15 AMAZING PUMPKIN SOURDOUGH RECIPES FOR FALL

Looking for the best pumpkin sourdough recipes? Here are 15 easy ideas, from loaves to donuts, that make the most of pumpkin season and your starter.

Once pumpkin season hits, I start looking for excuses to work it into every sourdough bake I make. Turns out there are way more options than just bread.

I pulled together 15 favorites here, breads, pastries, breakfast, even a pie, with simple ingredient lists for each so you know exactly what to shop for.

If you haven’t tried baking with discard yet, our Sourdough Pop Tarts are a great low-stakes place to start.

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PUMPKIN SOURDOUGH RECIPE IDEAS

1. Sourdough Pumpkin Loaf

A classic naturally leavened sourdough loaf with canned pumpkin worked into the dough, giving it a soft, tender crumb under a crisp artisan crust.

This one uses an active starter rather than discard, so it takes longer than most on this list (worth it for the crust alone).

Ingredients:

• 1 cup active sourdough starter
• 3/4 cup canned pumpkin puree
• 3 1/2 cups bread flour
• 1/4 cup water
• 2 tsp salt
• 2 tbsp maple syrup

Instructions

1. In a large bowl, mix the active sourdough starter, pumpkin puree, water, and maple syrup until combined.
2. Add the bread flour and salt and mix until a shaggy dough forms.
3. Cover the bowl and let the dough rest for about 30 minutes.
4. Perform 3–4 sets of stretch and folds, about 30 minutes apart.
5. Cover and let the dough rise at room temperature until it looks puffy and has increased noticeably in size, usually 4–6 hours, depending on your starter and room temperature.
6. Shape the dough into a round or oval loaf and place it in a floured proofing basket or bowl.
7. Cover and refrigerate overnight, about 8–12 hours.
8. Preheat a Dutch oven in a 450°F (230°C) oven for about 30 minutes.
9. Turn the dough onto parchment paper, score the top, and carefully place it into the hot Dutch oven.
10. Bake covered for 25 minutes, then uncover and bake another 20–25 minutes until deeply golden.
11. Let the loaf cool completely before slicing.

2. Sourdough Pumpkin Bagels

Chewy boiled-then-baked bagels made with natural yeast and pumpkin puree, topped with a cinnamon sugar crunch.

Great with a thick layer of plain or maple cream cheese for breakfast.

Ingredients

• 1 cup active sourdough starter
• 1/2 cup canned pumpkin puree
• 3 1/2 cups bread flour
• 2 tbsp brown sugar
• 1 1/2 tsp salt
• Cinnamon sugar, for topping

Instructions

1. Mix the sourdough starter, pumpkin puree, brown sugar, flour, and salt until a dough forms.
2. Knead for about 8–10 minutes until smooth.
3. Cover and let the dough rise for 6–8 hours or until puffy.
4. Divide the dough into equal pieces and shape into bagels.
5. Let them rest for about 30 minutes.
6. Boil the bagels for about 30 seconds per side.
7. Place on a baking tray and sprinkle with cinnamon sugar.
8. Bake at 425°F (220°C) for about 20–25 minutes, until golden.
9. Let cool slightly before serving.

3. Pumpkin Sourdough Discard Quick Bread

A soft, fast quick bread that uses sourdough discard instead of a fed starter, so there’s no waiting on rise time.

This is the one to make when your discard jar is overflowing and you want something today, not tomorrow.

Ingredients:

• 1 cup sourdough discard
• 1 cup canned pumpkin puree
• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 tsp baking soda, 1 tsp pumpkin spice

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the sourdough discard, pumpkin puree, sugar, oil, and eggs.
3. Add the flour, baking soda, and pumpkin spice. Stir just until combined.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for about 10 minutes, then transfer to a rack to cool before slicing.

4. Pumpkin Bars With Sourdough Discard

A moist pumpkin bar base with discard worked in, topped with a thick layer of cream cheese frosting. More dessert than breakfast.

Cut these small, they’re richer than a typical pumpkin bar thanks to the frosting layer.

Ingredients:

• 1/2 cup sourdough discard
• 15 oz canned pumpkin puree
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 8 oz cream cheese, for the frosting

Instructions

1. Preheat the oven to 350°F (175°C) and grease or line a baking pan.
2. In a large bowl, mix the sourdough discard, pumpkin puree, sugar, oil, and eggs until smooth.
3. Add the flour, baking soda, pumpkin spice, and a pinch of salt. Stir just until combined.
4. Spread the batter evenly into the prepared pan.
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bars cool completely before adding cream cheese frosting.
7. Slice into squares and serve.

5. Savory Pumpkin Sourdough Focaccia

Pumpkin puree worked right into a focaccia dough, dimpled and topped with olive oil, flaky salt, and fresh rosemary or sage.

Good one for a fall dinner table alongside soup or a roast.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup canned pumpkin puree
• 3 1/2 cups bread flour
• 1/3 cup olive oil
• 1 1/2 tsp salt
• Fresh rosemary or sage, for topping

Instructions

1. In a large bowl, mix the active sourdough starter, pumpkin puree, olive oil, and salt.
2. Add the bread flour and mix until a soft dough forms.
3. Cover and let the dough rest for about 30 minutes.
4. Stretch and fold the dough a few times, then cover and let it rise for 4–6 hours, or until puffy.
5. Transfer the dough to an oiled baking pan and gently stretch it to fit.
6. Let it rest for another 1–2 hours.
7. Drizzle with a little olive oil, press dimples into the dough with your fingers, and sprinkle with fresh rosemary or sage.
8. Bake at 425°F (220°C) for about 25–30 minutes, until golden.
9. Let it cool slightly before slicing and serving.

6. Sourdough Pumpkin Scones

Tender, flaky scones with pumpkin and warm spice worked into the dough, finished with a simple cream cheese glaze on top.

If you’re already a fan of our cranberry and orange scones, this is the fall version of that same base.

Ingredients:

• 1/2 cup sourdough discard
• 1/2 cup canned pumpkin puree
• 2 1/2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/3 cup brown sugar
• 1 tsp pumpkin spice
• 4 oz cream cheese, for the glaze

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. In a large bowl, mix the flour, brown sugar, and pumpkin spice.
3. Cut in the cold butter until the mixture looks crumbly.
4. Add the sourdough discard and pumpkin puree and mix just until a soft dough forms.
5. Turn the dough onto a lightly floured surface and shape it into a thick circle.
6. Cut into 8 wedges and place them on the baking tray.
7. Bake for 18–22 minutes, until lightly golden.
8. Let the scones cool.
9. Soften the cream cheese and mix with a little powdered sugar or milk if desired, then drizzle or spread over the scones.

7. Sourdough Pumpkin Muffins With Maple

Moist sour dough pumpkin muffins sweetened mostly with maple syrup instead of refined sugar, with warm spices mixed through.

Swap in a spoonful of sourdough discard for some of the flour if you have extra on hand, it doesn’t change the texture much.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup sourdough discard
• 1 3/4 cups whole wheat flour
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil or butter
• 2 eggs
• 1 1/2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with liners.
2. In a large bowl, whisk together the pumpkin puree, sourdough discard, maple syrup, melted oil, eggs, and vanilla.
3. Add the flour, pumpkin spice, baking soda, and salt. Stir just until combined.
4. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
5. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the muffins cool for a few minutes before serving.

8. Sweet Pumpkin Sourdough Focaccia

The dessert version of pumpkin focaccia, dimpled with cinnamon sugar ribbons instead of herbs, then drizzled with cream cheese icing after baking.

💡 Tip: let it cool for at least 15 minutes before icing, or the icing melts right into the holes instead of sitting on top.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup canned pumpkin puree
• 3 1/2 cups bread flour
• 1/3 cup melted butter
• 1/3 cup brown sugar plus cinnamon, for swirling
• 4 oz cream cheese, for icing

Instructions

1. In a large bowl, mix the active sourdough starter, pumpkin puree, and melted butter.
2. Add the bread flour and mix until a soft dough forms.
3. Cover and let the dough rest for about 30 minutes.
4. Stretch and fold the dough a few times, then cover and let it rise for 4–6 hours, or until puffy.
5. Transfer the dough to a greased baking pan and gently stretch it to fit.
6. Let it rise again for about 1–2 hours.
7. Mix the brown sugar with cinnamon and sprinkle it over the dough. Press dimples into the dough and gently swirl some of the cinnamon sugar into the top.
8. Bake at 425°F (220°C) for about 25–30 minutes, until golden.
9. Let it cool for at least 15 minutes.
10. Soften the cream cheese and mix with a little powdered sugar or milk if desired, then drizzle over the focaccia before serving.

9. Sourdough Pumpkin Cinnamon Rolls

Soft, naturally leavened cinnamon rolls with pumpkin in the dough itself, finished with a brown butter cream cheese icing.

This one takes real planning since the dough needs a full overnight rise, but it’s worth setting up the night before.

Ingredients:

• 1 cup active sourdough starter
• 1/2 cup canned pumpkin puree
• 4 cups bread flour
• 1/3 cup melted butter, plus brown sugar and cinnamon for filling
• 4 oz cream cheese, for the icing

Instructions

1. In a large bowl, mix 1 cup active sourdough starter, 1/2 cup pumpkin puree, and 1/3 cup melted butter.
2. Add 4 cups bread flour and mix until a soft dough forms.
3. Cover and let the dough rest for about 30 minutes.
4. Knead briefly, then cover and let it rise for 6–8 hours, or until puffy.
5. Roll the dough into a rectangle.
6. Spread with a little melted butter, then sprinkle with brown sugar and cinnamon.
7. Roll the dough up tightly and cut into 9–12 rolls.
8. Place the rolls in a greased baking dish, cover, and let them rise for 1–2 hours.
9. Bake at 375°F (190°C) for about 25–30 minutes, until golden.
10. Let them cool slightly, then top with cream cheese icing.

10. Sourdough Pumpkin Pie

A classic pumpkin custard pie where sourdough discard replaces some of the flour in the filling, helping it set a little firmer.

Still tastes like traditional pumpkin pie, just a slightly different texture (a little less jiggly once fully cooled).

Ingredients:

• 1 pie crust, store-bought or homemade
• 15 oz canned pumpkin puree
• 1/4 cup sourdough discard
• 3/4 cup brown sugar
• 2 eggs
• 1 cup evaporated milk
• 2 tsp pumpkin spice

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the pie crust into a 9-inch pie dish and crimp the edges.
3. In a large bowl, whisk together the pumpkin puree, sourdough discard, brown sugar, eggs, evaporated milk, and pumpkin spice until smooth.
4. Pour the filling into the prepared pie crust.
5. Bake for 50–60 minutes, or until the edges are set and the center has just a slight jiggle.
6. Let the pie cool completely before slicing.
7. Chill in the refrigerator if you prefer a firmer texture, then serve with whipped cream if desired.

11. Sourdough Discard Pumpkin Pancakes

Fluffy pancakes made with discard and pumpkin puree, best topped with a simple pumpkin spice syrup instead of plain maple.

Probably the fastest recipe on this whole list, mix, cook, done in under 20 minutes.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup canned pumpkin puree
• 1 cup all-purpose flour
• 1 egg
• 2 tbsp sugar
• 1 tsp pumpkin spice, 1 tsp baking powder

Instructions

1. In a large bowl, mix the sourdough discard, pumpkin puree, egg, and sugar.
2. Add the flour, pumpkin spice, and baking powder. Stir just until combined.
3. Heat a lightly greased skillet or griddle over medium heat.
4. Pour small scoops of batter onto the hot pan.
5. Cook for about 2–3 minutes, until bubbles form on top.
6. Flip and cook for another 1–2 minutes, until golden.
7. Serve warm with maple syrup, butter, or a sprinkle of cinnamon.

12. Pumpkin Spice Sourdough Discard Waffles

Crisp on the outside, fluffy in the middle, with pumpkin and discard both worked into the batter.

⚠️ Budget Note: this recipe uses up discard you’d otherwise toss, so the actual cost per batch is close to just the pumpkin and eggs.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup canned pumpkin puree
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup melted butter
• 1 1/2 tsp pumpkin spice

Instructions

1. In a large bowl, mix the sourdough discard, pumpkin puree, eggs, and melted butter.
2. Add the flour and pumpkin spice and stir just until combined.
3. Preheat and lightly grease your waffle iron.
4. Pour the batter into the waffle iron, using the amount recommended for your machine.
5. Cook until the waffles are golden and crisp.
6. Repeat with the remaining batter.
7. Serve warm with maple syrup, butter, whipped cream, or a sprinkle of cinnamon.

13. Sourdough Pumpkin Coffee Cake

A soft pumpkin cake made with discard, topped with a thick layer of cinnamon crumb and a light glaze once it’s out of the oven.

Good for a weekend brunch spread next to coffee, it’s sweet enough to work as dessert too.

Ingredients:

• 1/2 cup sourdough discard
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 3/4 cup brown sugar
• 1/2 cup melted butter
• 2 eggs
• Cinnamon, butter, and flour, for the crumb topping

Instructions

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix the sourdough discard, pumpkin puree, brown sugar, melted butter, and eggs.
3. Add the flour and stir just until combined.
4. Pour the batter into the prepared baking dish.
5. For the crumb topping, mix a little flour, cinnamon, and butter until crumbly.
6. Sprinkle the crumb topping evenly over the batter.
7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the coffee cake cool slightly before slicing and serving.

14. Sourdough Pumpkin Donuts Holes

Baked drop donuts made with discard and pumpkin, finished with a simple maple glaze once they’ve cooled slightly.

Baked, not fried, so they’re a little lighter than a bakery donut without losing much flavor.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup canned pumpkin puree
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 eggs
• 1 tsp pumpkin spice
• 1 cup powdered sugar plus maple syrup, for the glaze

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan or donut hole pan.
2. In a large bowl, mix the sourdough discard, pumpkin puree, sugar, and eggs.
3. Add the flour and pumpkin spice and stir just until combined.
4. Spoon the batter into the pan, filling each cavity about 3/4 full.
5. Bake for 10–14 minutes, or until the donut holes are set and lightly golden.
6. Let them cool for a few minutes, then remove from the pan.
7. Mix the powdered sugar with a little maple syrup to make a smooth glaze.
8. Dip or drizzle the cooled donut holes with the maple glaze before serving.

15. Soft Sourdough Pumpkin Spice Cookies

Soft, cakey cookies made with discard and pumpkin, finished with a light maple glaze drizzled on top.

These stay soft for days in an airtight container, which isn’t true of most cookies on this kind of list.

Ingredients:

• 1/2 cup sourdough discard
• 1/2 cup canned pumpkin puree
• 2 1/4 cups all-purpose flour
• 3/4 cup brown sugar
• 1/2 cup butter, softened
• 1 1/2 tsp pumpkin spice
• 1 cup powdered sugar plus maple syrup, for the glaze

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
2. In a large bowl, cream the softened butter and brown sugar until smooth.
3. Mix in the sourdough discard and pumpkin puree.
4. Add the flour and pumpkin spice and stir just until a soft cookie dough forms.
5. Scoop the dough onto the baking tray, leaving a little space between each cookie.
6. Bake for 10–12 minutes, until the edges are set and the centers are still soft.
7. Let the cookies cool completely.
8. Mix the powdered sugar with a little maple syrup to make a glaze.
9. Drizzle the glaze over the cooled cookies before serving.