Sourdough Pumpkin Cobbler Recipe

by Lisa | October 11, 2019

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 […]

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  1. Emily says

    Is there a way to make it without the sourdough starter? It looks delicious and we make our own bread just not with sourdough

  2. Lindsey says

    Presently I do not keep a sourdough starter. However, I do have milk kefir on hand. I’ve heard I can use the kefir as a substitute starter by replacing water or milk with kefir. In the pumpkin cobbler recipe I wasn’t sure exactly how to go about using the kefir as a substitute. Do you have any suggestions?

    • Lindsey says

      I ended up making a starter from 1 cup flour and 1 cup milk kefir. It sat one day and I fed it water and flour like you would a regular starter for two days. Then I made the pumpkin cobbler! Worked like a charm. Soooo excited to have success after many many failures with sourdough. I love the fact that I can make a quick sourdough starter with my kefir instead of keeping it fed and active continuously. Excited to try your bread recipe and other sourdough recipes!

  3. Christina says

    Hi there, I was so excited to make this, but something went wrong with the topping. Recipe says 1/3 cup melted coconut oil and 1/4 cup honey which I mixed (I used a stand mixer) with the starter and flour. It became crumbles. Not enough liquid so I added a little water to make it into a dough and let it sit over night and then some, but it is just dry and hard. In instructions it says cup oil and cup honey so I’m wondering if there should be more liquid in it? I have baked sourdough bread and cinnamon rolls before successfully, and I really wanted to make this cobbler, so please help me out so I can go at it again another time. Thank you!

    • Lindsey says

      Christina, I tried this the other day. The topping that sits overnight was dry and crumbly for me as well, especially the next morning. I used what was called for (1/3 cup coconut oil and 1/4 cup honey). However, once I added the other ingredients (cream, sugar, etc) in the morning, it turned into a beautiful biscuit dough. I was a little worried before adding the cream because I doubted it would be enough liquid. I was wrong. I would suggest giving it another try and follow through with the cream and sugar the next day. The cobbler topping baked wonderfully and the whole dessert was delicious. I’ve had very bad luck in the past with my sourdough breads not turning out. I was very encouraged by this recipe. Delicious! Next time I might try adding a little more oil to help it crumble even more but that’s just me guessing. I actually had leftover biscuit dough and put them on a cookie sheet. Turned out like a cookie! I’m totally going to try adding chocolate chips and nuts as a cookie variation. Good luck! I would love to hear if you have success.

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