Go Back
–+ servings
a wooden spoon taking out sourdough pumpkin cobbler topped with ice cream from a baking dish
Print

Sourdough Pumpkin Cobbler

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.
Course Dessert
Cuisine American
Keyword baking, pumpkin cobbler, sourdough cobbler, sourdough pumpkin cobbler
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 12 hours
Total Time 13 hours
Servings 8
Calories 440kcal
Author Lisa Bass

Equipment

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 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

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

Video

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.

Nutrition

Calories: 440kcal | Carbohydrates: 62g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 555mg | Potassium: 254mg | Fiber: 3g | Sugar: 32g | Vitamin A: 10168IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 3mg