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This sourdough pumpkin cobbler will satisfy all of your fall-flavor cravings. Spiced pumpkin pie filling is topped with an easy crumble topping for a delicious, cozy fall treat.
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It’s not fall around our house until the sourdough pumpkin cobbler comes out of the oven.
We live in North Carolina, so the weather doesn’t really cool off until much later in winter. But the wind picks up, the sunlight shifts to golden hues, and our favorite sourdough recipes shift from sourdough peach cobbler and lemon bars to warm and cozy treats like pumpkin cobbler, fresh-milled pumpkin bread, and apple cider donuts.
This simple, fall-flavored cobbler is one of our favorite pumpkin desserts. It’s like a sourdough pumpkin pie but without the time and effort of rolling pie dough or cutting cobbler biscuits.
The warm spices and pumpkin filling pair perfectly with ice cream for a fall dessert. I also enjoy pairing it with coffee made with brown sugar creamer for a cozy breakfast.
Enjoy! And happy fall!
About This Recipe
This recipe is an adaptation of Farmhouse on Boone’s pumpkin cobbler. I’ve simplified the topping to a quick crumble method. I also adjusted the instructions so that it is a no-wait discard recipe.
It’s perfect for any pumpkin lover who is short on time but needs a pumpkin dessert asap.
Why You’ll Love This Recipe
Fall Flavors: Pumpkin spice, cinnamon, and maple syrup are the perfect flavors to welcome the fall season.
Simple Ingredients: This sourdough pumpkin cobbler uses simple, pantry staple ingredients.
Easy: This recipe features an easy crumble topping to keep it simple. You don’t have to worry about rolling and cutting the topping or making a pie crust.
Sourdough: Don’t throw that discard away! Use up your extra starter in discard recipes like this pumpkin cobbler.
Tools You Will Need
Skillet: I use a 12″ cast iron skillet. If you are in the market for a new skillet, check out my cast iron skillet size guide. A 9″x 13″ glass baking dish or a pie dish will also work.
Kitchen scale – If you prefer weighing the ingredients, grab your kitchen scale.
Ingredients
Sourdough Starter: Use active or inactive sourdough starter. If you don’t have a starter yet, grab my free sourdough starter eBook!
Flour: Regular all-purpose flour will do. If you are using fresh-milled flour, I recommend using soft white wheat.
Heavy Cream: I prefer heavy cream. Whole milk or half-and-half has also worked well in my experience.
Pumpkin Puree: You can use either canned pumpkin puree or homemade pumpkin puree. Just make sure it isn’t canned pumpkin pie filling.
Vanilla – I used homemade vanilla, but store-bought will also work. Pour from the heart! An extra splash of vanilla won’t hurt.
Pumpkin Spice – Make sure your spices aren’t expired. Since I only use pumpkin spice a few times a year, it’s easy to overlook the expiration date.
Get the full list of ingredients and measurements on the printable recipe card below.
Step-by-Step Instructions
Step 1: Preheat the oven to 350° F.
Add all the cobbler topping ingredients to a large mixing bowl, except the baking powder and baking soda. Mix until thoroughly combined.
The texture of the dough should be similar to that of a soft cookie dough. Set aside.
Step 2: Combine all of the pumpkin filling ingredients in a large bowl. Mix well.
Step 3: Pour pumpkin mixture into a well-seasoned cast iron skillet (12”-15” skillets work best). Bake for 25 minutes.
Step 4: When the filling is just about finished, add the baking soda and baking powder to the dough mixture. Mix well. I find that a quick mix with my hands combines it best.
Step 5: When the filling is done, remove it from the oven and top with the cobbler mixture. I like to break off small pieces of the dough and place them on top to resemble a crumble.
Step 6: Bake for 20 minutes or until the cobbler topping is golden brown.
Tips for Success
- 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.
- You can use active or inactive discard. Either will work just fine. Learn the difference between active starter, inactive, and discard on my YouTube channel.
- The filling bakes twice, so it’s okay if the center isn’t totally set after the first bake. It will finish baking once you add the cobbler topping and return it to the oven.
- If you are using cast iron, make sure it is well-seasoned to prevent the filling from sticking. Check out my cast iron care guide for seasoning tips.
Serving Suggestions
Ice Cream: Serve with a scoop of homemade vanilla ice cream or pumpkin ice cream.
Coffee: Sourdough pumpkin cobbler and a cup of coffee is one of my favorite fall breakfasts. It’s warm, cozy, and delicious. If you want a little nutrition boost with your coffee, check out my egg yolk coffee recipe.
Whipped Cream: Top warm pumpkin cobbler with homemade whipped cream.
Nuts: Sprinkle candied pecans or walnuts on top for a little crunch.
Long-Ferment Option
- Mix together the flour, starter, melted butter, and honey.
- Cover the flour mixture with a lid, plastic wrap, or beeswax wrap. Allow to sit at room temperature for 8-12 hours. Or you can keep the dough in the fridge for up to 3 days.
- After the dough has fermented, add the remaining cobbler topping ingredients. Mix thoroughly. The dough can be stiff when long-fermented. Mixing in the other ingredients can take a little work, but it will eventually combine.
- Continue the remainder of the recipe as usual.
Storing
- Leftovers can be stored in an airtight container in the fridge for 3-5 days.
- I’ve also had success freezing leftover sourdough pumpkin cobbler. I just put it in an airtight container and popped it in the freezer. A month later, I reheated it, and it was perfect!
FAQs
Yes, bake it up to a day in advance and reheat before serving.
Definitely! You can adjust the sugar to taste or even swap it with some maple syrup.
Yes, roast or steam peeled pumpkin until soft, then mash or puree it before adding. Make sure you drain it of any excess liquid before making your cobbler.
The sourdough starter adds a subtle tang and depth of flavor that balances the sweetness and gives the topping a tender texture.
Let’s Connect!
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Sourdough Pumpkin Cobbler
Ingredients
Cobbler Ingredients
- 280 g all-purpose flour
- 113 g sourdough starter, active or inactive
- 76 g unsalted butter, melted, but not hot
- 85 g honey
- 6 g baking soda
- 5 g baking powder
- 1/4 teaspoon cinnamon
- 3 g salt
- 60 g cream
- 55 g brown sugar
Pumpkin Filling Ingredients
- 460 g pumpkin puree
- 3 eggs
- 110 g dark brown sugar
- 125 g whole milk
- 57 g butter, melted, but not hot
- 9 g vanilla extract
- 5 g pumpkin spice
- 1.5 g salt
Instructions
- Preheat the oven to 350° F.
- Add all of the cobbler topping ingredients to a large mixing bowl, except the baking powder and baking soda. Mix until thoroughly combined. The texture of the dough should be similar to a soft cookie dough (though this can vary slightly depending on your starter’s hydration). Set aside.280 g (2 cups) all-purpose flour, 113 g (1/2 cup) sourdough starter, 76 g (1/3 cup) unsalted butter, 85 g (1/4 cup) honey, 1/4 teaspoon cinnamon, 3 g (1/2 teaspoon) salt, 60 g (1/4 cup) cream, 55 g (1/4 cup) brown sugar
- Combine all of the pumpkin filling ingredients in a large bowl. Mix well.460 g (2 cups) pumpkin puree, 3 eggs, 110 g (1/2 cup) dark brown sugar, 125 g (1/2 cup) whole milk, 57 g (4 tablespoons) butter, 9 g (2 teaspoons) vanilla extract, 5 g (2 teaspoons) pumpkin spice, 1.5 g (1/4 teaspoon) salt
- Pour pumpkin mixture into a well-seasoned cast iron skillet (12”-15” skillets work best). Bake for 25 minutes.
- When the filling is just about finished, add the baking soda and baking powder to the dough mixture. Mix well. I find that a quick mix with my hands combines it best.6 g (1 teaspoon) baking soda, 5 g (1 teaspoon) baking powder
- When the filling is done, remove it from the oven and top with the cobbler mixture.
- Bake for 20 minutes or until the cobbler topping is golden brown.
Video
Notes
- 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.
- You can use active or inactive discard. Either will work just fine. Learn the difference between active starter, inactive, and discard on my YouTube channel.
- The filling bakes twice, so it’s okay if the center isn’t totally set after the first bake. It will finish baking once you add the cobbler topping and return it to the oven.
- If you are using cast iron, make sure it is well-seasoned to prevent the filling from sticking. Check out my cast iron care guide for seasoning tips.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.