Ingredients
Scale
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)
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
