This recipe for Amish Brown Sugar Dumplings is adapted from a recipe in a very old Amish cookbook I’ve had for years. I have added a few ingredients and used a little less sugar. This is so good served with ice cream or whipped cream on top. A great dessert to serve anytime. Keeps well in the fridge and can be reheated or even served cold. It is good with a glass of milk or with coffee.

Batter Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts
1 cup raisins
2 tablespoons butter, softened
1 cup milk


Syrup Ingredients:

1 1/2 cups brown sugar
2 cups water
1 tablespoon butter
1 teaspoon vanilla extract

In a large mixing bowl whisk together the flour, baking powder, sugar and cinnamon. Stir in the nuts and raisins. Cut in the softened butter. Add milk and stir. The dough should come together in kind of a large ball. It should all be wet but not real sticky. Next, combine the syrup ingredients except for the vanilla extract in a pot on top of the stove and bring to a boil. Remove the syrup, stir in the vanilla extract and pour into a 9 x 13 baking dish. Drop spoonfuls of the batter on top of the hot syrup. Bake in a preheated 350 degree oven 30 to 35 minutes until the batter is done on top. Makes 8 to 10 servings. Enjoy!

Note: The Amish recipe I have does not call for the cinnamon, raisins, nuts or vanilla extract. Their recipes very often do not show exact measurements either. You can experiment with this and leave out what you don’t like, etc. The recipe above is the way I make it for my family.

Be sure and Pin for later: The Southern Lady Cooks Amish Brown Sugar Dumplings

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.

e-mail reminder TSLC

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

Start your own blog.


  1. My mother used to make butterscotch dumplings. She would make a sweet dumplin and drop them in a syrup much like this one and put the lid on and cook awhile. When finished she would have delicious dumplings in a butterscotch sauce. I always loved them.

  2. This recipe seems to be more of a bread pudding (in results) than a dumpling recipe, but looks great, will find out shortly 😉

    • Glenn, bread pudding is made from bread soaked in custard and baked. This has neither bread nor custard, so I don’t know how you can say that.

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.