This pumpkin cobbler is a warm, cozy treat that’s just perfect for fall! With a sweet pumpkin filling and a soft biscuit topping, it brings all the autumn flavors to your table.
I love serving it with a scoop of vanilla ice cream on top—nothing beats that warm and cold combo! Trust me, it’s a dessert worth sharing (or not)! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie mix. If you want a fresh twist, you can make your own by roasting a small sugar pumpkin, then blending it until smooth.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives this cobbler a cozy flavor. You can adjust these spices to your taste. If you’re out of ginger or cloves, a spice blend like pumpkin pie spice works well as a substitute.
Granulated Sugar: For a richer flavor, you might consider using brown sugar instead of granulated sugar in the filling. This adds a nice caramel note to the dessert.
Butter: Unsalted butter helps control the salt level in the dish, but if you only have salted butter, you can use it—just reduce the added salt in the recipe.
Pecans: If you’re not a fan of pecans, chopped walnuts or even chocolate chips can be a tasty alternative for the topping!
How Can I Get the Perfect Texture for My Cobbler Topping?
Making a perfect cobbler topping is all about mixing just enough without overdoing it. Here are a few tips:
- Mix the dry ingredients first. Whisk together the flour, baking powder, and salt before adding wet ingredients.
- Combine wet and dry ingredients gently. Stir until just combined; a few lumps are okay!
- Spread the batter evenly over the pumpkin filling. Don’t stir it in, as the layers will bake nicely on their own.
By keeping these steps in mind, your topping will turn out light and fluffy, just as it should!
Delicious Pumpkin Cobbler Recipe
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup evaporated milk
For the Cobbler Topping:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
For the Pecan Cinnamon Topping:
- 3/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans
To Serve:
- Vanilla ice cream or whipped cream (optional)
- Maple syrup for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 50-60 minutes of baking time. After baking, let it cool slightly before serving. You’ll have a delicious pumpkin cobbler ready to enjoy in about 1 hour and 20 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×9 inch baking dish or a similar-sized casserole dish to prevent sticking.
2. Make the Pumpkin Filling:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix everything together well until it’s smooth and blended. Then, add the eggs one at a time, mixing well after each addition. Slowly stir in the evaporated milk until everything is smooth. Pour this pumpkin filling mixture into your prepared baking dish.
3. Create the Cobbler Topping:
In another bowl, whisk together the flour, baking powder, salt, and granulated sugar for the topping. Pour in the milk and melted butter, stirring just until everything is combined into a smooth batter. Avoid overmixing!
4. Assemble and Top:
Carefully spoon the cobbler batter over the pumpkin filling in the baking dish. Do not stir it in! In a small bowl, mix the brown sugar, cinnamon, and chopped pecans together. Sprinkle this mixture evenly over the batter for a crunchy topping.
5. Bake the Cobbler:
Put the baking dish in the preheated oven and bake for about 50-60 minutes. The top should be golden brown, and a toothpick inserted into the topping should come out clean. If the top begins to brown too quickly, cover it lightly with aluminum foil.
6. Cool and Serve:
Remove the cobbler from the oven and let it cool slightly. Serve it warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream, and drizzled with maple syrup if you like.
Enjoy the warm, spiced pumpkin filling combined with the tender cobbler topping and crunchy pecans—a perfect treat for cozy autumn evenings!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a small sugar pumpkin until tender, scoop out the flesh, and blend it until smooth. You’ll need about 2 cups of fresh pumpkin puree for this recipe.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. You might need to add a splash of milk to keep it moist!
Can I Make This Cobbler Gluten-Free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Make sure it contains xanthan gum for the best texture.
What Toppings Work Well with Pumpkin Cobbler?
Besides vanilla ice cream or whipped cream, consider adding chopped nuts, a sprinkle of cinnamon, or a drizzle of caramel sauce for extra deliciousness!
