Ingredients:

  • 1 cup (225g) active sourdough starter, bubbly and fed
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (55g) melted unsalted butter, cooled
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 3 1/2 cups (440g) all-purpose flour
  • 1 tsp (6g) salt
  • 1/2 cup (120ml) warm milk, approximately 105°F
  • 1/2 cup (115g) unsalted butter, very soft
  • 1 cup (200g) brown sugar, packed
  • 2 tbsp (16g) ground cinnamon
  • 1/2 tsp (3g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1 tbsp (15g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. In the bowl of your stand mixer, combine the active sourdough starter, pumpkin puree, melted butter, brown sugar, and egg. Mix on low until smooth and velvety.
  2. Add the flour and salt. Switch to the dough hook and mix on medium-low until a shaggy dough forms.
  3. Gradually pour in the warm milk while mixing. Continue kneading for 5–7 minutes until the dough is smooth and tacky.