Nothing says fall like a warm, comforting Pumpkin Cobbler fresh from the oven. This dessert combines spiced pumpkin filling with a tender, biscuit-like topping that’s easy to make and irresistibly cozy. Perfect for holiday dinners, or any chilly evening, it’s naturally sweet, delightfully spiced, and incredibly comforting.
Why You’ll Love This Recipe
- Moist, spiced pumpkin filling with a soft, buttery topping
- Quick and easy dessert that doesn’t require a pie crust
- Perfect for fall and holiday gatherings
- Can be served with ice cream, whipped cream, or caramel drizzle
- Uses simple pantry ingredients you likely already have
Ingredients
Pumpkin Filling:
- 2 cups pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup melted butter
- 1/2 cup buttermilk (or milk + 1 tsp vinegar)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a bowl, mix pumpkin puree, sugars, spices, salt, eggs, and vanilla until smooth. Pour into prepared dish.
- In another bowl, combine flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Stir in melted butter and buttermilk to make a thick batter.
- Drop spoonfuls of topping over the pumpkin filling, covering most of the surface.
- Bake for 35–40 minutes or until topping is golden and a toothpick comes out clean.
- Cool slightly before serving. Optional: top with whipped cream or ice cream.
Tips & Variations
- Use canned pumpkin puree if fresh pumpkin isn’t available.
- Add chopped pecans or walnuts to the topping for extra crunch.
- For a sweeter dessert, drizzle with caramel or maple syrup.
- Make mini cobblers in ramekins for individual servings.
Storage & Freezer Instructions
- Store leftover cobbler in the fridge for up to 4 days.
- Freeze in airtight containers for up to 2 months. Reheat in the oven before serving.
Serving & Pairing Ideas
- Serve warm with vanilla ice cream or whipped cream.
- Pairs beautifully with hot cider, pumpkin spice lattes, or coffee.
Frequently Asked Questions
Can I use canned pumpkin puree?
Yes, canned pumpkin works perfectly for this recipe.
Is this cobbler gluten-free?
Not as written, but you can substitute all-purpose flour with a gluten-free blend.
Can I make it ahead of time?
Yes! Bake and refrigerate, then reheat in the oven before serving.
Can I add nuts or chocolate chips?
Absolutely—stir chopped pecans, walnuts, or chocolate chips into the topping for variety.
Ready to Make It?
This Pumpkin Cobbler is cozy, flavorful, and easy to prepare. With its tender pumpkin filling and soft, spiced topping, it’s the perfect fall dessert for family dinners or holiday celebrations. Save it to Pinterest and enjoy a warm slice any time!
You Might Also Like
- Pumpkin Coffee Cake – Moist pumpkin cake topped with cinnamon streusel.
- Pumpkin Pecan Pie – Creamy pumpkin filling with crunchy pecan topping.
- Pumpkin Cinnamon Roll Muffins – Fluffy pumpkin muffins swirled with cinnamon sugar.
- Chocolate Pecan Clusters – Easy, no-bake chocolate candies with pecans.
Pumpkin Cobbler
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Moist and cozy Pumpkin Cobbler with spiced pumpkin filling and tender topping, perfect for fall and holiday desserts.
Ingredients
Pumpkin Filling:
2 cups pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
Topping:
1 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup melted butter
1/2 cup buttermilk
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Mix pumpkin puree, sugars, spices, salt, eggs, and vanilla until smooth; pour into prepared dish.
3. Combine flour, brown sugar, baking powder, baking soda, salt, and cinnamon; stir in butter and buttermilk.
4. Drop spoonfuls of topping over pumpkin filling.
5. Bake 35–40 minutes or until golden and a toothpick comes out clean.
6. Cool slightly before serving; top with whipped cream or ice cream.
Notes
Store in the fridge up to 4 days.
Freeze up to 2 months.
Add nuts or chocolate chips to topping for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg