This Pumpkin Cobbler is a warm, cozy dessert that’s perfect for fall. It’s filled with sweet pumpkin and spices, all topped with a buttery, crunchy crust—so good!
When I make this, I like to serve it with a scoop of vanilla ice cream. It’s the best combo! Plus, the smell fills the house with all the cozy vibes. 🎃🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient, but you can also use fresh pumpkin if you’re feeling adventurous! Roast and puree it for a fresher taste.
Spices: Cinnamon and nutmeg are essential for that warm flavor. If you’re out, try pumpkin pie spice as a substitution. It has a mix of all the spices needed!
Eggs: Eggs help bind the filling. If you’re making it egg-free, you can substitute with a flaxseed meal (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a similar binding effect.
Pecans: While pecans add a nice crunch, walnuts or almonds can work well too. If you prefer something nut-free, just skip them altogether!
How Can I Ensure My Cobbler Topping Is Perfectly Cooked?
Getting that topping just right can be tricky. It should be golden and fluffy, but not undercooked. Here are some steps to follow:
- After pouring in your pumpkin filling, spoon the batter over it. Don’t worry about covering it fully; some gaps are okay!
- Check for doneness by inserting a toothpick in the topping. It should come out clean, but if there’s some moist pumpkin filling on the toothpick, that’s normal.
- If the topping is golden but the filling isn’t set, cover the dish loosely with foil and bake a bit longer to avoid burning the top.
Letting the cobbler cool slightly before serving will help it firm up, making it easier to serve. Enjoy every warm spoonful!
Delicious Pumpkin Cobbler with Pecan Topping
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 cup evaporated milk
- 2 large eggs
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup whole milk
- 1/3 cup unsalted butter, melted
- 1 cup chopped pecans
To Serve:
- Vanilla ice cream
- Ground cinnamon or nutmeg for garnish (optional)
Time Estimate:
You will need about 15 minutes for preparation and approximately 55 to 65 minutes for baking. Allow some extra time for cooling before serving, so plan for about 1 hour and 30 minutes in total. It’s so worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar sized casserole dish lightly to prevent sticking.
2. Prepare the Pumpkin Filling:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, salt, evaporated milk, and eggs. Whisk everything together until it’s smooth and well combined. Set this delicious mixture aside—it’s going to be the heart of your cobbler!
3. Make the Cobbler Topping:
In another bowl, mix the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg together for the topping. Then, pour in the milk and the melted butter, stirring gently until everything is just combined. Be careful not to overmix; a few lumps are perfectly okay!
4. Assemble the Cobbler:
Now, pour the creamy pumpkin filling into your prepared baking dish. Use a spoon to dollop the cobbler batter evenly over the pumpkin layer. It’s alright if some areas remain uncovered—this adds to the rustic charm!
5. Add the Crunchy Topping:
Sprinkle the chopped pecans on top of the batter. They’ll add a lovely crunch and flavor to the cobbler once baked!
6. Bake the Cobbler:
Place the baking dish in the preheated oven and bake for about 55 to 65 minutes. Keep an eye on it! You’ll want the topping to be golden brown and a toothpick inserted in the topping to come out clean. The filling should be set but still have a gooey texture.
7. Cool and Serve:
Once baked, take the cobbler out of the oven and let it cool a bit—it’ll firm up nicely as it cools. Serve this warm delight with a generous scoop of vanilla ice cream on top. If you like, add a sprinkle of cinnamon or nutmeg over the ice cream for a touch of extra flavor.
8. Enjoy!
Dig into your cozy pumpkin cobbler and savor that warm, homey taste. It’s perfect for gatherings or just a special treat for yourself. Enjoy every creamy, crunchy bite!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin until tender, scoop out the flesh, and puree it in a blender until smooth. This will give your cobbler an even fresher flavor.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg. Let it sit for a few minutes until it thickens, then add it to your pumpkin mixture!
How Should I Store Leftovers?
Store any leftover pumpkin cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at a low temperature until warmed through.
Is There a Gluten-Free Option for the Topping?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, ensuring it has binding properties. This way, you can enjoy a delicious gluten-free pumpkin cobbler!
