Sourdough Pumpkin Spice Cake

What is Sourdough Discard?

Sourdough discard is the portion of your sourdough starter that you remove before feeding it with fresh flour and water. Instead of tossing it, you can use it in all sorts of sourdough discard recipes, like sourdough pancakes, sourdough discard dinner rolls, and this pumpkin spice cake! Discard adds a slight tang to whatever it is baked into, plus it’s a great way to reduce waste in your kitchen.

Ingredients to Gather

• Pumpkin puree. I always have some canned pumpkin puree in my pantry once the weather starts to cool off! That way I can make sourdough pumpkin cinnamon rolls or sourdough pumpkin cookies any day of the week!
• All purpose flour. Unbleached all purpose flour is best. Sourdough discard. Whenever I feed my starter I keep the extra in a mason jar in the fridge to use it for all of my favorite discard recipes, like sourdough apple cake.
• Sugar. White granulated sugar works, but brown sugar or even a sugar substitute can be used.
• Melted butter. A neutral oil will work too. Avocado oil, coconut oil, or vegetable oil are all great options.
• Eggs. To keep the cake together.
• Leavening agents. We'll need both baking soda and baking powder to keep the cake nice and light.
• Spices. Ground cinnamon and pumpkin spice are what we need in this recipe.

Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.

Substitutions and Variations

Change the flour! You can substitute all-purpose flour with whole wheat flour for a heartier cake, but it might make the cake a little denser. That would be more of a snack cake texture.

If you’re out of pumpkin, sweet potato puree or butternut squash purée can work as a substitute. Don't use pumpkin pie filling though because that already has all the spices in it. That would overpower the cake.

You can use a glaze like on sourdough cinnamon rolls, or you can use a 3 ingredient cream cheese icing for a more decadent flavor.

How To Make Sourdough Discard Pumpkin Spice Cake

Step 1: Set your oven to 350°F and grease a Bundt pan or a 9x13 inch baking dish with butter.

Step 2: In a large mixing bowl, whisk together the sourdough discard, pumpkin purée, sugar, eggs, vanilla extract, and melted butter until smooth.

Step 3: In a separate bowl, mix together the flour, baking powder, baking soda, spices, and salt.

Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix though, you want the cake to stay nice and light.

Step 5: Pour the batter into your prepared pan and bake for about 35–40 minutes, or until a toothpick comes out clean from the center.

Step 6: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling completely. Slice, serve, and enjoy!

Tips and Tricks

• Make sure your sourdough discard, eggs, and pumpkin purée are at room temperature. This helps everything mix together smoothly and evenly.
• Just like a sourdough carrot cake, feel free to mix in some chopped nuts, raisins, or even chocolate chips for extra texture and flavor!
• Every oven is different, so keep an eye on the cake as it bakes. If the toothpick comes out with a few moist crumbs, you're good to go.

Storage Info

Store the cake in an airtight container at room temperature for up to 3 days. If your house is warm, it’s best to keep it in the fridge.

If you refrigerate the cake, it’ll last for up to 5 days. Make sure it is covered either in an airtight container or with plastic wrap.

To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Let the slices thaw at room temperature or microwave them directly from frozen for a quick treat.

You can also freeze the whole cake! Bake the cake, let it cool, and then cover it with plastic wrap. Freeze for up to 3 months and then defrost on the counter. Glaze it or frost it right before you are going to serve it.

Frequently Asked Questions

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