1-First Step: Gather and mix the pumpkin sourdough dough In a mixing bowl, combine pumpkin purée, warm water, active sourdough starter, salt, brown sugar, and bread flour. Stir until you get a shaggy dough. Cover the bowl and let it rest in a warm place for about 30 minutes.

2-Second Step: Do stretch and folds for strength Perform 2 to 3 sets of stretch and folds. Each set should be followed by a 30-minute rest before you do the next. While folding, rotate the bowl so the dough strengthens evenly from all sides.

3-Third Step: Bulk ferment until risen and bubbly Let the dough bulk ferment in a warm spot until it rises about 50% and looks bubbly. At around 75°F, this typically takes 4 to 5 hours. You can use a windowpane-style check: gently stretch a small portion. It should stretch without tearing right away.

4-Fourth Step: Make the cinnamon sugar mix In a bowl, mix brown sugar, cinnamon, and pumpkin pie seasoning. Stir until the spices are evenly distributed so every bite tastes like a real cinnamon roll.

5-Fifth Step: Prep the pan for that signature crust Grease a 9×13-inch pan. Add ¼ cup butter to the bottom, spreading it so it coats the surface. Spread your dough evenly into the pan, pressing gently to fill corners.

6-Sixth Step: Add filling and shape into spirals Sprinkle two-thirds of the cinnamon sugar mixture over the dough. Then loosely roll the dough into 3 to 4 spirals. Turn the spirals 90 degrees to align them with the pan. Finally, sprinkle the remaining cinnamon sugar on top.

7-Seventh Step: Let it rise until puffy, then dimple Cover the pan and let the dough rise for 1 to 2 hours, until it looks puffy. Add the remaining melted butter on top. Then dimple the dough with your fingers so the buttery edges bake into that classic focaccia texture.

8-Eighth Step: Bake at the right heat for golden cinnamon swirls Bake at 425°F for 27 to 30 minutes. You’re looking for a deep golden color, especially on the edges. If your kitchen runs cool, the center may take a little longer, so check for doneness before removing.

9-Ninth Step: Mix frosting while it bakes While the focaccia bakes, whisk softened cream cheese, powdered sugar, and milk until smooth. Add milk gradually until the frosting is drizzle-consistent. If your frosting feels too thick, add 1 tablespoon at a time. If it’s too thin, add powdered sugar by the spoonful.

10-Tenth Step: Cool briefly and drizzle frosting warm Cool the baked focaccia on a rack. Drizzle the cream cheese frosting while it’s still warm, then let it set for a few minutes. Serve warm and enjoy the cinnamon roll pumpkin aroma right away.