This post may contain affiliate links . Read my full Disclosure Policy.
This Sourdough Pumpkin Coffee Cake has a soft and tender crumb filled with pumpkin flavor, layered with a spiced buttery streusel, and topped with a sweet cream cheese icing. It is a fall adaptation of my classic Sourdough Coffee Cake, which was created from our family tradition of my grandma’s cinnamon sugar bundt cake every Christmas.
Save & Summarize
Pumpkin is one of my favorite flavors, so it was only fitting that I made a pumpkin version of my beloved Sourdough Coffee Cake. It took a couple of tries to get this recipe just right, but after adjusting the moisture level to account for the added pumpkin, the cake turned out perfect.
I then switched things up and used a buttery streusel filled with cinnamon and pumpkin pie spice and a cream cheese icing on top. Just like in my Sourdough Cinnamon Roll Pumpkin Focaccia and Sourdough Pumpkin Cake, I think the flavor of the cream cheese pairs so well with the pumpkin flavor.
Why you’ll love this recipe
- Full of fall flavors – This Sourdough Pumpkin Coffee Cake is filled with pumpkin puree and warm spices for a delicious fall breakfast or dessert.
- Great for sharing – Made in a 9×13 pan, this Sourdough Pumpkin Coffee Cake is the perfect size for sharing at any of your fall events.
- No equipment needed – All you need to make this recipe are a couple of bowls and a whisk. No need to break out the electric beaters or stand mixer.
Important Ingredients & Substitutions
- Sourdough discard – You can use cold discard straight from the fridge, or active sourdough starter.
- Pumpkin puree – I used canned pumpkin puree, but you can also use homemade if you’d like. If using homemade pumpkin puree, strain off any excess liquid if it is noticeably thinner than canned pumpkin. Make sure to use plain canned pumpkin puree and not canned pumpkin pie filling.
- Sour cream – The sour cream is used to add moisture and flavor. You can also replace sour cream with plain Greek yogurt. You can use full-fat or nonfat sour cream, although full-fat will give you the moistest cake.
- Cream cheese – Just like my Sourdough Pumpkin Cinnamon Rolls, the cream cheese icing pairs so well with the pumpkin and spices in the cake.
- Spices – A combination of pumpkin pie spice and cinnamon is used in the cake itself and the streusel for a warm and cozy fall flavor.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Pumpkin Coffee Cake recipe
Step 1 – Mix sugar, oil, and eggs
In a large mixing bowl, add the sugars, oil, and eggs and whisk to combine.
Step 2 – Add remaining wet ingredients
Next, add in the sourdough discard, pumpkin puree, sour cream and vanilla extract and combine.
Step 3 – Add dry ingredients
Add in the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Mix until just combined. It’s okay if it is a little lumpy.
Step 4 – Make the streusel
Combine the flour, cinnamon, pumpkin pie spice, and brown sugar in a bowl. Cut the cold butter into the mixture using your fingers, fork, or a pastry cutter until it forms coarse crumbs.
Step 5 – Add to baking pan
Grease a 9×13 pan or line with parchment paper and then add half the batter. Next, layer on half the streusel and then top with the remaining batter. Sprinkle the remaining streusel on top.
Step 6 – Bake
Bake in a preheated 350℉ (177°C) oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
Step 7 – Make icing
Add the softened cream cheese, milk, powdered sugar, and vanilla to a bowl and whisk to combine.
Step 8 – Add icing
Drizzle the icing over the warm coffee cake and enjoy!
Recipe Tips
- To ensure the cake is baked all the way through, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it is ready.
- Don’t overmix the batter, mix just until combined. This helps ensure a tender crumb.
- Use a kitchen scale to measure the ingredients for the most accurate results.
Storage Instructions
To store the leftovers, add to an airtight container. The sourdough coffee cake can be stored on the counter at room temperature for 3-5 days without the icing, or in the fridge for up to a week with the icing.
You can also easily freeze the coffee cake to enjoy later. When freezing the whole cake I recommend waiting to add the icing until you are ready to eat it. Double wrap the entire cake in foil and place in the freezer. To freeze individual slices, wrap with plastic wrap and then add to a freezer bag for up to 3 months so that you can easily pull out as many slices as you’d like at a time. To defrost the coffee cake, leave it on the counter to thaw, and then you can pop it in the microwave for a few seconds to warm up.
Recipe FAQ
Yes, either active starter or discard will work in this recipe.
Yes! If you would like to long-ferment the batter, mix all of the cake ingredients together and leave it in a mixing bowl, covered in the fridge overnight for 12-24 hours. When you are ready to bake, follow the instructions for layering the batter and streusel in the 9×13 pan.
Yes! If you’d like to add nuts, either walnuts or pecans would make a great addition. You could add them to the streusel or mix them into the cake batter.
Yes! If you’d like to bake this Sourdough Pumpkin Coffee Cake in a Bundt pan like my original Sourdough Coffee Cake recipe, you definitely can. I recommend using only half of the streusel and adding it to the center of the cake rather than also sprinkling it on top. You can also swap the streusel for the cinnamon sugar filling from the original recipe instead. Follow the baking instructions in the original blog post for baking in a Bundt pan.
More sourdough fall recipes
Fall Sourdough Recipes
Top 12 Pumpkin Sourdough Recipes
Sourdough Discard Recipes
Sourdough Discard Pie Crust (quick & easy)
Soft Sourdough Bread Recipes
10+ Irresistible Sourdough Cinnamon Roll Variations You Need to Try
Soft Sourdough Bread Recipes
Sourdough Garlic Bread (Ready in 20 minutes!)
Tried this Sourdough Pumpkin Coffee 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 Coffee Cake
Equipment
Ingredients
- 200 grams granulated sugar, 1 cup
- 165 grams brown sugar, ¾ cup
- 120 grams oil, ½ cup
- 2 eggs, 100 grams
- 180 grams sourdough discard, ¾ cup
- 240 grams pumpkin puree, 1 cup
- 120 grams sour cream, ½ cup
- 13 grams vanilla extract, 1 Tablespoon
- 350 grams all-purpose flour, 2½ cups
- 5 grams baking soda, 1 teaspoon
- 5 grams baking powder, 1 teaspoon
- 5 grams salt, 1 teaspoon
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
Streusel
- 114 grams butter, cold & cubed, ½ cup
- 140 grams all-purpose flour, 1 cup
- 150 grams brown sugar, ⅔ cup + 1 Tablespoon
- 2 teaspoons cinnamon
- ½ teaspoon pumpkin pie spice
Cream Cheese Icing
- 57 grams cream cheese, softened, 2 ounces or ¼ cup
- 120 grams powdered sugar, 1 cup
- 30 grams milk, 2 Tablespoons
- 5 grams vanilla extract, 1 teaspoon
Instructions
- Preheat the oven to 350℉ (177°C)
- Mix sugar, oil, and eggs: In a large mixing bowl, add the sugars, oil, and eggs and whisk to combine.200 grams granulated sugar, 165 grams brown sugar, 120 grams oil, 2 eggs
- Add remaining wet ingredients: Next, add the sourdough discard, pumpkin puree, sour cream, and vanilla extract, and combine.180 grams sourdough discard, 240 grams pumpkin puree, 120 grams sour cream, 13 grams vanilla extract
- Add dry ingredients: Mix in the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until just combined. It's okay if it is a little lumpy.350 grams all-purpose flour, 5 grams baking soda, 5 grams baking powder, 5 grams salt, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice
- Make the streusel: Combine the streusel ingredients in a bowl. Cut the cold butter into the mixture using your fingers, fork, or a pastry cutter until it forms coarse crumbs.140 grams all-purpose flour, 150 grams brown sugar, 2 teaspoons cinnamon, ½ teaspoon pumpkin pie spice, 114 grams butter, cold & cubed
- Add to baking pan: Grease a 9×13 pan or line with parchment paper and then add half the batter. Next, layer on half the streusel and then top with the remaining batter. Finally, sprinkle the remaining streusel on top.
- Bake: Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Make icing: Add the icing ingredients to a bowl and whisk to combine.57 grams cream cheese, softened, 120 grams powdered sugar, 30 grams milk, 5 grams vanilla extract
- Add icing: Let the cake cool slightly, then drizzle the cream cheese icing over the top.
Notes
- To ensure the cake is baked all the way through, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it is ready.
- Don’t overmix the batter, mix just until combined. This helps ensure a tender crumb.
- Use a kitchen scale to measure the ingredients for the most accurate results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This pumpkin coffee cake is so delicious! The streusel topping gives it a really yummy texture, and the cream cheese icing on top balances the flavor well.