Sourdough Pumpkin Coffee Cake
- zafood
- Sep 15
- 3 min read
If you're looking for the coziest fall bake, this sourdough pumpkin coffee cake is it. Soft, fluffy, and full of pumpkin spice, it's topped with a buttery streusel crumb and drizzle of glaze. Some call it pumpkin crumb cake, but either way, it's the perfect treat for breakfast, brunch, or dessert all season long.
Find more sourdough inspiration on Instagram @zafo0d
Why You’ll Love This Sourdough Pumpkin Coffee Cake
Bakery-style texture - soft, fluffy crumb with a buttery streusel topping.
Rich pumpkin flavor - warm spices and real pumpkin in every bite.
Simple ingredients - made with pantry staples plus a little sourdough magic.
Versatile treat - perfect for breakfast, brunch, or dessert.
Cozy fall vibes - tastes (and smells!) like autumn in your kitchen.
Ingredients
Batter
All-purpose flour – 310 g (2 ½ cups)
Baking soda – 5⁄8 tsp
Baking powder – 1 ¼ tsp
Salt – ½ tsp
Pumpkin pie spice – 2 ½ tsp (6 g)
Unsalted butter – 150 g (⅔ cup, melted and cooled slightly before mixing)
Brown sugar – 250 g (1 ¼ cups)
Eggs – 3 large eggs, room temperature
Pumpkin purée (blotted dry) – 310 g (1 ¼ cup)
Sourdough starter (active or discard) – 125 g (~½ cup)
Greek yogurt/sour cream – 75 g (⅓ cup)
Vanilla extract – 6 g (1 ¼ tsp)
Streusel Topping
All-purpose flour – 125 g (1 cup, spooned & leveled)
Brown sugar - 125 g (½ cup)
Unsalted butter – 75 g (5 ½ tbsp, cold and cubed)
Cinnamon – 1 ¼ tsp (4 g)
Pinch of salt – 5⁄8 tsp
Glaze (Optional)
Powdered sugar – 100 g (~ 1 cup)
Milk - 20 g (1 ½ tbsp)
Vanilla Extract – ¼ tsp
Instructions
Make the Streusel
1. In a medium bowl, combine flour, brown sugar, cinnamon, and salt.
2. Cut in cold butter until crumbly, then chill.
Prepare the Batter
3. In a large bowl, whisk together cooled melted butter and brown sugar.
4. Add eggs one at a time, then mix in pumpkin purée, sourdough starter, sour cream, and vanilla.
5. In a separate bowl, whisk dry ingredients, then fold gently into the wet mixture.
Bake & Finish
6. Pour batter into the pan and sprinkle with streusel.
7. Bake at 350°F (175°C) for 45–50 minutes, until a toothpick comes out clean.
8. Cool in the pan for 15 minutes, then drizzle with glaze if using.
Yield Notes
This recipe makes about 10 tall slices in a 9-inch springform pan, but you can bake it in other pans too! A 9×9-inch square pan is great for brunch squares, an 8×8 gives you extra height, or try a loaf pan or muffin tin for easy individual servings. Just keep an eye on bake time.
Recipe Tips & Variations
Blot the pumpkin purée – If it’s watery, blot with paper towels before mixing. This keeps the cake tall and fluffy.
Check doneness with a thermometer – The cake is done when the center reaches 200–205°F (93–96°C).
For more streusel – Double the topping recipe if you love an extra-thick crumb layer.
Nutty twist – Fold ½ cup chopped pecans or walnuts into the streusel or batter for crunch.
Glaze swap – Try maple glaze (powdered sugar + maple syrup + cream) for a cozy fall flavor.
Make ahead: Store covered at room temperature for 3 days, or refrigerate up to 5 days. Rewarm slices gently before serving.
Frequently Asked Questions
Can I make this without sourdough?
Yes. Simply replace the sourdough starter with an equal amount of sour cream or greek yogurt. The texture will stay moist and fluffy, but you'll lose the subtle tang that sourdough gives.
What if I don't have a springform pan?
You can use a 9x9-inch pan or a 9x5-inch loaf pan. Just adjust bake times as needed. Bake until the center reached 200–205°F (93–96°C).
Can I freeze this pumpkin coffee cake?
Yes. Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge and warm before serving.
What makes these pumpkin chocolate chip cookies different?
They combine sourdough tang, nutty browned butter, pumpkin spice, and melty chocolate for a unique flavor classic recipes don’t have.
Tried this recipe? Share it with me on Instagram @zafood — I love seeing your bakes!
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