Pumpkin Pie Sourdough Twists

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When fall rolls in, I find myself craving something cozy, spiced, and just a little sweet. These Pumpkin Pie Sourdough Twists hit all the right notes golden, flaky layers swirled with pumpkin spice and a tangy kick from sourdough starter. They’re easier than you think, make your whole kitchen smell like a bakery, and are perfect for breakfast or dessert. Whether you glaze them or serve them warm with coffee, these twists are about to become your new cold-weather tradition. And since they use starter, they’re a satisfying way to bake with sourdough without the wait.

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Fall Magic in Every Twist

Twisting Tradition with Pumpkin & Sourdough

I remember the first time I combined sourdough starter with pumpkin purée. It wasn’t planned. I had leftover starter, a half-can of pumpkin in the fridge, and a craving for something other than soup. What came out of the oven surprised me a tender, golden dough wrapped around sweet spice. It was the first version of what would become these Pumpkin Pie Sourdough Twists.

They’ve become a fall ritual in my West Lafayette kitchen. When the air turns crisp and I start spotting gourds at the market, I know it’s time. The sourdough brings a gentle tang that balances the sweet filling, and the texture soft inside, crisp edges is worth every fold and twist. These are like Pumpkin Sourdough Cinnamon Rolls’ stylish cousin, with even more pumpkin flair.

I love how these twists let you play. Swap spices. Add nuts. Make a cream cheese swirl. My go-to version layers the dough with a pumpkin-spice-brown-sugar blend and finishes with a drizzle of glaze once cooled.

A Cozy Treat That Uses Up Your Starter

If you bake with sourdough, you’ve probably had that moment: your jar of bubbly starter is active and ready, but you don’t want another loaf. These twists are the answer. They rise beautifully with a little help from warmth, making them faster than a long-fermented bread but still full of sourdough character.

I use a 4–6 hour bulk rise, which gives you time to prep other meals (or get outside for a leaf-crunchy walk). Then you roll, fill, and twist just like making cinnamon rolls, but quicker. It’s that perfect balance of cozy and doable, like the Sourdough Discard Cinnamon Roll Bites you already love.

From Dough to Twist – The Steps to Soft, Spiced Perfection

Mixing the Dough for Flavor and Flexibility

To make the base of your Pumpkin Pie Sourdough Twists, start with a cup of active sourdough starter. It adds a gentle tang and depth that elevates the flavor beyond a basic sweet roll. Combine it with warm milk, flour, sugar, salt, and softened butter, then knead until smooth. The dough will be soft and slightly tacky that’s perfect.

After kneading, cover the bowl and let the dough rise for 4 to 6 hours. This bulk ferment allows the sourdough and yeast to do their work, giving you a tender, flavorful base. The dough should double in size and feel airy when gently poked.

I like to do this part in the afternoon and shape the twists in the evening. If you want to bake them fresh the next morning, you can refrigerate the shaped twists overnight and pop them into the oven after a short warm-up.

These techniques are simple but powerful. If you’ve made my Sourdough Discard Coffee Cake or Sourdough Discard Apple Muffins, you’ll already be familiar with how discard softens sweet doughs beautifully.

Spiced Pumpkin Filling That Tastes Like Fall

The filling is where these twists shine. You’ll mix pumpkin purée with brown sugar, cinnamon, and pumpkin pie spice until it forms a spreadable, fragrant paste. Once your dough is rolled into a rectangle, spread this mixture over half of it, fold it, and then slice and twist.

Each twist will show off ribbons of spiced filling. You can even add chopped pecans or mini chocolate chips for a richer bite. Want it extra decadent? Try a layer of softened cream cheese like in my Raspberry Cream Cheese Danishes.

Once shaped, let them rest one more hour to puff slightly, and your cozy fall treat is nearly ready for the oven.

Baking, Glazing & Serving These Twists Warm

Get That Perfect Golden Bake

Once your pumpkin-filled twists have rested for their final rise, it’s time to bake. Preheat your oven to 375°F (190°C) and make sure your baking sheet is lined with parchment to avoid sticky messes. Gently brush the tops of your Pumpkin Pie Sourdough Twists with a little milk or melted butter for extra color and softness.

Bake them for 20–25 minutes until golden brown on the outside and slightly puffed. The smell? Pure fall joy like a pie, cinnamon bun, and sourdough loaf all baking at once.

Unlike traditional cinnamon rolls, these don’t need to be frosted but a drizzle of glaze once cooled makes them feel special. It’s totally optional, but I recommend it. A simple glaze of powdered sugar and milk does the trick, or level up with a maple syrup glaze if you’re feeling extra festive.

If you’ve enjoyed the slightly crisp edges in my Sourdough Discard Biscuits or the sweet top crust of Sourdough Cinnamon Donut Bread, you’ll appreciate that these twists balance chew and softness perfectly.

Serve Them Warm, Share Them Often

Once baked and glazed, let the twists cool slightly before serving. They’re best warm, but still delicious at room temp. These are ideal for brunch spreads, cozy weekend baking, or gifting to a neighbor with a little note and a ribbon-tied bag.

Serve with hot coffee, spiced chai, or warm cider for the full fall effect. I like to set them out on a wooden board and let everyone pull apart their twist it’s a little more fun and rustic than formal rolls.

Coming next, we’ll look at how to customize, store, and reheat leftovers, plus answer some common baking questions.

Variations, Storage Tips & FAQs for the Best Fall Bake

Tweak the Twists to Make Them Yours

One of the best parts of Pumpkin Pie Sourdough Twists is how easily you can customize them. You’re working with a soft, sweet dough that’s basically a blank canvas. You can add fillings or toppings based on what you’re craving or what you have on hand.

Here are a few favorite twist ideas:

• Cream Cheese Swirl: Add a thin layer of sweetened cream cheese to the pumpkin filling.
• Nutty Crunch: Sprinkle chopped pecans or walnuts before twisting for added texture.
• Maple Glaze: Swap the powdered sugar glaze for one made with real maple syrup for a deeper fall flavor.
• Chocolate Pumpkin: Add mini chocolate chips to the filling trust me, it works.

If you’ve experimented with my Sourdough Discard Cinnamon Sugar Churro Bites or Sourdough Discard Coffee Cake, you already know how sourdough pairs beautifully with warm spices and sweets.

How to Store & Reheat Like a Pro

These twists store surprisingly well. Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to a month.

To reheat, simply pop them in the oven at 325°F for 5–7 minutes or warm them in a toaster oven. This restores their softness and brings back that just-baked flavor.

If you’ve made a big batch, they’re perfect to pull from the freezer for unexpected guests, holiday brunches, or cozy mornings when baking from scratch feels like too much.

FAQ: Pumpkin Pie Sourdough Twists

Can I make pumpkin twists with sourdough starter?
Yes! These twists use an active sourdough starter to create a soft, flavorful dough. The natural tang pairs beautifully with sweet pumpkin filling.

How long do sourdough pumpkin twists stay fresh?
They’re best eaten within 2 days but can be frozen for longer storage. Reheat in the oven to restore softness and texture.

Can I add cream cheese to pumpkin sourdough pastries?
Absolutely. A thin layer of sweetened cream cheese adds richness and makes these twists even more decadent.

What’s the best way to glaze pumpkin sourdough pastries?
A simple mix of powdered sugar and milk works beautifully. For deeper flavor, try maple syrup or a touch of vanilla in your glaze.

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