Sourdough Pumpkin Cobbler
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This Sourdough Pumpkin Pecan Cobbler is going to be your new favorite fall dessert. It looks like a pumpkin pecan cake, but when you scoop into it you find a delicious hot caramel sauce on bottom that makes this ooey, gooey cobbler so delicious. Serve with a scoop of your favorite ice cream for the best fall dessert.

This pumpkin dessert truly has the best fall flavors. The cobbler has a cake like texture that is filled with pumpkin and warm spices and topped with pecans. As it bakes, the sugars and water cook down making a rich, silky caramel sauce on bottom similar to a lava cake. It is the ultimate fall dessert and is so easy to make!

Fall baking recipes
Fall is best time time of year for baking! I love all of the flavors and yummy recipes that use seasonal items like pumpkin and apples. And my site is not short on fall recipes! You can find discard recipes such Sourdough Apple Cake, Sourdough Pumpkin Bread, Pumpkin Snickerdoodle Cookies, or Sourdough Pumpkin Pancakes. Or if your looking for recipes that use active sourdough starter check out Artisan Pumpkin Sourdough Bread, Sticky Pecan Sourdough Focaccia, Pumpkin Cinnamon Roll Focaccia, and Caramel Apple Sourdough Focaccia. There really is something for everyone!
Why you will love this recipe
- This recipe is a cake like cobbler that has crunch from the pecans and a sticky, sweet, caramely syrup on the bottom. Pair it with a scoop of vanilla ice cream for the ultimate fall dessert!
- This Sourdough Pumpkin Pecan Cobbler is really easy to make and doesn’t require any fancy tools. It comes together in just under 1 hour!
- The flavors of the cobbler combine everything you love with pumpkin pie, pecan pie, and a moist cake all in one.
- This recipe is a great way to use up sourdough discard so nothing goes to waste.

What is sourdough discard?
Sourdough discard is a sourdough starter that is no longer active and bubbly. A live starter is a fermented culture of flour and water. It is used to naturally leaven bread and other baked goods. It is made from live good bacteria and yeast in the surrounding area and as the microorganisms eat the flour, they release carbon dioxide, which produces the bubbles. You can use the discard, or “leftovers”, to make yummy sourdough discard recipes, like this Pumpkin cobbler or other recipes like sourdough chocolate chip cookies!

New to sourdough?
If you are new to sourdough baking and want to create your own sourdough starter, all you need is water and flour and a little time. Find my Easy Sourdough Starter Recipe here. Or, enroll in my online sourdough course to learn everything you need to know to make your first homemade loaf of sourdough bread!
Tools to make this recipe
Along with your standard mixing bowl and measuring cups and spoons, all you will need is a square 8″ baking dish to bake the cobbler in. There’s no beaters or stand mixer required, just simply mix with a large spoon or spatula.
This recipe has measurements for standard cups, teaspoons, etc, as well as the measurements in grams. I always recommend using a kitchen scale for the most consistent results but do what works for you. Although I do like that this method uses less dishes, so less clean up later on!

Ingredients for the Sourdough Pumpkin Pecan Cobbler
- Flour – Unbleached all-purpose flour is what I recommend.
- Baking powder – Used to leaven the cobbler, don’t skip the baking powder!
- Salt – The salt brings out the flavors. You can use whatever type you have.
- Sugar – White granulated sugar sweetens the cobbler.
- Cinnamon – I like to add additional cinnamon along with the pumpkin spice.
- Pumpkin pie seasoning – This seasoning blend contains spices such as cinnamon, ginger, nutmeg, and cloves.
- Pumpkin puree – I used canned pumpkin puree, or you can use homemade if you’d like. Just be sure to use plain puree and not pumpkin pie filling.
- Sourdough discard – The discard adds moisture and the signature sourdough tang.
- Butter- Salted or unsalted will work.
- Vanilla – The vanilla enhances the flavor of the pumpkin and pumpkin spice.
For the topping:
- Sugar – A combination of granulated sugar and brown sugar make a delicious hot caramel sauce.
- Brown sugar – The brown sugar adds richness and moisture to the topping.
- Pecans– Adds a delicious crunch! You can use chopped or whole pecans.
- Hot water – The hot water poured on top is needed to make the delicious caramel sauce. Using hot water will ensure the sugars dissolve. If you like a lot of sauce use 1 1/2 cups or for less liquid use just 1 cup.
How to make the Sourdough Pumpkin Pecan Cobbler
Fire, preheat your oven to 350F degrees.
In a large bowl mix together the wet ingredients. Mix the pumpkin puree, sourdough discard, melted butter, and vanilla.

Next, stir in the dry ingredients. Add in the flour, baking powder, salt, sugar, and spices.

Spread the batter in an 8” greased casserole dish.

In a separate medium bowl, stir together the sugar, brown sugar, and pecans.

Sprinkle the mixture on top of the batter in the pan.

Next, pour hot water over top with out stirring and bake for 40-45 mins or until middle is set and the edges are golden brown
Top with vanilla ice cream and enjoy!

How to store the Sourdough Pumpkin Pecan Cobbler
To store the sourdough pumpkin cobbler, let it cool and then either cover with plastic wrap or transfer it to an airtight container. Store it in the refrigerator, where it will stay fresh for 4-5 days. To serve warm, you can reheat it in the microwave in 30-second increments until warmed through. Alternatively, you can place it back in a 350°F oven for about 10 minutes until warm, then enjoy!

Optional long fermentation
Although sourdough discard can no longer naturally leaven bread, it can still be used for fermentation benefits! The beneficial yeast are still present and can break down the phytic acid and gluten, making it easier to digest. If you would like to long ferment this recipe, all you need to do is mix the batter together and add to the baking dish. Before adding the pecan mixture, cover and let it sit in the fridge for 12-24 hours. When you are ready to bake, remove it from the fridge, mix the pecan mixture and add on top. Then follow the remaining instructions to add hot water and bake.
More sourdough desserts
Recipe card

Sourdough Pumpkin Pecan Cobbler
Equipment
Ingredients
Sourdough Pumpkin Cobbler
- 125 grams pumpkin puree ½ cup
- 75 grams sourdough discard ⅓ cup
- 57 grams butter, melted ¼ cup
- 10 grams vanilla extract 2 teaspoons
- 140 grams flour 1 cup
- 9 grams baking powder 2 teaspoons
- 3 grams salt ½ teaspoon
- 150 grams granulated sugar ¾ cup
- 2 grams cinnamon 1 teaspoon
- 2 grams pumpkin pie seasoning 1 teaspoon
Topping:
- 100 grams granulated sugar ½ cup
- 110 grams brown sugar ½ cup
- 110 grams pecans, chopped or whole 1 cup
- 240 grams hot water 1 cup
Instructions
- Preheat the oven to 350℉ degrees
- In a large bowl mix together pumpkin puree, sourdough discard, melted butter, and vanilla. 125 grams pumpkin puree, 75 grams sourdough discard, 57 grams butter, melted, 10 grams vanilla extract
- Stir in flour, baking powder, salt, sugar, and spices.140 grams flour, 9 grams baking powder, 3 grams salt, 150 grams granulated sugar, 2 grams cinnamon, 2 grams pumpkin pie seasoning
- Spread into an 8” greased casserole dish.
- In a separate bowl stir sugar, brown sugar, and pecans.100 grams granulated sugar, 110 grams brown sugar, 110 grams pecans, chopped or whole
- Spread over top the pumpkin batter.
- Pour hot water over top without stirring and bake for 40-45 mins or until middle is set. 240 grams hot water
- To serve top with ice cream and enjoy!
Notes
- If you prefer more hot caramel on the bottom, use 1 1/2 cup water instead of 1 cup.
- Store in an airtight container in the fridge for 4-5 days. To reheat, add to the microwave in 30-second increments until warmed through. Or, place it back in a 350°F oven for about 10 minutes until warm.
Made this for my husband for his birthday! We gobbled it up so fast! Highly recommend doubling this! Its better than pumpkin pie! I swapped out the sugars in the dough part with maple syrup and date sugar and I also swapped out the sugars in the caramel sauce part with coconut sugar. It worked out perfect! Thank you so much for all your amazing recipes!