Pumpkin Spice Sourdough Bread Recipe

Soft Pumpkin Sourdough Bread with a Cinnamon Spice Swirl

This pumpkin spice sourdough bread combines pumpkin puree, cinnamon, and warm pumpkin spice for a beautifully golden loaf with a sweet cinnamon swirl. It has all the chewy texture and tangy flavor of homemade sourdough with the cozy flavors of fall baked right in.

I’m so thrilled with all the positive feedback on my Golden Sourdough Bread recipe! When I first started baking sourdough, I was intimidated and confused, so I took tons of notes throughout the trial-and-error process. That post is packed with helpful tips, baking terms, and my beginner-friendly sourdough bread recipe.

It’s still my go-to basic sourdough recipe because it’s simple, reliable, and consistently delicious. If you’re brand new to sourdough, I recommend starting there!

Why You’ll Love This Pumpkin Sourdough Bread

This pumpkin sourdough bread has a beautiful golden color, chewy crust, soft center, and ribbons of cinnamon pumpkin spice throughout. The pumpkin puree adds moisture without making the bread overly sweet, and the flexible overnight schedule makes it easy to work into a busy day.

More Sourdough Recipes You’ll Love

Perfectly Chewy Pumpkin Spice Sourdough Bagel Recipe
The Best Sourdough Cinnamon Rolls: Easy Overnight Recipe
The Best Golden Sourdough Bread Recipe | Easy for Beginners
Where Can I Get Sourdough Starter From? + Make it Yourself!
Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe

I don’t know what’s gotten into me lately, but I’ve been craving all things kitchen and cooking, making new recipes, and fully embracing the fall vibes this year. Just yesterday, I made a cup of orange spice tea and sat down to plan our entire Thanksgiving menu.

I think since stepping back from my baking business, I’m starting to truly enjoy being in the kitchen again and this time for the pure passion of it, without the pressure of deadlines or staying up all night to finish projects. Baking had started to feel like a chore, but now I feel like my creative self again, and it feels so good. I’m definitely happier, and the people around me have noticed it, too.

Video: How to Make Pumpkin Spice Sourdough Bread

One of my favorite fall dinners is orange cranberry carrot chicken. It’s simple, cozy, and so good with fresh bread on the side. To go with it, I made this golden pumpkin spice sourdough bread with warm pumpkin spice swirls. We dipped slices in the leftover sauce and paired them with creamy burrata and a drizzle of balsamic. It was the perfect fall meal!

How to Activate Sourdough Starter for This Recipe

How to Activate Your Sourdough Starter

If your sourdough starter has been stored in the refrigerator, you’ll want to activate it before making the pumpkin sourdough bread. This amount makes enough active starter for about 2–3 loaves.

Sourdough Starter Activation Ingredients

1/2 cup inactive sourdough starter (mine was straight from the refrigerator)

1 cup all-purpose flour

1 cup room-temperature water (use lukewarm water to speed up activation or cooler water to slow it down)

Ingredients for Two Loaves of Pumpkin Spice Sourdough Bread

1/2 Cup Sugar
190 g Active Starter (previously fed within the past 5 to 12 hours)
780 g Purified Room Temperature Water
200 g Pumpkin Puree
1160 g Bread Flour – I use King Arthur 
4 Tsp Fine Artisan Sea Salt – Avoid iodized salt because it can leave a bitter aftertaste.
2 Tbsp Cinnamon
1 Tbsp Pumpkin Spice

Ingredients for One Loaf of Pumpkin Spice Sourdough Bread

95 g Active Starter (previously fed within the past 5 to 12 hours)
390 g Purified Room Temperature Water
100 g Pumpkin Puree
580 g Bread Flour – I use King Arthur 
2 Tsp Fine Artisan Sea Salt
1 Tbsp Cinnamon
1/2 Tbsp Pumpkin Spice
1/4 Cup Sugar

Reminder: You can customize the timeline for this recipe! I use this version when I’ll be out of the house all day and can’t tend to my sourdough loaf. It’s the perfect timeline for anyone working a 9-5!

You can check out my favorite sourdough items in my Amazon Storefront!

Pumpkin Spice Sourdough Bread Recipe | Easy for Beginners | 24 Hour Sourdough Bread Timeline

Timeline:

9:30 am – Feed the Starter

• Feed your starter with ½ cup starter, 1 cup purified room temperature water, and 1 cup all-purpose flour (not bread flour).
• Use tape to mark the starter’s level and set it in a warm spot.

4:00 pm – Prepare the Dough

• In a large bowl, mix the activated starter, water, and pumpkin puree.
• Add the bread flour and combine with your hands if needed.
• Add the salt last to prevent it from interfering with the starter’s activity.
• The dough will be sticky and hard to form into a ball—don’t worry! Cover with a damp towel and rest for 1 hour.

5:00 pm – First Stretch and Fold

• Stretch and fold the dough to form a ball. You can do this in the bowl.
• Cover with a damp cloth and let it rest for 1 hour.

6:30 pm – Optional Second Stretch and Fold

• Do another stretch and fold for better gluten development. Cover again.

8:00 pm – Last Stretch and Fold

• Stretch and fold the dough once more before bed. It should double in size overnight.
• Keep it in a warm spot (around 67–73°F).

People often ask how I manage to get any cooking or baking done with a toddler, but luckily for me, he loves being in the kitchen with me. You’ll often see his little hands in the videos and pictures because if I’m baking, he’s right there, eager to help!

Next Morning

7:00 am (Optional) – Morning Stretch and Fold

• If you’re pressed for time, you can shape the dough now. If not, one more stretch and fold is optional.

8:30 am – Shape the Dough

• Remove the dough from the bowl and place it on a floured surface.
• If making two loaves, divide the dough and weigh it to ensure even sizes.
• Shape each dough into a tight ball, place it smooth side down in a floured banneton (proofing basket), cover, and refrigerate for 8–30 hours. The longer it cold proofs, the stronger the flavor.

More Pumpkin Spice Recipes You Might Like:

Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting
Pumpkin Spice Cake Bars with Vanilla Buttercream Frosting
Pumpkin Spice Crinkle Cookies
Pumpkin Pie Spice Cottage Cheese Protein Pudding Parfaits
Gluten-Free Pumpkin Pie with the Flakiest Crust!

Tips for the Best Pumpkin Sourdough Bread

Use pure pumpkin puree: Make sure you use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. Using pure pumpkin allows you to control the sweetness and spice level in the dough.

Create layers of pumpkin spice: Add a light dusting of the cinnamon and pumpkin spice mixture during the stretch-and-fold process. Watch the video to see exactly how I incorporate the spices into the dough.

Use leftover bread: If you have any leftovers, this pumpkin sourdough makes the perfect base for fall French toast or a delicious homemade stuffing.

How to Make the Pumpkin Cinnamon Swirl

Mix the cinnamon, pumpkin spice, and sugar together. During shaping, stretch the dough into a rectangle and sprinkle the mixture evenly over the dough. Roll and shape the dough into a loaf to create ribbons of cinnamon and pumpkin spice throughout the bread. Before baking, I like to sprinkle a little more of the spice mixture into the scored “ear” of the loaf.

Pumpkin Sourdough Bread FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No. Use pure pumpkin puree so you can control the sugar and spices in the bread.

Does pumpkin sourdough bread taste strongly like pumpkin?

The pumpkin flavor is mild. It adds moisture, color, and subtle pumpkin flavor while the cinnamon and pumpkin spice give the loaf its cozy fall flavor.

Can I make this pumpkin sourdough bread overnight?

Yes. This recipe is designed around a flexible overnight fermentation and cold-proofing schedule, making it easy to fit around work or a busy day.

How should I use leftover pumpkin sourdough bread?

It’s delicious toasted with butter, but it’s especially good for pumpkin French toast or fall-inspired stuffing.

How Long to Bake Pumpkin Sourdough Bread

Baking Time

4:30 pm (Before Dinner) – Preheat the Oven

• Preheat your oven to 475-Degrees.
• Remove the proofed dough from the fridge and transfer it to a lined Dutch oven (no need to preheat the Dutch oven).
• Score the top with a knife, scissors, or a scoring tool to create designs. Cut about ½ inch deep to help form a beautiful “ear” on your loaf.

4:45 pm – Bake the Bread

• Place the bread (on parchment paper) into the Dutch oven, cover with the lid, and bake for 55 minutes.
• After 55 minutes, remove the lid and bake for an additional 5 minutes, keeping a close eye to avoid burning.

6:00 pm – Cool and Enjoy!

• Let the bread cool before slicing, or enjoy warm!

I had about half a loaf leftover from dinner, and it made the most delicious Pumpkin Spice French Toast the next morning! This bread is so good fresh from the oven, toasted with butter, or turned into a cozy fall breakfast.

I hope you have a blast baking this Pumpkin Spice Sourdough Bread! It’s one of my favorite loaves to make during the fall and is especially perfect for Thanksgiving and the upcoming holiday season. If you make it, I’d love to hear how it turned out in the comments below! 😊