Sourdough Pumpkin Cobbler

5 from 1 vote

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.

Prep Time15

Cook Time45

Total Time1

Course: Sourdough

Cuisine: American

Servings: servings

Calories: 465kcal

Author: Rebecca Warfield

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

US - Metric

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 all-purpose flour, 113 g sourdough starter, 76 g unsalted butter, 85 g honey, 1/4 teaspoon cinnamon, 3 g salt, 60 g cream, 55 g brown sugar
Combine all of the pumpkin filling ingredients in a large bowl. Mix well.
460 g pumpkin puree, 3 eggs, 110 g dark brown sugar, 125 g whole milk, 57 g butter, 9 g vanilla extract, 5 g pumpkin spice, 1.5 g 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 baking soda, 5 g 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