Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1/2 cup (120g) Sourdough discard
  • 1/2 cup (120g) Pumpkin puree
  • 1/4 cup (60ml) Warm milk
  • 2 tbsp (28g) Melted unsalted butter
  • 1 large Egg
  • 2 tbsp (25g) Honey
  • 1 tsp (5g) Salt
  • 2 tsp (7g) Instant yeast
  • 4 tbsp (56g) Softened unsalted butter
  • 1/2 cup (100g) Coconut sugar
  • 1 tbsp (8g) Ground cinnamon
  • 1 tsp (2g) Pumpkin pie spice
  • 2 tbsp (30g) Pumpkin puree
  • 4 oz (115g) Low-fat cream cheese
  • 2 tbsp (30g) Greek yogurt
  • 1/2 cup (60g) Powdered sugar
  • 1 tsp (5ml) Vanilla extract
  • 1 tbsp (15ml) Milk

Instructions:

  1. In the bowl of your stand mixer, combine warm milk, honey, and instant yeast. Let it sit for 5 minutes until slightly foamy.
  2. Stir in the sourdough discard, pumpkin puree, melted butter, and egg until smooth.
  3. Add the flour and salt. Using the dough hook on low speed, mix until a shaggy dough forms.
  4. Increase speed to develop the gluten until the dough is smooth and elastic.