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Cozy Sourdough Pumpkin Boule Recipe with Pepitas and Spice Swirl

sourdough pumpkin boule - featured image
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A comforting sourdough bread featuring pumpkin puree, warming spices, and a crunchy pepita topping. Perfect for autumn mornings and versatile for breakfast or sandwiches.

Ingredients

Scale
  • 100g active sourdough starter (fed and bubbly)
  • 500g all-purpose flour (about 4 cups)
  • 150g pure pumpkin puree (freshly roasted or canned, no added sugars) (about 2/3 cup)
  • 300ml warm water (about 1 1/4 cups, 110°F / 43°C)
  • 10g sea salt (fine or flaky) (about 2 teaspoons)
  • 1 tbsp honey (optional)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 tbsp brown sugar (lightly packed)
  • 50g pepitas (pumpkin seeds, lightly toasted) (about 1/3 cup)
  • 1 egg beaten with 1 tbsp water (for egg wash)

Instructions

  1. In a large bowl, combine 100g active sourdough starter with 300ml warm water and 150g pumpkin puree. Stir until smooth.
  2. Add 500g all-purpose flour, 10g sea salt, and optional 1 tbsp honey. Mix until a shaggy dough forms, about 5 minutes.
  3. Cover the bowl with a cloth and let the dough rest for 30 minutes.
  4. Perform 3 sets of stretch and folds every 30 minutes over the next 2 hours to build gluten.
  5. Mix cinnamon, nutmeg, ginger, and brown sugar in a small bowl to prepare the spice swirl.
  6. Lightly flour your work surface. Turn the dough out gently and roll or pat into a 12×8 inch rectangle.
  7. Sprinkle the spice mixture evenly over the dough surface.
  8. Starting from one short edge, roll the dough into a log, sealing the edges as you go.
  9. Sprinkle toasted pepitas over the dough log, pressing lightly to stick.
  10. Place the boule seam-side up into a floured proofing basket or cloth-lined bowl. Cover and let rise for 1.5 to 2 hours at room temperature or refrigerate overnight for slower fermentation.
  11. About 45 minutes before baking, preheat oven to 450°F (232°C) and place Dutch oven inside to heat.
  12. Carefully turn the boule onto parchment paper. Score the top with a shallow cross or swirl pattern using a sharp knife.
  13. Brush the boule with egg wash for a shiny crust.
  14. Transfer to the hot Dutch oven, cover with lid, and bake for 20 minutes.
  15. Remove lid and bake for another 20-25 minutes until deep golden and hollow-sounding when tapped.
  16. Cool completely on a wire rack before slicing.

Notes

If dough feels sticky during shaping, dust hands lightly with flour but avoid adding too much to keep crumb tender. Use a sharp blade for scoring. For gluten-free version, substitute flour with gluten-free blend but expect different texture. Honey can be replaced with maple syrup for dairy-free option. Freshly ground spices enhance flavor. Store leftover bread wrapped in a towel or paper bag for 2-3 days or freeze slices for longer storage.

Nutrition

Keywords: sourdough bread, pumpkin bread, autumn bread, pepitas, spice swirl, homemade bread, cozy bread, fall baking

Find it online: https://lyrafeast.com/cozy-sourdough-pumpkin-boule-recipe-with-pepitas-and-spice-swirl-easy-homemade-bread/