I’ve never been a big fan of a pumpkin spice latte (shocking, I know,) but these potato flake sourdough pumpkin recipes are absolutely delicious! Fall is my favorite season for baking. The air turns crisp, the leaves change, and the kitchen fills with warm aromas of pumpkin and warm spices.
I love the fall flavors in my baked goods! I have always used canned pumpkin purée, but you can use real pumpkin puree that you’ve made as well!
Some of these recipes are quick and simple, perfect for a weekday bake, while others take a little extra time, better for a special occasion or your weekend baking. Either way, they’re all worth it because each one brings a touch of that fall comfort we all love.
Each recipe below comes with a detailed recipe guide. Just click on the link to read the full post and find the printable recipe card.
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Potato Flake Sourdough Pumpkin Cinnamon Swirl Loaf (Pumpkin-Shaped!)
This one is my newest and maybe prettiest fall bread recipes yet. Inspired by my readers who kept tweaking my original pumpkin sandwich loaf recipe, I decided to make my own version—with a cinnamon swirl and a pumpkin-shaped finish! It looks like a artisan pumpkin bread and it is baked in a dutch oven, but it’s soft, festive, and has just the right touch of spice for fall gatherings.
Tip: This loaf makes the most beautiful French toast or bread pudding the next day!
Potato Flake Sourdough Pumpkin Sandwich Bread
This soft, sliceable loaf is great for breakfast, sandwiches, or a quick snack. I love baking it on the weekend and keeping a few slices in the fridge for weekday toast. It’s a great recipe that always turns out well, and the subtle warmth of pumpkin makes it feel seasonal without being too sweet. There are endless possibilities with this recipe. Turn them into mini pumpkin rolls, regular rolls, savory sourdough bread bowls, cinnamon braids, your creativity is the limit!
Tip: Slice it thick with a little butter, or make peanut butter sandwiches for the kids.
Potato Flake Sourdough Pumpkin Quick Bread
This tender, easy-to-make pumpkin loaf is perfect when I want something fast without compromising flavor. I often bake one loaf and freeze the second—it’s ready whenever we need a quick breakfast or snack. It’s a great way to use potato flake sourdough starter discard. Plus, the starter gives it a slight depth that makes it taste richer than a regular quick bread.
This bread also makes a great gift! Wrap a loaf in parchment paper and tie it with a string for a thoughtful homemade present.
Download my free pumpkin bread gift tags to pair with your delicious bread!
Tip: Add a handful of chopped nuts or chocolate chips for a little extra texture.
Potato Flake Sourdough Pumpkin Muffins with Streusel
These muffins are a family favorite. The streusel topping adds a little crunch, and the pumpkin flavor keeps them moist. I usually make a double batch because they don’t last long! They’re great for school lunches or a grab-and-go breakfast. I’ve been dreaming about adding a cream cheese center to these muffins and I think it would be so amazing!
Side note: I’ve recently gotten this muffin pan and it is my favorite! I really can tell a difference in the quality compared to the one I was using before.
Tip: Freeze extras for busy mornings. They thaw quickly and taste fresh.
Potato Flake Sourdough Pumpkin Waffles
The perfect weekend treat! I like to mix the batter the night before so it rests overnight. In the morning, the waffles are easy to cook and full of pumpkin flavor. My kids love their golden brown waffles topped with maple syrup. You could even use this recipe to whip up some potato flake sourdough discard pumpkin pancakes.
Tip: Freeze leftovers for quick breakfasts later in the week. Toast them to refresh the crispiness.
Potato Flake Sourdough Pumpkin Scones
These scones are buttery, lightly sweet, and full of pumpkin flavor. I like to make a double batch when ever I make them because they freeze so well! You can place unbaked scones in the freezer and it makes it easy to have fresh ones any time.
Tip: Bake some and freeze some – always have fresh pumpkin sourdough scones minutes away!
Potato Flake Sourdough Pumpkin Roll
This beautiful roll takes your potato flake sourdough + pumpkin combo up a notch. The spiced pumpkin cake is rolled with a cream-cheese frosting and made with your potato-flake starter—it’s rich, seasonal, and just the right kind of indulgence for fall.
Tip: Chill it well before slicing for clean cuts and a gorgeous presentation.
Potato Flake Sourdough Pumpkin Cinnamon Rolls
Soft, fluffy rolls with a pumpkin pie spice filling and a cream cheese icing on top. These are perfect for special mornings or holiday brunches. I usually make them on a weekend when we have extra time to enjoy them warm from the oven.
Tip: Let the dough rise slowly to develop flavor, and consider adding chopped pecans for a little crunch.
My Favorite Fall Baking Tools
I get a lot of questions about what tools I use in my baking, so here are a few of my favorites that make things easier:
- Kitchen scale – for measuring flour and starter accurately.
- USA bakeware loaf pan – helps create that even golden crust and come out clean every time.
- Wire cooling rack – keeps your baked goods from getting soggy as they cool.
- Cupcake Liners – perfect for baking your pumpkin muffins
- Bench Scraper – This helps significantly when dividing dough and shaping.
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Fall baking is about simple joys: warm kitchens, pumpkin-scented mornings, and treats shared with family and friends. These potato-flake sourdough pumpkin recipes are my favorites because they’re practical, full of the best seasonal flavors, and bring a little comfort to our busy days.
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