Pumpkin Cobbler

This pumpkin cobbler combines the best of both worlds: the creamy, spiced comfort of pumpkin pie and the rustic charm of a warm cobbler topping.

Forget about rolling out pie crusts or worrying about perfect lattice work.

This dessert practically makes itself, bubbling away in the oven while your kitchen fills with the scent of cinnamon and nutmeg.

The beauty lies in its simplicity. You’ll have a show-stopping dessert that tastes like you spent hours in the kitchen, when really you just mixed a few bowls and let the oven do the work.

Why You’ll Love This Recipe

This pumpkin cobbler hits every fall craving without the fuss of traditional pumpkin pie.

The silky pumpkin filling pairs perfectly with a golden, biscuit-like topping that’s somewhere between a dumpling and a cake.

It’s forgiving too. No soggy bottoms or cracked tops to worry about.

Just pure, cozy comfort food that works for weeknight desserts or holiday gatherings.

The leftovers taste even better the next day, making it perfect for meal prep or surprise guests. Serve it warm with vanilla ice cream, and watch everyone ask for the recipe.

Ingredients

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree
• 3/4 cup heavy cream
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Cobbler Topping:

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cubed
• 1/2 cup whole milk
• 1 tablespoon coarse sugar (for sprinkling)

Green Valley Organics Pumpkin | Certified Organic | 100% Dickinson Variety | Sweet Earthy Delicious | Firm & Smooth | Vibrant Autumn Orange | American Grown & Made | 15 oz (Pack of 4)

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Instructions

Preheat your oven to 375°F and butter a 9×13 inch baking dish.

In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, and vanilla until smooth. Add the cinnamon, ginger, nutmeg, and salt, whisking until well combined.

Pour the pumpkin mixture into your prepared baking dish and set aside.

For the topping, combine flour, granulated sugar, baking powder, and salt in a medium bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some larger pieces.

Gradually add the milk, stirring just until a soft dough forms. Don’t overmix.

Drop spoonfuls of the dough over the pumpkin filling, leaving some gaps for the filling to peek through. The coverage doesn’t need to be perfect.

Sprinkle the coarse sugar over the dough pieces for extra sparkle and crunch.

Bake for 40-45 minutes, until the topping is golden brown and the pumpkin filling is set but still slightly jiggly in the center.

Let cool for 10-15 minutes before serving. The cobbler will continue to set as it cools.

Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Store leftovers covered in the refrigerator for up to 3 days.

Pumpkin Cobbler

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This easy pumpkin cobbler combines a creamy, spiced pumpkin filling with fluffy biscuit-like dumplings on top. Ready in just one hour with 15 minutes of prep, it delivers all the flavors of pumpkin pie without the hassle of making crust!

• Total Time: 1 hour
• Yield: 6–8 servings 1x

Ingredients

Scale 1x2x3x

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree
• 3/4 cup heavy cream
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Cobbler Topping:

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cubed
• 1/2 cup whole milk
• 1 tablespoon coarse sugar (for sprinkling)

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Instructions

1. Preheat your oven to 375°F and butter a 9×13 inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, and vanilla until smooth. Add the cinnamon, ginger, nutmeg, and salt, whisking until well combined.
3. Pour the pumpkin mixture into your prepared baking dish and set aside.
4. For the topping, combine flour, granulated sugar, baking powder, and salt in a medium bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some larger pieces.
5. Gradually add the milk, stirring just until a soft dough forms. Don’t overmix.
6. Drop spoonfuls of the dough over the pumpkin filling, leaving some gaps for the filling to peek through. The coverage doesn’t need to be perfect.
7. Sprinkle the coarse sugar over the dough pieces for extra sparkle and crunch.
8. Bake for 40-45 minutes, until the topping is golden brown and the pumpkin filling is set but still slightly jiggly in the center.
9. Let cool for 10-15 minutes before serving. The cobbler will continue to set as it cools.
10. Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Store leftovers covered in the refrigerator for up to 3 days.

• Author: Rommy Mitchell
• Prep Time: 15 minutes
• Cook Time: 45 minutes