Easy Pumpkin Cobbler Recipe: Your New Favorite No-Fuss Fall Dessert
If you’ve ever fallen in love with the comforting flavors of pumpkin pie but wished for a simpler, less demanding dessert, then this delightful pumpkin cobbler is precisely what you need! Imagine a rich, creamy pumpkin spice custard base, infused with all the warm, inviting spices of autumn, perfectly crowned with a tender, flaky cobbler topping. This isn’t just a dessert; it’s an experience—a fuss-free way to bring the essence of the season to your table. Serve it warm, topped generously with a scoop of luscious vanilla ice cream or a dollop of freshly whipped cream, and watch as it quickly becomes a beloved treat for family and friends alike.
Why This Pumpkin Cobbler Will Be Your New Fall Favorite
There’s something incredibly comforting about a warm cobbler straight from the oven. This past summer, I found myself completely captivated by the simple charm of fruit cobblers. The sweet, jammy fruit nestled beneath a tender, slightly crisp biscuit topping, all soaking up those delicious bubbling juices—pure bliss! And it’s always elevated to a whole new level when served with a melting scoop of vanilla ice cream. Yum!
As the vibrant peak of fresh fruit season gently fades, making way for autumn’s bounty, my kitchen transitions from berries and peaches to apples and, of course, pumpkin. While frozen fruit will carry me through winter for many cobbler recipes (except for my beloved crockpot apple cobbler!), this pumpkin version is the quintessential fall dessert. Its rich, spiced base is strikingly similar to a classic pumpkin pie, offering a wonderful, less traditional alternative for your Thanksgiving or Friendsgiving dessert spread.
A New Tradition for Your Holiday Table
Every year, I make it a point to include at least one non-traditional dish in our Thanksgiving or Friendsgiving feast. It’s always exciting to see which new recipe captures everyone’s heart and potentially becomes a cherished new tradition. Over the years, we’ve enjoyed dishes like savory Rice Dressing as a delightful alternative to classic stuffing, and a decadent Pumpkin Tiramisu for dessert. This easy pumpkin cobbler has all the makings of a memorable addition, offering a comforting yet unique twist that might just earn a permanent spot on your holiday menu!
Ingredients for the Ultimate Pumpkin Cobbler
Crafting this delicious pumpkin cobbler requires two simple sets of ingredients – one for the luscious filling and another for the tender, flaky topping. Each component plays a vital role in creating the perfect balance of flavors and textures.
For the creamy pumpkin filling:
The base of this cobbler is a smooth, spiced pumpkin custard, reminiscent of the best pumpkin pie filling. Gather these essentials to create a rich, aromatic foundation for your dessert:
- 1 can (15 oz) pumpkin puree (ensure it’s pure pumpkin, not pumpkin pie filling)
- 1 can (14 oz) evaporated milk (contributes to the custard’s creamy texture)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (adds depth and a hint of molasses flavor)
- 2 large eggs (bind the custard together)
- 2 teaspoons pumpkin spice (the heart of fall flavor)
- 1/2 teaspoon salt (enhances all the flavors)
- 4 tablespoons butter, melted (adds richness)
For the flaky cobbler topping:
The topping is a tender, biscuit-like dough that bakes up beautifully golden brown, providing a wonderful textural contrast to the soft pumpkin filling. This recipe simplifies the process with melted butter for ease.
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter, melted
- 1/3 cup buttermilk* (for a tender crumb and tangy flavor)
- 1/2 teaspoon vanilla extract
Helpful Kitchen Tools for Pumpkin Cobbler Success
Having the right tools can make all the difference in ensuring your pumpkin cobbler comes out perfectly every time. These items will help streamline your preparation process:
- 2-3 quart baking dish (an essential for baking cobblers and casseroles)
- Wire whisk (perfect for combining ingredients smoothly)
- Mixing bowls (you’ll need at least two: one for the filling, one for the topping)
- Pyrex measuring cup (for accurate liquid measurements)
Crafting the Perfect Cobbler Topping, Simplified
One of the many reasons to adore this recipe is its delightful simplicity, especially when it comes to the topping – no need to fuss with chilling and rolling out a pie crust, which isn’t everyone’s forte (and certainly not mine!). For the flaky topping, the process is straightforward: simply whisk together your dry ingredients in one bowl, and your wet ingredients in another. What makes my cobbler recipe stand out is the use of melted butter, which eliminates the traditional, often messy, step of cutting in cold butter chunks. This not only saves time but also ensures a consistently tender and delicious crumb.
This recipe also calls for buttermilk, a secret ingredient that imparts a wonderful tang and ensures an incredibly tender texture in the cobbler topping. While buttermilk is ideal, I know it’s not always readily available in every fridge. Don’t worry if you don’t have any on hand! You can easily make a homemade substitute by adding one teaspoon of lemon juice or white vinegar to a 1/3 cup of regular milk, giving it a quick stir, and letting it sit for about 5 minutes until it slightly curdles. This simple trick provides a similar acidic element, creating a beautiful crumb for your topping.
The Heart of the Cobbler: A Rich Pumpkin Custard Base
The star of this pumpkin cobbler is undoubtedly its rich, creamy pumpkin layer. For this indulgent base, I drew inspiration from my grandma’s famous sweet potato casserole recipe, a Thanksgiving staple that, honestly, often feels more like a dessert than a vegetable side dish! Just like her recipe, this pumpkin portion is deeply satisfying and incredibly flavorful.
To prepare it, simply beat together the pumpkin puree, evaporated milk, sugars, eggs, pumpkin spice, salt, and melted butter in a large bowl until the mixture is perfectly smooth and well combined. This creates a velvety, spiced custard that pours beautifully into your chosen small casserole pan or baking dish. Once the custard is in place, you’ll spoon dollops of your prepared biscuit dough evenly over the pumpkin layer, creating a mosaic of potential golden-brown deliciousness.
The baking process then transforms this simple assembly into a bubbling, aromatic masterpiece. Bake until the topping is a beautiful golden brown and cooked through, and the pumpkin custard is set and lightly jiggly in the center. I always prefer to serve this warm, as the heat really brings out the full depth of the pumpkin and spice flavors, especially when paired with a melting scoop of vanilla ice cream. However, don’t hesitate to enjoy leftovers at room temperature or even chilled – it’s equally delicious in its own right, making it a versatile dessert for any occasion.
Serving Suggestions and Customizations
While a warm slice of pumpkin cobbler is heavenly on its own, there are many ways to elevate this fall delight. A classic scoop of vanilla bean ice cream is always a winner, melting slightly into the warm pumpkin and creating a sublime contrast of temperatures and textures. Freshly whipped cream, perhaps lightly sweetened with a touch of maple syrup or a dash of cinnamon, also makes for an elegant and airy topping.
For an extra layer of flavor and crunch, consider sprinkling some chopped toasted pecans or walnuts over the top before serving. A drizzle of caramel sauce or a light dusting of extra pumpkin pie spice can also add a gourmet touch. Don’t be afraid to experiment with different ice cream flavors—a pecan praline or cinnamon ice cream would be a fantastic pairing!
Storage and Reheating Tips
This pumpkin cobbler is best enjoyed warm from the oven, but it also stores beautifully. To store any leftovers, allow the cobbler to cool completely to room temperature. Then, cover the baking dish tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3-4 days.
When you’re ready to enjoy it again, you can reheat individual servings in the microwave for 30-60 seconds, or warm the entire dish in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until heated through. Covering it with foil during reheating can help prevent the topping from drying out.
Frequently Asked Questions About Pumpkin Cobbler
Let’s address some common questions you might have about making this delicious pumpkin cobbler:
What’s the difference between a cobbler, crisp, and crumble?
This is a great question! While all are baked fruit desserts with a topping, they differ in their crusts. A cobbler typically has a biscuit-like topping that’s dropped in spoonfuls, creating a “cobbled” appearance. A crisp has a streusel-like topping made with oats, flour, sugar, and butter, which bakes to a crispy texture. A crumble is similar to a crisp but generally doesn’t include oats in its topping.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you absolutely can! If you have fresh pumpkin on hand, you’ll need to roast and puree it yourself. Ensure it’s a smooth puree, similar in consistency to canned pumpkin. Keep in mind that fresh pumpkin can sometimes contain more moisture, so you might need to slightly adjust the baking time, or even gently simmer your fresh puree for a few minutes to reduce some of the excess liquid if it seems very watery.
Can I make this pumpkin cobbler ahead of time?
You can definitely prepare parts of this cobbler in advance. You can mix the pumpkin custard filling and store it covered in the refrigerator for up to 24 hours. The dry ingredients for the topping can also be pre-mixed and stored in an airtight container. When you’re ready to bake, simply prepare the wet ingredients for the topping, combine everything, and assemble. Baking it fresh will always yield the best texture for the topping.
What if I don’t have pumpkin spice?
No pumpkin spice? No problem! You can easily make your own by combining common fall spices. A good substitute for 2 teaspoons of pumpkin spice would be: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves.
What kind of baking dish should I use?
A 2 to 3-quart baking dish, such as a 9×13 inch casserole dish or a deep 8×8 or 9×9 inch square dish, works well for this recipe. Glass or ceramic dishes are excellent as they distribute heat evenly, helping the cobbler bake perfectly.
Want more delicious fall recipe ideas? Check out…
- Candied Yams
- Pumpkin Deviled Eggs
- French Vanilla Peach Cobbler
- Cranberry Salsa
- Pumpkin Magic Cake
- Quick Cranberry Apple Cobbler
- Pumpkin Hand Pies
- Mini Pumpkin Pies
Pumpkin Cobbler
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save It
Saved!
Course:
Desserts
Cuisine:
American
8
1 hour
368
Amanda Davis
Ingredients
For the filling:
- 15 ounce pumpkin puree canned
- 14 ounce evaporated milk canned
- ½ cup sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- 4 tablespoons butter melted
For the topping:
- 1 cup plus 2 tablespoons all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons butter melted
- ⅓ cup buttermilk
- ½ teaspoon vanilla extract
Before You Begin
Instructions
-
Prepare your oven and dish: Preheat your oven to 350°F (175°C). Lightly grease a 2 or 3-quart baking dish to prevent sticking. Set it aside for now.
-
Mix the pumpkin filling: In a large mixing bowl, combine the pumpkin puree, evaporated milk, both granulated and brown sugars, large eggs, pumpkin spice, salt, and melted butter. Whisk all these ingredients together until the mixture is completely smooth and thoroughly combined. Carefully pour this luscious pumpkin filling into your prepared baking dish, spreading it evenly.
-
Prepare the cobbler topping: In a separate, medium-sized bowl, whisk together the dry ingredients for the topping: all-purpose flour, sugar, baking powder, baking soda, and salt. Ensure they are well combined. In a small bowl, whisk together the wet ingredients: melted butter, buttermilk (or your homemade substitute), and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula, just until everything is combined and a soft dough forms. Be careful not to overmix, as this can lead to a tough topping.
-
Assemble and bake: Using a tablespoon, drop spoonfuls of the prepared dough evenly over the top of the pumpkin filling in the baking dish. Don’t worry about perfect placement; the “cobbled” appearance is part of its charm! Transfer the dish to your preheated oven and bake for 45-55 minutes, or until the cobbler topping is golden brown and a toothpick inserted into the topping comes out clean, indicating it’s no longer raw. The pumpkin filling should be set but still slightly jiggly in the center.
Nutrition
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
