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This Sourdough Pumpkin Focaccia has warm and comforting flavors of fall in every bite! Pumpkin focaccia swirled with a sweet cinnamon and pumpkin spice filling and topped with a cream cheese icing. If you love pumpkin, this is a must-try!
“Tastes amazing! Crunchy top with moist focaccia inside with sweetness of cinnamon pockets. Great 1 day bake.” -Tony
I have been experimenting with swapping water for other liquids in focaccia recipes, and now that fall is approaching, I knew I had to make a pumpkin edition! This recipe uses pumpkin puree in the dough and has a gooey pumpkin spice filling throughout the dough. It combines the flavors of pumpkin spice with cinnamon rolls all in a sweet and delicious focaccia! If you love fall recipes, you’ll also love my Sourdough Caramel Apple Focaccia that swaps applesauce for water!
Table of Contents
Reasons you will love this recipe
- Infused with real pumpkin – Some of the water is replaced with real pumpkin puree to infuse the flavor in every bite, just like in my Sourdough Pumpkin Cinnamon Rolls and Artisan Sourdough Pumpkin Bread recipe.
- Same day recipe – This Sourdough Pumpkin Cinnamon Roll Focaccia can be made start to finish in just one day, making it a great naturally leavened recipe for bakers with a busy schedule.
- Beginner friendly – This recipe is very beginner-friendly and does not require any special equipment, just like my classic Sourdough Focaccia recipe.
Important Ingredients & Substitutions
- Pumpkin purée – make sure to use pumpkin purée and not pumpkin pie filling. You can use a homemade pumpkin purée but I would reduce the water in the recipe, as homemade puree has a lot more water than store bought.
- Active Sourdough starter – use a starter that is active and bubbly and is at peak. If you don’t have a starter yet check out my post how to make a sourdough starter.
- Bread flour – I recommend using bread flour instead of all-purpose flour when baking sourdough bread because it has a higher protein content and absorbs moisture better. If using all-purpose reduce the water by 25 grams.
- Cinnamon – complements the pumpkin flavors so well. If you love cinnamon flavor be sure to check out my cinnamon roll sourdough focaccia as well.
- Pumpkin pie seasoning – this seasoning blend includes flavors of nutmeg, cloves, and ginger.
- Butter- Traditional sourdough focaccia recipes use olive oil to give the crust the signature texture, but instead of oil this recipe uses butter.
- Cream cheese – softened so it is easy to work with. Let the cream cheese sit at room temperature until soft or add to the microwave a few seconds at a time.
See all the ingredients and amounts in the recipe card below.
How to make Sourdough Pumpkin Cinnamon Roll Focaccia
Step 1: Mix together the water, sourdough starter, pumpkin puree, salt, brown sugar, and bread flour in a large mixing bowl until a shaggy dough forms. Let sit in a warm spot covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out. With dough in the mid 70’s F, the first rise will take about 4-5 hours total.
Step 2: Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.
Continue to let the dough rise for bulk fermentation until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl.
Step 3: Mix together sugar, cinnamon, and pumpkin pie seasoning. Grease a 9×13-inch pan and add ¼ cup butter to the bottom of the pan. Place the dough into the pan and spread it out evenly. Sprinkle ⅔ of the cinnamon sugar mixture over the dough.
Step 4: Loosely roll the dough into 3–4 spirals, then turn it a quarter turn so that the long side of the roll lines up with the long side of the pan. Sprinkle the remaining sugar on top.
Step 5: Let it rise another hour or two covered in a warm spot until it has risen well and is puffy. Add the remaining melted butter and cinnamon sugar mixture on top. Dimple the dough with your fingers.
Step 6: Bake in the oven at 425°F for 27-30 minutes.
Step 7: While the focaccia is baking, whisk together the softened cream cheese, powdered sugar, and milk in a medium bowl. Stir until fully combined and smooth.
Step 8: After the focaccia has finished baking, add it to a wire rack and let it cool. Drizzle the cream cheese frosting while it is still warm and serve.
Recipe Tips
- Let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.
- To speed up the process, find a warmer spot for the dough to rise, and be sure to use warm water when mixing the dough.
- If you want to bake the next day, after the dough is placed in the pan cover it and place it in the fridge. Then, let it come to room temperature and get puffy before baking as directed.
Sample schedule
This is based on the dough temperature being in the mid 70s. There are many factors that can impact how slowly or quickly dough rises so use this as a guideline but look for the visual cues the dough is ready to move on.
| Step | Time |
| Feed sourdough starter a 1:5:5 ratio (15 grams starter: 70 grams flour: 70 grams water) | 10 pm |
| Mix dough together | 8 am |
| Stretch & Folds | 8:30-9:30 am |
| Add dough to 9×13 pan | 12:30 pm |
| Bake | 2:00 pm |
Storage instructions for Sourdough Pumpkin Cinnamon Roll Focaccia
If the focaccia does not have the cream cheese icing on top it can be stored in an airtight container on the counter for up to 3 days. If the icing is added it needs to be stored in the fridge. It should be good for about 5 days.
To warm up slices of the focaccia place it in the microwave for about 15 seconds until heated through. To heat up the entire focaccia without the icing place it in a warm oven for 10-15 minutes until heated through and then top with the icing.
Recipe FAQ
Focaccia is a flatbread and is made similar to how pizza dough is made. The bread is made in a pan, usually something like a 9×13 dish or round cast iron pan. The bread is fluffy and chewy with a thin crispy crust. It has signature dimples in the dough and has a drizzle of olive oil, or in this case butter, to help create the crispy, golden brown crust. You can make focaccia with sweet toppings such as this recipe, or with savory toppings like my Margherita Pizza Sourdough Focaccia recipe.
I love making focaccia because it can be made in one day so you can start it in the morning and have delicious bread by dinner time. This recipe is really simple and beginner-friendly and doesn’t require any kneading.
I prefer bread flour, but in a pinch, you can swap bread flour for all-purpose flour but I recommend cutting the amount of liquid by 25-50 grams as all-purpose flour does not absorb as much water.
To bake the next day, let it finish the first rise and then prepare it in the 9×13 inch pan. Let it sit out for an hour to begin rising and then place it in the fridge covered. In the morning remove it from the fridge. If it is puffy and well risen, dimple it and bake straight from the fridge. If it has not risen much let it sit out for until it has puffed up and then bake.
Yes, sourdough focaccias are freezer-friendly. I recommend freezing the focaccia without the icing on it. Let it cool completely and then wrap it in foil and place it in a large freezer-safe bag. When you are ready to eat, take it directly from the freezer and add it to a 400°F oven wrapped in the foil for 15 minutes and then an additional 3 minutes without the foil. Then follow the instructions to make the cream cheese icing.
More fall recipes
Sourdough Artisan Bread Recipes
Same Day Sourdough Bread
Sourdough Bread Recipes
Sticky Pecan Sourdough Focaccia
Sourdough Bread Recipes
Artisan Pumpkin Sourdough Bread
Fall Sourdough Recipes
Sourdough Pumpkin Chocolate Chip Cookies
Tried this Sourdough Pumpkin Cinnamon Roll Focaccia 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 Cinnamon Roll Focaccia
Ingredients
Sourdough Pumpkin Focaccia
- 300 grams pumpkin purée, 1 ¼ cup
- 150 grams water, warm, scant ½ cup
- 150 grams sourdough starter, heaping ½ cup
- 10 grams salt, 1 ½ teaspoon
- 500 grams bread flour, 3 ⅔ cups
- 50 grams brown sugar, ¼ cup
Cinnamon Sugar Filling
- 75 grams butter, ⅓ cup, divided
- 220 grams brown sugar, 1 cup
- 4 grams cinnamon, 2 teaspoon
- 2 grams pumpkin pie seasoning, 1 teaspoon
Cream Cheese Frosting
- 113 grams cream cheese, softened, ½ cup
- 240 grams powdered sugar, 2 cups
- 45-60 grams milk, 3-4 Tablespoons
Instructions
- Mix all the ingredients for the dough together in a large mixing bowl until a shaggy dough is formed. Let sit in a warm spot covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out. 300 grams pumpkin purée, 150 grams water, warm, 150 grams sourdough starter, 10 grams salt, 500 grams bread flour, 50 grams brown sugar
- Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.
- Continue to let the dough rise for bulk fermentation until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl. With the dough at 75℉, the first rise will take about 5 hours total from the time it is mixed.
- Mix together brown sugar, cinnamon, and pumpkin pie seasoning. 220 grams brown sugar, 4 grams cinnamon, 2 grams pumpkin pie seasoning
- Grease a 9×13-inch pan and add ¼ cup butter to the bottom of the pan. Place the dough into the pan and spread it out evenly. Sprinkle ⅔ of the cinnamon sugar mixture over the dough. Loosely roll the dough into 3–4 spirals, then turn it a quarter turn so that the long side of the roll lines up with the long side of the pan. Sprinkle the remaining sugar on top.
- Let it rise for another hour or two covered in a warm spot until it has risen well and is puffy. Add the remaining melted butter on top. Dimple the dough with your fingers and bake in the oven at 425℉ degrees for 27-30 minutes.
- While the focaccia is baking, whisk together the softened cream cheese, powdered sugar, and milk in a medium bowl. Stir until fully combined and smooth, adding milk as needed to get to the desired consistency. You want it thin enough to drizzle but not watery.113 grams cream cheese, softened, 240 grams powdered sugar, 45-60 grams milk
- After the focaccia has finished baking, add it to a cooling rack and let it cool. Drizzle the cream cheese frosting while it is still warm and serve.
Notes
- Make sure the dough is puffy and rising before baking. You don't want to bake it dense. If it is struggling to rise, find a warmer spot for the dough.
- If you do not want to bake right away, once the dough is in the 9×13 pan cover it and place it in the fridge. The following day, remove the pan from the fridge and let the dough come to room temperature. Once risen and puffy, proceed forward with the instructions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I freeze this focaccia bread after baked for future eating?
Yeah!
If I put the dough in the fridge before putting the cinnamon sugar mixture in it, how long can the dough stay in the fridge? Would it be ok in the fridge for over 24 hours? We love this sourdough recipe! It’s not overly pumpkin and so delicious!
With focaccia it will probably be ok for 24 hours. I would just put it in the fridge a little before it has reached 50% to ensure it doesn’t overproof. The flavor will likely be more tangy with the extra time in the fridge just so you are aware.
I’d like to serve this with breakfast at 7am. What’s the best process for having it fresh but not letting the cinnamon sugar leak out in the fridge overnight and also not getting up at 5am? Haha
If you don’t want to put it in the fridge overnight I would bake it the night before and then reheat in the oven covered with foil the morning you want to eat it.
Trying it again, because my kids gobbled it up! I’m doing the bulk fermentation, but started the recipe way too late in the evening, Can I refrigerate before the pan, right when its finished bulking? Or should I butter the pan, put it in and then plop it in the fridge?
Sorry I’m just seeing this but yes it’s fine to throw in the fridge with either option. If it is not in the pan yet you may want to let it sit out for a little bit before swirling in the cinnamon sugar as cold dough is a little harder to stretch. It will take a little longer for the second rise since it is starting cold so just account for that.
EXCELLENT! Absolutely delicious! Super hit st work and disappears fast!
Thank you!
Thanks so much Collie!
Im so confused on the ingredients, for the butter in the list, you say for the “filling, 75g – 1/3cup, divided” but then in the instructions it says a “1/4th cup in the bottom and pour remaining on top” and the cinnamon sugar seems like A LOT. I have used 2/3rds but putting the rest on top seems like way too much?
Hi Jennifer, sorry for the confusion. In total you need 1/3 cup butter. 1/4 cup is used at the bottom of the pan and then what’s leftover (about 1 1/2 Tablespoons) is poured on top before dimpling.
For the cinnamon sugar that is the amount I use, the same amount I use in a 9×13 pan of cinnamon rolls. If you don’t want to use that much you don’t have to it will just be a thinner swirl of cinnamon sugar.
Maybe its sleep deprivation 😭😂 but I definitely did something wrong haha it came out bubbling and very buttery! Smells good, but now I have wait till it cools. Yours looks way drier and less like a bubbling cauldron of cinnamon, spices and butter with foccacia 😂
It shouldn’t be swimming in it but mine also bubbles when it comes right out of the oven and then it absorbs in as it starts to cool 🙂
It was delicious! Some of the cinnamon sugar got on the bottom so when I baked it, it got a little burnt and the bottom didn’t taste great. But I’m sure that was user error. The rest of it was amazing and do yummy!
Thanks McKell. Sorry about the bottom getting burnt. You could try putting a heavy duty pan on the rack underneath the pan and that could help the bottom from burning.
This tasted AMAZING!! I did end up adding a whole block of cream cheese to the mix because it didn’t taste like cream cheese frosting enough to me. Otherwise, the bread was super moist and amazing.
Thanks for the feedback Travis. Glad you enjoyed the recipe.
I may have found a typo but it leaves me with a question.
For the filling it says 75 g or 1/3 cup butter
But 1/3 cup is 113 g
Could you please clearly clarify
Hi Mel! The standard for US butter is 75 grams for 1/3 cup. It’s about 5 Tablespoons if you are using a stick of butter.