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Tender Pumpkin Spice Sourdough Bread Recipe Easy Homemade with Pepitas and Maple Butter

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A tender, cozy pumpkin spice sourdough bread with a subtle autumn flavor, crunchy toasted pepitas, and a sweet maple butter finish. Perfect for fall mornings and slow baking rituals.

Ingredients

Scale
  • 100g active sourdough starter (about 3.5 oz)
  • 400g all-purpose flour (about 3 1/3 cups) – can swap half for whole wheat
  • 150g pumpkin purée (about 2/3 cup), canned or homemade, unsweetened
  • 200ml warm water (about 7 fl oz, 100°F/38°C)
  • 50g brown sugar (1/4 cup)
  • 1 1/2 tsp salt
  • 2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
  • 1 tsp ground cinnamon
  • 60g pepitas (1/2 cup), toasted
  • 50g softened butter (3 1/2 tbsp), plus more for maple butter
  • 2 tbsp maple syrup (for maple butter)

Instructions

  1. Mix the Starter and Pumpkin: In a large bowl, combine 100g active sourdough starter, 150g pumpkin purée, and 200ml warm water (about 100°F/38°C). Stir until mostly smooth. Rest 10 minutes.
  2. Add Dry Ingredients: Add 400g all-purpose flour, 50g brown sugar, 1 1/2 tsp salt, 2 tsp pumpkin pie spice, and 1 tsp ground cinnamon. Stir gently until a rough dough forms.
  3. Autolyse & Rest: Cover the bowl and let sit for 45 minutes to hydrate the flour.
  4. First Fold & Butter Addition: Add 50g softened butter and fold into dough. Perform stretch-and-folds every 30 minutes over 2 hours (about 4 folds).
  5. Bulk Fermentation: Let dough rise at room temperature (70°F/21°C) for 4-6 hours until doubled and bubbly.
  6. Shape the Loaf: Lightly flour surface, shape dough into a tight round boule. Sprinkle and press 1/2 cup toasted pepitas on top.
  7. Final Proof: Place dough in floured banneton or bowl, cover and refrigerate overnight (8-12 hours).
  8. Preheat Oven and Bake: Preheat oven to 475°F (245°C) with Dutch oven inside for 45 minutes. Transfer dough to hot pot, score top, cover and bake 20 minutes.
  9. Finish Baking: Remove lid and bake another 20-25 minutes until deep golden and crisp.
  10. Cool and Serve: Cool completely on wire rack. Spread with homemade maple butter and enjoy.

Notes

Use raw, unsalted pepitas and toast them lightly for best flavor. If you don’t have pumpkin pie spice, mix cinnamon, ginger, cloves, and nutmeg as a substitute. For dairy-free maple butter, use coconut oil with maple syrup. Avoid adding too much flour during shaping to keep crumb tender. Let bread cool fully before slicing to set crumb.

Nutrition

Keywords: pumpkin spice sourdough bread, pumpkin bread, sourdough, pepitas, maple butter, fall bread, autumn baking, homemade bread

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