This Pumpkin Cobbler is like a cozy hug in dessert form! With a spiced pumpkin filling and a fluffy topping, it’s perfect for chilly days.
Every bite feels like fall, and it’s so easy to whip up. I love serving it warm with a scoop of ice cream on top—talk about a sweet treat!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient and gives a rich flavor. If you prefer, you can use homemade puree from fresh pumpkins. Just roast, scoop out the flesh, and blend until smooth!
Brown Sugar: It adds a deep sweetness to the cobbler. If you’re out, you can use white sugar, but you might miss a bit of that rich flavor. Some people like to mix in a little molasses for a similar taste.
Self-Rising Flour: This helps the cobbler rise beautifully. If you don’t have it, you can make your own by adding 1½ teaspoons of baking powder and a pinch of salt per cup of all-purpose flour.
Spices: The blend of cinnamon, ginger, and cloves brings warmth to the dish. Feel free to adjust these spices according to your taste. For a pumpkin pie flavor, increase the cinnamon!
Milk: Whole milk works great, but you can also use 2% or even almond milk for a dairy-free option. If you want it creamier, try half-and-half.
Nuts: I love adding pecans for crunch; you can swap them with walnuts for a more earthy taste. If nuts aren’t your thing, feel free to leave them out!
How Do I Ensure My Topping is Perfectly Crisp?
Getting that crunchy top requires a little technique. Here’s how to achieve the best results:
- Pour the melted butter into the baking dish first; this helps create that crunch.
- Avoid mixing the batter with the butter. Just spoon it on top to allow the two layers to stay separate while baking.
- Bake until the top is golden brown. You want it to be firm, but not dry; do the toothpick test to check.
- Let it cool slightly before serving. This helps the topping set a bit more, making it easier to scoop!
Keeping these tips in mind will help you create a pumpkin cobbler that’s not only delicious but also has a delightful topping you’ll love!
How to Make Pumpkin Cobbler
Ingredients You’ll Need:
For the Pumpkin Base:
- 1 (15 oz) can pumpkin puree
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves or nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup self-rising flour
For the Topping:
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: 1 cup chopped pecans or walnuts
For Serving:
- Vanilla ice cream
- Caramel sauce (optional)
How Much Time Will You Need?
This pumpkin cobbler takes about 15-20 minutes to prepare and 50-60 minutes to bake. Plus, you’ll want to let it cool a bit before digging in. So, overall, you’re looking at around 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish:
Start by preheating your oven to 350°F (175°C). Take a 9×9-inch baking dish (or something similar) and grease it up so the cobbler doesn’t stick.
2. Mix the Pumpkin Base:
Grab a large mixing bowl and throw in the pumpkin puree, brown sugar, cinnamon, ginger, cloves (or nutmeg), and salt. Give it a good stir until everything is blended together nicely.
3. Add the Dry Ingredients:
Next, gently fold in the self-rising flour into the pumpkin mixture. Stir until it’s just combined—don’t worry if it looks a bit thick; that’s perfectly normal!
4. Incorporate the Milk:
Pour in the milk and mix it all together just until it’s combined. You want a smooth batter, but don’t over-mix it!
5. Assemble the Cobbler:
Now for the fun part! Pour the melted butter into the bottom of your prepared baking dish. Don’t stir it in—just let it hang out at the bottom. Next, spoon your pumpkin batter evenly over the melted butter. Again, no stirring!
6. Add Nuts (If You Want):
If you’re using nuts, sprinkle them on top of the batter evenly, adding a nice crunchy texture.
7. Bake It Up:
Pop your dish in the oven and bake for about 50-60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the topping comes out mostly clean.
8. Cool and Serve:
Once it’s out of the oven, let it cool for a few minutes before serving. It tastes amazing warm! Serve each slice with a scoop of vanilla ice cream on top and drizzle it with caramel sauce, if you like.
This pumpkin cobbler has a moist, spiced pumpkin base with a buttery, crisp topping, making it the perfect warm dessert for fall or any time you crave that comforting pumpkin flavor!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin, scoop out the flesh, and blend it until smooth. You’ll need about 2 cups of fresh pumpkin puree for this recipe.
Can I Substitute Almond Milk or Another Non-Dairy Milk?
Yes, you can use almond milk, soy milk, or coconut milk as a substitute for regular milk. Just keep in mind that it may slightly alter the flavor and texture, but it will still be delicious!
How Should I Store Leftovers?
Store any leftover pumpkin cobbler in an airtight container in the fridge for up to 3-4 days. Reheat portions in the microwave or oven before serving for the best taste!
Can I Make This Recipe Gluten-Free?
Definitely! Use a gluten-free all-purpose flour blend instead of self-rising flour. Just remember to check that the other ingredients, like baking powder and spices, are also gluten-free if you’re being cautious.
