Pumpkin Cobbler

Pumpkin Cobbler is the ultimate easy Fall dessert made with pumpkin, brown sugar, pecans and warm spices. Simple, buttery and full of flavor!

Pumpkin always makes the perfect Fall Dessert Recipe. From Pumpkin Pie to Pumpkin Cake, and Pumpkin Cobbler, there are plenty of options for pumpkin fans to choose from.

Pumpkin Cobbler slice in bowl with spoon and ice cream on top

This Pumpkin Pecan Cobbler is a great option to get that classic taste of a traditional pumpkin pie without having to make a pie crust! The pumpkin batter is easy to make and then top it off with a rich brown sugar spice mix. The cobbler all bakes together in a casserole dish, and after the baking time, you’ll have one of the most delicious pumpkin recipes ever!

This is an awesome recipe to pull out for the holidays or make afterward with leftover ingredients. Usually following Thanksgiving there’s still a can of pumpkin puree lying around, ready to be used for one more dessert. Combining that with the simple wet and dry ingredients from your pantry and putting it all in the baking dish is the perfect way to use it up and get an amazing fall treat out of it.

To make this pumpkin dessert irresistible, top it off with some vanilla ice cream. You can buy a carton of ice cream or make Homemade Ice Cream. Either way, the creamy topping melts over the fruit cobbler for the perfect combination. For a little extra sweetness, drizzle Caramel Sauce over the top and enjoy.

Pumpkin Cobbler preparation collage

How to Make Pumpkin Cobbler

  • Preheat your oven to 350 degrees.
  • Spread melted butter and chopped pecans into a 9×13 baking pan.
  • In a large bowl, whisk together the pumpkin, vanilla, and sugar. Then add in the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk until just combined.
  • To make the topping, mix the brown sugar and pumpkin pie spice and sprinkle it over the batter. Gently pour the hot water over the top.
  • Bake for 45-50 minutes, until the filling is bubbly and the top is a deep golden brown.
Pumpkin Cobbler pouring water on unbaked cobbler in dish

More Delicious Pumpkin Recipes

How to Make Your Own Pumpkin Filling

Although you can easily buy canned pumpkin puree at the store, if you have fresh pumpkin it’s not that hard to make your own. You can use Pumpkin Puree for this recipe as well as saving leftovers to make a pumpkin pie filling

  • Start by putting a large pot of water on your stove top and bringing it to a boil. Place a steamer about an inch above the bubbling water.
  • Cut a 5-pound pumpkin in half and scoop out any seeds or stringy insides.
  • Slice each half of the pumpkin into 5-inch squares and place them in the steamer for 45-50 minutes.
  • Turn off the heat and let the pumpkin cool, then scoop out the softened pumpkin flesh.
  • Put the pumpkin in your food processor to puree.
  • Use 1 cup for this recipe and can any leftovers for later.

Frequently Asked Questions

What is the difference between a cobbler and a crumble?

Both cobblers and crumbles refer to baked dishes with a fruit filling that has a sweet topping. Cobblers have a topping that is more like a dough or batter, and sometimes even biscuits are used. Crumbles are usually topped with a streusel topping made from brown sugar, butter, flour, and sometimes oatmeal (which would make it a crisp).

Why did my Pumpkin Cobbler turn out runny?

If you are using a fresh homemade pumpkin puree, make sure to strain out as much liquid as possible. You want the homemade puree to have a similar paste-like consistency that a canned puree would. You could be measuring your dry ingredients incorrectly. It is especially important in baking to measure flour by first fluffing the flour inside the container by gently scooping and releasing a few scoops. Then spoon the flour into your measuring cup without packing it, and level off at the top.

How do I know when cobbler is done?

Your cobbler will be ready when the topping is golden brown, and a toothpick inserted into the cake part comes out clean. The rest of your cobbler could still be bubbling and may not look set. Just cool for about 10-15 minutes before serving warm, and the filling will not be too runny.

Pumpkin Cobbler baked in dish

Key Ingredients in Pumpkin Cobbler

  • Butter Layer: Melted butter and chopped pecans form the gooey base for this cozy Pumpkin Cobbler. Always use unsalted butter for baking recipes, so that you can control the amount of salt that is added.
  • Pumpkin Layer: If you are using canned pumpkin, make sure you are purchasing pumpkin puree, not pumpkin pie filling. The canned filling already contains sugar, spices, and other ingredients, which would alter the recipe. The pumpkin mixture of puree, granulated sugar, and vanilla is combined with dry ingredients to create a cake-like batter for this pumpkin treat.
  • Topping: Brown sugar and cinnamon are sprinkled on top of the pumpkin filling before gently pouring hot water over the top. This is a special trick that makes the cobbler topping extra crunchy and keeps the cobbler moist and gooey.

Can Pumpkin Cobbler be Made Ahead?

You can prepare this homemade pumpkin cobbler in advance and cover it in the refrigerator up to 1 day before baking. Follow all the steps except for pouring the hot water over the batter. When you are ready to bake, take the cobbler out of the refrigerator about 30 minutes prior to come to room temperature, then gently pour the hot water on top and bake as usual. You can also store a baked Pumpkin Cobbler in the refrigerator up to 2 days before reheating and serving. Or freeze Pumpkin Cobbler up to 1 month before thawing and reheating to serve a warm delicious treat to your guests without any fuss!

Pumpkin Cobbler ingredients in separate bowls

Variations on Pumpkin Cobbler

  • Cake Mix: Cobblers can taste great with a little cake mix sprinkled over the top. You can use a pack of yellow cake mix and add the powder over the Pumpkin Cobbler recipe before baking. The yellow cake mix will bake to golden brown perfection and add some nice vanilla flavor and sweetness. Instead of a yellow cake mix, you could also use a spice cake mix to add to the fall flavors.
  • Gluten-Free Maple Pumpkin Cobbler: To make this recipe slightly healthier try replacing the granulated sugar with maple syrup and the flour with oat flour, almond flour, or another gluten-free replacement. You can also use coconut oil to replace the butter in your Gluten-Free Maple Pumpkin Cobbler.
  • Spice: If you want some more holiday spice in your recipe mix in an extra sprinkling of cinnamon, teaspoon ground ginger, and teaspoon ground nutmeg. You can always adjust the amount of pumpkin spice according to your taste.
  • Buttery Oat Topping: This recipe has a brown sugar topping, but you could make a buttery oat topping to go on top. For the buttery topping cut together ¾
Pumpkin Cobbler baked in dish with slice removed and spoons

More Easy Cobbler Recipes

How to Store Pumpkin Cobbler

  • Serve: You can keep Pumpkin Cobbler at room temperature for up to 2 days. Cover the dish in plastic wrap or aluminum foil to keep it fresh.
  • Store: You can also cover the delicious dessert or put it in an airtight container to store in the fridge. It will stay good for up to 1 week.
  • Freeze: Let the Cobbler cool completely before you cover it to store in the freezer. To serve the frozen dessert, let it defrost in the fridge and then reheat it in the oven at 350 degrees.
Pumpkin Cobbler slice in bowl with spoon and ice cream on top

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Pumpkin Cobbler

Pumpkin Cobbler is the ultimate easy Fall dessert made with pumpkin, brown sugar, pecans and warm spices. Simple, buttery and full of flavor!
Yield 16 Servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/3 cup unsalted butter , melted
  • 1 cup pecans , roughly chopped
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sugar
  • 1 1/2 cups flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice

Topping:

  • 1 1/2 cups light brown sugar , packed
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups hot water

Instructions

  • Preheat oven to 350 degrees.
  • Spread melted butter and chopped pecans over a 9×13 baking pan.
  • In a large bowl whisk together the pumpkin, vanilla, and sugar until mostly dissolved.
  • Add in the flour, baking powder, salt, cinnamon, and pumpkin pie spice, then whisk until just combined and no dry streaks remain.
  • Spoon batter over the butter, careful to not mix the butter in.

Topping:

  • Mix the brown sugar and pumpkin spice and sprinkle it over the batter.
  • Gently pour the water on top.
  • Bake for 45-50 minutes.

Nutrition

Calories: 279kcal | Carbohydrates: 51g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 118mg | Potassium: 154mg | Fiber: 2g | Sugar: 40g | Vitamin A: 2505IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Keyword: Pumpkin Cobbler
Pumpkin Cobbler slice in bowl with spoon and ice cream on top and preparation collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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