Sourdough Pumpkin Spice Focaccia Bread

Last Updated on October 24, 2025 by Jamie Saechao

This easy sourdough pumpkin spice focaccia bread is soft, chewy, and full of pumpkin flavor!

Featuring pumpkin spice and pumpkin puree, and topped with a delicious cinnamon crumble (plus a cream cheese glaze for added depth), I’ve created this pumpkin spice focaccia to exude fall flavor. This recipe is a perfect treat for Thanksgiving breakfast or brunch!

The best news: although pumpkin sourdough recipes can be fussy due to their high moisture content, I’ve created this focaccia to be simple and easy to make.

This sourdough focaccia is an upgraded version of my classic sourdough focaccia.

For more fall sourdough recipes: sourdough apple crumble muffins, sourdough pumpkin muffins, and sourdough bread with spider web score.

Recipe Tips

• Make sure to blot the pumpkin puree well to remove excess moisture, as the moisture content will affect the dough.
• The dough will be sticky at first, but with more stretch and folds, it will come together into a smooth ball. Be patient!
• Press the cinnamon crumble down into the dough to ensure it sticks when baking.
• Use a thermometer to determine when the dough is done; I aim for 190-200°F for a well-baked yet still tender bread.
• Make sure to use bread flour in this recipe.
• I use a glass baking dish for this recipe, a baking sheet will also work.
• Stick the dough in the fridge after the first or second ferment if you need to pause the process and bake later!

Ingredients

Focaccia dough:

• 350 grams water
• 60 grams starter
• 90 grams pumpkin puree (1/2 cup, blotted and dried with paper towels)
• 550 grams bread flour
• 1 tsp salt
• 55 grams light brown sugar (1/4 cup)
• 1 TBSP pumpkin spice
• 1/2 cup butter (for greasing pan and coating focaccia)

Crumb topping (optional, but delicious):

• 2/3 cup all-purpose flour
• 1/3 cup brown sugar (light or dark)
• 1 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1/4 cup melted butter

Vanilla Glaze:

• 1 1/2 cups powdered sugar
• 1/2 cup cream cheese (full fat)
• 1 tsp vanilla
• 3-4 tbsp milk

Timing

Several factors affect how quickly sourdough focaccia will rise.

• Temperature: the warmer the environment, the faster the ferment!
• Starter: more starter will increase how quickly dough rises. This recipe has 60 grams of starter, a moderate amount which requires a longer ferment.

I like to make this focaccia in the evening, starting around 9 pm. The following morning, I will start the second ferment around 9-10 am. Alternatively, you could start this focaccia at 6 am, with the second rise at 6 pm, allowing you to bake it the same day.

How To Make Pumpkin Spice Sourdough Focaccia Bread

Feed starter: Feed your starter 4-8 hours before starting your dough. You want your starter to be active and bubbly when adding it to the recipe.

Blot the pumpkin puree: Using a paper towel, gently blot the pumpkin puree to remove excess moisture. You should end up with approximately 90 grams of pumpkin puree once the moisture has been removed.

Mix ingredients: In a large bowl, whisk together the water and sourdough starter. Add the remaining dough ingredients, except the butter, and mix with a spatula until a rough, shaggy ball forms. The dough will be sticky at this point!

Cover the dough with plastic wrap or a shower cap and let it rest for 30 minutes.

Stretch and folds: Perform two sets of stretch and folds, spaced twenty minutes apart.

To do the stretch and folds: Lift one side of the dough and stretch it over itself. Rotate the bowl clockwise, pick up another side of the dough, and stretch it up and fold it over the dough ball. Repeat on each side of the dough until it becomes taut and resistant.

Bulk ferment: Cover the dough once and again and allow it to ferment for 12-14 hours or until it is jiggly with a few bubbles on top. If you turn the bowl over, you will see lots of big, beautiful bubbles.

Bulk fermentation is temperature-dependent; I let my dough ferment at 74°F for 12 hours.

Second rise: Liberally butter a 9×11 baking dish. Gently dump the dough out on a lightly floured surface and form it into a loose rectangle. Place the dough into the baking dish and rub additional butter on both sides of the dough.

Cover and let the dough rise for 1-2 hours, or until it has puffed up, expanded, and almost doubled in size.

Once the dough has risen, use the tips of your fingertips to dimple the dough. Push the dough down, letting your fingers almost touch the bottom of the pan.

Crumb topping: Whisk together the flour, brown sugar, cinnamon, and nutmeg until well combined. Add the melted butter and fluff with a fork until crumbles form. Sprinkle all over the top of the focaccia, then press it down into the dough.

Bake: Bake at 375°F for 35-40 minutes, or until the dough reaches an internal temperature of 190-200°F. The crumb topping and bread may brown slightly on the top.

Cream Cheese Frosting: Mix the cream cheese, powdered sugar, and vanilla. Drizzle over the top of the focaccia bread while it’s still warm.

Substitutions

• Add chopped pecans or walnuts to the crumble topping for added crunch and flavor!
• As with any recipe, you can adjust the spices to suit your taste.
• Drizzle homemade caramel sauce or over the focaccia instead of the glaze, if desired.
• Top with pumpkin spice whipped cream!

Storage

Store uneaten focaccia in an airtight container at room temperature for 3 to 5 days. I do not recommend freezing this particular bread.