Sourdough Kolaches

Sourdough Kolaches with Pumpkin Butter

I won’t lie, until this month I had no idea what a kolache was! But I am so glad that I was introduced to this delicious pastry. For those who don’t know, a kolache is kind of like a yeasted thumbprint cookie with a streusel on top (you can also read more about their fun history here). Kolaches have a strong Czech heritage but have cropped up big time in Texas. They seem to take on different shapes, sometimes sweet, sometimes savory – there just is no ending to what a kolache can do!

Sourdough Kolaches with Pumpkin Butter

This dough was super fantastic to work with (a little sticky, but also very easy). I whipped these bad boys out while Ladybug was in preschool and while Munchkin was still sleeping in her carseat (yes, I moved it into the house!). I decided to make some spiced pumpkin butter to add to these, topped half with the recommended streusel, and I topped the other half with some candied pecans I had on hand. Both were yummy!

Sourdough Kolaches with Pumpkin Butter

Please check out all the other delicious varieties of kolaches that were made for Sourdough Surprises this month, and don’t forget to stop by in a few days to find out what we will be making with our starters next!

Sourdough Kolaches with Spiced Pumpkin Butter

by The Gingered Whisk
Prep Time: 30 minutes
Cook Time: 45 minutes
Keywords: dessert sourdough cookie
Ingredients (2 dozen cookies)


    • 1 cup sour cream
    • 1/2 cup sugar
    • 1 1/2 tsp salt
    • 1/2 cup butter, melted
    • 1 cup starter
    • 2 eggs
    • 3-4 cups flour (or more, if your dough is still really wet)

    Pumpkin Butter

    • 15 ounces pumpkin puree
    • 1/2 + 1/8 cup pure maple syrup
    • 1/4 cup apple cider
    • 1 TBSP lemon juice (from half a lemon)
    • 1 tsp ground ginger
    • 1/4 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/8 tsp salt


    • 1/3 cup flour
    • 1/2 cup sugar
    • 1/6 cup butter, melted


    In the bowl of a stand mixer, mix together the sour cream, starter, sugar, melted butter, eggs and starter.
    Add in the salt and slowly add in the flour, 1/2 cup at a time until the dough comes together and is smooth and firm but still slightly sticky.
    Cover the dough and place in the refrigerator overnight.
    Divide the dough into 20 balls, roughly about the size of golf balls.
    Place on cookie sheets lined with parchment paper and flatten slightly.
    Let rise for 10 minutes.
    Using floured fingers, made an indentation in the dough (don’t be stingy, here, you want to make sure the indent stays when the dough bakes).
    Fill the indents with roughly 1 TBSP of filling and top with a little bit of streusel.
    Allow to rise for 1 hour.
    Bake in a 350 degree preheated oven for 15-20 minutes.
    Allow to cool and Enjoy!


    In a medium bowl, mix together the ingredients for the streusel until combined and sandy.
    Sprinkle over the filled kolaches before baking

    Spiced Pumpkin Butter

    Combine all the ingredients in a large pot.
    Bring to a boil and then reduce heat.
    Cook, uncovered, for 25 minutes, stirring occasionally, until the mixture is thick.
    Cool and use!
    You can transfer these to jars and freeze for 6 months, or cover and store in a fridge for up to 1 week.
    Powered by Recipage

    (adapted from King Arthur Flour and Teenie Cakes)


  • Reply
    Karolína Šafaříková
    November 20, 2013 at 3:46 PM

    Hi Jenni! Greetings from fellow daring baker from Czech Republic! Your koláče looks really pretty. 🙂 Here in Czech Republic we usually make these smaller ones with poppy seed/quark/walnut/plum jam fillings, it's nice to see the interesting unusual flavors made up by people from Texas and also other parts of the world, it is really inspiring for me. I can share some authentic old Czech recipes with you, if you would like to take a trip to the roots of these sourdough sweet treats sometimes. 🙂

    • Reply
      November 20, 2013 at 8:11 PM

      Hi Karolina! Oh yes, I love authentic recipes! I would love to try a "real" version of these! 🙂

    • Reply
      Karolína Šafaříková
      November 25, 2013 at 8:58 PM

      sorry for being late with my reply! so, send me a message to safarikova.karolina [at] whenever you want and I will look up something for you! 🙂

  • Reply
    November 20, 2013 at 4:23 PM

    I can't wait to try this version of kolache. Yours do look yummy, perfect for the season!

  • Reply
    November 20, 2013 at 4:46 PM

    Yum, love your pumpkin version. Good on you for getting these done in between naps and preschool!

  • Reply
    November 20, 2013 at 6:51 PM

    What a marvellous idea to put the streusel on top of the kolaches
    Thumbs up for your version, I love it!
    Have a lovely day

  • Reply
    November 20, 2013 at 7:55 PM

    That pumpkin butter! Oh my!

  • Reply
    Rebecca -
    November 20, 2013 at 9:42 PM

    Nice idea to use pumpkin butter!

  • Reply
    shelley c.
    November 21, 2013 at 12:50 AM

    You had me at pumpkin butter 🙂 These look outstanding. I'll be right over… 😉

  • Reply
    November 21, 2013 at 8:03 AM

    Okay, I am going to buy pumpkins today to make purée *just* to make this filling!!! Yum!!!

  • Reply
    November 21, 2013 at 8:33 AM

    G'day! Your recipe and photos look great Jenni, true!
    Wish I could come through the screen and try one of these right now too!
    Cheers! Joanne

  • Reply
    Mosquito Creek Farm
    November 21, 2013 at 1:18 PM

    YES! Streusel! I want to try this!

  • Reply
    Rachel Hammer
    November 21, 2013 at 5:01 PM

    Pumpkin butter– I have been using pumpkin in everything these days and now I have more inspiration. Thanks!

  • Reply
    Cher Rockwell
    November 22, 2013 at 2:00 AM

    I love kolaches – whenever I travel to Texas, I make sure to go to The Kolache Shop and stock up 🙂

    These look wonderful!

  • Reply
    Richard Randall
    November 23, 2013 at 11:58 AM

    They look fantastic.

  • Reply
    Barbara Bakes
    November 24, 2013 at 3:27 PM

    We love kolaches are our house too.

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