Sourdough Pumpkin Cake (with maple cream cheese frosting!)

Prepare your taste buds for this autumn-inspired sourdough pumpkin cake topped with luscious maple cream cheese frosting! It may be one of my best fall creations using sourdough discard. This cake is so rich and the sourdough adds a level of depth and complexity to the crumb that is just incredible.

Each bite is a harmonious blend of rustic charm and warm autumn flavors, with the aroma of pumpkin spice. The silky, sweet cream cheese frosting that crowns the cake really takes it to the next level. This dessert is truly an indulgent treat that is perfect for the cozy days of fall.

Why you’ll love this sourdough pumpkin cake recipe

• Uses a whole can of pumpkin — no leftovers, no waste, just pure pumpkin goodness.

• Quick and easy — comes together with simple steps, no fancy equipment needed.

• Flexible fermentation — bake right away or let the batter rest for a long ferment to deepen the flavor.

• Cozy fall vibes — every bite tastes like autumn, especially with the maple cream cheese frosting!

Ingredients you’ll need

Pumpkin & Sourdough

• Pumpkin purée – the star ingredient, bringing moisture, natural sweetness, and that cozy fall flavor.
• Sourdough starter – adds a subtle tang and depth of flavor while keeping the crumb tender.

Sweeteners

• Brown sugar & white sugar – the mix gives you both rich molasses notes (from brown sugar) and clean sweetness (from white sugar) for the perfect balance.

Fats & Dairy

• Oil – keeps the bread extra moist and soft.
• Sour cream – adds richness and a slight tang, while also helping with tenderness.
• Eggs – bind the batter together and add structure.

Flavor Boosters

• Vanilla extract – enhances the warm spice notes and rounds out the flavors.
• Spices (cinnamon, ginger, allspice, cloves, nutmeg, cardamom) – a fragrant blend that gives the bread its signature autumn spice profile.

Dry Ingredients (the structure)

• All-purpose flour – the backbone of the bread, creating a light but sturdy crumb.
• Baking powder & baking soda – give the loaf its rise, keeping it fluffy instead of dense.
• Salt – balances the sweetness and enhances all the other flavors.

How to make sourdough pumpkin cake: step-by-step

Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the cake.

Can I long ferment the cake? Yes! The cake batter can be long fermented for deeper flavor and better digestibility.

Here’s how: Overnight Refrigeration: Mix all ingredients cover, and refrigerate overnight. In the morning pull the batter from the fridge and let it get to room temperature and bake as usual.

Ingredients

Wet Ingredients:

• 150 grams light brown sugar
• 100 grams sugar
• 3 large eggs (room temperature)
• 60 grams avocado oil
• 60 grams full fat sour cream or Greek yogurt
• 400 grams pumpkin puree (1 standard 15 oz can)
• 80 grams sourdough discard (fed or unfed, room temp)
• 5 grams vanilla extract

Dry Ingredients:

• 270 grams all-purpose flour
• 8 grams baking powder
• 2 grams baking soda
• 5 grams salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger
• 1 teaspoon all-spice
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cardamom

Can I use pumpkin pie spice? Yes! Simply replace the spices listed with 1 tablespoon of pumpkin pie spice.

For the cream cheese frosting:

• 226 grams (8oz) cream cheese (room temperature)
• 57 grams (1/4 cup) of unsalted butter (room temperature)
• 30 grams (2 tablespoons) pure maple syrup
• 240 grams (2 cups) of powdered sugar
• 5 grams (1 teaspoon) of vanilla extract

Equipment

• Mixing bowls
• Measuring cups and spoons
• Food scale
• 1 9×13 cake pan
• Parchment paper
• Electric hand mixer

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper.

• In a large mixing bowl, whisk or beat together the eggs, brown sugar, and granulated sugar until light and well combined.

• Mix in the oil, sour cream (or yogurt), pumpkin purée, sourdough discard, and vanilla until smooth.

• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.

• Add the dry ingredients into the wet ingredients and stir just until combined — do not overmix.

• Spread the batter evenly into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

How to make the maple cream cheese frosting

Tip: make sure all ingredients are brought to room temperature for success.

• In a medium bowl, beat together the softened cream cheese and butter until smooth. Mix in the maple syrup & vanilla extract until incorporated.

• Gradually add powdered sugar, beating until fluffy and spreadable. If needed, add a splash of milk to reach your desired consistency.

• Spread the frosting evenly over the cooled cake and dust with cinnamon if desired. Cut into squares and serve!

How to store your sourdough pumpkin cake

• Store frosted cake covered in the refrigerator for up to 5 days.

• For best texture, let slices sit at room temperature for 10–15 minutes before serving.

• Unfrosted cake can be wrapped tightly and kept at room temperature for 2–3 days, or frozen for up to 2 months.

More sourdough fall recipes:

• Sourdough Pumpkin Spice Bread
• Sourdough Pumpkin Scones (with a maple glaze)
• Sourdough Pumpkin Cinnamon Rolls
• Sourdough Discard Pumpkin Sticks