Sourdough Pumpkin Shortcakes with Warm Cinnamon Apples
These Sourdough Pumpkin Shortcakes are made with sourdough discard, creating soft and fluffy pumpkin-flavored shortcakes. Filled and topped with warm cinnamon apples and a dollop of maple cinnamon whipped cream, they’re a cozy and comforting fall dessert that’s perfect for any occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Pumpkin pie spice or cinnamon
Salt
Salted butter
Pumpkin puree
Sourdough discard
Greek yogurt
Vanilla bean paste or extract
Heavy cream or milk
Turbinado sugar
Apples of choice
Brown sugar
Maple syrup
Cornstarch
Heavy cream
Cream cheese
Why You’ll Love Sourdough Pumpkin Shortcakes w/ Warm Cinnamon Apples:
Delicious Combination of Flavors: The warm spices in the pumpkin shortcakes, paired with the sweetness of cinnamon apples and maple cinnamon whipped cream, make these shortcakes a cozy fall treat.
Soft and Fluffy Sourdough Shortcakes: Made with sourdough discard, these shortcakes are tender, moist, and have a subtle tang that adds depth to the pumpkin flavor.
Warm Cinnamon Apples: The soft, spiced apple filling adds a comforting sweetness that pairs perfectly with the spiced pumpkin shortcakes.
Perfect Use of Sourdough Discard: If you have extra sourdough discard, this recipe puts it to good use, creating a delicious dessert that’s both resourceful and satisfying.
Maple Cinnamon Whipped Cream: The whipped cream is infused with maple syrup and cinnamon, adding a sweet, creamy finish that complements the warm spices in the shortcakes and apples.
Cozy Fall Dessert: This dessert brings all the cozy flavors of fall together, making it ideal for chilly evenings, family dinners, or holiday gatherings.
Versatile Treat: These shortcakes work well for breakfast, brunch, or dessert, making them a versatile addition to any fall menu.
Easy to Make Ahead: You can prepare the shortcakes and the apple filling ahead of time, making it convenient to assemble and serve when you’re ready.
Impressive Presentation: With layers of spiced shortcake, warm cinnamon apples, and fluffy whipped cream, these shortcakes look as good as they taste, making them a great choice for entertaining.
Rich and Comforting: The combination of warm apples, spiced pumpkin shortcakes, and creamy whipped topping is the ultimate comfort dessert for fall.
Tips for Making Sourdough Pumpkin Shortcakes w/ Warm Cinnamon Apples:
Use Fresh Sourdough Discard: For the best flavor and rise, use fresh sourdough discard in the shortcake dough. Older discard may impart a stronger tang, which can overpower the pumpkin flavor.
Chill the Butter for Flaky Shortcakes: When making the shortcake dough, ensure the butter is very cold before cutting it into the flour. This helps create tender, flaky layers in the shortcakes.
Don’t Over-Mix the Dough: Mix the dough just until the ingredients come together to avoid tough shortcakes. Over-mixing can lead to a dense texture.
Use Roasted or Canned Pumpkin Puree: For the pumpkin shortcakes, either roasted fresh pumpkin puree or canned pumpkin puree works well. Make sure to use pure pumpkin and not pumpkin pie filling for the best results.
Let the Dough Rest: After mixing the dough, let it rest for about 10-15 minutes before shaping. This allows the flour to hydrate and the dough to become more manageable.
Pre-Cook the Cinnamon Apples: Cook the cinnamon apples on the stovetop before filling and topping the shortcakes. This ensures the apples are tender and full of flavor when served.
Serve Shortcakes Warm: For the best flavor, serve the shortcakes warm, straight out of the oven. The warmth enhances the flavors of the pumpkin, spices, and cinnamon apples.
Make the Whipped Cream Fresh: Prepare the maple cinnamon whipped cream just before serving for the best texture and flavor. Use cold heavy cream for the quickest whip.
Adjust the Sweetness: Adjust the sweetness of the cinnamon apples and whipped cream to your preference. Add more maple syrup or cinnamon to enhance the flavors.
Make Ahead for Easy Assembly: You can prepare the shortcakes, cinnamon apples, and whipped cream in advance. Store them separately, then reheat and assemble just before serving.
Brush with Butter for a Golden Finish: Brush the tops of the shortcakes with melted butter before baking to give them a golden, shiny crust.
Garnish with Extra Maple Syrup: For an extra burst of sweetness, drizzle a little extra maple syrup over the shortcakes before serving. It pairs perfectly with the spiced apples and pumpkin flavor.
How to Store Sourdough Pumpkin Shortcakes w/ Warm Cinnamon Apples:
Room Temperature (Up to 1 Day): If you plan to eat the shortcakes within a day, store them at room temperature in an airtight container. Keep the warm cinnamon apples and maple cinnamon whipped cream separate and refrigerate.
Refrigeration (Up to 3 Days): Store the baked shortcakes in an airtight container in the refrigerator for up to 3 days. Keep the cinnamon apple filling and whipped cream in separate containers, also refrigerated.
Freezing the Shortcakes (Up to 2 Months): You can freeze the baked shortcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Thaw at room temperature and reheat in the oven before serving.
Freezing Cinnamon Apples: If you want to freeze the cinnamon apple filling, store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator and reheat on the stovetop before serving.
Maple Cinnamon Whipped Cream (Refrigeration): The whipped cream can be stored in an airtight container in the refrigerator for up to 2 days. Re-whip slightly before serving to refresh its texture.
Reheating the Shortcakes: To reheat the shortcakes, warm them in a 350°F (175°C) oven for about 5-10 minutes until they regain their warmth and flaky texture. Avoid microwaving, as it can make them soggy.
Assemble Just Before Serving: For the best flavor and texture, fill and top the shortcakes with warm cinnamon apples and whipped cream right before serving. This keeps the shortcakes from becoming soggy.
Refreshing the Shortcakes: If the shortcakes become slightly dry after storage, brush them with a little melted butter and warm them in the oven to restore moisture and flakiness.
Freezing Individual Portions: For convenient servings, wrap each shortcake individually in plastic wrap before freezing. This makes it easy to thaw and reheat single portions without defrosting the entire batch.
Avoid Long Room-Temperature Storage: Because of the whipped cream and cooked apples, avoid leaving the assembled shortcakes at room temperature for more than an hour to ensure food safety and maintain freshness.
FAQs:
Q: Can I use canned pumpkin for the shortcakes?
A: Yes, canned pumpkin puree works perfectly for these shortcakes. Just be sure to use pure pumpkin puree, not pumpkin pie filling, to control the spices and sweetness.
Q: How do I store leftover shortcakes?
A: Store leftover shortcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Keep the warm cinnamon apples and whipped cream separate and refrigerated.
Q: Can I freeze the shortcakes?
A: Yes, you can freeze the baked shortcakes. Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature and reheat in the oven before serving.
Q: How do I reheat the shortcakes?
A: Reheat the shortcakes in a 350°F (175°C) oven for 5-10 minutes until warm. This helps restore their flaky texture. Avoid microwaving, as it can make them soggy.
Q: Can I make the cinnamon apple filling ahead of time?
A: Yes, you can prepare the cinnamon apple filling up to 2 days in advance and store it in the refrigerator. Reheat it on the stovetop or in the microwave before filling the shortcakes.
Q: Can I use store-bought whipped cream instead of making maple cinnamon whipped cream?
A: Yes, you can use store-bought whipped cream as a shortcut. However, making maple cinnamon whipped cream from scratch adds a unique flavor that complements the pumpkin and apple flavors.
Q: How do I keep the shortcakes from becoming soggy after assembly?
A: To prevent sogginess, fill and top the shortcakes with warm cinnamon apples and whipped cream just before serving. This keeps the shortcakes crisp and flaky.
Q: Can I make the shortcake dough ahead of time?
A: Yes, you can prepare the shortcake dough in advance. Store it in the refrigerator for up to 1 day before baking. This helps keep the dough cold, resulting in flakier shortcakes.
Q: Can I adjust the spices in the shortcakes?
A: Absolutely! You can adjust the amount of cinnamon, nutmeg, and other spices to suit your taste. Add more or less spice depending on how strong you want the flavors to be.
Q: Are these shortcakes gluten-free?
A: No, these shortcakes are made with regular flour. However, you can try using a 1:1 gluten-free flour blend to make them gluten-free. Be sure to check that all other ingredients are also gluten-free.
Check out my other fall recipes on Instagram:
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