Last updated on August 11th, 2026
Isn’t it exciting to think about mixing sourdough and pumpkin? It’s like giving our favorite fall flavor a tangy twist! These recipes are your ticket to turning a simple pumpkin into something really special. Whether you’re a pro or just starting, there’s a whole world of yummy pumpkin sourdough treats waiting for you to explore. Grab your apron, fire up that oven, and let’s make this autumn the tastiest one yet!
Breads & Loaves
Sourdough Pumpkin Bread
- Mix: 150g fed starter, 250g pumpkin puree, 400g flour, spices, 50g honey
- Fold 4 times over 2 hours
- Bulk ferment 4-6 hours
- Shape, cold-proof overnight
- Bake at 450°F: 30 min covered, 15-20 min uncovered
- Cool before slicing
- Serve for breakfast or with soups
Full recipe here: Sourdough Pumpkin Bread
Vegan Sourdough Pumpkin Bread
- Mix flax egg: 2 tbsp ground flaxseed + 6 tbsp water
- Combine: 1 cup sourdough starter, 1 cup pumpkin puree, 1/3 cup oil, 1/4 cup non-dairy milk
- Add flax egg to wet ingredients
- Mix dry ingredients separately
- Combine wet and dry
- Bake at 350°F for 60-65 minutes in a 9×5 loaf pan
Full recipe here: Vegan Sourdough Pumpkin Bread
Gluten-Free Sourdough Pumpkin Bread
- Mix: 1 cup GF sourdough starter, 1 cup pumpkin puree, 1/3 cup oil, 2 eggs
- Combine dry ingredients: rice flour, almond flour, tapioca starch, sugar, baking soda, xanthan gum, cinnamon, salt
- Mix wet and dry ingredients
- Bake in 9×5 loaf pan at 350°F for 60-65 minutes
- Optional: Add psyllium husk, applesauce, or nuts
Full recipe here: Gluten-Free Sourdough Pumpkin Bread
Pumpkin Sourdough Loaf
- Ingredients: Sourdough starter, pumpkin puree, water, bread flour, whole wheat flour, salt, pumpkin seeds
- Bulk ferment 4-6 hours, folding hourly
- Proof overnight in the fridge
- Bake in a Dutch oven: 450°F, 30 min covered, 15-20 min uncovered
- Great for fall sandwiches or toast
Full recipe here: Pumpkin Sourdough Loaf
Pumpkin Seed Sourdough
- Toast 1 cup pumpkin seeds, cool
- Mix: 500g bread flour, 350g water, 100g starter, 10g salt
- Add seeds after the first stretch and fold
- Bulk ferment 4-6 hours
- Shape, and distribute seeds evenly
- Proof overnight in the fridge (12-14 hours)
- Bake at 450°F: 30 min covered, 15-20 min uncovered
- Cool before slicing
Full recipe here: Pumpkin Seed Sourdough
Pumpkin Spice Sourdough
- Mix: 100g starter, 350g bread flour, 50g whole wheat flour, 2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp salt
- Add: 200g pumpkin puree, 150g water
- Autolyse 30 min, 4-6 stretches/folds over 2-3 hours
- Shape, proof 1-2 hours (room temp) or overnight (fridge)
- Bake 450°F: 30 min covered, 15-20 min uncovered
- Cool before slicing
Full recipe here: Pumpkin Spice Sourdough
Sourdough Pumpkin Chocolate Chip Bread
- Ingredients:
- 1 cup sourdough starter
- 1 cup pumpkin puree
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 cup chocolate chips
- Mix wet and dry ingredients separately, then combine
- Add chocolate chips
- Bake at 350°F for 60-65 minutes
- Optional: Add yogurt, vanilla, and spices for extra flavor
Full recipe here: Sourdough Pumpkin Chocolate Chip Bread
Sourdough Pumpkin Banana Bread
- Ingredients:
- – 1 cup each: sourdough starter, mashed bananas, pumpkin puree
- – 1/2 cup oil, 2 eggs, 1 tsp vanilla
- – 1 1/2 cups flour, 3/4 cup sugar
- Spices: cinnamon, nutmeg, salt
- Mix wet and dry ingredients separately, then combine
- Bake at 350°F for 60-65 minutes
- Optional: add nuts or chocolate chips
Full recipe here: Sourdough Pumpkin Banana Bread
Muffins
Sourdough Pumpkin Muffins
- Mix: 120g sourdough starter, 225g pumpkin puree, 2 eggs, 60ml oil
- Combine: 240g flour, 2 tsp baking powder, 2 tsp pumpkin spice, 150g sugar, 1/4 tsp salt
- Fold wet into dry ingredients
- Spoon into muffin tin
- Bake at 375°F for 20-25 minutes
- Cool for 5 minutes in a tin, then on a rack
Full recipe here: Sourdough Pumpkin Muffins
Sourdough Pumpkin Cream Cheese Muffins
- Ingredients: sourdough starter, pumpkin puree, flour, sugar, spices, cream cheese
- Mix wet and dry ingredients separately, then combine
- Fill muffin tins halfway, add cream cheese mixture, top with remaining batter
- Bake at 375°F for 18-20 minutes
- Optional: add pumpkin seeds on top
- Freezes well
Full recipe here: Sourdough Pumpkin Cream Cheese Muffins
Sourdough Pumpkin Chocolate Chip Muffins
- Mix: 1 cup sourdough starter, 1 cup pumpkin puree, 1/2 cup melted butter, 1 tsp vanilla
- Combine: 1 1/2 cups flour, 3/4 cup sugar, 1 tsp baking soda, 1 tsp cinnamon, 1/4 tsp each nutmeg, and salt
- Mix wet and dry, fold in 1 cup chocolate chips
- Bake: 375°F, 18-20 minutes in muffin tin
Full recipe here: Sourdough Pumpkin Chocolate Chip Muffins
Sourdough Pumpkin Spice Muffins
- Mix: 1 cup sourdough starter, 1 cup pumpkin puree, 1/3 cup oil, 1 egg
- Combine dry ingredients separately
- Fold dry into wet, don’t overmix
- Fill greased muffin tin 2/3 full
- Bake at 375°F for 18-22 minutes
- Optional: Add extra spices, pumpkin seeds, or cinnamon sugar topping
Full recipe here: Sourdough Pumpkin Spice Muffins
Cookies & Bars
Sourdough Pumpkin Cookies
- Ingredients: Butter, sugars, pumpkin puree, egg, sourdough discard, flour, baking soda, pumpkin pie spice, salt
- Mix wet and dry ingredients separately, then combine
- Bake at 350°F for 12-15 minutes
- Optional: Chill dough for 30 minutes for chewier cookies
- Add-ins: Chocolate chips, nuts, or cream cheese frosting
Full recipe here: Sourdough Pumpkin Cookies
Sourdough Pumpkin Chocolate Chip Cookies
- Mix: 1/2 cup sourdough starter, 1/2 cup pumpkin puree, 1/4 cup butter, 1/2 cup brown sugar
- Combine: 1 1/2 cups flour, 1 tsp pumpkin spice, 1/2 tsp baking soda, 1/4 tsp salt
- Mix wet and dry ingredients, and add 1 cup of chocolate chips
- Rest 2-4 hours
- Bake at 350°F for 12-15 minutes
Full recipe here: Sourdough Pumpkin Chocolate Chip Cookies
Sourdough Pumpkin Bars
- Mix: 1 cup sourdough starter, 1 cup pumpkin puree, 1/2 cup oil, 1 cup sugar, 2 eggs, 1 tsp vanilla
- Combine: 1 1/2 cups flour, 1 tsp baking soda, 1 tbsp pumpkin spice, 1/4 tsp salt
- Fold dry into wet ingredients
- Bake: 350°F, 25-30 minutes in 9×13 pan
- Optional: Top with cream cheese frosting
Full recipe here: Sourdough Pumpkin Bars
Cakes, Rolls, & Donuts
Sourdough Pumpkin Roll
- Combine sourdough starter, pumpkin puree, eggs, sugar, flour, baking powder, spices
- Bake in jelly roll pan at 375°F for 15 minutes
- Roll warm cake in powdered sugar-dusted towel, cool
- Unroll, spread cream cheese filling, re-roll
- Chill before serving
Full recipe here: Sourdough Pumpkin Roll
Sourdough Pumpkin Cinnamon Rolls
- Mix 150g starter, 200g pumpkin puree, 60g sugar, 60g melted butter, 1 egg, 300g flour, 2 tsp pumpkin spice
- Knead 10 minutes, rise overnight (8-12 hours)
- Roll to 12×16″, spread 60g butter, 150g brown sugar, 2 tbsp cinnamon
- Roll up, slice into 12, rise 1-2 hours
- Bake 350°F for 25-30 minutes
- Icing: Mix 120g cream cheese, 60g powdered sugar, 2 tbsp maple syrup
- Spread icing on warm rolls
Full recipe here: Sourdough Pumpkin Cinnamon Rolls
Sourdough Pumpkin Cinnamon Roll Focaccia
- Mix: 1 cup sourdough starter, 1/2 cup pumpkin puree, 1/4 cup water, 2 tbsp oil
- Add: 2 1/2 cups bread flour, 1 tsp salt, 1 tbsp sugar
- Rise 4-6 hours
- Spread with cinnamon-sugar filling
- Roll, coil into a spiral
- Rise 1-2 hours
- Bake at 425°F for 20-25 minutes
Full recipe here: Sourdough Pumpkin Cinnamon Roll Focaccia
Sourdough Pumpkin Cake
- Mix: 1 cup sourdough discard, 1 cup pumpkin puree, 1/2 cup oil, 2 eggs
- Combine: 1.5 cups flour, 1 cup sugar, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp salt
- Fold dry into wet ingredients
- Pour into 9-inch pan
- Bake 350°F, 45-50 minutes
- Cool for 10 minutes in the pan, then on a rack
- Top with frosting or powdered sugar
Full recipe here: Sourdough Pumpkin Cake
Sourdough Pumpkin Donuts
- Ingredients: sourdough starter, flour, pumpkin puree, milk, butter, sugar, egg, spices
- Mix wet and dry ingredients separately, then combine
- Ferment dough 8-12 hours
- Roll out, cut donut shapes
- Fry at 350°F until golden
Full recipe here: Sourdough Pumpkin Donuts
Sourdough Discard Pumpkin Coffee Cake
- Mix: 1 cup sourdough discard, 1 cup pumpkin puree, 1/2 cup oil, 2 eggs
- Combine dry ingredients separately, then mix with wet
- Pour into a 9×13 pan
- Top with streusel: brown sugar, flour, butter, cinnamon
- Bake at 350°F for 35-40 minutes
- Optional: Add cream cheese swirl or nuts
Full recipe here: Sourdough Discard Pumpkin Coffee Cake
Pancakes, Waffles, & Pies
Sourdough Pumpkin Pancakes
- Mix: 150g starter, 200g pumpkin puree, 60g sugar, 60g butter, 1 egg, 300g flour, 2 tsp pumpkin spice
- Knead 10 min, rise overnight
- Roll, spread filling: 60g butter, 150g brown sugar, 2 tbsp cinnamon
- Slice, rise 1-2 hours
- Bake 350°F, 25-30 min
- Icing: 120g cream cheese, 60g powdered sugar, 2 tbsp maple syrup
Full recipe here: Sourdough Pumpkin Pancakes
Sourdough Pumpkin Waffles
- Ingredients: Sourdough discard, pumpkin puree, eggs, milk, flour, sugar, pumpkin pie spice, baking soda, salt, oil
- Mix wet and dry ingredients separately, then combine
- Rest batter for 30 minutes or overnight
- Cook in greased waffle iron, 1/2 cup per waffle, 3-5 minutes
Full recipe here: Sourdough Pumpkin Waffles
…and more!
Sourdough Pumpkin Pie
- Sourdough crust: 1 cup discard, 1 1/4 cups flour, 1/2 cup butter, 1/4 tsp salt
- Filling: 15 oz pumpkin puree, 14 oz sweetened condensed milk, 2 eggs, 1 tbsp pumpkin pie spice
- Bake: 425°F for 15 minutes, then 350°F for 35-40 minutes
- Optional: Add vanilla or bourbon to filling
- Brush crust with egg wash
- Serve with whipped cream
Full recipe here: Sourdough Pumpkin Pie
Sourdough Pumpkin Scones
- Mix: 2 cups flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 1 tsp pumpkin spice
- Cut in 1/2 cup cold butter
- Combine: 1/2 cup pumpkin, 1/4 cup sourdough discard, 1/4 cup cream, 1 egg
- Fold wet into dry
- Shape, cut into 8 wedges, chill 15 min
- Bake 400°F, 20-25 min
Full recipe here: Sourdough Pumpkin Scones
Pumpkin Sourdough Bagels
- Pumpkin Sourdough Bagels: Chewy, tangy, pumpkin-flavored
- Ingredients: Sourdough starter, pumpkin puree, water, bread flour
- Rise 4-6 hours, shape, rest overnight in fridge
- Boil 1 minute per side in honey water
- Bake at 425°F for 20-25 minutes
- Optional: Add pumpkin pie spice and top with pumpkin seeds
Full recipe here: Pumpkin Sourdough Bagels
Sourdough Pumpkin Magic
The fusion of sourdough and pumpkin offers a world of culinary possibilities. Every recipe here is like a tasty adventure, perfect for trying out new combos that’ll make your taste buds dance. Don’t worry if you’re new to the sourdough game or if you’re a seasoned pro – there’s something fun for everyone to try. It’s time to get cozy, get creative, and whip up some seriously delicious fall treats!
