Sourdough Discard Pumpkin Cobbler

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This sourdough discard pumpkin cobbler will satisfy all of your fall-flavor cravings. It’s an easy substitute for pumpkin pie with the added nutritional benefits of fermented grains. It’s perfect with the heaping scoop of vanilla ice cream for dessert or with a cup of coffee for breakfast.

Tips for Making Sourdough Pumpkin Cobbler

Adjust the baking time for your baking dish: I prefer to use a well-seasoned cast iron skillet. But if you don’t have a cast iron skillet, no worries! You can use a regular 9″x13″ baking dish. However, you will probably need to decrease the baking time.

Don’t sweat the starter: You can use active and bubbly starter or inactive discard. Either will work just fine.

Fermenting is optional: I prefer to long-ferment my cobbler on the countertop. But I’ve also made this successfully without doing so. If you are in a pinch and need a cobbler asap, skip the overnight fermentation.

The cobbler ingredients will look dry at first: When I first tried this recipe, I was worried that the ingredients were too dry. Don’t worry; it should look crumbly until you add the remaining ingredients after fermenting (or when you add them if you skip fermenting). And even after you add the wet ingredients, it will still resemble a crumble.

Watch how to make a sourdough discard pumpkin cobbler

YouTube video

Three Steps to a Perfect Pumpkin Cobbler

  1. Prepare the cobbler ingredients. Remember, you can either long-ferment then overnight, or you can skip that step all together.
  2. Bake the pumpkin filling. When you are ready to bake, prepare the pumpkin filling first. This will look like a pumpkin pie when it is done baking. And the best part is even if it cracks (like every pumpkin pie I’ve ever made), no one will see it because the cobbler will cover it.
  3. Finish the cobbler, top the pre-baked pumpkin with it. Pop in the oven again until golden on top.

Tools You Will Need

  • 12″-15″ cast iron skillet or a 9″x13″ baking dish
  • Large bowl
Pumpkin cobbler filling in cast iron skillet

Ingredients You Will Need

Cobbler Ingredients

  • Sourdough starter
  • Flour
  • Butter
  • Honey
  • Baking soda
  • Baking powder
  • Salt
  • Heavy cream (whole milk or half and half have also worked well in my experience)
  • Brown sugar

Pumpkin Filling Ingredients

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

How to Make a Sourdough Discard Cobbler

The Night Before Baking

  1. The night before you plan on making the cobbler, combine the flour, sourdough discard, melted butter, and honey.
  2. Cover and allow to sit on the counter for 8-12 hours. This will allow the grains to ferment. *If you are short on time, you can skip the overnight fermentation.

The Next Day

  1. Preheat over to 350 degrees F
  2. When you are ready to bake, combine all pumpkin ingredients in a large bowl. Mix well.
  3. Pour pumpkin mixture into a seasoned cast iron skillet (12”-15” skillets work best). If you don’t have a cast iron skillet, a 9×13 baking dish will do, but you may have to decrease the bake time.
  4. Bake for 25 minutes. If you are using a 9×13 baking dish, you might need less time because the filling will be spread thinner.
  5. While the filling is baking, combine the remaining cobbler ingredients. Mix well. I find that a quick mix with my hands combines it best.
  6. When the filling is done, remove it from the oven and top with the cobbler mixture. I like to drop it in little handfuls and gently spread it (see video for demonstration).
  7. Bake for 20 minutes at 350.

More delicious sourdough recipes

Sourdough Discard Pumpkin Cobbler

This sourdough discard pumpkin cobbler will satisfy all of your fall-flavor cravings. It's an easy substitute for pumpkin pie with the added nutritional benefits of fermented grains. It's perfect with the heaping scoop of vanilla ice cream for dessert or with a cup of coffee for breakfast.
Print Recipe
Sourdough discard pumpkin cobbler
Prep Time:15 minutes
Cook Time:45 minutes
12 hours
Total Time:1 day 13 hours

Ingredients

Cobbler Ingredients

  • 2 cups all purpose flour
  • 1/2 cup sourdough starter active or discard
  • 1/3 cup butter- melted
  • 1/4 cup of honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup cream
  • 1/4 cup brown sugar

Pumpkin Filling

  • 2 cups pumpkin puree not pumpkin pie filling
  • 3 eggs
  • 1/2 cup brown sugar
  • 1/2 cup milk of choice
  • 4 tablespoons butter – melted
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • ¼ teaspoon salt

Video

YouTube video
Servings: 8

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