Pumpkin Cobbler Recipe

Introduction

This Pumpkin Cobbler combines a creamy, spiced pumpkin pie filling with a crunchy sugar cookie streusel topping. Served warm, it’s perfect with vanilla ice cream for a comforting fall dessert that’s easy to make and irresistible.

Ingredients

• ¾ cups unsalted butter, melted
• ¾ cups brown sugar, packed
• 1 tablespoon vanilla extract
• 1 ½ cups all-purpose flour, spooned and leveled
• 2 teaspoons pumpkin pie spice (store-bought or homemade)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 (15 oz) cans pumpkin purée (not pumpkin pie filling)
• 1 (14 oz) can sweetened condensed milk
• ½ cup brown sugar, packed
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup chopped pecans (optional, plus more for serving)
• ¼ cup turbinado sugar (optional, for sprinkling)
• Vanilla ice cream, whipped cream, or cool whip for serving
• Caramel sauce for serving

Instructions

1. Step 1: Preheat the oven to 350 degrees F and grease a 9×13 inch baking dish with cooking spray. Set aside.
2. Step 2: Prepare the cobbler topping by mixing melted butter, brown sugar, vanilla extract, flour, pumpkin pie spice, baking powder, and salt in a medium bowl until well combined. Set aside.
3. Step 3: In a large bowl, whisk together pumpkin purée, sweetened condensed milk, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth for the filling.
4. Step 4: Pour the filling into the prepared baking dish and spread it evenly. Sprinkle chopped pecans on top if using.
5. Step 5: Use a small cookie scoop or spoon to place dollops of the cobbler topping over the filling, then gently press and spread the topping with your hands.
6. Step 6: Sprinkle turbinado sugar over the topping if desired for extra crunch.
7. Step 7: Bake in the preheated oven for 30–45 minutes, or until the filling is thickened and the topping is cooked through.
8. Step 8: Remove from the oven and allow to cool slightly before serving. Serve warm with vanilla ice cream, whipped cream, or cool whip and a drizzle of caramel sauce.

Tips & Variations

• Swap pecans for walnuts or leave nuts out altogether if preferred.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
• Add a pinch of cinnamon or nutmeg to the topping for extra warmth.
• Use canned pumpkin purée rather than pumpkin pie filling to control sweetness and spices.

Storage

Store leftover Pumpkin Cobbler covered in the refrigerator for 4–5 days. To freeze, wrap tightly and keep for up to 6 months. Reheat thawed cobbler in the microwave or oven until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but you’ll need to cook and puree the pumpkin first to achieve the right consistency. Make sure it’s smooth and free of excess liquid.

Is this cobbler suitable for freezing?

Absolutely. Freeze the cobbler after baking and cooling. When ready to eat, thaw overnight in the refrigerator and warm it up before serving.

Pumpkin Cobbler Recipe

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4.6 from 72 reviews

This Pumpkin Cobbler features a creamy, spiced pumpkin pie filling topped with a crunchy sugar cookie streusel. Served warm, it’s perfect with vanilla ice cream or whipped cream for a cozy fall dessert that’s easy to make and sure to impress.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30-45 minutes
• Total Time: 45-60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cobbler Topping

• ¾ cups unsalted butter, melted
• ¾ cups brown sugar, packed
• 1 tablespoon vanilla extract
• 1 ½ cups all-purpose flour, spooned and leveled
• 2 teaspoons pumpkin pie spice (store-bought or homemade)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Cobbler Filling

• 2 (15 oz) cans pumpkin purée (not pumpkin pie filling)
• 1 (14 oz) can sweetened condensed milk
• ½ cup brown sugar, packed
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup chopped pecans (optional, plus more for serving)
• ¼ cup turbinado sugar (optional, for sprinkling)
• Vanilla ice cream, whipped cream, or cool whip for serving
• Caramel sauce for serving

Instructions

1. Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish with cooking spray to ensure the cobbler doesn’t stick during baking.
2. Make the Cobbler Topping: In a medium bowl, combine melted butter, brown sugar, vanilla extract, all-purpose flour, pumpkin pie spice, baking powder, and salt. Mix until all ingredients are well incorporated, forming a cookie-like streusel topping. Set this mixture aside.
3. Prepare the Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin purée, sweetened condensed milk, brown sugar, vanilla extract, pumpkin pie spice, and salt until you get a smooth, consistent filling.
4. Assemble the Cobbler: Pour the pumpkin filling evenly into the prepared baking dish. If using, sprinkle chopped pecans evenly over the filling for added texture and flavor.
5. Add the Topping: Using a small cookie scoop or spoon, drop portions of the streusel topping over the pumpkin filling. Use your hands gently to press and spread the topping across the surface to cover it as much as possible.
6. Sprinkle Sugar: Optional but recommended, sprinkle turbinado sugar over the cobbler topping for a crunchy, caramelized finish.
7. Bake: Place the cobbler in the preheated oven and bake for about 30 to 45 minutes, or until the pumpkin filling has thickened and the topping is golden and fully cooked.
8. Cool and Serve: Remove the cobbler from the oven and let it cool slightly to set. Serve warm with your choice of vanilla ice cream, whipped cream, or cool whip, and drizzle caramel sauce on top for an extra indulgent touch.

Notes

• For best texture, do not substitute pumpkin pie filling for the pumpkin purée in the filling.
• Chopped pecans add a nice crunch, but are optional if you prefer a nut-free dessert.
• Store leftovers in the refrigerator for 4-5 days or freeze for up to 6 months.
• To reheat frozen cobbler, thaw completely then warm in microwave or oven until heated through.
• Use turbinado sugar for topping to get that crunchy caramelized sugar crust; brown sugar or granulated sugar won’t provide the same texture.

Keywords: cobbler recipe, easy cobbler, easy pumpkin dessert, fall cobbler, fall desserts, pumpkin dessert recipe, pumpkin pie dessert, pumpkin pie filling, thanksgiving dessert