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Fall Pumpkin Sourdough Coffee Cake

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Pumpkin season is upon us and I cannot think of a better recipe to kick it off than this Pumpkin Sourdough Coffee Cake! This cake is soft, moist, studded with chocolate chips, and has a butter crumble topping. A must make this season.

pumpkin sourdough cake with cream cheese glaze

If you ask me, coffee cake should be in the dictionary under “love languages”. I mean, what’s not to love about a tender, fluffy cake, with a buttery brown sugar crumble that is justified to be eaten for breakfast ;).

This Pumpkin Sourdough Coffee Cake is a cozy and delicious way to use up your sourdough discard while enjoying something incredible. It starts with a moist, spiced pumpkin cake that is filled with chocolate chips, then topped with a brown sugar oat crumble, and finished with a cream cheese glaze. If you are not drooling by now, you must be a pumpkin hater!

This coffee cake is perfect as it is but there are a few modifictions you can make if you so choose! You can bake this cake in a square pan, round pan or even in muffin tins. If you aren’t a fan of chocolate with pumpkin, try switching the chocolate chips for pecans or even raisins. Lastly, you can sub the cream cheese glaze with a regular icing sugar and milk glaze or even top this cake with ice cream for a more decadent treat.

a slice of pumpkin sourdough cake on a black plate

Tips for Making Pumpkin Sourdough Coffee CakE

  1. Use sourdough starter discard that is runny an not active. To keep the perfect texture of this cake, but just add sourdough flavor make sure your discard isnt active as that can change the rise on the cake and result in a different texture.
  2. When getting canned pumpkin, be sure to get pure pumpkin not pumpkin pie filling. Pumpkin pie filling has added spices and sugars that you don’t want in this cake.
  3. Try not to over mix the batter. With any muffin or cake, you always want to mix the ingredients together just until combined. If you over mix, it can lead to a tougher cake with wholes and air pockets.

Pumpkin Sourdough Coffee Cake Ingredients

Sourdough Discard- As mentioned above, this recipe uses inactive sourdough discard.

Flour- All purpose flour is all you need for this cake.

Sugar– Granulated sugar keeps the cake sweet with a nice light texture.

Brown Sugar– This is used in the crumble topping for a richer, more caremlized flavor.

Pumpkin– Make sure to use pure pumpkin not pumpkin pie filling.

Butter– You can use salted or unsalted butter in this recipe.

Eggs– A couple eggs help to bind the cake and give it a tender bite.

Pumpkin Pie Spice– This is a blend you can get at the store that consists of cinnamon, nuteg, ginger and cloves.

Cinnamon– In addition to pumpkin pie spice, these is some extra cinnamon.

Oats– These are optional, but I love the addition of oats in the crumble topping for a slightly nutty flavor.

Chocolate Chips– Semi sweet chocolate or dark chocolate are best in this coffee cake.

Baking Powder– This is the levening agent in this cake to give a beautiful fluffy cake.

pumpkin cake batter in a white bowl with crumble topping on the side

The Steps

1.Preheat your oven to 350F and grease an 8 inch round or square cake pan.

2. First, make the crumble. Combine all of the dry ingredients for the crumble topping in a small bowl. Pour the 1/3 cup melted butter over, and mix with your hands until you have a nice chunky crumble. Set aside.

3. Start the cake by whisking together the melted butter, eggs, sugar, pumpkin, vanilla and sourdough discard in a large bowl.

4. Once the wet mixture is smooth, add in the flour, baking powder, salt and spices. Gently fold the dry ingredients into the wet just until no dry spots remain.

5. Finally, fold in the chocolate chips.

6. Spread the cake batter evenly into the prepared pan and spread the crumble topping all over the top.

7. Bake the cake for 55-60 minutes or until a tooth pick inserted into the mddle comes out mostly clean. Allow the cake to cool for 15 minutes.

8. While the cake is cooling, add the softened cream cheese to a bowl and cream it with a spoon until it is nice and smooth. Slowly stir in the powdered sugar until you have a nice thick glaze.

9. Drizzle the glaze over the cake, slice and enjoy!

unbaked cake with crumble topping in a round pan
coffee cake with cream cheese glaze on a white cake stand
pumpkin coffee cake with cream cheese glaze
pumpkin sourdough cake on a white cake stand
a slice of pumpkin coffee cake on a black plate

If you give this recipe a try leave a comment or review below or tag us on instagram!

Try these other delicious sourdough sweet treats!

https://cmbarndominium.com/the-best-brown-butter-sourdough-banana-bread/

https://cmbarndominium.com/blueberry-sourdough-crumble-cake-with-apricot-or-peach-filling/

https://cmbarndominium.com/carrot-cake-sourdough-focaccia-bread-with-cream-cheese-glaze/

Pumpkin Sourdough Coffee Cake

Pumpkin Sourdough Coffee Cake

Yield: 8 inch round or square cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

A moist and fluffy spice pumpkin sourdough coffee cake studded with chooclate chips, topped with a buttery brown sugar crumble and finished with a cream cheese glaze.

Ingredients

  • 1/2 cup sourdough discard
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup melted butter
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup chocolate chips
  • 1/4 tsp salt

For the Crumble Topping

  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1/2 cup rolled oats
  • 1 tsp cinnamon
  • 1/3 cup melted butter

For the Cream Cheese Galze

  • 1/2 cup softened cream cheese
  • 1 cup powdered sugar

Instructions

  1. Preheat your oven to 350F and grease an 8 inch round or square cake pan.
  2. First, make the crumble. Combine all of the dry ingredients for the crumble topping in a small bowl.
  3. Pour the 1/3 cup melted butter over, and mix with your hands until you have a nice chunky crumble. Set aside.
  4. Start the cake by whisking together the melted butter, eggs, sugar, pumpkin, vanilla and sourdough discard in a large bowl.
  5. Once the wet mixture is smooth, add in the flour, baking powder, salt and spices. Gently fold the dry ingredients into the wet just until no dry spots remain.
  6. Finally, fold in the chocolate chips.
  7. Spread the cake batter evenly into the prepared pan and spread the crumble topping all over the top.
  8. Bake the cake for 55-60 minutes or until a tooth pick inserted into the mddle comes out mostly clean.
  9. Allow the cake to cool for 15 minutes.
  10. While the cake is cooling, add the softened cream cheese to a bowl and cream it with a spoon until it is nice and smooth. Slowly stir in the powdered sugar until you have a nice thick glaze.
  11. Drizzle the glaze over the cake, slice and enjoy!

Notes

* This cake can be baked as muffins as well. You will want to reduce the baking time to about 20 minutes or so.

* The chocolate chips can be substituted with raisins, pecans or walnut if you prefer.

* Store the cake in an airtight container in the fridge for up to 5 days or slice it and store in the freezer for up to a month.

Did you make this recipe?

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© morganmckay
Category: Sourdough

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6 Comments

    1. This Pumpkin Coffee Cake will store for about 5-7 days in the refrigerator or you can freeze it for up to a month 🙂 I recommend enjoying it warm!

      Reply

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