Pumpkin Spice Focaccia
This pumpkin spice focaccia is the perfect fall treat! Made with pumpkin puree, sourdough starter, a delicious cinnamon-sugar filling, and a simple sweet glaze, this soft, fluffy bread is full of cozy fall flavors. If you love pumpkin desserts, you'll also enjoy my sourdough pumpkin pie. Whether you're using my easy sourdough starter recipe or looking for a delicious way to use pumpkins from your garden, this recipe is a must-try for fall and winter baking! Learn how to make pumpkin puree from fresh pumpkin to use in this recipe and other homemade pumpkin treats.
Quick Look: Pumpkin Spice Focaccia
- ⏱️ Prep Time: 8
- 🍳 Cook Time: 30 minutes
- 🕒 Total Time: 8 hrs, 30 minutes
- 👥 Servings: 10
- 📊 Calories: ~426 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Oven-baked in cast iron skillet
- 👩🍳 Flavor Profile: Sweet and slightly tangy with warm pumpkin spice, tender and airy crumb, and a lightly crisp crust.
- ⭐ Difficulty: Easy – beginner-friendly, simple mixing, shaping, and baking.
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Why You'll Love This Recipe
- Cozy fall flavors: Pumpkin puree, cinnamon, and pumpkin pie spice make this sweet sourdough focaccia a favorite for fall and winter baking.
- A delicious way to use sourdough discard: You can make this recipe with sourdough discard or active starter, making it a great option when you have extra starter to use.
- Soft, sweet, and full of cinnamon sugar: The cinnamon-sugar filling and sweet glaze make every bite taste like pumpkin pie wrapped up in homemade bread.
- Perfect for dessert or a snack: Serve a warm slice with a cup of coffee or tea for a cozy afternoon treat, or enjoy it as a simple homemade dessert.
- A great way to use garden pumpkins: If you grow your own sugar pie pumpkins, learn how to make pumpkin puree from fresh pumpkin and use it in this recipe and other fall favorites.
- Easy to make your own: If you love sweet pumpkin sourdough recipes, try my pumpkin sourdough bread with a cinnamon swirl, pumpkin sourdough cinnamon rolls, or sourdough pumpkin roll next.
Ingredients
For a full list of ingredients needed to make this recipe, see the recipe card below.
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How To Make This Pumpkin Spice Focaccia
Step 1: In a large bowl, mix water, sourdough starter, maple syrup, pumpkin puree, and flour until a shaggy dough forms. Add salt now or during the first stretch and fold. Let rest for 15–30 minute.
Step 2: Do 1–2 sets of stretch and folds or coil folds. Then cover the bowl loosely and let the dough ferment at room temperature for 3–8 hours. Focaccia dough can be slightly over-fermented.
Step 3: Mix brown sugar and pumpkin pie spice. Spread the dough into a greased 12-inch cast iron skillet or 9 x 13-inch pan. Sprinkle half the filling over the dough, fold both sides toward the center to enclose it, and gently spread the dough back out.
Step 4: Let the dough rise in a warm spot for 1–2 hours or cover and refrigerate overnight.
Step 5: Sprinkle the remaining filling over the top and dimple the dough with your fingers. Preheat the oven to 425°F. Bake for 25–30 minutes, or until the focaccia is golden brown.
Step 6: Mix powdered sugar and milk to make a glaze. Drizzle over the warm focaccia. Let cool before slicing for the best results. Store leftovers in an airtight container in the refrigerator for up to one week.
Tips For This Pumpkin Spice Focaccia Recipe
- Let the dough bulk ferment for 3–8 hours at room temperature. Slightly over-fermented dough works well for focaccia.
- You can let the dough rise in a warm spot for 1–2 hours or refrigerate it overnight.
- Use a 12-inch cast iron skillet or a 9 x 13-inch baking pan.
- Dimple the dough with your fingers to incorporate the cinnamon-sugar filling.
- Let the focaccia cool before slicing for the best results.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Pumpkin Spice Focaccia FAQs
Yes! You can use sourdough discard or active sourdough starter. Keep in mind that discard may take longer to ferment, especially if it is cold or has been refrigerated.
Yes! After shaping the dough in the pan, cover it and refrigerate overnight. The next day, add the remaining cinnamon-sugar filling, dimple the dough, and bake.
Focaccia dough has a high moisture content, so it will naturally be sticky. Use wet or lightly oiled hands when handling the dough, and avoid adding too much extra flour.
Absolutely! Homemade pumpkin puree works beautifully in this recipe. If your puree is watery, drain off some excess liquid so it doesn't add too much moisture to the dough.
Yes, but focaccia is more forgiving than many sourdough loaves. The dough can be quite bubbly and relaxed. However, if it becomes extremely weak, collapses, or loses its structure, it may be over-fermented.
Bake at 425°F for 25–30 minutes, or until the top is golden brown and the center is fully baked. If the top browns too quickly, check the center before removing it from the oven.
Store leftovers in an airtight container in the refrigerator for up to one week. Warm individual slices before serving for a soft texture and delicious flavor.
Yes! Let the focaccia cool completely, then wrap individual slices or portions tightly and freeze in an airtight container for up to three months. Thaw and warm before serving. For the best texture, add the glaze after reheating if possible.
Other Delicious Recipes
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
Pumpkin Spice Focaccia
Equipment
- 1 Large Mixing Bowl
- 1 Measuring cups
- 1 Danish whisk
- 1 Bench scraper
- 1 Small bowl
- 1 12” cast iron skillet or 9” x 13” glass pan
Ingredients
- 1 cup pumpkin puree
- ¾ cup warm water
- ¼ cup maple syrup
- ½ cup sourdough starter
- 3 ½ cups flour
- 1 Tbl salt
Filling/Topping
- 2 cups brown sugar
- 2 Tbl pumpkin pie spice
Additional Ingredients
- ½ cup melted butter
Glaze
- 1 cup powdered sugar
- 2 tablespoon milk
Instructions
Mix Ingredients
- Add water, sourdough starter, maple syrup, pumpkin puree, and flour to a large bowl. Mix until a shaggy dough forms. Add salt now or during the first stretch and fold. Let rest for 15–30 minutes, then do 1–2 sets of stretch and folds or coil folds until well combined.
Bulk Fermentation
- Cover bowl with a loose fitting lid like a plate and leave it in the bowl at room temperature for 3-8 hours to bulk ferment. It doesn’t matter if it over ferments, in fact that’s really what you want for focaccia.
Make The Filling
- Mix brown sugar and pumpkin pie spice. Spread dough into a greased 12-inch cast iron skillet or 9 x 13-inch pan. Sprinkle half the filling over the dough, fold both sides toward the center to enclose it, and gently spread the dough back out.Let rise in a warm spot for 1–2 hours or refrigerate overnight. Sprinkle the remaining filling over the top and dimple the dough with your fingers. Preheat oven to 425°F.
Bake
- Bake at 425 degrees for 25-30 minutes or until golden brown.
Glaze
- Combine powdered sugar and milk in a small bowl to make a glaze and drizzle over the top of the warm focaccia.
Slice and Enjoy
- Let the focaccia cool before slicing for best results. Store leftovers in an airtight container in the refrigerator for up to one week.If you enjoy this recipe, please leave a 5-star rating. Happy baking, friends!
Notes
- Let the dough ferment at room temperature for 3–8 hours.
- Use a 12-inch cast iron skillet or a greased 9 x 13-inch pan.
- Refrigerate the dough overnight for an easy make-ahead option.
- Dimple the dough with your fingers to incorporate the cinnamon-sugar filling.
- Bake at 425°F for 25–30 minutes, until golden brown.
- Let cool before slicing. Store leftovers in the refrigerator for up to one week.
Can't wait to try this recipe out!
The best pumpkin focaccia!!!
Thank you!