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Sourdough Pumpkin Bread Recipe

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A freshly baked loaf of sourdough pumpkin bread on a wooden cutting board

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Sourdough Pumpkin Bread Recipe

Pumpkin cinnamon sourdough bread recipe combines the tangy flavor of sourdough with the warmth of pumpkin and spices like cinnamon and nutmeg, creating a moist, aromatic bread perfect for the fall season. Ready in just over an hour, this quick bread yields 8-10 slices packed with cozy flavors and subtle sweetness. Optional add-ins like nuts or chocolate chips bring additional texture and delight to every bite.

Back when I first started experimenting with sourdough, this recipe became my gateway to fall baking bliss. There’s just something magical about how the distinct tanginess of sourdough plays so beautifully with the richness of pumpkin spice.

Table of Contents

Why is Sourdough Pumpkin Bread Recipe so special?

The Sourdough Pumpkin Bread Recipe is special because it blends the comforting flavors of pumpkin spice with the distinctive tang of sourdough in a moist, fluffy loaf. It’s quick to make and versatile enough to enjoy for breakfast or as a snack.

  • Perfect Fall Flavors: The classic spices like cinnamon, nutmeg, and ginger pair beautifully with the earthy sweetness of pumpkin puree.
  • Unique Tang: The sourdough starter adds a subtle tangy flavor that sets it apart from traditional quick breads.
  • Customizable: Add nuts, chocolate chips, or raisins for a personalized touch to every loaf.
  • Easy to Prepare: With only 15 minutes of prep time, this recipe is both beginner-friendly and quick enough for busy days.

What ingredients do you need for Sourdough Pumpkin Bread Recipe?

This recipe combines pantry staples like flour, sugar, and spices with a few special ingredients like sourdough starter and pumpkin puree. Make sure your sourdough starter is active for the best result.

The sourdough starter adds a slight tang and contributes to the bread’s moist texture, while the pumpkin purée infuses natural flavor and richness.

How do you make Sourdough Pumpkin Bread Recipe step by step?

To make this delightful bread, you’ll combine wet and dry ingredients separately, mix them gently, and bake until a toothpick comes out clean. Follow these simple steps for a perfect loaf every time:

Step 1 — Prep Your Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.

Step 2 — Mix the Wet Ingredients

In a large mixing bowl, combine the active sourdough starter, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir well until the mixture is smooth.

You might also enjoy our sourdough pumpkin bread.

Step 3 — Combine the Dry Ingredients

In a separate bowl, whisk together the cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Mix thoroughly to distribute the spices evenly.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.

KitchenAid Artisan Stand Mixer

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer.

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Pyrex Glass Mixing Bowl Set

Essential CookwarePyrex Glass Mixing Bowl Set

Essential for mixing ingredients — durable and easy to clean.

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Step 5 — Add Flour and Optional Mix-ins

Gently fold in the all-purpose flour until fully incorporated. Stir in the walnuts or pecans and raisins or chocolate chips if using.

Step 6 — Transfer to Pan

Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.

Step 7 — Bake

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

For more ideas, check out our pumpkin sourdough artisan bread.

Frequently Asked Questions About Sourdough Pumpkin Bread Recipe

Can I use sourdough discard for this recipe?

Yes, this recipe works wonderfully with sourdough discard, as long as it is still active. Just ensure that the discard hasn’t gone off or developed a foul smell.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend. Make sure the mix contains a binding agent like xanthan gum for structure.

How do I know if my bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few dry crumbs, your bread is ready.

Can I freeze sourdough pumpkin bread?

Yes, wrap the loaf tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw overnight in the refrigerator.

What’s the best way to store this bread?

Store it in an airtight container at room temperature for up to three days or in the fridge for up to a week.

Looking for something similar? Try our easy homemade pumpkin sourdough bread recipe.

Expert Tips for Perfect Sourdough Pumpkin Bread

  • Don’t overmix: Overmixing the batter can result in a dense loaf. Combine just until no dry spots remain.
  • Use room-temperature ingredients: Eggs and sourdough starter mix better at room temperature, resulting in a smoother batter.
  • Sift the dry ingredients: This ensures even distribution of spices and prevents clumps in your batter.
  • Customize add-ins: Mix in your favorite nuts, raisins, or chocolate chips for additional texture and flavor.

How to Store and Reheat Sourdough Pumpkin Bread

To keep your bread fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate the bread for up to a week or freeze it for up to three months.

To reheat, wrap the bread in aluminum foil and warm it in a 300°F oven for 10 minutes. Alternatively, toast individual slices for a quicker option.

Common Mistakes to Avoid

Overmixing the batter: This leads to a dense loaf. Stir just enough to combine ingredients.

Skimping on spices: Be sure to measure your spices accurately to achieve the perfect balance of flavors.

Underbaking: Always check the bread with a toothpick to ensure it’s fully baked before removing it from the oven.

What to Serve with Sourdough Pumpkin Bread

This bread pairs beautifully with a dollop of cream cheese or butter for a rich and creamy addition. Serve it alongside a warm cup of coffee or spiced tea for a perfect morning treat.

For dessert vibes, drizzle with maple syrup or enjoy it with a scoop of vanilla ice cream. It’s also great with a sprinkling of powdered sugar for a light, sweet finish.

A freshly baked loaf of sourdough pumpkin bread on a wooden cutting board
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Sourdough Pumpkin Bread Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 200
This Sourdough Pumpkin Bread is a moist and flavorful treat, perfect for fall. It's made with active sourdough starter and spiced pumpkin puree.

Equipment

  • mixing bowl
  • whisk
  • loaf pan
  • spatula
  • oven

Ingredients

Instructions 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  • In a large mixing bowl, combine the active sourdough starter, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  • In a separate bowl, whisk together the cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Fold in the all-purpose flour until fully incorporated. If desired, gently mix in walnuts or pecans and raisins or chocolate chips.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

For a sweeter bread, you can add more sugar or chocolate chips. Store in an airtight container to keep it fresh.
Calories: 200kcal
Cost: $10
Course: Dessert
Cuisine: American
Keyword: pumpkin bread

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Sodium: 150mg
A freshly baked loaf of sourdough pumpkin bread on a wooden cutting board

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Sourdough Bread Recipes

Pumpkin Shaped Sourdough

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Freshly baked pumpkin shaped sourdough bread on a wooden table

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Simple scoring sourdough bread is a festive sourdough loaf shaped like a pumpkin, made with bread flour, a blend of warm spices, and an optional orange hue for added seasonal flair. Ready in under six hours, this creative bread is perfect for fall gatherings, boasting a slightly tangy flavor and soft, spiced aroma. Its unique decoration will impress your guests while staying approachable for sourdough beginners.

Standing in my mom’s kitchen as a kid, I always loved using cookie cutters to make playful shapes, so crafting this pumpkin design feels like bringing a bit of that joy back to life.

Table of Contents

Why is Pumpkin Shaped Sourdough Special?

Pumpkin Shaped Sourdough is special because it combines the hearty charm of sourdough with warm fall spices and an eye-catching pumpkin design. It’s a show-stopper for festive occasions that’s surprisingly easy to make.

  • The pumpkin shape adds a playful and creative touch to traditional sourdough, making it perfect for seasonal celebrations.
  • The blend of cinnamon, nutmeg, ginger, and cloves infuses the bread with comforting spice notes that scream fall.
  • Its versatile flavor pairs well with sweet or savory spreads, making it ideal for breakfast, appetizers, or as a centerpiece for dinner.
  • The scoring designs for sourdough are simplified here, helping you achieve the pumpkin look without stress.

What ingredients do you need for Pumpkin Shaped Sourdough?

This recipe requires a handful of pantry staples plus a few autumn-inspired spices to create its distinct flavor and look.

The spices are crucial for achieving the warm, earthy aroma that makes this loaf so distinct. Adding food coloring is optional but enhances the pumpkin theme.

How do you make Pumpkin Shaped Sourdough step by step?

Making Pumpkin Shaped Sourdough is straightforward, starting with a simple dough base and ending with creative decorations.

Step 1 — Combine dry ingredients

In a large mixing bowl, combine the bread flour, sugar, cinnamon, nutmeg, ginger, cloves, and salt.

Step 2 — Mix wet ingredients

In a separate bowl, mix the water with the active sourdough starter until well combined.

Step 3 — Form a shaggy dough

Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.

You might also enjoy our sourdough pumpkin bread.

Step 4 — Knead the dough

Once combined, knead the dough on a floured surface for about 10 minutes until smooth and elastic.

KitchenAid Artisan Stand Mixer

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer

View on Amazon →

Lodge Cast Iron Skillet 12-inch

Essential CookwareLodge Cast Iron Skillet 12-inch

Perfect for searing and baking — this recipe needs even heat distribution

View on Amazon →

Step 5 — Add olive oil

Incorporate the olive oil into the dough by kneading it through until fully absorbed.

Step 6 — First rise

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled.

Step 7 — Shape and color

Deflate the dough and shape it into a round ball. Knead in orange food coloring for a pumpkin hue if desired.

Step 8 — Create the pumpkin shape

Form a round body and use a small piece of dough to create a stem. Place on parchment-lined baking sheet and let it rise for 1-2 hours.

Step 9 — Score and bake

Preheat the oven to 220°C (425°F). Score curved lines on the dough’s surface to create ridges. Bake for 25-30 minutes until golden brown.

For more ideas, check out our pumpkin sourdough artisan bread.

Step 10 — Cool and decorate

Cool on a wire rack, then place a green bell pepper or parsley stem on top for the finishing touch.

Frequently Asked Questions About Pumpkin Shaped Sourdough

Can I skip the spices?

Yes, but the spices elevate the bread’s fall flavor and aroma. Omitting them will create a plain sourdough loaf without the seasonal touch.

How long does the dough take to rise?

The first rise takes 4-6 hours at room temperature, while the second rise takes an additional 1-2 hours.

Can I freeze the bread?

Absolutely. Wrap the cooled loaf tightly in plastic wrap and freeze for up to three months. Thaw at room temperature before serving.

Is the food coloring necessary?

No, it’s optional and purely aesthetic. The bread will taste the same without it.

What’s the best way to store the bread?

Store at room temperature in a bread bag or container for up to three days or freeze for longer storage.

Looking for something similar? Try our easy homemade pumpkin sourdough bread recipe.

How to store and reheat Pumpkin Shaped Sourdough

To store, wrap the cooled loaf in a clean kitchen towel or keep it in a bread box at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze.

To reheat, place slices in a 350°F (175°C) oven for 5-10 minutes or toast individual slices. Avoid microwaving, as it can make the bread chewy.

What to serve with Pumpkin Shaped Sourdough

This bread pairs beautifully with a variety of spreads and accompaniments. Here are some ideas:

  • A drizzle of honey complements the warm spices perfectly for a sweet breakfast option.
  • Serve alongside soups, such as butternut squash or pumpkin, to enhance the seasonal theme.
  • Pair with soft cheeses like brie or cream cheese for a creamy, tangy balance.
  • Use as a base for open-faced sandwiches with roasted turkey and cranberry sauce for a festive twist.

Easy ingredient swaps for Pumpkin Shaped Sourdough

If you’re out of an ingredient, here are some simple swaps:

  • Swap bread flour for all-purpose flour but reduce water slightly to maintain consistency.
  • Replace olive oil with melted butter for a richer taste and softer texture.
  • Use pumpkin pie spice instead of individual spices to simplify the recipe.

These swaps preserve the bread’s flavor while making it more adaptable to your pantry staples.

Where did the idea for Pumpkin Shaped Sourdough come from?

The pumpkin-shaped concept originated as a playful way to combine seasonal aesthetics with artisanal bread-making. This creative scoring design showcases the versatility of sourdough while tapping into fall’s visual appeal.

Shaping bread into objects or symbols is a longstanding tradition in many cultures, and this autumn twist has become increasingly popular at festive gatherings and social media showcases.

Freshly baked pumpkin shaped sourdough bread on a wooden table
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Pumpkin Shaped Sourdough

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 8 servings
Calories 200
This delightful pumpkin-shaped sourdough bread is perfect for fall gatherings and adds a festive touch to your table.

Equipment

  • mixing bowl
  • wooden spoon
  • baking sheet
  • oven
  • floured surface

Ingredients

Instructions 

  • In a large mixing bowl, combine the bread flour, sugar, cinnamon, nutmeg, ginger, cloves, and salt.
  • In a separate bowl, mix the water with the active sourdough starter until well combined.
  • Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
  • Once combined, knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  • Add the olive oil and knead it into the dough until fully incorporated.
  • Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
  • After the first rise, gently deflate the dough and shape it into a round ball. If using, add orange food coloring to achieve the desired pumpkin hue, kneading it in thoroughly.
  • Shape the dough into a pumpkin shape by creating a round body and using a small piece of dough to form a stem.
  • Place the shaped dough on a parchment-lined baking sheet and let it rise for another 1-2 hours, covered with a cloth.
  • Preheat the oven to 220°C (425°F) about 30 minutes before baking.
  • Using a sharp knife, create curved lines on the surface of the dough to resemble a pumpkin's ridges.
  • Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  • Remove from the oven and let cool on a wire rack.
  • Once cool, add a green bell pepper or parsley at the top for decoration.

Notes

For a more vibrant color, adjust the amount of food coloring as desired.
Calories: 200kcal
Cost: $10
Course: bread
Cuisine: American
Keyword: pumpkin bread, sourdough

Nutrition

Calories: 200kcal | Carbohydrates: 38g | Protein: 6g | Fat: 3g | Sodium: 400mg
Freshly baked pumpkin shaped sourdough bread on a wooden table

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Tomato Gravy Recipes

Easy Homemade Pumpkin Sourdough Bread Recipe

By
Freshly baked pumpkin sourdough bread on a wooden cutting board

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Easy Homemade Pumpkin Sourdough Bread Recipe

Pumpkin cinnamon sourdough bread recipe is a fall-inspired creation blending tangy sourdough and smooth pumpkin puree with warm spices like cinnamon and nutmeg. This recipe takes about 20 minutes of prep time and 30–35 minutes of baking, yielding a flavorful loaf with a tender crumb and crispy crust. Perfect for pairing with coffee or elevating your weekday breakfast.

The beauty of this bread lies in its harmony of sweet and savory flavors, complemented by a golden-brown crust. As I tested this recipe in my kitchen, I remembered sneaking tastes of biscuit dough as a kid, marveling at how simple ingredients could transform into something wonderful.

Table of Contents

Why is Easy Homemade Pumpkin Sourdough Bread Recipe so special?

This pumpkin sourdough bread recipe stands out for its combination of tangy and sweet flavors, warm spices, and a crispy crust that’s perfect for fall. It’s versatile, easy to make, and brings comforting autumn aromas to your kitchen.

  • Warm spices like cinnamon, nutmeg, and cloves enhance the natural sweetness of pumpkin.
  • The active sourdough starter creates a light, airy texture and tangy flavor in the bread.
  • This recipe uses simple pantry staples to craft an impressive loaf.
  • It’s perfect for breakfast, snacks, or even alongside soups and stews.

What ingredients do you need for Easy Homemade Pumpkin Sourdough Bread Recipe?

This recipe uses a blend of everyday pantry items, paired with a bubbly sourdough starter and canned pumpkin puree for added flavor and moisture.

The pumpkin puree adds rich flavor and moisture to the loaf, while the spices bring a warm autumn aroma that’s hard to resist.

How do you make Easy Homemade Pumpkin Sourdough Bread Recipe step by step?

The process involves mixing simple ingredients, kneading the dough, letting it rise, shaping the loaf, and baking it to perfection. Here’s the full step-by-step guide:

Step 1 — Mix the wet ingredients

In a large mixing bowl, combine the active sourdough starter, pumpkin puree, and warm water. Mix until smooth.

Step 2 — Prepare the dry ingredients

In a separate bowl, whisk together the flour, salt, sugar, cinnamon, nutmeg, ginger, and cloves.

You might also enjoy our sourdough pumpkin bread.

Step 3 — Combine wet and dry ingredients

Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.

Step 4 — Knead the dough

Knead the dough on a lightly floured surface for about 5–7 minutes, until smooth and elastic.

KitchenAid Artisan Stand Mixer

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer.

View on Amazon →

Lodge Cast Iron Skillet 12-inch

Essential CookwareLodge Cast Iron Skillet 12-inch

Perfect for searing and baking — this recipe needs even heat distribution.

View on Amazon →

Step 5 — First rise

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 4–6 hours, or until doubled in size.

Step 6 — Shape the loaf

Once risen, gently deflate the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet or in a proofing basket.

Step 7 — Second rise

Cover the shaped dough with a cloth and let it rise for another 1–2 hours.

For more ideas, check out our pumpkin sourdough artisan bread.

Step 8 — Bake

Preheat the oven to 450°F (232°C). If using a Dutch oven, place it in the oven to heat up. Score the dough’s top with a knife, transfer it to the Dutch oven (if using), and bake for 30–35 minutes until golden brown.

Step 9 — Cool and slice

Let the bread cool on a wire rack before slicing to preserve its structure.

Frequently Asked Questions About Easy Homemade Pumpkin Sourdough Bread Recipe

Can I use fresh pumpkin puree instead of canned?

Yes, fresh pumpkin puree works well but may make the dough slightly wetter. Adjust the flour if needed.

How do I know when the bread is fully baked?

The bread is done when it sounds hollow when tapped on the bottom and reaches an internal temperature of 200°F (93°C).

Can I skip the spices in this recipe?

Yes, but the spices add warmth and depth that complement the pumpkin’s flavor beautifully.

Looking for something similar? Try our pumpkin sourdough bread.

How do I store the bread after baking?

Wrap it in aluminum foil and store at room temperature for up to three days, or freeze for longer storage.

Can I use whole wheat flour instead of all-purpose?

You can substitute whole wheat flour, but the bread may be denser and require more liquid.

What substitutions can you make in this recipe?

If you’re missing an ingredient, here are some easy swaps:

  • Canned pumpkin puree: Swap for butternut squash puree for a similar sweetness.
  • All-purpose flour: Substitute with bread flour for a chewier texture.
  • Sugar: Use honey for a natural sweetness with a slight difference in flavor.

What are expert tips and shortcuts when making this recipe?

  • Keep your starter active: A bubbly, fed starter ensures your loaf rises beautifully.
  • Use a kitchen scale: Weighing ingredients guarantees precise measurements for a consistent loaf.
  • Control the proofing environment: Proof the dough in a warm spot or use a proofing box for best results.
  • Score deeply: Ensure a clean and attractive opening in the crust by scoring boldly with a sharp knife.

How can you store and reheat this bread?

To store, wrap the loaf in foil or place it in an airtight container. It keeps well at room temperature for 2–3 days or in the freezer for up to a month.

Reheat slices in the oven at 350°F (175°C) for 10 minutes to refresh the crust, or toast them for added crispiness.

Frozen bread should thaw overnight in the fridge before reheating using the same methods.

What common mistakes should you avoid when making this bread?

  • Skipping the second rise: Ensure the loaf has time to proof again for the best texture and shape.
  • Incorrect oven temperature: Always preheat the oven fully to achieve a crisp crust and even baking.
  • Under-kneading: Knead thoroughly to develop gluten for an elastic dough.
Freshly baked pumpkin sourdough bread on a wooden cutting board
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Easy Homemade Pumpkin Sourdough Bread Recipe

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings 8 servings
Calories 180
This easy homemade pumpkin sourdough bread combines the tangy flavor of sourdough with the warm spices of pumpkin, creating a deliciously unique loaf.

Equipment

  • mixing bowl
  • whisk
  • baking sheet
  • oven
  • proofing basket

Ingredients

Instructions 

  • In a large mixing bowl, combine the active sourdough starter, pumpkin puree, and warm water. Mix until smooth.
  • In a separate bowl, whisk together the flour, salt, sugar, cinnamon, nutmeg, ginger, and cloves.
  • Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
  • Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
  • Once risen, gently deflate the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet or in a proofing basket.
  • Cover the shaped dough with a cloth and let it rise for another 1-2 hours.
  • Preheat the oven to 450°F (232°C). If using a Dutch oven, place it in the oven to heat up.
  • Once the dough has risen, score the top with a sharp knife. If using a Dutch oven, carefully transfer the dough into it.
  • Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  • Let the bread cool on a wire rack before slicing.

Notes

For a sweeter bread, consider adding chocolate chips or nuts.
Calories: 180kcal
Cost: $10
Course: bread
Cuisine: American
Keyword: pumpkin bread

Nutrition

Calories: 180kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Sodium: 200mg
Freshly baked pumpkin sourdough bread on a wooden cutting board

Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨

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Sourdough Bread Recipes

Pumpkin Sourdough Artisan Bread

By
A freshly baked pumpkin sourdough artisan bread loaf on a wooden cutting board

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Rustic bread for dinner is a hearty loaf combining the earthy sweetness of pumpkin with the tangy depth of sourdough. Made with bread flour, warm water, and a touch of spice, it bakes to golden perfection in a Dutch oven. This recipe yields one large loaf, ideal for sandwiches, toast, or as a standalone treat with a pat of butter.

The magic of Pumpkin Sourdough Artisan Bread lies in its balance of fall flavors and artisan texture. Just imagining the aroma of cinnamon and nutmeg wafting through your kitchen can make your heart skip a beat. I remember the first time I made this bread—it gave me that same satisfying thrill as sneaking a taste of fresh biscuit dough as a kid in my mom’s kitchen.

Table of Contents

Why is Pumpkin Sourdough Artisan Bread so popular?

Pumpkin Sourdough Artisan Bread is popular because it combines robust sourdough tang with warm fall spices. This makes it a flavorful and versatile bread for any occasion, especially in cooler months.

  • Perfect fall flavors: Pumpkin puree, cinnamon, nutmeg, and ginger create a bread that tastes like autumn in every bite.
  • Easy to make: While it involves rising times, the process is simple and satisfying for home bakers of all skill levels.
  • Artisan texture: The crust is golden and crisp, while the interior stays soft and moist. It’s perfect for sandwiches or slathering with butter.
  • Nutrient-rich: Pumpkin adds extra nutrients like vitamin A, making this bread a healthier choice without sacrificing flavor.

What ingredients do you need for Pumpkin Sourdough Artisan Bread?

The ingredients for Pumpkin Sourdough Artisan Bread are a blend of pantry staples and seasonal favorites. These include bread flour, sourdough starter, and fragrant fall spices.

The pumpkin puree not only adds flavor but also moisture, resulting in a tender crumb. The spices amplify the aroma, making every slice deeply fragrant and appealing.

How do you make Pumpkin Sourdough Artisan Bread step by step?

Making Pumpkin Sourdough Artisan Bread involves mixing, kneading, and baking for a loaf with a golden crust and soft interior. Here’s how to do it with ease.

Step 1 — Mix the starter and water

In a large mixing bowl, combine the warm water and sourdough starter. Stir until the starter is fully dissolved.

You might also enjoy our sourdough pumpkin bread.

Step 2 — Add pumpkin and spices

Add the pumpkin puree, honey (if using), salt, cinnamon, nutmeg, and ginger to the bowl. Mix until the ingredients are well combined.

Step 3 — Incorporate the flour

Gradually add the bread flour, one cup at a time. Mix with a wooden spoon or your hands until a shaggy dough forms.

Step 4 — Knead the dough

Turn the dough out onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

KitchenAid Artisan Stand Mixer

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer.

View on Amazon →

Lodge Cast Iron Dutch Oven 5 Quart

Essential CookwareLodge Cast Iron Dutch Oven 5 Quart

Ideal for baking bread with even heat distribution and a crispy crust.

View on Amazon →

Step 5 — First rise

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 4-6 hours at room temperature until it doubles in size.

For more ideas, check out our easy homemade pumpkin sourdough bread recipe.

Step 6 — Shape and second rise

Gently deflate the dough, shape it into a round loaf, and place it on parchment paper. Cover it with a damp cloth to rise for another 1-2 hours.

Step 7 — Bake the bread

Preheat your oven to 450°F (232°C) with a Dutch oven inside. Bake the loaf covered for 30 minutes, then uncovered for 15-20 minutes until the crust is golden. Cool before slicing.

Frequently Asked Questions About Pumpkin Sourdough Artisan Bread

Why is my bread dense?

A dense loaf often comes from underproofing. Ensure your dough doubles in size during the first rise to give it proper structure.

Can I freeze this bread?

Yes, freeze the loaf whole or in slices wrapped in plastic and foil. It will stay fresh for up to 3 months.

Looking for something similar? Try our pumpkin sourdough bread.

What makes this bread unique?

The combination of pumpkin puree and sourdough creates a moist crumb and tangy flavor, enhanced by warm fall spices.

Can I use canned pumpkin?

Absolutely, canned pumpkin works perfectly as long as it’s pure pumpkin puree, not pumpkin pie filling.

How can you store and reheat Pumpkin Sourdough Artisan Bread?

This bread can be stored at room temperature in a sealed bag for up to 3 days. Refrigeration is not recommended as it can dry out the crumb.

To freeze, wrap the bread tightly in plastic wrap and then foil. Thaw at room temperature and warm in the oven at 350°F (175°C) for 10 minutes to refresh the crust.

Expert tips for making the best Pumpkin Sourdough Artisan Bread

  • Use an active starter: Ensure your sourdough starter is bubbly and active before mixing it into the dough.
  • Monitor the rise: Rising times can vary depending on temperature; check for size, not just the clock, to ensure the perfect rise.
  • Preheat the Dutch oven: A hot Dutch oven helps create the signature crusty exterior for artisan bread.
  • Let it cool: Allow the bread to cool completely before slicing to prevent a gummy texture.
A freshly baked pumpkin sourdough artisan bread loaf on a wooden cutting board
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Pumpkin Sourdough Artisan Bread

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 180
This Pumpkin Sourdough Artisan Bread is a delightful blend of flavors, perfect for fall. Its soft texture and aromatic spices make it a must-try!

Equipment

  • mixing bowl
  • wooden spoon
  • Dutch oven
  • parchment paper
  • wire rack

Ingredients

Instructions 

  • In a large mixing bowl, combine the warm water and sourdough starter. Stir until the starter is dissolved.
  • Add the pumpkin puree, honey (if using), salt, cinnamon, nutmeg, and ginger to the bowl. Mix until well combined.
  • Gradually add the bread flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms.
  • Once the dough comes together, turn it out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until doubled in size.
  • After the first rise, gently deflate the dough and shape it into a round loaf. Place it on a piece of parchment paper.
  • Cover the loaf with a damp cloth and let it rise again for about 1-2 hours, until puffy.
  • Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
  • Once preheated, carefully remove the Dutch oven, lift the parchment paper with the loaf, and place it inside. Cover with the lid.
  • Bake the bread covered for 30 minutes, then remove the lid and bake for an additional 15-20 minutes, or until the crust is golden brown.
  • Remove the bread from the oven and let it cool on a wire rack before slicing.

Notes

For a sweeter bread, increase the amount of honey or sugar. You can also add nuts or seeds for extra texture.
Calories: 180kcal
Cost: $10
Course: bread
Cuisine: American
Keyword: pumpkin bread, sourdough

Nutrition

Calories: 180kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Sodium: 200mg
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Sourdough Bread Recipes

Pumpkin Sourdough Bread Recipe

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Freshly baked pumpkin sourdough bread on a wooden cutting board

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Pumpkin Sourdough Bread Recipe

Easy pumpkin sourdough bread is a flavorful homemade bread combining tangy sourdough with the earthy, spiced sweetness of pumpkin. Made with pumpkin puree, warm spices, and a hearty sourdough base, this bread is perfect for fall gatherings or a comforting slice any time of the year. The recipe takes about 20 minutes of prep and yields one aromatic and soft loaf.

One of my favorite things about baking this bread is the way my kitchen smells as it bakes—the combination of cinnamon, nutmeg, and ginger takes me straight back to the Southern autumn evenings I grew up cherishing. Let’s dive into this easy recipe!

Table of Contents

Why is Pumpkin Sourdough Bread Recipe so special?

Pumpkin sourdough bread recipe is special because it combines the tangy flavor of sourdough with the warm nostalgia of fall spices and pumpkin. It’s a recipe that’s perfect for celebrating the season or elevating your everyday bread game.

  • Perfect blend of flavors: The tangy sourdough flavor paired with sweet and earthy pumpkin and spices like cinnamon and nutmeg creates a unique taste experience.
  • Great texture: This bread has a soft, airy crumb while still maintaining a hearty bite, making it ideal for toasting or sandwiches.
  • Seasonal charm: It’s an ideal addition to holiday spreads or a cozy weeknight dinner in autumn or winter.
  • Health benefits: Pumpkin is rich in vitamins and fiber, adding a nutritious element to your homemade bread.

What ingredients do you need for Pumpkin Sourdough Bread Recipe?

The key ingredients for this pumpkin sourdough bread recipe are pantry staples and a few seasonal additions that make it rich in flavor and texture. Here’s what you’ll need:

The pumpkin puree not only lends a delightful flavor but also adds moisture to keep the bread soft. The combination of warm spices elevates this loaf’s aroma and taste, making it a true seasonal treat.

How do you make Pumpkin Sourdough Bread Recipe step by step?

This pumpkin sourdough bread recipe is easy to follow, even for beginners. The step-by-step process ensures a soft, spiced loaf with a beautifully golden crust. Let’s get started!

Step 1 — Mix the wet ingredients

In a large mixing bowl, combine the pumpkin puree, warm water, and active sourdough starter. Stir until well mixed.

Step 2 — Combine the dry ingredients

In a separate bowl, whisk together the bread flour, salt, honey, cinnamon, nutmeg, ginger, and allspice.

You might also enjoy our sourdough pumpkin bread.

Step 3 — Form the dough

Gradually add the dry ingredients to the wet ingredients, stirring until a shaggy dough forms.

Step 4 — Knead the dough

Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

KitchenAid Artisan Stand Mixer

Kitchen ApplianceKitchenAid Artisan Stand Mixer

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Lodge Cast Iron Skillet 12-inch

Essential CookwareLodge Cast Iron Skillet 12-inch

Perfect for searing and baking — this recipe needs even heat distribution

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Step 5 — First rise

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 4-6 hours, or until doubled in size.

Step 6 — Shape the loaf

Once the dough has risen, gently deflate it and shape it into a round loaf. Place it on a parchment-lined baking sheet.

Step 7 — Second rise

Cover the loaf with a cloth and let it rise again for about 1-2 hours, or until puffy.

For more ideas, check out our pumpkin sourdough artisan bread.

Step 8 — Bake the bread

Preheat the oven to 450°F (230°C). Place a shallow pan of water on the bottom rack to create steam. Score the top of the loaf and bake for 30-35 minutes until golden brown.

Step 9 — Cool the bread

Allow the bread to cool on a wire rack before slicing and serving.

Frequently Asked Questions About Pumpkin Sourdough Bread Recipe

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling.

Why isn’t my dough rising?

If your dough isn’t rising, your sourdough starter might not be active enough. Ensure your starter was bubbly and fed before use.

How long does this bread stay fresh?

Stored properly, this bread stays fresh for about 4-5 days at room temperature. You can also freeze it for up to 3 months.

Looking for something similar? Try our easy homemade pumpkin sourdough bread recipe.

Can I make this recipe gluten-free?

This recipe works best with bread flour. For a gluten-free version, you’d need a specialized gluten-free sourdough recipe.

Why is my bread too dense?

Dense bread could mean the dough didn’t rise enough or was over-kneaded. Ensure proper kneading and give enough time for fermentation.

Expert tips for the perfect pumpkin sourdough bread

  • Feed your starter: Always use a bubbly, active sourdough starter for the best results.
  • Don’t rush the rise: Let the dough rise until it doubles, even if it takes a bit longer on cooler days.
  • Use a steam boost: Adding a pan of water to the oven ensures a crisp crust.
  • Rest before slicing: Let the bread cool fully to prevent a gummy texture.

How to store and reheat pumpkin sourdough bread

Store your bread in a bread box or wrapped in a clean kitchen towel to keep it fresh for 4-5 days. Avoid sealing it in plastic, as it can make the crust soggy.

To freeze, wrap the loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature and reheat in a 350°F (175°C) oven for about 10 minutes.

What to serve with pumpkin sourdough bread

  • Butter and honey: A classic pairing that highlights the bread’s warm spice notes.
  • Spiced pumpkin soup: Complement the flavors of the bread and soup for a cozy meal.
  • Cheese board: Serve this bread alongside sharp cheddar and soft brie for a balanced spread.
  • Thanksgiving leftovers: Use this bread as a base for turkey sandwiches or stuffing.
Freshly baked pumpkin sourdough bread on a wooden cutting board
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Pumpkin Sourdough Bread Recipe

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings 8 servings
Calories 150
This Pumpkin Sourdough Bread is a delightful blend of flavors, combining the earthiness of pumpkin with the tang of sourdough. Perfect for any occasion!

Equipment

  • mixing bowl
  • whisk
  • baking sheet
  • oven
  • damp cloth

Ingredients

Instructions 

  • In a large mixing bowl, combine the pumpkin puree, warm water, and active sourdough starter. Stir until well mixed.
  • In a separate bowl, whisk together the bread flour, salt, honey, cinnamon, nutmeg, ginger, and allspice.
  • Gradually add the dry ingredients to the wet ingredients, stirring until a shaggy dough forms.
  • Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 4-6 hours, or until doubled in size.
  • Once the dough has risen, gently deflate it and shape it into a round loaf. Place it on a parchment-lined baking sheet.
  • Cover the loaf with a cloth and let it rise again for about 1-2 hours, or until puffy.
  • Preheat the oven to 450°F (230°C). Place a shallow pan of water on the bottom rack to create steam.
  • Score the top of the loaf with a sharp knife and bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
  • Allow the bread to cool on a wire rack before slicing.

Notes

For a sweeter bread, you can add more honey or spices to taste.
Calories: 150kcal
Cost: $10
Course: bread
Cuisine: American
Keyword: pumpkin bread, sourdough

Nutrition

Calories: 150kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Sodium: 200mg
Freshly baked pumpkin sourdough bread on a wooden cutting board

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Cinnamon Rolls

Cinnamon Streusel Pumpkin Coffee Cake

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A slice of Cinnamon Streusel Pumpkin Coffee Cake on a white plate with a fork

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Cinnamon Streusel Pumpkin Coffee Cake

Cinnamon streusel pumpkin cake is a moist and tender dessert made with spiced pumpkin batter and a crunchy cinnamon-oat streusel topping, baked to perfection in just 40 minutes. This recipe yields 12 servings of pure fall flavor, perfect for breakfast, dessert, or a cozy coffee break. The warm aroma of cinnamon and nutmeg will fill your kitchen, setting the stage for a treat that’s equal parts comforting and indulgent.

Growing up in Charleston, pumpkin desserts always marked the beginning of fall in our house, and this cake brings those same warm feelings to my own kitchen today.

Table of Contents

Why make this Pumpkin Coffee Cake?

This Cinnamon Streusel Pumpkin Coffee Cake is the ultimate fall treat thanks to its moist pumpkin base and buttery streusel topping. Whether you’re hosting brunch or simply craving something seasonal, it’s a perfect choice.

  • Perfect for gatherings: Its 9×13 size makes it ideal for sharing with a crowd or enjoying across a few days.
  • Easy to make: No need for advanced baking skills—just mix, layer, and bake.
  • Versatile: Works as a breakfast, dessert, or an afternoon snack with coffee.
  • Seasonal flavors: Packed with warm spices like cinnamon and nutmeg, it feels like autumn in every bite.

What ingredients do you need for Cinnamon Streusel Pumpkin Coffee Cake?

This recipe uses basic pantry staples along with canned pumpkin and warm spices to create its signature flavor and texture. Here’s everything you’ll need:

The canned pumpkin is essential for moisture and flavor, while the rolled oats in the streusel add a satisfying crunch to every bite.

How do you make Cinnamon Streusel Pumpkin Coffee Cake step by step?

This step-by-step process will guide you to making the best pumpkin coffee cake with a perfectly crumbly streusel topping.

Step 1 — Prepare your oven

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure your cake bakes evenly and releases easily.

You might also enjoy our cake mix pumpkin chocolate chip.

Step 2 — Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Set aside.

Step 3 — Cream the butter and sugar

In a large bowl, cream the granulated sugar and softened butter until the mixture is light and fluffy, ensuring a tender cake texture.

Step 4 — Add wet ingredients

Mix in the eggs, pumpkin puree, and vanilla extract until fully combined. Gradually alternate adding the dry ingredients and buttermilk, mixing until just combined.

Step 5 — Make the streusel topping

In a separate bowl, combine the brown sugar, rolled oats, ground cinnamon, and melted butter. Stir until crumbly.

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Pyrex Mixing Bowl Set

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For more ideas, check out our pumpkin cupcakes with cinnamon cream.

Step 6 — Layer and bake

Pour half of the batter into the prepared pan and spread evenly. Sprinkle with half of the streusel mixture. Add the remaining batter in an even layer before topping with the rest of the streusel.

Step 7 — Finish and cool

Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before transferring to a wire rack.

Frequently Asked Questions About Cinnamon Streusel Pumpkin Coffee Cake

How do I know when the cake is baked?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I make this cake ahead of time?

Yes, you can bake it the day before and store it in an airtight container at room temperature overnight.

Looking for something similar? Try our pumpkin cinnamon swirl sourdough bread.

Can I freeze this coffee cake?

Absolutely. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.

Can I use fresh pumpkin instead of canned?

Yes, just make sure to puree and strain your fresh pumpkin to match the consistency of canned pumpkin.

How to store and reheat this coffee cake?

Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap individual slices, then place them in a freezer-safe bag for up to 3 months.

Reheat slices in the microwave for 15-20 seconds, or in a 300°F oven for 5-10 minutes, to enjoy a warm, freshly baked texture.

What are some ingredient swaps for this cake?

If you’re out of buttermilk, mix 1/2 cup milk with 1 teaspoon vinegar or lemon juice and let it sit for 5 minutes. You can also swap rolled oats in the streusel for chopped nuts for a richer crunch.

A slice of Cinnamon Streusel Pumpkin Coffee Cake on a white plate with a fork
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Cinnamon Streusel Pumpkin Coffee Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings
Calories 250
This delicious coffee cake combines the warm flavors of cinnamon and pumpkin with a crunchy streusel topping, making it perfect for breakfast or dessert.

Equipment

  • mixing bowl
  • whisk
  • baking pan
  • oven
  • spatula

Ingredients

Instructions 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
  • In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  • Add the eggs, pumpkin puree, and vanilla extract to the butter mixture, mixing until well combined.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
  • In a separate bowl, prepare the streusel topping by combining the brown sugar, rolled oats, ground cinnamon, and melted butter. Mix until crumbly.
  • Pour half of the coffee cake batter into the prepared baking pan and spread evenly.
  • Sprinkle half of the streusel topping over the batter.
  • Pour the remaining batter over the streusel layer and spread evenly.
  • Top with the remaining streusel mixture.
  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, consider adding chopped nuts to the streusel topping.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin coffee cake

Nutrition

Calories: 250kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Sodium: 200mg
A slice of Cinnamon Streusel Pumpkin Coffee Cake on a white plate with a fork

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Irresistible Pumpkin Pecan Coffee Cake Recipe

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A delicious slice of pumpkin pecan coffee cake on a rustic wooden table

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Irresistible Pumpkin Pecan Coffee Cake Recipe

Easy fall coffee cake is a tender and spiced dessert made with a delightful blend of pumpkin, cinnamon, and nutmeg, topped with a buttery pecan crumble and finished with a sweet glaze. This easy recipe comes together in just 15 minutes of prep and bakes in 35 minutes, yielding 8–10 servings of pure seasonal bliss. Perfect for breakfast, dessert, or afternoon tea, this coffee cake will bring warmth and happiness to your table.

Standing in my little Southern kitchen, the smell of pumpkin spices swirling in the air brought me back to the joy of baking as a kid. This Irresistible Pumpkin Pecan Coffee Cake is a bit of that joy on a plate, wrapped in autumn flavors.

Table of Contents

Why is Irresistible Pumpkin Pecan Coffee Cake Recipe so special?

This recipe shines because it combines the warm, cozy flavors of fall with a crunchy pecan topping and a soft, tender crumb. It’s easy to make and perfect for gatherings, breakfast, or dessert.

  • Delicious flavor combination: The rich pumpkin and spice blend creates that unmistakable taste of fall.
  • Crispy, buttery topping: The pecan streusel adds just the right amount of crunch and sweetness.
  • Simple ingredients, big payoff: You likely already have most of these pantry staples on hand.
  • Versatile recipe: Great for a morning treat or an impressive dessert with guests.

What ingredients do you need for Irresistible Pumpkin Pecan Coffee Cake Recipe?

To make this coffee cake, you’ll need a mix of pantry staples and seasonal ingredients like pumpkin puree and pecans. Here’s the complete list to gather before you start.

The pumpkin puree is the star of the show, giving the cake its moist texture and rich flavor that perfectly complements the spices.

How do you make Irresistible Pumpkin Pecan Coffee Cake Recipe step by step?

This recipe is straightforward and beginner-friendly, combining wet and dry ingredients to create a perfectly moist coffee cake topped with an irresistible streusel. Follow these steps to bake yours to perfection.

Step 1 — Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan to ensure easy release after baking.

Step 2 — Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the dry ingredients are evenly distributed.

You might also enjoy our cake mix pumpkin chocolate chip.

Step 3 — Prepare Wet Ingredients

In another bowl, beat the softened butter until creamy. Add the pumpkin puree, eggs, and vanilla extract, and mix until smooth and well combined.

Step 4 — Combine Batter

Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Be cautious not to overmix to maintain a soft, tender crumb.

KitchenAid Artisan Stand Mixer

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer

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Lodge Cast Iron Skillet 12-inch

Essential CookwareLodge Cast Iron Skillet 12-inch

Perfect for searing and baking — this recipe needs even heat distribution

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Step 5 — Make Streusel

In a separate bowl, mix the chopped pecans, brown sugar, and cinnamon. This will form the crumbly topping for the coffee cake.

Step 6 — Layer the Batter and Streusel

Pour half the batter into the prepared cake pan and spread it evenly. Sprinkle half the pecan mixture on top, then layer on the remaining batter and finish with the rest of the pecan mixture.

Step 7 — Bake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

For more ideas, check out our whisking up warmth: the ultimate.

Step 8 — Add Glaze

Once the cake has cooled completely, whisk together the powdered sugar and milk. Drizzle the glaze over the top before serving.

Frequently Asked Questions About Irresistible Pumpkin Pecan Coffee Cake Recipe

Can I make this cake ahead of time?

Yes, this coffee cake can be made a day in advance. Store it in an airtight container at room temperature or in the fridge for up to 2 days.

Can I freeze this coffee cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before serving.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree if you prefer. Just make sure it’s well-cooked, mashed, and has a similar consistency to canned puree.

What if I don’t have pecans?

If you’re out of pecans, walnuts make a great substitute. They provide a similar nutty crunch.

Looking for something similar? Try our roll into autumn: a cozy.

How long does this coffee cake last?

This coffee cake stays fresh for 2–3 days at room temperature in an airtight container or up to 5 days in the refrigerator.

Are there any easy ingredient swaps or substitutions for this recipe?

No need to panic if you’re missing an ingredient. Here are a few easy swaps to keep your coffee cake on track.

  • Pecans: Swap with walnuts for a similar crunch and nutty flavor.
  • Butter: Use an equal amount of coconut oil for a dairy-free option.
  • Milk for glaze: Replace with almond milk or oat milk if needed.

How do you store and reheat Irresistible Pumpkin Pecan Coffee Cake?

To store, place the cooled cake in an airtight container. It can stay at room temperature for up to 2 days or refrigerated for up to 5 days.

For longer storage, wrap the entire cake or individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

To reheat, warm individual slices in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-10 minutes for a freshly baked texture.

A delicious slice of pumpkin pecan coffee cake on a rustic wooden table
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Irresistible Pumpkin Pecan Coffee Cake Recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 320
This delightful coffee cake combines the flavors of pumpkin and pecans, making it a perfect treat for fall.

Equipment

  • mixing bowl
  • whisk
  • 9-inch round cake pan
  • oven
  • measuring cups
  • spatula

Ingredients

Instructions 

  • Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, beat the softened butter until creamy, then add the pumpkin puree, eggs, and vanilla extract. Mix until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • In a separate bowl, combine the chopped pecans, brown sugar, and cinnamon to create the streusel topping.
  • Pour half of the cake batter into the prepared cake pan and spread it evenly. Sprinkle half of the pecan mixture over the batter.
  • Add the remaining batter on top and finish with the rest of the pecan mixture, pressing it gently into the batter.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
  • Once cooled, whisk together the powdered sugar and milk to make a glaze, then drizzle it over the cooled coffee cake before serving.

Notes

For added flavor, consider using fresh pumpkin instead of canned.
Calories: 320kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin coffee cake

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Sodium: 200mg
A delicious slice of pumpkin pecan coffee cake on a rustic wooden table

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Pumpkin Coffee Cake Cookies

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A plate of pumpkin coffee cake cookies with a sprinkle of cinnamon on top

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Fall cookies and bars are the ultimate autumn treat made with pumpkin puree, spices, and a sprinkle of coffee for a unique twist. This recipe yields 24 soft, chewy cookies with a warm, spiced flavor that perfectly complements a cozy afternoon. Ready in just 30 minutes, these cookies are perfect for sharing or keeping all to yourself!

Baking these Pumpkin Coffee Cake Cookies always reminds me of sipping a spiced latte on a breezy Charleston morning—the smell alone takes me back.

Table of Contents

Why is this dish so special?

These Pumpkin Coffee Cake Cookies stand out for their unique flavor profile of warm spices, pumpkin, and a hint of coffee. They’re a soft, chewy treat perfect for fall baking!

  • Perfect combination of flavors: Pumpkin pairs beautifully with cinnamon, nutmeg, and a hint of coffee for a balanced bite.
  • Soft and chewy texture: Thanks to the pumpkin puree, these cookies remain moist and tender.
  • Customizable add-ins: Toss in chocolate chips or nuts for extra texture and flavor.
  • Quick and easy: From start to finish, you’ll have these cookies ready to enjoy in just 30 minutes.

What ingredients do you need for Pumpkin Coffee Cake Cookies?

This recipe uses pantry staples and a few seasonal ingredients to create magic. Here’s everything you’ll need:

Using real pumpkin puree ensures these cookies are rich in flavor, while a touch of ground coffee adds depth and a subtle bitterness to balance the sweetness.

How do you make Pumpkin Coffee Cake Cookies step by step?

This recipe is simple to follow and produces perfect cookies every time. Here’s how to make them:

Step 1 — Prepare the oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

You might also enjoy our cake mix pumpkin chocolate chip.

Step 2 — Cream the butter and sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 3 — Combine the wet ingredients

Add the pumpkin puree, egg, and vanilla extract to the butter mixture, mixing until well combined.

Step 4 — Incorporate the dry ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 5 — Fold in optional ingredients

Gently fold in the chopped nuts and chocolate chips, if using.

KitchenAid Artisan Stand Mixer

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer.

View on Amazon →

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet

Essential CookwareNordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Durable and perfect for baking cookies, this sheet ensures even baking and easy cleanup.

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For more ideas, check out our soft pumpkin chocolate chip cookies.

Step 6 — Scoop the dough

Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle ground coffee on top of each cookie for added flavor.

Step 7 — Bake and cool

Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions About Pumpkin Coffee Cake Cookies

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but ensure it’s well-drained to avoid excess moisture.

How do I store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 5 days.

Looking for something similar? Try our the best healthy pumpkin chocolate.

Can I freeze the dough?

Absolutely! Scoop the dough onto a tray, freeze until solid, then transfer to a zip-top bag for up to 3 months.

What does the coffee add to the recipe?

The coffee enhances the overall flavor by adding a hint of bitterness to balance the sweetness.

Can I omit the nuts or chocolate chips?

Yes, both are optional and can be omitted without altering the core recipe.

Are there easy ingredient swaps for this recipe?

You can tweak this recipe with some simple substitutions based on what you have on hand.

  • Gluten-free flour mix: Swap all-purpose flour with a gluten-free blend for a celiac-friendly version.
  • Dairy-free butter: Use plant-based butter to make the cookies dairy-free without sacrificing flavor.
  • Spice variety: Replace ginger with allspice or cloves for a slightly different profile.

What are some expert tips and shortcuts for this recipe?

Make your cookies flawless with these tried-and-true tips:

  • Don’t overmix: Overmixing can make your cookies dense. Stir just until the dry ingredients are incorporated.
  • Chill the dough for precision: If the dough feels sticky, refrigerate for 15-20 minutes before scooping.
  • Pre-toast the nuts: Toasting the nuts before folding them in enhances their flavor and crunch.
  • Measure pumpkin carefully: Too much can make the cookies overly moist. Use a measuring cup and level it off.
A plate of pumpkin coffee cake cookies with a sprinkle of cinnamon on top
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Pumpkin Coffee Cake Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 servings
Calories 150
These Pumpkin Coffee Cake Cookies are a delightful treat, combining the flavors of pumpkin and coffee in a soft, chewy cookie.

Equipment

  • mixing bowl
  • baking sheet
  • oven
  • whisk
  • spatula

Ingredients

Instructions 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chopped walnuts or pecans and chocolate chips if using.
  • Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Sprinkle a little ground coffee over the top of each cookie for added flavor.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a richer flavor, consider using brewed coffee instead of instant coffee.
Calories: 150kcal
Cost: $10
Course: Dessert
Cuisine: American
Keyword: Cookies, pumpkin

Nutrition

Calories: 150kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Sodium: 100mg
A plate of pumpkin coffee cake cookies with a sprinkle of cinnamon on top

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Iced Pumpkin Coffee Cake

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A slice of iced pumpkin coffee cake on a white plate with a fork beside it

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Iced Pumpkin Coffee Cake

Pumpkin drizzle for coffee is a moist and flavorful coffee cake made with pumpkin puree, warm spices, and a hint of brewed coffee to enhance the richness. Ready in just 50 minutes, this recipe yields a beautifully spiced dessert topped with a creamy vanilla icing. Perfectly suited for fall gatherings or an indulgent moment paired with your favorite coffee.

Whenever I bake this cake, the smell alone takes me back to cool Charleston mornings where pumpkin spice seemed to be everywhere, from the streets to my mom’s kitchen. It’s the kind of cake that makes a house feel like home.

Table of Contents

Why Make This Iced Pumpkin Coffee Cake?

Iced Pumpkin Coffee Cake is adored for its rich pumpkin flavor, warm spices, and its versatility as both a dessert and a coffee companion. It’s easy to make and pairs beautifully with seasonal gatherings or relaxed mornings.

  • Perfect for fall: The pumpkin and spice combination screams autumn comfort.
  • Quick to prepare: Less than an hour from start to finish.
  • Versatile: Pairs well as a breakfast treat or after-dinner dessert.
  • Elevates your coffee: Its subtle coffee flavor complements your favorite brew.

What Ingredients Do You Need for Iced Pumpkin Coffee Cake?

The recipe combines pantry staples like flour, sugar, and spices with pumpkin puree and a touch of brewed coffee for incredible depth of flavor. Every ingredient contributes to the cake’s delightful texture and taste.

The pumpkin puree keeps the cake moist while adding natural sweetness, and the brewed coffee deepens the overall flavor profile without being overpowering.

How Do You Make Iced Pumpkin Coffee Cake Step by Step?

Making Iced Pumpkin Coffee Cake is a simple process that involves mixing dry and wet ingredients, baking the batter, and finishing with a drizzle of icing. Follow these steps for a flawless result.

Step 1 — Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

Step 2 — Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 3 — Combine Wet Ingredients

In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and cooled coffee until well combined.

Step 4 — Blend Dry and Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

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Pyrex Mixing Bowl Set

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Step 5 — Add Nuts

Fold in the chopped walnuts or pecans gently.

Step 6 — Bake

Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7 — Cool and Ice

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the icing. Drizzle it over the cooled cake and let it set before slicing.

Frequently Asked Questions About Iced Pumpkin Coffee Cake

Can I use fresh pumpkin instead of canned?

Yes, you can substitute an equal amount of cooked and blended fresh pumpkin for canned pumpkin puree. Ensure it is smooth and well-drained.

How do I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Can I freeze it?

Yes, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Does the coffee flavor overpower the cake?

No, the brewed coffee enhances the warm spices and pumpkin notes without dominating the flavor.

Expert Tips and Pro Shortcuts

  • Use room-temperature ingredients for smoother mixing and consistent baking.
  • Don’t overmix the batter; this ensures the cake remains tender.
  • Toast the nuts briefly for added crunch and depth of flavor.
  • If the icing is too runny, add a bit more powdered sugar to thicken it.

What to Serve with Iced Pumpkin Coffee Cake?

  • Pair with a warm latte or spiced chai for the ultimate autumn vibe.
  • Serve alongside fresh fruit, like sliced apples or pears, for a balanced platter.
  • Add a dollop of whipped cream to enhance the dessert experience.
  • Enjoy with our sip into summer: the ultimate iced coffee recipe for a refreshing twist.

Easy Ingredient Swaps for This Recipe

  • Swap whole wheat flour with all-purpose flour for a softer texture.
  • Use almond or oat milk instead of dairy milk for the icing.
  • Replace nuts with dried cranberries for a tangy twist.

How to Store and Reheat Iced Pumpkin Coffee Cake

To store, keep the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze slices for longer storage.

For reheating, microwave individual slices for 15-20 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes.

To preserve icing, place parchment paper between slices before stacking in containers.

A slice of iced pumpkin coffee cake on a white plate with a fork beside it
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Iced Pumpkin Coffee Cake

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Calories 250
This Iced Pumpkin Coffee Cake is a delightful blend of pumpkin and spices, perfect for any occasion.

Equipment

  • mixing bowl
  • whisk
  • baking pan
  • spatula
  • oven

Ingredients

Instructions 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • In a large bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and cooled coffee until well combined.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  • Fold in the chopped walnuts or pecans gently.
  • Pour the batter into the prepared baking pan, smoothing the top with a spatula.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the icing.
  • Once the cake has cooled, drizzle the icing over the top and allow it to set before slicing.

Notes

You can substitute the nuts with chocolate chips for a different flavor.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin cake

Nutrition

Calories: 250kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Sodium: 200mg
A slice of iced pumpkin coffee cake on a white plate with a fork beside it

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Pumpkin Coffee Cake Recipe

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A slice of pumpkin coffee cake topped with cream cheese frosting on a wooden table

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.

Pumpkin coffee cake slice is a moist, spiced dessert made with canned pumpkin puree, warm spices, and a buttery cinnamon crumble topping. This recipe is baked in a 9×13-inch pan, ready in just 50 minutes, and yields 12 servings. It’s perfect for cozy mornings or as a sweet treat alongside coffee or tea.

To me, the smell of pumpkin, cinnamon, and nutmeg in the oven feels like fall coming alive. That first slice always takes me back to my mom’s kitchen, where pumpkin cake meant the holidays were just around the corner.

Table of Contents

Why make this Pumpkin Coffee Cake Recipe?

This Pumpkin Coffee Cake Recipe is a crowd-pleaser with its moist texture, perfect balance of spices, and irresistible cinnamon crumble topping. It’s quick, comforting, and feels like autumn in every bite.

  • Moist and flavorful: The buttermilk and pumpkin puree work together to create a tender, airy crumb.
  • Perfect holiday vibe: Every slice is packed with warm fall spices like cinnamon and nutmeg.
  • Versatile treat: Serve it for breakfast, an afternoon dessert, or even a party buffet centerpiece.
  • Easy to make: Straightforward steps make it foolproof for home bakers.

What ingredients do you need for Pumpkin Coffee Cake Recipe?

The ingredients for this Pumpkin Coffee Cake Recipe include pantry staples and a few fall-inspired essentials to create its signature flavor and texture.

Buttermilk is key for its subtle tang and moisture, while pumpkin puree adds natural sweetness and richness to the batter.

How do you make Pumpkin Coffee Cake Recipe step by step?

This recipe comes together quickly with a few simple steps. All you need is a mixing bowl, a pan, and an oven.

Step 1 — Prep the oven and pan

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.

You might also enjoy our cake mix pumpkin chocolate chip.

Step 2 — Combine the dry ingredients

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3 — Cream the wet ingredients

In a large mixing bowl, cream the softened butter and packed brown sugar until light and fluffy. This takes about 2 minutes with a hand mixer.

Step 4 — Mix in eggs and pumpkin

Add the eggs one at a time, beating well after each. Then, mix in the pumpkin puree and vanilla extract until smooth.

KitchenAid Artisan Stand Mixer

Kitchen ApplianceKitchenAid Artisan Stand Mixer

Makes mixing dough and batters effortless — a kitchen game-changer

View on Amazon →

Pyrex Mixing Bowl Set

Essential CookwarePyrex Mixing Bowl Set

Essential for mixing ingredients, this set includes various sizes for all your baking needs.

View on Amazon →

Step 5 — Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.

For more ideas, check out our whisking up warmth: the ultimate.

Step 6 — Fold in nuts and prepare topping

Fold in walnuts or pecans, if using. In a small bowl, mix 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup flour for the topping.

Step 7 — Assemble and bake

Pour the batter into the pan, spread evenly, and sprinkle the topping mixture on top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Frequently Asked Questions About Pumpkin Coffee Cake Recipe

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based alternative and use almond or oat milk with a splash of lemon juice in place of buttermilk.

Can I use fresh pumpkin instead of canned?

Yes, but ensure the fresh pumpkin is pureed and drained of excess liquid for the best results.

Looking for something similar? Try our roll into autumn: a cozy.

How do I store leftover cake?

Store the cake in an airtight container at room temperature for 2 days or in the fridge for up to a week.

Can I freeze this coffee cake?

Yes, wrap individual slices tightly in plastic wrap and store them in the freezer for up to 3 months.

What can I use instead of nuts?

You can omit the nuts entirely or replace them with seeds, like pumpkin or sunflower seeds, for a nut-free option.

Can you make ingredient swaps for this recipe?

Yes, here are a few easy swaps to adapt the recipe to your needs.

  • Flour: Swap whole wheat flour with gluten-free all-purpose flour for a gluten-free version.
  • Nuts: Replace walnuts with pumpkin seeds for a nut-free alternative.
  • Sugar: Use coconut sugar instead of brown sugar for a more natural sweetener.

What tips help make the best coffee cake?

  • Don’t overmix: Overmixing can lead to a dense cake. Stir just until the ingredients are combined.
  • Room temperature butter: Softened butter ensures a creamy, well-mixed batter.
  • Check doneness: Always test with a toothpick. If it comes out clean, the cake is done.

What mistakes should you avoid?

  • Skipping the grease: Always grease the pan to prevent sticking and make cleanup easier.
  • Not preheating the oven: Starting in a cold oven can affect the texture and rise of the cake.

What are some serving ideas for this coffee cake?

  • With coffee: Pair a slice with your morning coffee for a classic combo.
  • Whipped cream: Add a dollop of whipped cream for extra indulgence.
  • With ice cream: Warm it slightly and add vanilla ice cream for dessert.
A slice of pumpkin coffee cake topped with cream cheese frosting on a wooden table
Print Pin

Pumpkin Coffee Cake Recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings
Calories 250
This delicious pumpkin coffee cake is perfect for fall, combining the warm flavors of cinnamon and nutmeg with a moist pumpkin base.

Equipment

  • mixing bowl
  • whisk
  • baking pan
  • oven
  • measuring cups
  • spatula

Ingredients

Instructions 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  • In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  • In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the pumpkin puree and vanilla extract until fully combined.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
  • Fold in the chopped walnuts or pecans if using.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • In a small bowl, mix together 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 cup all-purpose flour for the topping.
  • Sprinkle the topping mixture evenly over the batter in the pan.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

You can substitute the buttermilk with regular milk or a non-dairy alternative if desired.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin coffee cake

Nutrition

Calories: 250kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Sodium: 200mg
A slice of pumpkin coffee cake topped with cream cheese frosting on a wooden table

Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨

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