10 Cozy Pumpkin Sourdough Bread Recipes for Fall

The moment the air cools and leaves turn, your kitchen asks for one thing: pumpkin bread that smells like fall. You want loaves that feel cozy, slice easily, and pair perfectly with a hot mug. These Cozy Pumpkin Sourdough Bread Recipes for Fall bring tangy starter depth and autumn spice together for bread you'll bake again and again.

Inside you'll find ten full recipes, from rustic whole-grain loaves to sweet swirl pulls and savory herb-and-Parmesan bakes. Each recipe includes exact ingredients, clear steps, proofing and bake times, and serving tips. You’ll learn how to work with your starter, add pumpkin puree, and finish with glazes or seeds.

Pin the photos, pick a recipe, and bake something that fills your home with warm spice and sourdough aroma. You’ll find options for breakfast, dessert, or the bread basket at holiday meals. Let’s get baking.

1. Cozy Pumpkin Sourdough Bread Recipes for Fall — Maple Pecan Loaf

This loaf pairs tangy sourdough with sweet maple and toasted pecans. The pumpkin keeps the crumb moist and tender. It’s slightly sweet, warmly spiced, and has a crunchy pecan top. It’s perfect for weekend brunch or a cozy coffee break. You’ll notice a soft orange crumb and a caramelized, crackly crust.

Prep: 20 minutes active (+ bulk ferment 4–6 hours).
Bake: 40–45 minutes at 375°F (190°C).
Total time: 6–8 hours (includes fermentation).

Ingredients — pumpkin sourdough ingredients

• 1 cup (240 g) active sourdough starter (100% hydration)
• 2 cups (240 g) bread flour
• 1 cup (120 g) whole wheat flour
• 1 cup (240 g) pumpkin puree (room temperature)
• 1/3 cup (80 g) pure maple syrup
• 1 tsp (6 g) salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 tbsp (30 g) melted butter, cooled
• 1 large egg, room temperature
• 1/2 cup (60 g) toasted pecans, chopped (plus extra for topping)
• 1/4–1/3 cup (60–80 g) water, room temperature, as needed

Instructions

1. Feed your starter so it's active about 4–6 hours before you mix. It should double and show bubbles.
2. In a large bowl, combine bread flour, whole wheat flour, salt, and spices. Stir to blend.
3. Whisk together pumpkin puree, maple syrup, melted butter, and egg. Add starter and mix.
4. Pour wet into dry. Stir until a shaggy dough forms. Add water a tablespoon at a time if too stiff. Dough should be tacky, not runny.
5. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively, use stretch-and-fold every 30 minutes during bulk ferment.
6. Place in a greased bowl, cover, and bulk ferment at room temperature 4–6 hours, folding once or twice. Dough should rise about 30–50% and show bubbles.
7. Gently fold in toasted pecans, shape into a loaf, and place in a lined banneton or loaf pan. Cover and proof 1–2 hours, or refrigerate overnight for deeper flavor.
8. Preheat oven to 375°F (190°C) with a baking stone or Dutch oven inside. If using a Dutch oven, preheat 30 minutes.
9. Score the loaf, sprinkle extra pecans, and bake 40–45 minutes. If loaf reaches internal temperature 200–205°F (93–96°C) it's done. Crust should be deep golden.
10. Cool on a rack at least 1 hour before slicing to finish set.

How to Serve It

Serve thick slices with a pat of butter and a drizzle of maple syrup. Garnish with extra toasted pecans and a light dusting of cinnamon. Pair with black coffee or chai tea for brunch. Store wrapped at room temperature up to 3 days or freeze slices up to 2 months. Make ahead by baking and freezing; thaw at room temp and warm in a low oven.

2. Cozy Pumpkin Sourdough Bread Recipes for Fall — Cinnamon Swirl Pull-Apart

This pull-apart loaf layers cinnamon sugar over pumpkin-scented dough. Each piece has a tender, tangy crumb with a sweet, gooey ribbon. It’s playful to serve and perfect for sharing at fall gatherings. Fans of cinnamon rolls and soft breads will love it. Expect warm spice aroma and a glossy glaze.

Prep: 30 minutes active (+ bulk ferment 3–5 hours).
Bake: 30–35 minutes at 350°F (175°C).
Total time: 5–7 hours including proof.

Ingredients — fall bread recipes

• 1 cup (240 g) active sourdough starter (100% hydration)
• 3 cups (360 g) bread flour
• 3/4 cup (180 g) pumpkin puree, room temperature
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 g) brown sugar
• 1 tsp (6 g) salt
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 cup (60 g) melted butter, cooled
• 1 large egg, room temperature
• 1/4–1/3 cup (60–80 g) milk, room temperature
• For the swirl: 1/3 cup (67 g) brown sugar + 1 tbsp ground cinnamon
• For the glaze: 1 cup (120 g) powdered sugar + 2–3 tbsp milk

Instructions

1. Make sure your starter is active and bubbly. Feed 4–6 hours before baking.
2. Whisk pumpkin, milk, egg, and melted butter in a bowl. Add starter and mix.
3. Combine bread flour, salt, and spices. Add wet ingredients and mix until a soft dough forms.
4. Knead 6–8 minutes until smooth. Dough should be slightly tacky but not sticky.
5. Bulk ferment covered 3–5 hours at room temperature. Perform a set of stretch-and-folds every 30–45 minutes during the first 2 hours.
6. Roll dough into a rectangle on a lightly floured surface. Mix swirl sugar and cinnamon; sprinkle evenly.
7. Cut into 8–10 strips, stack, and place in a greased loaf pan or arrange as pull-apart in a round pan. Cover and proof 1–2 hours until puffy.
8. Preheat oven to 350°F (175°C). Bake 30–35 minutes until golden and a skewer comes out clean. Internal temp should hit 195–200°F (90–93°C).
9. Cool 15 minutes, then transfer to a rack. Whisk glaze ingredients and drizzle over warm loaf.
10. Let glaze set 15–20 minutes before pulling apart.

How to Serve It

Serve warm for the best gooey texture. Top with a drizzle of extra glaze and a sprinkle of cinnamon. Pair with milk, coffee, or a pumpkin spice latte. Store covered at room temperature for 2 days or freeze layered pieces for up to 1 month. Reheat gently in a 325°F oven for 10 minutes.

3. Cozy Pumpkin Sourdough Bread Recipes for Fall — Rustic Whole Grain Pumpkin Loaf

This whole-grain loaf blends nutty flours with pumpkin and a sourdough tang. It has a dense, tender crumb and hearty bite. Spices are subtle, letting grain and pumpkin shine. It’s hearty enough for sandwiches and makes an elegant side for soup. You’ll smell toasted grain and warm cinnamon.

Prep: 25 minutes active (+ bulk ferment 6–8 hours).
Bake: 45–50 minutes at 375°F (190°C).
Total time: 8–10 hours (can retard overnight).

Ingredients — autumn loaf ingredients

• 1 cup (240 g) active sourdough starter (100% hydration)
• 1 1/2 cups (180 g) bread flour
• 1 cup (120 g) whole wheat flour
• 3/4 cup (90 g) rye flour
• 1 cup (240 g) pumpkin puree, room temp
• 2 tbsp (25 g) brown sugar
• 1 1/2 tsp (9 g) salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 2 tbsp (30 g) olive oil
• 1/4–1/3 cup (60–80 g) water as needed
• 2 tbsp (20 g) mixed seeds (pumpkin, sunflower) for topping

Instructions

1. Ensure starter is active; feed 6–8 hours prior if needed.
2. Mix flours, salt, and spices in a large bowl.
3. Whisk pumpkin puree, brown sugar, olive oil, and starter. Add to dry ingredients.
4. Stir until shaggy; add water by tablespoon if dough is too tight. Dough should be moist but manageable.
5. Do 3–4 stretch-and-folds over the first 2 hours of bulk ferment. Bulk ferment 6–8 hours at room temp or refrigerate 8–12 hours for slow ferment.
6. Turn dough onto floured surface, shape gently to retain air. Place seam side up in a floured banneton.
7. Proof 1–2 hours at room temp or overnight in fridge for convenience.
8. Preheat oven to 375°F (190°C). Transfer loaf to a baking sheet, score, sprinkle seeds, and bake 45–50 minutes until crust is dark golden and internal temp is 200°F (93°C).
9. Tap the bottom; it should sound hollow. Cool on a rack at least 1 hour before slicing to finish setting.

How to Serve It

Slice thick with butter and flaky salt for breakfast. It’s also excellent with sharp cheddar and apple slices. Store at room temperature wrapped for 3 days, or freeze whole loaf up to 2 months. Toast slices for sandwiches or bruschetta; the hearty crumb holds toppings well.

4. Brown Butter Pumpkin Sourdough with Toasted Seeds

Browned butter adds a nutty richness to this pumpkin sourdough loaf. Toasted seeds give a crunchy top and earthy flavor. Texture is moist and slightly chewy, with a buttery scent. This one fits cozy family dinners and weekend baking. You’ll notice caramel notes and a crackly, seed-studded crust.

Prep: 30 minutes active (+ bulk ferment 4–6 hours).
Bake: 40 minutes at 375°F (190°C).
Total time: 6–8 hours.

Ingredients — pumpkin sourdough ingredients

• 1 cup (240 g) active sourdough starter (100% hydration)
• 2 1/4 cups (270 g) bread flour
• 3/4 cup (90 g) whole wheat flour
• 3/4 cup (180 g) pumpkin puree, room temp
• 2 tbsp (25 g) brown sugar
• 1 tsp salt
• 1 tsp cinnamon
• 2 tbsp (30 g) browned butter, cooled
• 1 large egg, room temperature
• 1/4–1/3 cup (60–80 g) water as needed
• 1/3 cup (40 g) toasted mixed seeds (pumpkin, sunflower)

Instructions

1. Brown butter in a small pan until nutty aroma appears. Cool to warm.
2. Feed starter so it’s active and bubbly.
3. Combine flours, salt, and cinnamon in a bowl.
4. Whisk pumpkin, browned butter, egg, and starter. Add to dry mix and stir into a shaggy dough.
5. Knead or use stretch-and-fold for 6–8 minutes until smooth and elastic. Add water to adjust tackiness.
6. Bulk ferment 4–6 hours at room temperature with a couple of folds. Dough should show bubbles and rise moderately.
7. Fold in toasted seeds toward the end of bulk ferment. Shape into a round or oval.
8. Proof 1–2 hours at room temp or refrigerate overnight.
9. Preheat oven to 375°F (190°C). Score and bake 40 minutes until golden and internal temp reaches 200°F (93°C).
10. Cool 1 hour before slicing to finish the crumb.

How to Serve It

Serve with cultured butter or honey butter to highlight brown butter notes. Garnish with a few toasted seeds and a pinch of flaky sea salt. Pair with roasted squash soup or apple butter. Wrap cooled loaf in linen; store at room temp 2–3 days. Freeze slices for quick toasts.

5. Pumpkin Chocolate Chip Sourdough Brioche

This brioche-style pumpkin sourdough is soft, buttery, and dotted with chocolate. It has a tender, enriched crumb with a slight tang. It's an indulgent breakfast or dessert loaf for chocolate lovers. The cocoa melts into pockets, making every bite comforting and rich.

Prep: 45 minutes active (+ bulk ferment 3–4 hours).
Bake: 25–30 minutes at 350°F (175°C).
Total time: 5–7 hours including chill.

Ingredients — spiced pumpkin bread ingredients

• 3/4 cup (180 g) active sourdough starter (100% hydration)
• 3 1/2 cups (420 g) bread flour
• 1 cup (240 g) pumpkin puree, room temp
• 1/2 cup (100 g) granulated sugar
• 1 tsp salt
• 1 tsp cinnamon
• 3 large eggs, room temperature
• 6 tbsp (85 g) unsalted butter, softened
• 1 cup (170 g) semi-sweet chocolate chips
• 1/4 cup (60 g) milk, room temperature
• 1 tsp vanilla extract

Instructions

1. Feed starter so it's active. Cool if it gets too warm.
2. In a bowl, whisk pumpkin, eggs, milk, sugar, and vanilla.
3. Combine flour, salt, and cinnamon. Add wet mix and starter. Mix to form dough.
4. Incorporate soft butter in small pieces, mixing until dough is glossy and elastic (8–12 minutes by mixer).
5. Fold in chocolate chips gently.
6. Bulk ferment 3–4 hours at room temp, or retard in fridge overnight for deeper flavor.
7. Divide dough into rolls or shape into a loaf. Place in greased pan, cover, and proof 1–2 hours until puffy.
8. Preheat oven to 350°F (175°C). Brush with egg wash for shine. Bake 25–30 minutes until golden and internal temp 195–200°F (90–93°C).
9. Let cool 30 minutes before slicing to avoid collapsing.

How to Serve It

Serve warm with whipped cream or a smear of Nutella. Garnish with a few extra chocolate chips and a dusting of powdered sugar. Pairs well with espresso or dessert wine. Keep refrigerated up to 3 days due to enriched dough; warm slices before serving. Freeze slices individually for quick treats.

6. Savory Herb & Parmesan Pumpkin Sourdough

This savory pumpkin sourdough blends herbs and Parmesan for a salty, aromatic loaf. Pumpkin adds moistness while herbs brighten the flavor. The crumb holds up to sandwiches and savory spreads. It's ideal for dinner parties and pairing with soups. Expect a cheesy aroma and a golden, herb-speckled crust.

Prep: 20 minutes active (+ bulk ferment 4–6 hours).
Bake: 40–45 minutes at 400°F (205°C).
Total time: 6–8 hours.

Ingredients — savory sourdough ingredients

• 1 cup (240 g) active sourdough starter (100% hydration)
• 3 cups (360 g) bread flour
• 1 cup (240 g) pumpkin puree, room temp
• 1 1/2 tsp (9 g) salt
• 1 tbsp (15 g) honey
• 1/3 cup (80 g) grated Parmesan, plus extra for topping
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp (30 g) olive oil
• 1/4–1/3 cup (60–80 g) water as needed
• Coarse sea salt for sprinkling

Instructions

1. Feed starter so it’s active several hours before mixing.
2. Combine bread flour and salt in a bowl.
3. Whisk pumpkin, honey, olive oil, and starter. Add to dry ingredients.
4. Mix until shaggy; add water by tablespoon if needed. Dough should be slightly tacky.
5. Fold in Parmesan, rosemary, and thyme during one of your folds.
6. Bulk ferment 4–6 hours with stretch-and-folds every 30–45 minutes the first two hours.
7. Shape into a batard, place in a banneton, and proof 1–2 hours or chill overnight.
8. Preheat oven to 400°F (205°C). Score, sprinkle extra Parmesan and sea salt, and bake 40–45 minutes until crust is deeply golden and internal temp reaches 200°F (93°C).
9. Cool 1 hour to finish crumb development.

How to Serve It

Slice and serve with softened butter and extra thyme. Great with roasted vegetables, charcuterie, or a warm bowl of tomato soup. Store wrapped at room temp 2–3 days, or freeze. Make ahead and slice; reheat briefly to refresh the crust.

7. Pumpkin Cranberry Sourdough Pullman

This Pullman loaf yields uniform slices with pockets of tart cranberries. It’s mildly sweet with a bright fruit contrast to sourdough tang. The tight crumb is ideal for sandwiches and breakfast toast. It’s perfect for holiday trays or packed lunches. You’ll taste pumpkin warmth and a pop of cranberry.

Prep: 30 minutes active (+ bulk ferment 4–6 hours).
Bake: 40–50 minutes at 350°F (175°C).
Total time: 6–8 hours.

Ingredients — fall loaf ingredients

• 1 cup (240 g) active sourdough starter (100% hydration)
• 3 1/4 cups (390 g) bread flour
• 3/4 cup (180 g) pumpkin puree, room temp
• 1/3 cup (70 g) granulated sugar
• 1 1/2 tsp (9 g) salt
• 1 tsp cinnamon
• 2 tbsp (30 g) butter, softened
• 1/2 cup (70 g) dried cranberries, soaked 10 minutes and drained
• 1/4–1/3 cup (60–80 g) milk, room temperature
• 1 large egg, room temperature, for egg wash

Instructions

1. Feed starter so it’s active and bubbly before mixing.
2. Combine flours, sugar, salt, and cinnamon in a bowl.
3. Whisk pumpkin, milk, egg, butter, and starter. Add to dry ingredients and mix.
4. Knead until smooth and slightly elastic (8–10 minutes). Dough should be supple.
5. Fold in drained cranberries gently.
6. Bulk ferment 4–6 hours at room temp, with one or two folds for structure.
7. Shape into a loaf to fit a Pullman pan, place inside, and allow to proof until the lid can close easily (about 1–2 hours).
8. Preheat oven to 350°F (175°C). Brush with egg wash and bake 40–50 minutes with the lid on for a tight crumb. Remove lid for last 10 minutes to brown.
9. Check doneness by internal temp 195–200°F (90–93°C) and a hollow sound when tapped. Cool in pan 10 minutes, then on a rack 1 hour before slicing.

How to Serve It

Slice thin for tea sandwiches or toast with cream cheese and honey. Garnish with extra cranberries or orange zest. Store wrapped at room temperature for 2–3 days or freeze. Make ahead: slice and freeze; toast slices straight from the freezer.

8. Pumpkin Spice Sourdough Quick Breakfast Buns

These small buns are breakfast-friendly and quick to portion. Spiced pumpkin and sourdough starter give depth in a portable form. They’re soft, slightly sweet, and glazed for shine. Great for school lunches, brunch, or a grab-and-go treat. You’ll get warm cinnamon and soft, pillowy bites.

Prep: 25 minutes active (+ bulk ferment 3–4 hours).
Bake: 18–22 minutes at 375°F (190°C).
Total time: 5–6 hours.

Ingredients — spiced pumpkin bread ingredients

• 3/4 cup (180 g) active sourdough starter (100% hydration)
• 2 1/2 cups (300 g) bread flour
• 3/4 cup (180 g) pumpkin puree
• 1/3 cup (67 g) granulated sugar
• 1 tsp (6 g) salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 cup (60 g) melted butter, cooled
• 1 large egg, room temperature
• 1/4–1/3 cup (60–80 g) water as needed
• For glaze: 1/2 cup (60 g) powdered sugar + 1 tbsp milk

Instructions

1. Feed starter so it's active and bubbly.
2. Combine flours, sugar, salt, and spices.
3. Mix pumpkin, egg, melted butter, and starter. Add to dry mix and form a soft dough.
4. Knead 6–8 minutes to a smooth, slightly tacky dough. Add water sparingly.
5. Bulk ferment 3–4 hours with a couple of stretch-and-folds for structure.
6. Divide into 12 equal pieces. Shape into buns or braid small strips for a pretty look.
7. Place on a lined baking sheet and proof 1–1.5 hours until puffy.
8. Preheat oven to 375°F (190°C). Bake 18–22 minutes until golden and a skewer comes out clean.
9. Cool 10 minutes, whisk glaze, and drizzle over warm buns. Allow glaze 10–15 minutes to set.

How to Serve It

Serve warm with jam or clotted cream. Garnish with a light dusting of cinnamon or a few pumpkin seeds. Store in an airtight container for 2 days; freeze baked buns for up to 1 month. Reheat briefly to refresh.

9. Honey-Ginger Pumpkin Sourdough Boule

This boule brings warm ginger and honey into a tangy sourdough base. The flavor is bright, slightly floral, and warmly spiced. The crust is crisp while the crumb stays moist. It’s great with tea or as an accompaniment to roasted meats. Expect a gentle honey scent and zesty ginger warmth.

Prep: 20 minutes active (+ bulk ferment 5–7 hours).
Bake: 45–50 minutes at 425°F (220°C) (steam first).
Total time: 7–9 hours.

Ingredients — autumn sourdough ingredients

• 1 cup (240 g) active sourdough starter (100% hydration)
• 3 cups (360 g) bread flour
• 1 cup (240 g) pumpkin puree, room temp
• 2 tbsp (42 g) honey
• 1 1/2 tsp (9 g) salt
• 1 tbsp grated fresh ginger
• 1 tsp cinnamon
• 2 tbsp (30 g) olive oil
• 1/4–1/3 cup (60–80 g) water as needed
• Optional: 1 tbsp crystallized ginger, chopped

Instructions

1. Feed starter to be active and bubbly several hours ahead.
2. Mix flours, salt, and cinnamon in a bowl.
3. Whisk pumpkin, honey, grated ginger, olive oil, and starter. Add to dry and mix.
4. Knead 7–9 minutes until smooth. Add water as needed for a tacky but manageable dough.
5. Bulk ferment 5–7 hours with folds every 30–45 minutes during the first half.
6. Optionally fold in chopped crystallized ginger near the end of bulk ferment.
7. Shape into a boule and place seam-side up in a well-floured banneton. Proof 1–2 hours or refrigerate overnight.
8. Preheat oven to 425°F (220°C) with a Dutch oven inside for 30 minutes. Score loaf and bake covered 20 minutes, then uncovered 25–30 minutes until deeply golden and internal temp reaches 205°F (96°C).
9. Cool 1–1.5 hours before slicing to allow crumb to finish setting.

How to Serve It

Drizzle slices lightly with extra honey and serve with soft cheese. Garnish with fresh ginger slices for spice lovers. Pairs nicely with black tea or cider. Store wrapped at room temp for 2–3 days or freeze. Reheat slices briefly to refresh.

10. Glazed Pumpkin Sourdough Cinnamon Twist

This twist loaf showcases pumpkin, cinnamon, and a sweet glaze. Braiding gives dramatic layers of cinnamon-sugar and tender sourdough. It’s eye-catching for brunch and gifts. The texture is tender with a crisp, glazed exterior. You’ll notice a bright cinnamon aroma and a glossy finish.

Prep: 35 minutes active (+ bulk ferment 3–5 hours).
Bake: 30–35 minutes at 350°F (175°C).
Total time: 5–7 hours.

Ingredients — autumn sweet loaf ingredients

• 3/4 cup (180 g) active sourdough starter (100% hydration)
• 3 cups (360 g) bread flour
• 3/4 cup (180 g) pumpkin puree
• 1/2 cup (100 g) granulated sugar
• 1 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup (60 g) melted butter, cooled
• 1 large egg, room temperature
• 1/4–1/3 cup (60–80 g) milk, room temperature
• For filling: 1/3 cup (67 g) brown sugar + 1 tbsp cinnamon
• For glaze: 1 cup (120 g) powdered sugar + 2 tbsp pumpkin puree + 1–2 tbsp milk

Instructions

1. Feed starter so it's active and bubbly.
2. Combine flour, sugar, salt, and spices.
3. Whisk pumpkin, milk, egg, melted butter, and starter. Add to dry mix and form dough.
4. Knead 8–10 minutes until smooth and elastic. Dough should be tacky but manageable.
5. Bulk ferment 3–5 hours at room temp with stretch-and-folds for strength.
6. Roll dough into a rectangle. Mix filling sugar and cinnamon; spread evenly.
7. Cut into three strips lengthwise, twist or braid strips, and place on a lined baking sheet.
8. Proof 1–1.5 hours until puffy. Preheat oven to 350°F (175°C).
9. Bake 30–35 minutes until golden. Internal temp should read 195–200°F (90–93°C).
10. Cool 15 minutes, whisk glaze ingredients, and brush generously. Let set 15–20 minutes before slicing.

How to Serve It

Slice to show dramatic cinnamon ribbons. Serve warm with coffee or spiced tea. Garnish with a light dusting of cinnamon or a few toasted pumpkin seeds. Store wrapped at room temp for 2 days or freeze for longer storage. Reheat slices briefly to soften glaze.

This collection of Cozy Pumpkin Sourdough Bread Recipes for Fall gives you sweet, savory, rustic, and enriched options to bake all season. You’ve got loaves for breakfasts, brunches, family dinners, and holiday gift boxes. Pin your favorites so you can return when the craving hits.

Which recipe will you try first? Share a photo after you bake and tag friends who love fall baking. Baking one of these loaves is a simple way to make the season feel warm and homey — and to share that comfort with the people you care about.