Sourdough Pumpkin Spice Cake

A pie holder is holding a piece of the sourdough pumpkin cake topped with cream cheese icing.

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If you're searching for the ultimate fall dessert, this sourdough pumpkin spice cake is a must-try! It's full of warm autumn flavors, perfectly soft, moist, and balanced with just the right touch of spice.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings: Pieces

Calories: 221kcal

Author: Lynn Polito

Equipment

Ingredients

1 cup Pumpkin Puree
1 cup Sourdough Discard Active or Inactive
¾ cup Sugar
½ cup Butter Melted, or a neutral oil
2 Eggs
1 teaspoon Vanilla Extract
1 ¼ cup All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 ½ teaspoon Pumpkin Pie Spice
1 ½ teaspoon Cinnamon

Instructions

Preheat your oven to 350°F and grease a Bundt pan or a 9x13 inch baking dish with butter.
In a large mixing bowl, whisk together the sourdough discard, pumpkin purée, sugar, eggs, vanilla extract, and melted butter until smooth.
In a separate bowl, mix together the flour, baking powder, baking soda, spices, and salt.
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.
Pour the batter into your prepared pan and bake for about 35–40 minutes, or until a toothpick comes out clean from the center.
Let the cake cool before icing.

Notes

Frost this cake with a 3 ingredient cream cheese frosting or your favorite vanilla frosting.
A Bundt pan, a 9x13 inch baking dish, or two 8x8 baking dishes are great choices to bake this cake in. You can even make this recipe into cupcakes if you would like! Just reduce the baking time to 20 minutes.
Active or inactive starter (discard) can be used in this recipe.

Nutrition