This Pumpkin Cobbler is a warm, cozy treat that’s perfect for fall! With its spiced pumpkin filling and buttery topping, it’s like a hug in dessert form.
Honestly, the sweet aroma while it’s baking is enough to make you smile! I love serving it with a scoop of vanilla ice cream for an extra special touch. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the dish! Use canned pumpkin puree for convenience. If you prefer fresh, just steam and puree your pumpkin. Make sure it’s not pumpkin pie filling, though, as that has added sugars and spices.
Granulated Sugar & Brown Sugar: I love the mix of these two sugars. Granulated adds sweetness and brown sugar brings moisture and depth. You could use coconut sugar for a healthier option, or even honey—just adjust the liquids accordingly!
Butter: Unsalted butter is ideal for this recipe. If you’re dairy-free, coconut oil works well too, giving the cobbler a slightly tropical flavor!
Milk: Any milk works here! You can use almond or oat milk for a dairy-free version. Just keep the flavor in mind; vanilla-flavored milk could enhance the sweetness!
Pecans: I love adding chopped pecans for crunch. Walnuts or almonds are great substitutes. For nut-free options, just skip them or use sunflower seeds instead!
How Do I Get the Perfect Texture for My Cobbler?
To achieve that delightful soft texture, combine wet and dry ingredients without over-mixing. Over-mixing can lead to a dense cobbler. Here’s a simple guide:
- Mix dry ingredients first until well-blended.
- Combine all wet ingredients until smooth, then gently fold them into the dry mix.
- Spread the batter into the dish evenly, but don’t worry about perfection—imperfections give it charm!
Letting the cobbler cool for a few minutes helps set it up, making it easier to serve. Enjoy your cozy dessert!
How to Make Pumpkin Cobbler
Ingredients You’ll Need:
- For the Cobbler:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup milk
- 1 tsp vanilla extract
- For Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- Optional: powdered sugar for dusting
- Vanilla ice cream, for serving
How Much Time Will You Need?
This pumpkin cobbler takes about 15 minutes to prepare and approximately 40-45 minutes to bake. After baking, let it cool for a bit before serving, so the flavors have time to meld together. Total time is about 1 hour.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cobbler bakes evenly right from the start. Don’t forget to grease a 9×9 inch baking dish to prevent sticking!
2. Prepare the Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mix well until all the dry ingredients are evenly distributed.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, milk, and vanilla extract until the mixture is smooth and creamy.
4. Combine the Mixtures:
Pour the pumpkin mixture into the bowl with the dry ingredients. Gently stir until just combined; be careful not to over-mix so that the cobbler remains light and fluffy.
5. Spread into Baking Dish:
Evenly spread the batter into your greased baking dish. It doesn’t have to look perfect—just make sure it’s spread out nicely!
6. Add Toppings:
Sprinkle the chopped pecans and brown sugar evenly over the top of the batter. The nuts will add a delightful crunch to your cobbler!
7. Bake:
Place your baking dish in the preheated oven and bake for 40–45 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Let the cobbler cool slightly before serving. It’s best warm, so scoop it into bowls and top with a generous scoop of vanilla ice cream. For extra flair, dust with powdered sugar if you’d like!
Enjoy this delicious and comforting pumpkin cobbler! It’s perfect for fall gatherings or a sweet treat any time you crave something warm and tasty!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin; just make sure to steam and puree it until smooth. One medium pumpkin will yield about 1 ½ to 2 cups of puree, enough for this recipe.
What Can I Substitute for Pecans?
If you’re looking for a different flavor or have nut allergies, feel free to use chopped walnuts or almonds. For a nut-free option, sunflower seeds work well too!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or oven until heated through.
Can I Make This Cobbler Ahead of Time?
Yes! You can prepare the batter and store it in the fridge overnight. Just bake it the next day as instructed. It’s perfect for prepping ahead for gatherings!