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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/pumpkin-cobbler-recipe/