Sourdough Pumpkin Cobbler Recipe

Sourdough pumpkin cobbler is the perfect fall dessert or breakfast. Warm, spiced, organic pumpkin filling is topped with sweet sourdough biscuits. Top with ice cream to make this pumpkin dessert irresistible.

Pumpkin desserts are one of our favorites, especially during fall.

As the weather starts to cool down, I start to crave the flavors of warm, pumpkin-y spices, which are totally not limited to pumpkin, by the way. They also work well with apples, sweet potatoes, squash, and more.

This recipe hits all of those flavors, and it tastes so good. It is like a pumpkin pie, but with the crust on the top.

Plus, it incorporates my favorite: sourdough.

It’s a common misconception to think sourdough is only limited to breads and more savory dishes. Sourdough desserts are amazing, too! And this recipe could be eaten for breakfast, dessert, or both.

This recipe is a variation of my peach cobbler. You can use fresh, sweet peaches for summer and seasonal pumpkins for fall.

Is there anything better than fall desserts? Maybe if they are covered in ice cream. Yum.

Give me all the pumpkin and apple recipes.

Tips For Making Pumpkin Cobbler:

• I use a well-seasoned cast iron skillet; you could also use a 9×13 baking dish. You may need to decrease the time of baking.
• For a breakfast recipe, try decreasing the amount of sugar by half. Our family doesn’t like too much sugar for breakfast.
• If you don’t have a biscuit cutter, you could use a wide mouth mason jar, cup, or lid.
• If you are sensitive to gluten, try fermenting the grains for a full 24 hours.

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Sourdough For Healthier Grains

If you are totally new to sourdough, make sure to check out my how to make and care for a sourdough starter. Find all my sourdough recipes here.

Sourdough recipes begin with a sourdough starter, which is a water-flour combination that has captured wild yeast in the air, and then is used to help grain products naturally rise. When baking with a sourdough starter, you usually combine the starter with grains, and then allow them to sit at room temperature to ferment.

Not only does this process make the finished product taste amazing, but it also has some health benefits.

During the fermentation process, phytic acid is broken down, which helps make the nutrients in grains more bioavailable, and improves the nutritional profile of wheat. It also increases some nutrients in the grain, like folate, and can increase the amount of antioxidants.

Fermenting grains can also make them easier to digest, and sourdough products may contain lower amounts of gluten. (source)

Those who have gluten sensitivity may be able to tolerate gluten that has been fermented for 24 hours.

FAQ

Can I make this in advance?

You may be able to make this a few days in advance. I would make each part separately, and assemble right before baking.

Then, when you’re ready to make it, bake the pumpkin filling first, cut the biscuits, place the biscuits on top, and bake again.

What pairs well with pumpkin cobbler?

Eat it on its own as a dessert, paired with some homemade ice cream.

Or eat it as a breakfast with some delicious coffee. There is just something totally satisfying about pairing strong coffee with a sweet breakfast treat.

How do you know a cobbler is done?

It should be bubbling, the pumpkin filling should be starting to turn golden brown around the edges, and the biscuits on top should be golden brown. You can insert a thermometer – when it reaches 200 degrees, it is ready.

Tools you may need:

• Large bowl
• Cast iron skillet
• Biscuit cutter
• Nutrimill if you want to freshly mill your grains
• Rolling pin

Sourdough Pumpkin Cobbler Ingredients

Sourdough Biscuit Topping

• Flour
• Sourdough starter: Active and bubbly. Discard will actually work as well.
• Butter
• Honey: Or maple syrup
• Baking soda
• Baking powder
• Salt
• Heavy cream
• Brown sugar: Coconut sugar or rapadura are great alternatives, for a healthier version

Cobbler Filling

• Pumpkin puree
• Eggs
• Brown sugar
• Milk
• Butter
• Vanilla extract
• Pumpkin spice
• Salt

How To Make Sourdough Breakfast Cobbler

Step 1: Mix The Sourdough The Night Before

1. Stir together the flour, sourdough starter, melted butter, and honey.
2. Let it sit out for 8-24 hours to reap the sourdough benefits.

Step 2: The Next Day Make The Pumpkin Cobbler

1. Preheat the oven to 350 degrees.
2. Stir the cobbler filling ingredients together and bake in a seasoned 12″ cast iron skillet for 25 minutes.
3. To the sourdough mixture from the night before, add: baking soda, baking powder, salt, cream, and brown sugar.
4. Mix together and roll out on a lightly-floured surface.
5. Cut the biscuits out with a biscuit cutter (or use what you have on hand, like a large lid), and press them on top of the partially-baked pumpkin mixture.
6. Bake for an additional 20 minutes at 350 degrees.
7. Allow to cool a bit and serve.
8. Store, covered loosely, in the refrigerator for up to 2 days.

Find more fall recipes straight from our farmhouse kitchen:

• Cinnamon Maple Sourdough Apple Pie
• Sourdough Donuts With Cinnamon Sugar
• Sourdough Cinnamon Rolls With Cream Cheese Topping
• Pumpkin Spice Ice Cream Sweetened With Dates Only
• Roasted Pumpkin Soup with Acorn Squash

If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!

Continue to Content

Sourdough Pumpkin Cobbler

Yield: 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 12 hours

Total Time: 13 hours

Sourdough pumpkin cobbler is the perfect fall dessert or breakfast. Warm, spiced pumpkin filling is topped with sweet sourdough biscuits. Top with ice cream to make this pumpkin dessert irresistible.

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Ingredients

Cobbler Topping

• 2 cups all purpose flour (280 g)
• 1/2 cup sourdough starter, bubbly and active (113 g)
• 1/3 cup butter- melted (77 g)
• 1/4 cup of honey (85g)
• 1 teaspoon baking soda (6g)
• 1 teaspoon baking powder (5 g)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt (3 g)
• 1/4 cup cream (60 g)
• 1/4 cup brown sugar (55 g)

Pumpkin Filling

• 2 cups pumpkin puree (460 g)
• 3 eggs
• 1/2 cup brown sugar (110g)
• 1/2 cup milk (of choice)
• 4 tablespoons butter - melted
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin spice
• ¼ teaspoon salt

Instructions

1. The night before, stir together flour, sourdough starter, 1/3 cup melted butter, and 1/4 cup honey.
2. Let it sit out for 8-24 hours to reap the sourdough benefits.
3. Preheat the oven to 350 degrees.
4. Stir the cobbler filling ingredients together and bake in a seasoned 12" cast iron skillet for 25 minutes.
5. To the sourdough mixture from the night before, add: baking soda, baking powder, salt, cream, and brown sugar.
6. Mix together and roll out on a lightly-floured surface.
7. Cut the biscuits out with a biscuit cutter, and press them on top of the partially-baked pumpkin mixture.
8. Bake for an additional 20 minutes at 350 degrees.
9. Allow to cool a bit and serve. Serve with some homemade ice cream for a dessert, or with coffee and milk for breakfast.

Notes

• I use a well-seasoned cast iron skillet; you could also use a 9×13 baking dish. You may need to decrease the time of baking.
• For a breakfast recipe, try decreasing the amount of sugar by half. Our family doesn’t like too much sugar for breakfast.
• If you don’t have a biscuit cutter, you could use a wide mouth mason jar, cup, or lid.
  If you are sensitive to gluten, try fermenting the grains for a full 24 hours.
• Butter or coconut oil will work for this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Farberware Classic Wood Rolling Pin
• 
  Lodge L10SK3CN Skillet Cooking, 12"
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  NutriMill Classic 760200 High Speed Grain Mill, 1200 Watt, 5 Cups Per Minute

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 26gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 103mgSodium: 523mgCarbohydrates: 66gFiber: 4gSugar: 19gProtein: 10g