This pumpkin cobbler is like warm autumn in a dish! With a cozy pumpkin filling and a fluffy topping, it’s perfect for chilly days.
I love adding a scoop of ice cream on top—it melts right in! Who can resist that yummy warm and cold combo? You’ll want second helpings for sure! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe—it’s convenient and gives a consistent flavor. You can also use homemade pumpkin puree, just make sure it’s nice and smooth.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger creates a classic pumpkin flavor. If you’re missing any of these, just adjust and use pumpkin pie spice instead for simplicity.
Brown Sugar: I love the rich sweetness of brown sugar in this dish. If you’re out, you can use white sugar, but you might miss that depth of flavor. Coconut sugar is a great healthier alternative too.
Pecans: Chopped pecans add a tasty crunch. If you have nut allergies, just skip them or substitute with sunflower seeds for a similar crunch.
How Do You Ensure the Topping is Perfectly Baked?
To get that golden, fluffy topping, a few things are important:
- Mix the topping just until combined—don’t overmix! This keeps it light and fluffy.
- Spread the topping evenly over the pumpkin filling without pressing down. This allows it to bake and rise properly.
- Keep an eye on the oven—every oven is different! Check for a golden brown color at the 30-minute mark. If it’s browning too fast, you can cover it with foil.
Letting it cool for a few minutes before serving lets the filling set, making it easier to scoop and serve. Enjoy every bite! 🍂
How to Make Pumpkin Cobbler
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup water
- 1 tablespoon cornstarch (optional, for thickening)
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 1/4 cup chopped pecans (optional)
For Serving:
- Vanilla ice cream or whipped cream
- Caramel sauce (optional)
How Much Time Will You Need?
This delightful Pumpkin Cobbler takes about 15 minutes to prepare and around 30-35 minutes to bake. Including cooling time, plan for about an hour before you can enjoy it warm and gooey!
Step-by-Step Instructions:
1. Preheat the Oven:
Start off by preheating your oven to 350°F (175°C). It’s always good to prepare the oven in advance so your cobbler bakes just right!
2. Make the Pumpkin Filling:
In a medium saucepan, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, ginger, salt, and water. Stir this over medium heat until the sugar dissolves completely and the mixture is hot—just shy of boiling. This creates a lovely spiced pumpkin filling!
3. Thicken if Desired:
If you want a thicker pumpkin filling, mix your cornstarch with a little bit of water to form a slurry. Stir it into your pumpkin mixture and cook for an additional 2-3 minutes until it slightly thickens. Then, remove it from heat.
4. Assemble the Pumpkin Filling:
Pour your warm pumpkin filling evenly into either individual ramekins or a larger baking dish if you prefer a family-style serving.
5. Prepare the Cobbler Topping:
In a bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon. Pour in the melted butter and mix it all until it forms clumps. If you’re a fan of pecans, this is the time to stir them in!
6. Add the Topping:
Sprinkle the cobbler topping evenly over the pumpkin filling you just poured into your baking dish. This will create a nice crust as it bakes!
7. Bake to Perfection:
Place the baking dish in your preheated oven and bake for about 30-35 minutes. Keep an eye on it; the topping should turn golden brown and be firm to the touch when it’s ready.
8. Serve and Enjoy:
Once out of the oven, let it cool for a few minutes—if you can wait! Scoop out the warm pumpkin cobbler, serve it topped with a generous scoop of vanilla ice cream, and a drizzle of caramel sauce if you like. Enjoy every cozy bite of this delicious treat!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If using fresh pumpkin, you’ll need to cook and puree it first. Cut the pumpkin in half, remove the seeds, and roast it at 350°F (175°C) for about an hour until tender. Once cool, scoop out the flesh and blend it until smooth for a homemade puree!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave or oven before serving to enjoy it warm again!
Can I Make This Recipe Gluten-Free?
Yes, you can easily make this pumpkin cobbler gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure the flour blend you use is suitable for baking!
What If I Don’t Have Pecans?
No worries! If you’re out of pecans or prefer a different flavor, you can replace them with walnuts or leave the nuts out entirely. The topping will still be delicious without the added crunch!
