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    Home » Cakes & Sweet Rolls

    Published Nov 15, 2019 · Updated Oct 3, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Sourdough Pumpkin Cake with Pumpkin Spice Glaze

    Jump to Recipe Jump to Video
    Whole sourdough pumpkin cake on a white cake stand next to a wicker cornucopia filled with gourds & small pumpkins Pinterest banner.
    Whole sourdough pumpkin cake on a white cake stand next to a wicker cornucopia filled with gourds & small pumpkins Pinterest banner.

    This pumpkin bundt cake is bursting with warm pumpkin spices and studded with chocolate chips. Topped with a pumpkin spice glaze, this Fall cake is perfect for hiding sourdough discard!

    Whole sourdough pumpkin cake on a white cake stand next to a wicker cornucopia filled with gourds & small pumpkins. this …

    [October, 2022: I've reworked the recipe and updated this post with all new pictures. Enjoy!]

    Why this recipe works

    • Big pumpkin flavor punctuated with warm pumpkin spices and studded with chocolate chips
    • Strongly flavored quick breads are perfect to use for sourdough discard recipes
    • You can scale the recipe to make a large or small bundt cake, or change your presentation to a sourdough pumpkin bread loaf

    Every Thanksgiving for the last, oh, 35 years or so, my Father-in-law insists that I bring my Chocolate Chip Pumpkin Bread (he says it’s my “ticket to enter”…he’s such a kidder...I think).

    Longtime readers know my search for uses for my weekly sourdough starter discard has bordered on obsessive. My search has led me to make bagels, dinner rolls, English muffins, and pretzels, all using the unfed starter. On the sweet side I’ve made Sourdough Gingerbread and Sourdough Spice Cake, so Sourdough Pumpkin Cake is a natural progression on my adaptation list.

    Jump to:
    • Why this recipe works
    • What you need
    • How to make Sourdough Pumpkin Cake
    • Questions asked and answered
    • Pro Tips: Don't overfill the pan
    • Pretty enough for any holiday table
    • Related Recipes
    • Recipe
    • Comments

    What you need

    Using my Chocolate Chip Pumpkin Bread recipe as a starting point, the ingredients are the basics: flour, pumpkin purée (not pumpkin pie filling), sugar, brown sugar, eggs, oil, vanilla, baking powder & baking soda, salt, and pumpkin spice mix. And chocolate chips, of course.

    The actual composition of a pumpkin spice mix can vary between chefs. My mix of choice contains cinnamon, cloves, nutmeg, and cardamom (which adds an earthy, lemony zing). Feel free to substitute ginger or allspice for the cloves, nutmeg, and/or cardamom as you prefer. Or, just use two teaspoons of your favorite pumpkin pie spice instead. Your call.

    Even though this pumpkin cake recipe contains ¾ cup (170 grams) of sourdough discard, the robust flavors in this cake will cover the subtle tang that the discard brings to the recipe. The starter is merely there as a way to not waste it.

    a small scone
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    Sourdough pumpkin cake ingredients portioned into glass bowls from overhead.
    It's just like Pumpkin Bread, just with sourdough starter discard added

    Adding a glaze to the bundt cake just makes it look prettier. Powdered sugar and milk are what gives a glaze its body and sweetness, while the those pumpkin spices just emphasize who's in charge here.

    Pumpkin Spice glaze ingredients portioned into glass bowls from overhead.
    A pumpkin spice glaze really ups the ante on this yummy cake

    How to make Sourdough Pumpkin Cake

    Since this pumpkin bundt cake recipe is a version of a quick bread, all you have to do is mix the wet and dry ingredients separately, then stir them together to make batter. Put the batter in a baking pan of your choosing, and you're ready to bake. Easy peasy.

    Step 1: Prepare the batter

    Whisk together the flour, salt, baking soda, baking powder, and the pumpkin spice mix of cinnamon, nutmeg, cloves, and cardamom (photo 1).

    Flour, cinnamon, salt, baking powder, baking soda, nutmeg, cloves, and cardamom in a glass bowl from overhead.
    Mixing up the dry ingredients

    Whisk together the pumpkin, starter discard, eggs, sugar, brown sugar, oil, and vanilla (photo 2).

    Pumpkin, starter discard, eggs, sugar, brown sugar, oil, and vanilla in a glass bowl from overhead.
    Starting the pumpkin purée mixture

    Add in the flour mixture and stir until evenly combined. Fold in the chocolate chips (photo 3).

    Collage of adding flour mixture and chocolate chips to pumpkin cake batter.
    Finishing up assembling the pumpkin cake batter

    Step 2: Bake the cakes

    Spray a small 6-cup bundt pan with baking spray, making sure to get inside the decorative grooves. To be safe from overfilling the bundt pan, spray a mini loaf pan with baking spray as well.

    Transfer the batter to the bundt pan, filling no more than ⅔ full. Use the remainder to make a small loaf in the mini loaf pan. Place the pans on a half sheet baking pan to ease the transfer to the oven. Bake the cakes at 350˚F for 40 to 50 minutes for the bundt pan and the small loaf for 20 to 25 minutes until a cake tester inserted in the center comes out clean (photo 4).

    Remove the cakes from the oven and cool them in the pans on a rack for 15 minutes before turning them out of the pan back onto the rack. Allow the cake to finish cooling completely.

    Collage of sourdough pumpkin bread and tea loaf before & after baking.
    The sourdough pumpkin bundt cake and mini sourdough pumpkin bread before and after baking

    Step 3: Glaze the cakes

    Sifting the powdered sugar before making the glaze helps to keep it smooth. I know I don't like to waste time chasing powdered sugar lumps, do you? My sifter allows me to sift directly into an attached bowl.

    Add the cinnamon, nutmeg, and cloves and whisk until combined. Add 1 tablespoon of milk, stir to combine. Adjust the consistency by adding 1 teaspoon of milk or more sifted powdered sugar as needed (photo 5).

    Collage of mixing the pumpkin spice glaze.
    The pumpkin spice glaze comes together in a flash

    Drizzle the glaze onto the cakes (photo 6). Allow the glaze to set before serving.

    Collage of before & after glazing the small bundt cake and tea bread.
    Drizzle on the spiced glaze and let it set

    Questions asked and answered

    Here are some questions you might have...

    Can I use something else besides chocolate chips in the cake?

    Sure! You can substitute ½ cup (57 grams) chopped walnuts and/or ½ cup (85 grams) raisins (or other dried fruit) instead of the chocolate chips (but really, why?).

    How do you release a bundt cake from the pan?

    There are several details you need to pay attention to in order to get that bundt cake out of its pan perfectly. First, you must be sure to grease the pan really well. Like, in every nook and cranny (in the grooves, the center pole, and the outer walls). I use a baking spray that contains flour, and I'm able to really coat the inside of the pan everywhere. This is especially important if you have a bundt pan with an intricate design.

    After the cake comes out of the oven, you must wait at least 15 minutes before turning it out of the pan. Warm cake is quite tender and firms up as it cools. Flip it over too soon, and the cake will just tear.

    And when you are flipping over the pan, flip it quickly, well supported. By that I mean place a cooling rack over the top of the bundt pan and flip them together quickly. Don't just try and gently turn over the pan without any support.

    Does pumpkin bundt cake need to be refrigerated?

    This cake will keep on the counter at room temperature in an airtight container for up to 2 days and about 5 days when refrigerated. For longer storage, freeze the cake wrapped with plastic wrap and sealed in an airtight bag. Thaw overnight in the refrigerator before bringing it to room temperature to serve.

    Whole glazed sourdough pumpkin cake on a white cake stand from overhead.

    Pro Tips: Don't overfill the pan

    This recipe makes a little more cake batter than a 6-cup bundt pan can hold. That's why I warn you to not overfill the bundt pan, just fill it ⅔ full and make a mini bread with the remainder.

    If you do use all the batter in the bundt pan, place it on quarter sheet baking pan to catch any overflows while baking. Plus, you might need to level the cake before flipping it over (the benefit is that you get to enjoy the trimmings!)

    Pretty enough for any holiday table

    This Sourdough Pumpkin Cake is cute and tasty, bursting with pumpkin spice flavor and rich chocolate chunks. The yummy pumpkin spice glaze takes it to a whole other level, elevating it to a cake nice enough to be served at a Thanksgiving or other holiday table.

    Remember, you can make it full-sized if you're feeding more than 8 people. And here are some alternative presentation styles you can use:

    • Sourdough Pumpkin Bread: Use a 9- x 5-inch standard loaf pan and bake for 60 to 65 minutes.
    • Mini Sourdough Pumpkin Breads: Use four mini loaf pans, and bake for 20 to 25 minutes.
    • Full-Size Sourdough Pumpkin Cake: Double the recipe (use the entire can of pumpkin purée), and bake it in a full-sized 10- to 12- cup bundt pan or 2 standard loaf pans. Bake for 60 to 70 minutes.
    sourdough pumpkin cake on cake stand surrounded by plated slice & small pumpkins.
    This pumpkin cake, studded with chocolate, will make a great addition to your Thanksgiving dessert table!

    If you're looking for something to sip alongside your cake slice, try this homemade Pumpkin Spice Latte. Warm pumpkin goodness all around! Yum...

    Will my Father-in-law let me in the door if I show up with this pumpkin cake in hand? Time will tell, but my gut feeling is I’m set for the next 35 years!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    When you maintain a sourdough starter, you have a dilemma. What do you do with your unfed sourdough starter discard? I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and the sourdough starter discard.

    And if you sign up to receive my weekly featured recipe email, I'll send you the recipe for Extra-Tangy Sourdough Bread. Just click the subscribe button below. Enjoy!

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    Recipe

    Whole sourdough pumpkin cake on a white cake stand next to a wicker cornucopia filled with gourds & small pumpkins.

    Sourdough Pumpkin Cake with Pumpkin Spice Glaze

    Tammy Spencer
    This pumpkin bundt cake is bursting with warm pumpkin spices and studded with chocolate chips. Topped with a pumpkin spice glaze, this Fall cake is perfect for hiding sourdough discard!
    Adapted from King Arthur Baking
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Cooling Time 1 hr
    Total Time 2 hrs 15 mins
    Course Dessert
    Cuisine American
    Servings 16 pieces
    Calories 259 kcal

    Equipment

    • 6-cup bundt pan
    • mini loaf pan, set of 4
    • baking spray
    • half sheet baking pan
    • sifter
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the cake

    • 2 cups all-purpose flour
    • ¾ teaspoon kosher salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder

    Pumpkin Spice mix

    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg, see Recipe Notes
    • ½ teaspoon ground cloves, see Recipe Notes
    • ¼ teaspoon ground cardamom, see Recipe Notes
    • ½ 15-ounce can pumpkin purée, not pumpkin pie filling
    • ¾ cup sourdough starter discard, unfed
    • 2 large eggs
    • ½ cup granulated sugar
    • ½ cup dark brown sugar, packed
    • ⅓ cup canola oil
    • 1 teaspoon vanilla extract
    • 6 ounces chocolate chips, (1 cup)

    For the glaze

    • ¾ cup powdered sugar, sifted
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon ground cloves
    • ⅛ teaspoon ground nutmeg
    • 1 to 2 tablespoons milk, to achieve desired consistency (adjust as necessary)

    Instructions
     

    • Preheat the oven to 350 °F. Spray a small 6-cup bundt pan with baking spray, making sure to get inside the decorative grooves. To be safe from overfilling the bundt pan, spray a mini loaf pan with baking spray as well.
    • In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the Pumpkin Spice mix
    • In a medium bowl, whisk together the pumpkin, starter discard, eggs, sugar, brown sugar, oil, and vanilla. Add in the flour mixture and stir until evenly combined. Fold in the chocolate chips.
    • Transfer the batter to the prepared pan, no more than ⅔ full. Use the remainder to make a small loaf in a mini loaf pan. Place the pans on a half sheet baking pan to ease the transfer to the oven. Bake the cakes for 40 to 50 minutes (the small loaf will take 20 to 25 minutes), until a cake tester inserted in the center comes out clean.
    • Remove the cakes from the oven and cool them in the pan on a rack for 15 minutes before turning them out of the pan back onto the rack. Allow the cakes to finish cooling completely.
    • For the glaze: Sift the powdered sugar into a small bowl (this helps prevent lumps in the finished glaze). Add the cinnamon, nutmeg, and cloves and whisk until combined. Add 1 tablespoon of milk, stir to combine. Adjust the consistency by adding 1 teaspoon of milk or more sifted powdered sugar as needed.
    • Drizzle the glaze onto the cakes. Allow the glaze to set before serving.
    • This cake will keep on the counter at room temperature in an airtight container for up to 2 days and about 5 days when refrigerated. For longer storage, freeze the cake wrapped with plastic wrap and sealed in an airtight bag. Thaw overnight in the refrigerator before bringing it to room temperature to serve.

    Notes

    You can use ginger or allspice for the cloves, nutmeg, and/or cardamom. Or, just use two teaspoons of your favorite Pumpkin Pie Spice instead of all the spices. Your call.
    Don’t overfill the bundt pan, just fill it ⅔ full and make a mini bread with remainder. Just to be on the safe side, you can place the bundt pan on quarter sheet baking pan to catch overflows while baking. If you do use all the batter in the bundt pan, you might need to level the cake before flipping it over (the benefit is that you get to enjoy the trimmings!).
    You can substitute ½ cup (57 grams) chopped walnuts and/or ½ cup (85 grams) raisins (or other dried fruit) instead of the chocolate chips (but really, why?).
    Alternative sizes
    • Sourdough Pumpkin Bread: Use a 9- x 5-inch standard loaf pan and bake for 60 to 65 minutes.
    • Mini Sourdough Pumpkin Breads: Use four mini loaf pans, and bake for 20 to 25 minutes.
    • Full-Size Sourdough Pumpkin Cake: Double the recipe (use the entire can of pumpkin purée), and bake it in a full-sized 10-12 cup bundt pan or 2 standard loaf pans. Bake for 60 to 70 minutes.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 pieceCalories: 259 kcalCarbohydrates: 40 gProtein: 3 gFat: 10 gSaturated Fat: 3 gCholesterol: 21 mgSodium: 177 mgPotassium: 125 mgFiber: 2 gSugar: 23 gVitamin A: 2418 IUVitamin C: 1 mgCalcium: 35 mgIron: 2 mg
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    Reader Interactions

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      Recipe Rating




    1. SJ says

      October 30, 2020 at 10:41 am

      5 stars
      Delicious and moist recipe. i like walnuts so i added a 1/2 cup of walnuts as well. Thank you for sharing!

      Reply
      • Tammy Spencer says

        October 30, 2020 at 11:43 am

        I'm so glad you liked the recipe and adapted it to your tastes! 😉

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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