Sourdough Pumpkin Cobbler Recipe

Looking for a delicious fall dessert or breakfast option? Look no further than this sourdough pumpkin cobbler recipe. This flavorful dish features a warm, spiced, organic pumpkin filling topped with sweet sourdough biscuits. Add a scoop of ice cream on top and you won’t be able to resist this pumpkin dessert.

Pumpkin desserts are a fall favorite, and this recipe hits all the right notes. It’s like a pumpkin pie, but with the crust on top.

And the addition of sourdough adds a unique twist to this classic dish. Plus, it’s versatile enough to be enjoyed for breakfast, dessert, or both.

Tips For Making Pumpkin Cobbler:

When making an easy pumpkin cobbler, there are a few tips to keep in mind to ensure a tender and delicious dessert. Here are some simple ingredients and methods to follow:

• Use a well-seasoned cast iron skillet or a 9×13 baking dish. Adjust baking time accordingly.
• For a breakfast version, reduce the sugar by half.
• No biscuit cutter? No problem! Use a wide mouth mason jar, cup, or lid.
• If you’re sensitive to gluten, ferment the grains for 24 hours.
• To make this recipe even easier, consider using affiliate links for the ingredients.

By following these tips, you can create a tangy and easy pumpkin cobbler that is sure to impress.

Sourdough for Healthier Grains

Sourdough starter is a water-flour combination that has captured wild yeast in the air, which 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. Fermenting grains can make them easier to digest, and sourdough products may contain lower amounts of gluten. Those who have gluten sensitivity may be able to tolerate gluten that has been fermented for 24 hours.

Additionally, 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.

If you want to try making some sourdough recipes, there are many options available, from sweet sourdough biscuits to sourdough pie crust to sourdough cinnamon rolls and sourdough apple pie. You can find many recipes online, and it’s a fun and healthy way to incorporate sourdough into your diet.

Learn how to make sourdough bagels after you make your pumpkin sourdough cobbler recipe!

FAQ

Can You Make this Sourdough Pumpkin Cobbler Recipe in Advance?

Yes, you can make pumpkin cobbler in advance. However, it is best to make each part separately and assemble it right before baking. Bake the pumpkin filling first, cut the biscuits, place the biscuits on top, and bake again.

What Goes Well with Pumpkin Cobbler?

Pumpkin cobbler is perfect on its own as a dessert, but it also pairs well with homemade ice cream. You can also enjoy it as a breakfast treat with a cup of coffee.

How to Tell if Pumpkin Cobbler is Done?

A pumpkin cobbler is done when it is bubbling, and the pumpkin filling is starting to turn golden brown around the edges, while the biscuits on top are golden brown. You can also insert a thermometer – when it reaches 200 degrees, it is ready.

For making pumpkin cobbler, you will need some kitchen tools like a large bowl, cast iron skillet, biscuit cutter, Nutrimill (if you want to freshly mill your grains), and rolling pin. When storing pumpkin cobbler, cover it with foil and place it in the refrigerator. One serving of pumpkin cobbler contains about 320 calories, 12g total fat, 3.5g saturated fat, 0g trans fat, 5g unsaturated fat, 20mg cholesterol, 270mg sodium, 53g carbohydrates, and 3g protein.

Sourdough Pumpkin Cobbler Recipe Ingredients

Sourdough Biscuit Topping

• Flour
• Active and bubbly sourdough starter (discard works too)
• Butter
• Honey or maple syrup
• Baking soda
• Baking powder
• Salt
• Heavy cream
• Brown sugar (or coconut sugar)

Cobbler Filling

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

This Sourdough Pumpkin Cobbler recipe requires a biscuit topping made with flour, sourdough starter, butter, honey, baking soda, baking powder, salt, heavy cream, and brown sugar. The cobbler filling consists of pumpkin puree, eggs, brown sugar, milk, butter, vanilla extract, pumpkin spice, and salt.

How To Make Sourdough Breakfast Cobbler

Step 1: Mix The Sourdough The Night Before

To start, mix together some flour, sourdough starter, melted butter, and honey. Leave it out for 8-24 hours to let the sourdough work its magic.

Step 2: The Next Day Make The Pumpkin Cobbler

Preheat your oven to 350 degrees. Mix together the filling ingredients for your cobbler and bake in a seasoned 12″ cast iron skillet for 25 minutes.

Next, add baking soda, baking powder, salt, cream, and brown sugar to your sourdough mixture from the night before. Mix everything together and roll it out on a lightly-floured surface.

Use a biscuit cutter (or a large lid) to cut out biscuits and press them on top of your partially-baked pumpkin mixture. Bake for an additional 20 minutes at 350 degrees until golden brown.

Allow your cobbler to cool a bit before serving. If you have any leftovers, store them covered loosely in the refrigerator for up to 2 days.

Find more fall recipes straight from our farmhouse kitchen:

Ingredients

Pumpkin and apple are two of the most iconic flavors of fall, and this recipe combines them both in a delicious cobbler. Here’s what you’ll need for the cobbler topping:

• 2 cups all-purpose flour (280 g)
• 1/2 cup bubbly and active sourdough starter (113 g)
• 1/3 cup melted butter (77 g)
• 1/4 cup honey (85 g)
• 1 teaspoon baking soda (6 g)
• 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)

For the pumpkin filling, you’ll need:

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

Instructions

1. 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.
2. Preheat the oven to 350 degrees.
3. Stir the cobbler filling ingredients together and bake in a seasoned 12″ cast iron skillet for 25 minutes.
4. To the sourdough mixture from the night before, add: baking soda, baking powder, salt, cream, and brown sugar.
5. Mix together and roll out on a lightly-floured surface.
6. Cut the biscuits out with a biscuit cutter, and press them on top of the partially-baked pumpkin mixture.
7. Bake for an additional 20 minutes at 350 degrees.
8. 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.

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

Whether you’re looking for a fall dessert to impress your guests at a holiday table or just want to indulge in some pumpkin recipes, this cobbler is sure to hit the spot. And if you’re looking for more fall recipes straight from our farmhouse kitchen, be sure to check out our sourdough donuts with cinnamon sugar, sourdough cinnamon rolls with cream cheese topping, pumpkin spice ice cream sweetened with dates only, and roasted pumpkin soup with acorn squash.

Happy baking!

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Frequently Asked Questions

How to Make a Sourdough Pumpkin Cobbler Using Your Sourdough Starter?

Making a sourdough pumpkin cobbler using your sourdough starter is easy. Here are the steps you need to follow:

1. Preheat your oven to 375°F.
2. In a mixing bowl, combine your sourdough starter, pumpkin puree, flour, sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract.
3. Mix the ingredients well until they form a sticky dough.
4. Pour the dough into a greased baking dish.
5. In a separate bowl, mix together the topping ingredients: brown sugar, flour, oats, cinnamon, and softened butter.
6. Sprinkle the topping mixture over the dough.
7. Bake the cobbler for 45-50 minutes or until the top is golden brown and the filling is bubbly.

What Is the Best Way to Incorporate Pumpkin into a Sourdough Recipe?

The best way to incorporate pumpkin into a sourdough recipe is by using pumpkin puree. Pumpkin puree is easy to find in most grocery stores, and it adds moisture and flavor to your sourdough bread or cobbler. When using pumpkin puree in your sourdough recipe, be sure to adjust the amount of liquid and flour accordingly to achieve the desired consistency.

Are There Any Tips for Making a Perfectly Seasoned Sourdough Pumpkin Cobbler?

Yes, here are some tips for making a perfectly seasoned sourdough pumpkin cobbler:

• Use fresh pumpkin puree for the best flavor.
• Adjust the amount of sugar and spices to your liking.
• Use a combination of cinnamon, ginger, nutmeg, and cloves for a classic pumpkin spice flavor.
• Let the cobbler cool for a few minutes before serving to allow the flavors to meld together.

What Are Some Variations I Can Try with a Sourdough Pumpkin Cobbler Recipe?

There are many variations you can try with a sourdough pumpkin cobbler recipe. Here are a few ideas:

• Add chopped nuts, such as pecans or walnuts, to the topping mixture for extra crunch.
• Use maple syrup instead of brown sugar in the topping mixture for a different flavor profile.
• Add a layer of cream cheese filling between the dough and the topping for a creamy twist.
• Top the cobbler with whipped cream or vanilla ice cream for a decadent dessert.

Can I Use Einkorn Flour in My Sourdough Pumpkin Cobbler Recipe?

Yes, you can use einkorn flour in your sourdough pumpkin cobbler recipe. Einkorn flour is an ancient grain that has a nutty flavor and is high in protein and minerals. When using einkorn flour, be sure to adjust the amount of liquid and flour accordingly to achieve the desired consistency.

Are There Any Long Fermented Sourdough Pumpkin Cobbler Recipes I Can Try?

Yes, there are long fermented sourdough pumpkin cobbler recipes you can try. Long fermentation allows the dough to develop more flavor and a better texture. Here is a recipe you can try:

• Mix together your sourdough starter, pumpkin puree, flour, sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract.
• Cover the bowl with plastic wrap and let it sit at room temperature for 8-12 hours.
• After the long fermentation, preheat your oven to 375°F and pour the dough into a greased baking dish.
• Mix together the topping ingredients: brown sugar, flour, oats, cinnamon, and softened butter.
• Sprinkle the topping mixture over the dough and bake the cobbler for 45-50 minutes or until the top is golden brown and the filling is bubbly.