Sourdough Discard Pumpkin Cinnamon Sticks Fresh Milled Flour

You are going to love making these quick and easy sourdough discard pumpkin cinnamon sticks with fresh milled flour. Do you remember Cinnastix from Domino’s growing up? These are like the homemade version, but for pumpkin season.

Warm, pumpkin-spiced treats that are perfect for fall, or really, any time you need a little comfort in edible form.

Want more flavors of fall recipes, or have a hankering for sourdough pumpkin pie flavors? Try baking sourdough pumpkin bread, sourdough pumpkin cinnamon rolls, sourdough apple pie cobbler, pumpkin cake cookies, and sourdough apple pie cupcakes.

You can also check out our top favorite Fall Sourdough Recipes, or make your own pumpkin puree, roasted pumpkin seeds, and maple pumpkin custards!

Why You’ll Love Sourdough Discard Pumpkin Sticks

This quick sourdough discard recipe is fast enough that you won’t have time to procrastinate. Plus, if you mill your own flour, you’ll get a nutty depth that delivers a rustic charm. 

With it’s delicious pumpkin spice flavor, this enriched dough is like a quick version of pumpkin sourdough cinnamon rolls. It’s a great way to use up your extra discard, and you’ll have these sticks ready within about 50–60 minutes!

The natural oils and texture from freshly milled whole grain add depth, flavor, and a satisfying chew you don’t get from store-bought flour. These will fly off the pan, you may have to make another batch right after!

Step-by-Step Instructions for Pumpkin Cinnamon Sticks

Wet Ingredients: In a mixing bowl, whisk together pumpkin purée, sourdough discard, Greek yogurt, sugar, egg, and vanilla until smooth and well blended.

Dry Ingredients: Mill the fresh milled flour right on top of wet ingredients, add baking powder, baking soda, salt, and pumpkin pie spice. Then, gently mix in softened butter until you have a shaggy dough. Cover and rest for 30 minutes.

Knead: Knead the dough for 4-5 minutes, until it becomes slightly smoother. It will still be sticky! Cover and place in fridge for 30-60 minutes.

Preheat & Prep: Preheat your oven to 350°F. Line your baking sheet with parchment and lightly dust with flour (I like to use rice flour).

Sugar Topping: When ready to make sticks, mix together pumpkin spice and brown sugar and set aside. Melt butter and set aside.

Roll Dough: Place dough onto your lightly floured piece of parchment paper. Roll into a large rectangle about ¼ inch thick, about 10 × 12 inches (or shape to your liking).

Top Dough: Brush the surface very lightly with melted butter and sprinkle cinnamon sugar mixture over the top. Then, using pizza cutter or knife, cut into sticks about 1-2 inches wide. Move parchment to baking sheet.

Bake: Bake for 18–23 minutes in a preheated oven, or until edges are golden brown and sugar topping is bubbly. The internal stick temperature should be 200 degrees.

Cool & Enjoy: Let them cool on a wire rack for at least 5 minutes. These sourdough discard pumpkin cinnamon sticks are especially delightful when warm, but still great at room temperature.

Ice Sticks: While sticks are cooling, beat together cream cheese, butter, vanilla, and maple syrup. Slowly add in powdered sugar, adding milk (or cream) as needed to get a thin glaze. Drizzle over still-warm sticks.

Variations on Sourdough Pumpkin Sticks

These pumpkin breadsticks will be gobbled up as fast as you can make them, but you may want to put your own spin on these. Try sprinkling finely chopped pecans or walnuts on top before baking (press gently) for a nutty crunch. 

• Pumpkin glaze: add in 1/2 tsp of pumpkin pie spice to the glaze
• Chocolate drizzle: melt dark or semi-sweet chocolate and drizzle over cooled sticks instead of glaze.
• Longer ferment version: you can rest the kneaded dough up to 12 hours in the fridge to deepen the flavor.

I hope you’ll try this discard recipe for sourdough discard pumpkin cinnamon sticks this fall season!

Other recipes you’ll love include Milk Bread, Cornbread Muffins, Whole Grain Pie Crust, Apple Pie Oat Bars, or Sourdough Challah Bread. 

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Sourdough Discard Pumpkin Cinnamon Sticks Fresh Milled Flour

Yield: 16 Sticks

Prep Time: 1 hour 50 minutes

Cook Time: 20 minutes

Total Time: 2 hours 10 minutes

Use your sourdough discard and freshly milled flour to whip up these quick and irresistible pumpkin cinnamon sticks with cream cheese icing.

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Ingredients

Dough

• 120 grams Sourdough Discard
• 50 grams Sugar
• 120 grams Pumpkin Puree
• 120 grams Greek Yogurt or Sour Cream
• 1 Egg
• 2 tsp Vanilla Extract
• 30 grams Unsalted Butter, softened
• 275 grams Hard White Wheat
• 115 grams Soft White Wheat
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 5 grams Salt
• 1 tsp Cinnamon

Pumpkin Spice Sugar Topping

• 1.5 tsp Pumpkin Spice
• 135 grams Brown Sugar
• 60 grams Butter, melted

Cream Cheese Icing

• 113 grams Cream Cheese, softened
• 28 grams Unsalted Butter, softened
• 120 grams Powdered Sugar
• 30 grams Maple Syrup
• 1/2 tsp Vanilla Extract
• 5-10 grams Milk

Instructions

1. In a mixing bowl, whisk together pumpkin purée, sourdough discard, Greek yogurt, sugar, egg, and vanilla until smooth and well blended.
2. Mill the fresh milled flour right on top of the wet ingredients, add baking powder, baking soda, salt, and pumpkin pie spice. Mix together.
3. Then, gently mix in softened butter until you have a shaggy dough. Cover and rest for 30 minutes.
4. Knead the dough for 4-5 minutes, until it becomes slightly smoother. It will still be sticky! Cover and place in fridge for 30-60 minutes.
5. Preheat your oven to 350°F. Line your baking sheet with parchment and lightly dust with flour (I like to use rice flour).
6. When ready to make sticks, mix together pumpkin spice and brown sugar and set aside. Melt butter and set aside.
7. Place the dough onto your lightly floured piece of parchment paper. Roll into a large rectangle about ¼ inch thick, about 10 × 12 inches (or shape to your liking).
8. Brush the surface very lightly with melted butter and sprinkle cinnamon sugar mixture over the top. Then, using pizza cutter or knife, cut into sticks about 1-2 inches wide. Move parchment to baking sheet.
9. Bake for 18–23 minutes in a preheated oven, or until edges are golden brown and sugar topping is bubbly. The internal stick temperature should be 200 degrees.
10. Let them cool on a wire rack for at least 5 minutes. These sourdough discard pumpkin cinnamon sticks are especially delightful when warm, but still great at room temperature.
11. While sticks are cooling, beat together cream cheese, butter, vanilla, and maple syrup. Slowly add in powdered sugar, adding milk (or cream) as needed to get a thin glaze. Drizzle over still-warm sticks.

Notes

• Yields about 16 sticks, depending on length and width
• Does not have to be an active sourdough starter as this recipe doesn't rely on it for rising, but active starter works fine
• You will have extra icing leftover, serve with sticks for dipping!
• If you don't have pumpkin spice mix on hand, just mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves and all-spice
• Powdered sugar amounts can be adjusted to the sweetness level you prefer
• Milk amount can be adjusted for preferred consistency

Nutrition Information

Yield 16 Serving Size 1
Amount Per Serving Calories 274Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 295mgCarbohydrates 43gFiber 4gSugar 21gProtein 6g

*This has not been evaluated by the FDA. Nutrition Label may not be accurate. This label has been automatically pulled, and ingredients may not be categorized correctly.