Easy Pumpkin Cobbler: Simple Spiced Fall Dessert (Print Version)
Whip up this Easy Pumpkin Cobbler for a comforting fall treat! Spiced pumpkin base with a golden, buttery topping. Perfect for any cozy occasion.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pumpkin Base
01 -
1 (15-ounce) can 100% pumpkin puree
02 -
1/2 cup granulated sugar
03 -
1/2 cup milk (whole milk recommended)
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon pumpkin pie spice
→ Crumb Topping
06 -
1 1/2 cups all-purpose flour
07 -
1/2 cup packed light brown sugar
08 -
1 tablespoon baking powder
09 -
1 teaspoon pumpkin pie spice
10 -
1/2 cup (1 stick) cold unsalted butter, cut into cubes
11 -
1/2 cup chopped pecans (optional)
→ Serving Suggestions
12 -
Vanilla bean ice cream
13 -
Whipped cream
14 -
Caramel sauce (optional)
# Instructions:
01 -
First things first, get that oven humming to 375°F (190°C). Grab a 9x13 inch baking dish, or something similar. I usually give mine a quick spritz with cooking spray, just to be safe, because scrubbing baked-on pumpkin is not how I want to spend my evening, you know? This step always feels like the official start to baking, and I can almost smell the spices already.
02 -
In a big bowl, whisk together your pumpkin puree, granulated sugar, milk, vanilla extract, and a good teaspoon of pumpkin pie spice. You want it smooth and creamy, no lumpy bits! This is where the magic really starts to happen for your Easy Pumpkin Cobbler. I always take a little sniff right here—that pure pumpkin and spice aroma? Divine! Don't worry if it looks a bit thin; it'll thicken up beautifully in the oven.
03 -
In a separate, medium-sized bowl, combine your flour, brown sugar, baking powder, and another teaspoon of pumpkin pie spice. Give it a good whisk to make sure everything's evenly distributed. Then, cut in the cold butter. I use my fingers for this, squishing it until it looks like coarse crumbs. If you're using pecans, toss them in now. This part can get a little messy, but it’s worth it for that glorious topping!
04 -
Pour the pumpkin mixture evenly into your prepared baking dish. It should spread out nicely. Now, sprinkle that glorious crumb topping all over the pumpkin base. Try to get it as even as possible, but don't stress if it's not perfect—rustic is good, hon! This is the part where it starts to look like a real dessert, and I get so excited seeing the layers.
05 -
Pop that dish into your preheated oven. Bake for about 30-35 minutes. You'll know it's ready when the pumpkin base is bubbling around the edges and the topping is beautifully golden brown and smells absolutely heavenly. Seriously, your whole house will smell amazing, it’s the best kind of kitchen aromatherapy. Keep an eye on it; ovens can be quirky!
06 -
Once it's out of the oven, let your Easy Pumpkin Cobbler cool for a good 10-15 minutes. It’s tempting to dive right in, but trust me, that little bit of cooling time lets everything set up and prevents you from burning your tongue. This cobbler is fantastic warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream. Pure bliss!
# Notes:
01 -
Always use cold butter for the topping; it helps create those distinct crumbles instead of a flat crust.
02 -
Let the cobbler cool completely before covering for storage to prevent a soggy topping.
03 -
If you're out of pumpkin pie spice, a homemade blend of cinnamon, nutmeg, ginger, and cloves works beautifully.
04 -
Serving warm with a scoop of vanilla ice cream is non-negotiable for the ultimate experience!
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large mixing bowls
03 -
whisk
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g