). And all you'll need for the streusel topping and glaze.
As I mentioned, IF you don't happen to have any sourdough starter around, just use an unflavored yogurt or buttermilk. You could make this vegan by using non-dairy butter for the topping and non-dairy milk. Also, just make flax eggs to replace the 2 eggs.
Secondly, whisk the dry ingredients together. In another bowl you will mix all the wet ingredients.
The last thing to do is combine the wet into the dry ingredients. You will have a nice and thick batter. If you are using the sourdough starter and it doesn't seem moist enough, you could add a tablespoon or two of buttermilk or your favorite non-diary milk.
Finally, spread the cake batter into your prepped pan and then sprinkle that gorgeous streusel on top.
Isn't it pretty even before it's baked?
Finally, as I mentioned, with glaze or without, it is a super lovely cake!
When I bake a pumpkin cake it just automatically drops 15 degrees outside. Well, in my imagination it does! Most of us are experiencing super hot summer-like days.
Bake this comforting cake full of warm spices to be transformed to cooler fall days. You'll want to curl up under a blanket with a hot cup of tea or coffee and your Netflix!
Leftovers & Storing
If you have any leftovers (which, honestly, doesn't happen often in my house!), here's how I keep my Sourdough Pumpkin Coffee Cake fresh.
- Room Temperature: Keep the cake covered at room temperature for up to 2 days. I like to place it in an airtight container or wrap it tightly with plastic wrap to keep the streusel soft but not soggy.
- Refrigerate: Store in the refrigerator for up to 5 days. Just warm up a slice in the microwave for 10-15 seconds before serving - it tastes like it just came out of the oven!
- Freeze: You can freeze individual slices or the whole cake. Wrap tightly in plastic wrap, then place in a freezer bag or container. It keeps beautifully for up to 3 months. To serve, thaw overnight in the fridge and warm slightly before adding a touch of glaze if desired.
- Make Ahead: This sourdough pumpkin coffee cake is perfect for prepping ahead of a brunch or fall get-together. Bake it the night before, let it cool completely, and cover tightly. The flavors actually deepen the next day, making it even more delicious!
FAQ'S
Yes! If your starter isn't freshly fed, you can still use your discard. It adds a wonderful tangy flavor and helps make the cake extra moist.
Absolutely. You can replace the sourdough starter with ½ cup of buttermilk or plain yogurt. It will still be soft and full of flavor, just without that slight sourdough tang.
Yes - simply use coconut oil instead of butter and coconut milk in the glaze. The flavor pairs so nicely with pumpkin and fall spices.
Definitely! Pour the batter into muffin liners and top each one with a spoonful of streusel. Bake at 350°F for 20-22 minutes, or until a toothpick comes out clean. Perfect for an easy breakfast treat!
Pin for later!!
*Here is my original post from some years ago when I first made a starter.
If you've tried this Sourdough Pumpkin Coffee Cake or any other recipe on Savoring Italy, please let me know your thoughts in the comments below. It makes my day hearing from my readers and I do respond to every comment!
More sourdough recipes:
- sourdough starter
- sourdough pie crust
- sourdough banana bread
- sourdough pumpkin coffee cake
- sourdough einkorn bread
Originally published October 2019. Updated and republished October 2025
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Sourdough Pumpkin Coffee Cake
Ingredients
Streusel
- ½ cup flour
- pinch of salt
- 1 teaspoon cinnamon
- ½ cup brown sugar
- 6 tablespoon butter cold
Cake
- 1 ½ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- ¼ teaspoon nutmeg
- ½ tsp. salt
- ½ cup pumpkin puree not pumpkin pie filling
- 1 cup firmly packed light brown sugar
- ½ cup vegetable oil or coconut oil
- 2 eggs use 2 flax eggs to make vegan
- 1 teaspoon vanilla extract
- ½ cup sourdough starter fed and active
Glaze
- ½ cup confectioners' sugar sifted
- 1 tsp. whole milk I used coconut milk
Instructions
- Preheat oven to 350 degrees and grease and flour a 9-inch springform pan or a 9-inch cake pan. You could also use baking spray to prep the cake pan. Set aside.
Crumb Topping
- In a bowl, combine flour, salt, cinnamon, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Set aside.
Cake
- In a large bowl, mix the flour, baking powder, baking soda, the spies and salt.
- In a separate bowl, whisk pumpkin and brown sugar together until combined. Add in oil, eggs, and vanilla extract. Mix until well combined. Add the sourdough starter and mix again.
- Add the dry ingredients to the wet ingredients, and stir until all ingredients are well incorporated.
- Pour the batter into the pan. Spread the crumb topping evenly over the batter.
- Bake for 45-50 minutes, or until a cake tester comes out clean. Let cool a bit before removing cake from baking pan to your dish.
Glaze
- Once cake is cooled, whisk together the remaining milk and the powdered sugar. If you need your glaze to be thicker, add more powdered sugar. If you like it thinner, adjust with more milk. Drizzle glaze on top of the streusel. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Ashlee says
This looks delightful! Can replace the brown sugar with pure maple syrup? I can't have too much sugar unfortunately.
Lora says
Hi Ashlee-Thank you! I have never replaced the sugar with pure maple syrup. You could certainly try! Let me know how it turns out! Happy Baking!!
Julia says
Wonderful way to use up my discard! Love the streusel topping! Smells so nice baking.