The first time I made pumpkin cobbler, it was a chilly October evening. My hands still smelled faintly of cinnamon from baking Pumpkin Cream Cheese Swirl Muffins earlier that day. This dessert filled the kitchen with the scent of buttery crumble and pumpkin spice—it felt like fall had finally arrived.
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Why You’ll Love This Pumpkin Cobbler
This pumpkin cobbler is quick to make, even if you’re juggling a busy week. I’ve thrown it together while sipping tea and chatting with friends, and it still turned out bakery-worthy.
Every bite is warm and spiced, like the first taste of the season’s pumpkin latte. It’s my go-to when I want something easier than pie but just as impressive—especially after making a batch of Chewy Pumpkin Snickerdoodle Cookies.
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Pumpkin Cobbler (Warm, Spiced Fall Dessert)
- Prep Time: 10 minutes
- Cook Time: 50–55 minutes
- Total Time: 60 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
Creamy, silky pumpkin base with pumpkin pie spices, topped with a crunchy spiced cobbler topping. Easy, cozy, and perfect for fall gatherings.
Ingredients
Pumpkin Filling
15 oz pumpkin puree
3 whole eggs
2/3 cup brown sugar
1 cup whole milk
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
Cobbler Topping
1 cup all-purpose or whole wheat pastry flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup chopped walnuts or pecans (optional)
1 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1 whole egg
1 tsp pure vanilla extract
1/2 cup melted butter
Instructions
1. Preheat oven to 375°F (190°C).
2. Whisk pumpkin puree, eggs, brown sugar, milk, salt, cinnamon, ginger, allspice, and nutmeg until smooth. Pour into an 8″x11″ baking dish.
3. Combine flour, sugars, nuts (optional), baking powder, cinnamon, ginger, allspice, and nutmeg.
4. Make a well in the center; add egg and vanilla. Stir until crumbly.
5. Sprinkle topping evenly over pumpkin filling; drizzle with melted butter.
6. Bake 50–55 minutes until golden brown and center is slightly loose.
7. Cool to warm or room temperature; serve with whipped cream or vanilla ice cream.
Notes
Great pie alternative for fall and holidays.
Swap nuts for 1/2 cup rolled oats for nut-free crunch.
Add a pinch of cloves for bolder spice.
Sweet potato puree also works.
Nutrition
- Serving Size: 1 square (1/10 pan)
- Calories: 380
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
Ingredients You’ll Need
When I first tested this recipe, I pulled every ingredient straight from my pantry—no last-minute grocery runs needed. That’s my kind of baking.
Pumpkin Filling: pumpkin puree, eggs, brown sugar, milk, sea salt, cinnamon, ginger, allspice, nutmeg.
Cobbler Topping: flour, brown sugar, granulated sugar, nuts (optional), baking powder, cinnamon, ginger, allspice, nutmeg, egg, vanilla, melted butter.
I sometimes swap pecans for walnuts, depending on what’s left from making Creamy Pumpkin Pasta.
How to Make Pumpkin Cobbler
Step 1 – Prepare the Pumpkin Filling
I whisk pumpkin puree, eggs, brown sugar, milk, and spices until the batter looks silky. The smell of cinnamon always takes me back to my mom’s kitchen, where she’d hum while baking. Pour the filling into an 8″x11″ dish.
Step 2 – Make the Cobbler Topping
Mix the dry ingredients, add the egg and vanilla, and stir until crumbly. I love this step—it’s the same texture as the streusel I put on muffins. Sprinkle over the pumpkin filling.
Step 3 – Bake
Drizzle melted butter over the topping. Bake until golden and just a little jiggly in the center. The hardest part? Waiting for it to cool while the house smells like a pumpkin dream.
Serving & Storage Tips
I like serving it warm with whipped cream. It’s even better if you’ve just made homemade vanilla ice cream—it melts into the cobbler like magic.
Store leftovers in the fridge for up to four days. I reheat mine in the oven, the same way I do leftover pumpkin snickerdoodles so they keep that fresh-baked texture.
Recipe Tips & Variations
When my niece asked for a nut-free version, I swapped the nuts for oats—it added a hearty crunch.
For a stronger spice flavor, I’ll sneak in a pinch of cloves, just like I do with pumpkin muffins. And yes, sweet potato puree works too, though my family still votes pumpkin every time.
FAQ
Is this Pumpkin Cobbler made with cake mix?
No, it’s all from scratch—just pantry staples and love.
What’s the texture like?
Silky pumpkin base, crisp buttery topping.
What size pan should I use?
An 8″x11″ or 9×13-inch pan works well.
Best way to serve?
Warm, with cream or ice cream. Always.
Final Thoughts
Pumpkin cobbler is the dessert I make when I want something cozy but simple. Every spoonful feels like fall in a bowl. And if you still have pumpkin puree to use up, you’ll love my Creamy Pumpkin Pasta Recipe for a savory twist.