For the cake

• 2 cups all-purpose flour
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder

Pumpkin Spice mix

• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/2 15 oz can of pumpkin puree (not pumpkin pie filling)
• 3/4 cup of sourdough starter discard
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 6 oz chocolate chips

For the glaze

• 3/4 cup powdered sugar, sifted
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1 to 2 tablespoons of milk to achieve a good consistency for the glaze

Equipment

• 6-cup bundt pan – if you don’t have one of these, then you can use a round cake pan, muffin pan, or pie pan.
• Mini loaf pan, set of 4 – or a sheet pan.
• Baking spray – you can use butter or olive oil if you don’t have any.
• Half-sheet baking pan – or aluminum foil
• Sifter – or a wire whisk.