This pumpkin cobbler is a warm and cozy dessert that combines the flavors of pumpkin spice with a buttery, sweet topping. It’s like fall in a dish!
You’ll love how easy it is to make! Just whip up the pumpkin filling, pour it in a dish, and sprinkle the topping on top. Perfect with a scoop of ice cream! 🍦
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin puree for ease, but if you prefer fresh, roast your pumpkin and scoop out the flesh. Both options work well for flavor!
Granulated & Brown Sugar: Both sugars add sweetness, but if you want a healthier option, consider using honey or maple syrup, adjusting the amount to taste.
Spices: Classic pumpkin spice flavors come from cinnamon, ginger, nutmeg, and cloves. If you’re missing any, you can use pre-mixed pumpkin pie spice as a substitute. I love the warm aroma it brings!
Pecans: Adding nuts gives a great crunch. If you or someone you’re serving has nut allergies, you can simply leave them out or use oats for additional texture.
Milk: You can use any milk you like! Almond milk or oat milk are great non-dairy alternatives, just remember to choose unsweetened varieties to control the sugar level!
How Do I Achieve the Perfect Crumbly Topping?
The topping can make or break your cobbler, so here’s how to get it just right:
- Keep your butter cold! It helps create a flaky texture. You can even freeze it for a bit before cutting.
- Combine dry ingredients first. This ensures even distribution of sugar and cinnamon throughout the topping.
- Use your fingers or a pastry cutter to mix the butter into the dry ingredients. You want it to look like coarse crumbs, not too mixed.
- Don’t overmix! A few larger clumps are perfectly fine—they add nice texture when baked.
When you follow these tips, you’ll have a perfect topping for your pumpkin cobbler that everyone will love. Enjoy making it!
How to Make Pumpkin Cobbler
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 can (15 oz) pure pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup evaporated milk or whole milk
For the Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup chopped pecans
- 1/2 tsp ground cinnamon
- Pinch of salt
To Serve:
- Vanilla ice cream
- Ground cinnamon or pumpkin pie spice for sprinkling
How Much Time Will You Need?
You’ll need about 15 minutes to prep this delicious pumpkin cobbler and around 40-50 minutes to bake it. Total time comes to about an hour for this cozy dessert that’s perfect for fall gatherings!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or any oven-safe baking dish to ensure your cobbler doesn’t stick.
2. Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, ginger, nutmeg, cloves, salt, baking powder, baking soda, and milk. Mix well until everything is smooth and fully combined. This is going to be the delicious base of your cobbler!
3. Pour the Filling:
Pour the pumpkin filling mixture into your prepared baking dish, spreading it out evenly for even cooking later on.
4. Prepare the Topping:
In a medium bowl, mix together the flour, brown sugar, ground cinnamon, salt, and chopped pecans. Then, add the cold butter cubes and use a pastry cutter or your fingers to blend everything together until it resembles coarse crumbs. Don’t overmix; some larger clumps are great!
5. Top the Filling:
Sprinkle the crumbly topping evenly over the pumpkin filling. This will create a delicious sweet crust as it bakes!
6. Bake the Cobbler:
Place the dish in the preheated oven and bake for 40-50 minutes. Keep an eye on it; you want the topping to turn a lovely golden brown and the edges to get bubbly!
7. Cool and Serve:
Once baked, remove the cobbler from the oven and let it cool slightly for about 10-15 minutes. This will help it set up a little more. Serve it warm with a big scoop of vanilla ice cream on top, and sprinkle some ground cinnamon or pumpkin pie spice to finish!
Enjoy your warm, cozy pumpkin cobbler—perfect for sharing with family and friends!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, simply roast a small pumpkin, scoop out the flesh, and puree it until smooth. It’s a great way to add a homemade touch to your cobbler!
Is This Recipe Ideal for Make-Ahead?
Yes! You can prepare the filling and topping separately in advance. Just refrigerate each component, and when you’re ready to bake, assemble them and pop it in the oven. Bake it fresh for the best texture!
How Should I Store Leftover Pumpkin Cobbler?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, pop it in the microwave or bake it in the oven at 350°F (175°C) for about 15 minutes until warmed through.
Can I Substitute Different Nuts in the Topping?
Definitely! If you’re not a fan of pecans, feel free to use walnuts or even omit the nuts altogether. You can also add oats for more texture if you’d like!
