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Overhead shot of sourdough pumpkin cobbler
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Sourdough Pumpkin Cobbler Recipe | Made with Discard

Perfectly sweet and spiced, this sourdough discard pumpkin cobbler will be a staple on the fall table!
Course Dessert
Cuisine American
Keyword cobbler, Easy Sourdough Recipe, Pumpkin, pumpkin cobbler, Sourdough, Sourdough Discard
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 173kcal
Author Mary Rose

Ingredients

For the Filling

  • 2 cups Pumpkin Puree
  • 2 Eggs
  • 1/2 cup Honey or Sugar
  • 1/2 cup Milk
  • 2 tbsp Olive Oil
  • 3 tsp Pumpkin Spice
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt

For the Topping

  • 1 cup Sourdough Discard
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Egg
  • 1/8 cup Honey
  • 1 tsp Pumpkin Spice
  • 1 tsp Vanilla Extract

Instructions

  • Preheat oven to 375 degrees F.
  • In a large bowl mix the ingredients for the filling until well combined.
  • Lightly grease a 10 inch cast iron skillet.
  • Pour in the pumpkin mixture.
  • In a large bowl add the topping ingredients and mix well.
  • Pour as evenly as possible over the pumpkin filling.
  • Bake in preheated oven for 25-30 minutes or until the topping is golden brown and the filling is bubbling around the topping.

Notes

Store in an airtight container in the fridge for up to 5 days.
Store at room temperature in an airtight container for up to 2 days.

Nutrition

Serving: 1serving | Calories: 173kcal | Carbohydrates: 28.5g | Protein: 4.3g | Fat: 5.3g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.4g | Cholesterol: 59mg | Sodium: 250mg | Potassium: 245mg | Fiber: 1.7g | Sugar: 18.4g | Vitamin A: 7500IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1.3mg