Description
These Pumpkin Pie Sourdough Twists are soft, spiced, and golden with a flaky texture and tangy sourdough base perfect for cozy fall baking.
Ingredients
1 cup active sourdough starter
2 ½ cups all-purpose flour
2 tbsp sugar
½ tsp salt
½ cup warm milk
¼ cup butter, softened
¾ cup pumpkin purée
¼ cup brown sugar
1 tsp pumpkin pie spice
1 tsp cinnamon
Optional: powdered sugar glaze (powdered sugar + milk)
Instructions
1. In a large bowl, combine sourdough starter, milk, flour, sugar, salt, and softened butter. Knead until smooth.
2. Cover and let rise for 4–6 hours until doubled in size.
3. Roll the dough into a large rectangle on a floured surface.
4. Mix pumpkin purée, brown sugar, cinnamon, and spice. Spread on half of the dough. Fold over.
5. Slice into strips and twist gently.
6. Place on a lined baking sheet. Let rise 1 more hour.
7. Preheat oven to 375°F (190°C). Bake for 20–25 minutes until golden brown.
8. Cool slightly and drizzle with optional glaze before serving.
Notes
You can add chopped pecans or mini chocolate chips for more texture.
Refrigerate shaped twists overnight and bake fresh in the morning.
Pairs beautifully with coffee, tea, or mulled cider.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Sourdough, Fall Baking, Sweet Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 210
- Sugar: 9g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: pumpkin pie sourdough twists, sourdough fall pastry, sweet sourdough recipes