These Sourdough Discard Pumpkin Sticks are a fun, seasonal twist on my beloved and popular sourdough cinnamon sticks—and they’re every bit as irresistible. Soft, fluffy, and swirled with warm autumn spices, they bring together the earthy sweetness of pumpkin and the tang of sourdough in the most comforting way. Drizzled with a sweet glaze and perfect for pulling apart and sharing, these pumpkin sticks are the kind of treat that make your kitchen smell like fall.
Whether you bake them for a cozy weekend breakfast, a holiday gathering, or just to use up your sourdough discard in the tastiest way possible, they’re guaranteed to be a new seasonal favorite.
Why I love this recipe
This beloved dough has been created alongside my dear friend Joselyn who also has many variations of it on her blog. Be sure to check out her Sourdough Discard Pumpkin Cinnamon rolls- ready in an hour!
- Trusted recipe: Adapted from my viral Sourdough Discard Cinnamon Roll Muffins this recipe is trusted and always delivers!
- Same-Day Bake – No need for an overnight rise! These cinnamon sticks come together quickly, making them perfect for a spontaneous sweet treat.
- Soft, Fluffy, and Irresistible – They bake up light, airy, and perfectly tender, with gooey cinnamon-sugar in every bite.
- A Delicious Way to Use Up Sourdough Discard – Instead of throwing away extra starter, this recipe puts it to good use, adding flavor and texture to the dough.
Frequently asked questions
- Can I replace the spices with pumpkin pie spice? Yes! You can substitute 1½ teaspoons of pumpkin pie spice plus 1 teaspoon of cinnamon for the individual spices listed.
- Why is my dough so sticky?That’s completely normal, pumpkin purée adds extra moisture. Chilling the dough helps firm it up, and generously flouring your work surface makes it much easier to roll out.
- Do I have to refrigerate the dough overnight? Refrigerating isn’t required, but it makes the dough easier to handle and helps the flavors develop. You’ll get the best texture and taste if you let it rest.
- How should I store the pumpkin sticks? If frosted, store them in the refrigerator for up to 5 days. Unfrosted sticks can be kept at room temperature in an airtight container for 2–3 days.
- Can I make these ahead of time?Yes! You can prepare the dough the night before, keep it covered in the fridge, and then shape and bake the pumpkin sticks the next day.
How to make sourdough discard pumpkin sticks: step-by-step
Can I long ferment the dough? Yes! Just mix everything together, knead, cover, and refrigerate overnight. The next day, simply shape the pumpkin sticks and bake.
Ingredients
- 120 grams sourdough discard (no more than a week old & room temp)
- 50 grams sugar
- 120 grams pumpkin puree (unsweetened)
- 120 grams full fat sour cream or full fat Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 30 grams unsalted butter (softened)
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 grams salt
- 1 teaspoon ground cinnamon
Pumpkin spice topping:
- 60 grams unsalted butter, melted
- 135 grams brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- a pinch of cloves and all-spice (add more or less to preference)
- alternatively you can use 1.5 teaspoons of pumpkin spice with a teaspoon of cinnamon
Cream cheese glaze
- 113 grams (4 0z) cream cheese, room temperature
- 28 grams (2 tablespoons) unsalted butter, softened
- 125-240 grams (1-2 cups) powdered sugar (to taste)
- 30 grams (2 tablespoons) pure maple syrup
- 5-10 grams (1-2 teaspoons) milk (for consistency)
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- Large baking sheet
- Parchment paper
Instructions
The sourdough discard brioche dough can be mixed by hand or a stand mixer.
- In a large bowl whisk together the sourdough discard, sugar, pumpkin puree, sour cream OR Greek yogurt, egg, and vanilla extract until combined.
- To a separate bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon and slowly add it to the wet mixture along with the softened butter.
- Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 20–30 minutes to hydrate and relax. It will be sticky- this is normal!
- After resting, knead the dough (3-5 minutes) on a generously floured surface until it becomes smoother, but does not need to be perfect. Be careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.
- Place the dough in a buttered bowl, cover it, and place it in the fridge for 20-30 minutes or up to 18 hours. Chilling the dough makes it easier to handle.
Shaping Sourdough Discard Pumpkin Sticks
- When ready to shape the pumpkin sticks, melt the butter and set aside. To a separate bowl whisk together the brown sugar and spices.
- Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin and the top of the dough to prevent sticking, then roll the dough out into a 10×13-inch rectangle.
- Pour the melted butter over the surface of the dough and use a pastry brush or the back of a spoon to spread it evenly to the edges. Sprinkle the pumpkin spice sugar mixture over the top in an even layer.
- Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
- Gently slide the parchment paper and pumpkin sticks directly onto a baking sheet.
- Bake in a preheated 350°F (175°C) oven for 18–22 minutes, or until the centers are fully baked. The internal temperature should read at least 190°F (88°C) for doneness.
How to make the maple cream cheese frosting
- In a medium bowl, beat together the cream cheese and butter with a hand mixer (or stand mixer) until smooth and creamy.
- Add the maple syrup and mix until fully combined.
- Gradually add the powdered sugar, ½ cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
- Add milk a little at a time until you reach your desired frosting consistency- thick and spreadable or slightly looser for drizzling.
- Taste and adjust: add more powdered sugar for sweetness/thickness, or more maple syrup if you’d like a stronger maple flavor.
- Drizzle the frosting over top or use it as a dipping sauce!
- These sourdough discard pumpkin sticks stay fresh for up to 3 days at room temperature in an airtight container, or can be frozen for up to 2 months. Once frosted, keep them in the fridge. they’ll stay fresh for up to 5 days
More sourdough discard recipes
- Sourdough Cinnamon Sticks (discard recipe)
- Sourdough Discard Cinnamon Roll Muffins
- Sourdough Brownies
- Sourdough Donut Muffins
Sourdough Discard Pumpkin Sticks
These easy sourdough discard pumpkin sticks are a cozy fall treat, filled with warm pumpkin spice flavor and ready to enjoy in under an hour!
Servings: 16 sticks
Equipment
- Mixing bowl
- Bench/dough scraper
- Rolling Pin
- Food scale/measuring spoons
- Large baking sheet
- Parchment paper
- Pizza Cutter
Ingredients
For the dough
- 120 grams sourdough discard fed or unfed & room temperature
- 50 grams sugar
- 120 grams pumpkin puree unsweetened
- 120 grams full fat sour cream or Greek Yogurt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 30 grams unsalted butter softened
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 grams salt
- 1 teaspoon ground cinnamon
Pumpkin spice topping
- 60 grams unsalted butter melted
- 135 grams brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- a pinch of cloves and all-spice add more or less to preference
Maple cream cheese glaze
- 113 grams 4 oz cream cheese room temperature
- 28 grams 2 tablespoons unsalted butter softened
- 120-240 grams 1-2 cups powdered sugar adjust to sweetness preference
- 30 grams 2 tablespoons maple syrup
- 5-10 grams 1-2 teaspoons milk for consistency
Instructions
- The sourdough discard brioche dough can be mixed by hand or a stand mixer.In a large bowl whisk together the sourdough discard, sugar, pumpkin puree, sour cream OR Greek yogurt, egg, and vanilla extract until combined.
- To a separate bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon and slowly add it to the wet mixture along with the softened butter.
- Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 20–30 minutes to hydrate and relax. It will be sticky- this is normal!
- After resting, knead the dough (3-5 minutes) on a generously floured surface until it becomes smoother, but does not need to be perfect. Be careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.
- Place the dough in a buttered bowl, cover it, and place it in the fridge for 20-30 minutes or up to 18 hours. Chilling the dough makes it easier to handle.
Shaping Sourdough Discard Pumpkin Sticks
- When ready to shape the pumpkin sticks, melt the butter and set aside. To a separate bowl whisk together the brown sugar and spices.
- Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin and the top of the dough to prevent sticking, then roll the dough out into a 10×13-inch rectangle.
- Pour the melted butter over the surface of the dough and use a pastry brush or the back of a spoon to spread it evenly to the edges. Sprinkle the pumpkin spice sugar mixture over the top in an even layer.
- Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
- Gently slide the parchment paper and pumpkin sticks directly onto a baking sheet.
- Bake in a preheated 350°F (175°C) oven for 18–22 minutes, or until the centers are fully baked. The internal temperature should read at least 190°F (88°C) for doneness.
How to make the maple cream cheese frosting
- In a medium bowl, beat together the cream cheese and butter with a hand mixer (or stand mixer) until smooth and creamy.
- Add the maple syrup and mix until fully combined.
- Gradually add the powdered sugar, ½ cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
- Add milk a little at a time until you reach your desired frosting consistency- thick and spreadable or slightly looser for drizzling.
- Taste and adjust: add more powdered sugar for sweetness/thickness, or more maple syrup if you’d like a stronger maple flavor.
- Drizzle the frosting over top or use it as a dipping sauce!
- These sourdough discard pumpkin sticks stay fresh for up to 3 days at room temperature in an airtight container, or can be frozen for up to 2 months. Once frosted, keep them in the fridge. they’ll stay fresh for up to 5 days
Notes
Can I long ferment the dough? Yes! Just mix everything together, knead, cover, and refrigerate overnight. The next day, simply shape the pumpkin sticks and bake.
Sourdough discard: ensure your sourdough discard is no more than a week old to avoid a sour taste in the final bake.
Can I use pumpkin pie spice instead of the individual spices? Yes! Simply substitute 1½ teaspoons of pumpkin pie spice plus 1 teaspoon of cinnamon for the spices listed.
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