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This Sourdough Pumpkin Cake is filled with pumpkin, cinnamon, and nutmeg for a perfectly moist cake, then it is topped with a sweet and tangy cream cheese frosting with a hint of cinnamon for the perfect fall dessert!
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“When I tell you my entire extended family is so happy that fall is back so I can make this cake – I am not joking! Made this for the first time last year and my family was literally telling me to quit my job and open a bakery – it’s THAT GOOD!” -Julie
This recipe is the best cake for a fall birthday celebration or for any gathering or special occasion this fall season. It is simple to make and has easy cleanup because the batter is made in just one bowl. Plus, it uses a whole can of pumpkin, so you aren’t left with any leftovers. Another cake that is great for any special occasion is my Sourdough Chocolate Cake.
Fall is the best time for baking! I love all of the warm spices and comforting flavors. More fall desserts to try include Pumpkin Sourdough Cobbler, Pumpkin Bread with Cinnamon Streusel, Pumpkin Sourdough Snickerdoodles, Sourdough Discard Apple Cake, or Caramel Apple Sourdough Cheesecake Bars.
Table of Contents
- Why you will love this recipe
- Important Ingredients and Substitutions
- Instructions to make Sourdough Pumpkin Cake with Cream Cheese Frosting
- Recipe Tips
- How to store Sourdough Pumpkin Cake with Cream Cheese Frosting
- Recipe FAQ
- More sourdough Desserts
- Sourdough Pumpkin Cake with Cream Cheese Frosting Recipe
Why you will love this recipe
- Perfect combination of flavors – Every bite has the sweetness from the sugar, spice from cinnamon and nutmeg, and tanginess from the discard and cream cheese frosting.
- Tender crumb – The pumpkin puree and sourdough discard in the cake batter create a beautifully moist and soft texture.
- Full of fall flavor – Nothing says fall like pumpkin and warm spices!
- Easy clean up – This cake recipe does not require a separate bowl or any special equipment. It is easy to make with a quick clean-up!
Important Ingredients and Substitutions
- Pumpkin purée – This cake uses a full 15 ounce can of pumpkin puree so no leftovers! I used canned pumpkin puree, but you can use homemade if you’d like, just be sure to use pure pumpkin purée and not canned pumpkin pie filling.
- Oil – The oil creates a super moist and soft cake. Any oil, such as vegetable oil or olive oil, will work.
- Sourdough discard – The sourdough discard adds moisture and a subtle tang that makes this cake so delicious! If you do not have a sourdough starter yet, you can make one in as little as two weeks with just flour and water using my Easy Sourdough Starter recipe!
- Ground Cinnamon and Nutmeg – The spices used to bring the signature pumpkin spice flavor.
- Butter– I recommend using salted butter for the frosting so that the salt in the butter will enhance the rest of the flavors.
- Sugars – White granulated sugar and brown sugar are the sweeteners in the cake, and powdered sugar is used to sweeten the frosting.
- Cream cheese – Use softened cream cheese so that it is easier to beat together. To soften, leave the cream cheese on the counter at room temperature for an hour or until soft. Or if you do not have time, you can also put the cream cheese in the microwave for a few seconds at a time until it is soft. Just be careful not to melt the cream cheese.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Pumpkin Cake with Cream Cheese Frosting
Step 1: In a large mixing bowl, combine the wet ingredients. Mix the eggs, sugar, brown sugar, pumpkin, oil and discard until smooth. You can use a whisk or hand mixer for this.
Step 2: Next, add the dry ingredients to the mixture. Add the all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until combined.
Step 3: Grease or line a 11×15 baking dish with parchment paper. Or, for a thicker cake, use a 9 x 13 inch pan, just keep in mind you will need to adjust the baking times. Pour the cake batter into the prepared pan.
Bake in a preheated 350°F oven for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 4: Meanwhile, make the cream cheese frosting. Add all of the ingredients for the frosting into a medium bowl and using hand beaters, beat until smooth. Alternatively, you can use your stand mixer with the paddle attachment at medium speed until it is smooth.
Step 5: Let the cake cool for about an hour or until it is cool to the touch. Top with cream cheese frosting and sprinkles if desired. Slice and enjoy!
Recipe Tips
- Be careful not to over bake the cake to ensure that it stays nice and moist. The total time for baking can vary depending on your oven so to know if the cake is fully cooked, insert a toothpick into the middle of the cake. If it comes out clean it is fully cooked and ready to be pulled out of the oven.
- Let the cake cool for at least one hour before adding on the frosting to prevent it from melting off of the cake.
How to store Sourdough Pumpkin Cake with Cream Cheese Frosting
I recommend storing the Pumpkin Cake in the refrigerator because the frosting has cream cheese in it. You can cover the cake pan with plastic wrap or transfer it to an airtight container. The cake will stay fresh for up to 5 days in the fridge. The cake can be stored on the counter if it does not have the frosting on top.
Recipe FAQ
If you would like to make this cake for an event ahead of time, you can bake the cake the day before and leave it on the counter overnight covered. Then the next day, you can whip up the cream cheese frosting and add it on top of the cake up to an hour or two before serving. Another great make ahead cake is my Sourdough Tres Leches Cake.
Yes, you can easily turn this Sourdough Pumpkin Cake recipe into cupcakes! Line a cupcake pan with paper liners and fill with the cake batter about 2/3 of the way full. Then bake in a preheated 350°F oven for about 20-25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. You can add the frosting on top of the cupcakes with an offset spatula or with a piping bag to add a swirl on top.
Yes, either active starter or discard will work great in this Sourdough Pumpkin Cake recipe!
Yes, you can long ferment the cake batter in the fridge for 12-24 hours.
More sourdough Desserts
Spring Sourdough Recipes
15 sourdough recipes to make this spring
Sourdough Discard Recipes
40+ No Wait Sourdough Recipes (Quick & Easy)
Soft Sourdough Bread Recipes
Soft Sourdough Cinnamon Raisin Bread (Same Day)
Easter Sourdough Recipes
Sourdough Carrot Cake Scones
Tried this Sourdough Pumpkin Cake or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Pumpkin Cake with Cream Cheese Frosting
Equipment
Ingredients
- 4 eggs, 200 grams
- 200 grams sugar, 1 cup
- 220 grams brown sugar, 1 cup
- 425 grams pumpkin puree (1 15oz can), 1 ¾ cup
- 180 grams oil, ¾ cup
- 120 grams sourdough discard, ½ cup
- 280 grams all-purpose flour, 2 cups
- 9 grams baking powder, 2 teaspoons
- 5 grams baking soda, 1 teaspoon
- 3 grams salt, ½ teaspoon
- 4 grams cinnamon, 2 teaspoons
- 1 gram nutmeg, 1 teaspoon
Cream cheese frosting
- 113 grams butter, salted, ½ cup
- 225 grams cream cheese, 1 cup
- 450 grams powdered sugar, 3 ¾ cups
- 30 grams milk, 2 Tablespoons
- 1 gram cinnamon, ½ teaspoon
Instructions
- Preheat the oven to 350℉ degrees.
- In a large bowl, combine the wet ingredients. Mix the eggs, sugar, brown sugar, pumpkin, oil and discard until smooth. You can use a whisk or hand mixer for this. 4 eggs, 200 grams sugar, 220 grams brown sugar, 425 grams pumpkin puree (1 15oz can), 180 grams oil, 120 grams sourdough discard
- Next, add the dry ingredients to the mixture. Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until just combined but do not over mix. 280 grams all-purpose flour, 9 grams baking powder, 5 grams baking soda, 3 grams salt, 4 grams cinnamon, 1 gram nutmeg
- Pour the cake batter into a greased 11 x 15 inch pan. You can use a 9 x 13 inch pan if that is all you have just note that the cake will thicker and will need to bake for about 30-35 minutes.
- Bake at 350 for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Meanwhile, make the cream cheese frosting. Add all of the ingredients for the frosting into a medium bowl and using hand beaters, beat until smooth. Alternatively, you can use your stand mixer with the paddle attachment at medium speed until it is smooth. 113 grams butter, salted, 225 grams cream cheese, 450 grams powdered sugar, 30 grams milk, 1 gram cinnamon
- Let the cake cool for about an hour or until it is cool to the touch. Top with cream cheese frosting and sprinkles if desired.
Notes
- Be careful not to over bake the cake to ensure that it stays nice and moist.
- Let the cake cool for at least one hour before adding on the frosting to prevent it from melting off of the cake.
- To make into cupcakes: Line a cupcake pan with paper liners and fill with the cake batter about 2/3 of the way full. Then bake in a preheated 350F degree oven for about 20-25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- Storage: Store in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When I tell you my entire extended family is so happy that fall is back so I can make this cake – I am not joking! Made this for the first time last year and my family was literally telling me to quit my job and open a bakery – it’s THAT GOOD! Don’t walk, RUN to the kitchen to whip this one up. You won’t be sorry!!!!
I made muffins with this recipe. I added chopped chocolate! No frosting. Absolutely delicious!! Thanks
Thanks Arianna! Glad you liked them. Out of curiosity, how many muffins did you get out of that recipe?
Love all your recipes! I have yet to try one that isn’t amazing. I make cupcakes out of the batter and they were perfect at 350° for 25 min. The batter was enough for two dozen cupcakes. I was lazy and didn’t make the frosting but realized they were so yummy on their own I didn’t end up making it later. These will be on repeat in my home this fall.
Thanks so much! And thank you for sharing the specifics on how you turned them into cupcakes. I’m sure that will be helpful for others.
Can I use 8 or 9 inch round cake pans for this?
Yeah bake times will change so you will just need to keep an eye on them.
Is there a good swap out for the eggs? Our house can’t eat eggs.
I haven’t tried it but this article has some tips on swapping eggs: https://www.pccmarkets.com/taste/2013-03/egg_substitutes/
Also I know it’s not a cake but I do have 3 pumpkin dessert recipes without eggs you can find here:
pumpkin cobbler- https://countryroadssourdough.com/sourdough-pumpkin-cobbler/
Pumpkin snickerdoodles- https://countryroadssourdough.com/sourdough-pumpkin-snickerdoodle-cookies/
pumpkin cinnamon roll focaccia- https://countryroadssourdough.com/sourdough-pumpkin-cinnamon-roll-focaccia/
can this cake be long fermented before baking? I have made sourdough bread for awhile, just starting into other recipes, can you explain when things can be long fermented and when its not a good idea? Most cookies do well with it , but I am unsure with batters. Thank so much , and thoughts are appreciated.
If you use a double acting baking powder it should be fine to let the batter long ferment in the fridge.
Are you able to use active starter in place of discard?
Yes that’s fine!