This Pumpkin Cobbler is like a warm hug on a chilly day! It’s made with sweet pumpkin, cozy spices, and a buttery topping that bakes to a crispy finish. Yum!
Trust me, the smell while it’s baking is simply irresistible! I love serving it warm with a scoop of ice cream on top. It’s a treat I can’t resist! 🍨
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use homemade puree if you want! Just roast and mash fresh pumpkin. It’s a bit more work, but the flavor is worth it.
Granulated Sugar: If you’re looking to cut down on sugar, you can use a sugar substitute like stevia or monk fruit sweetener. It may change the texture slightly, but it’ll still be delicious.
Spices: If you don’t have all the spices, you can use pumpkin pie spice instead. It’s a great shortcut that combines all those fall flavors in one mix!
Pecans: Feel free to swap pecans for walnuts or omit nuts altogether. If you’re nut-free, it’s still scrumptious without them.
Vanilla Ice Cream: If you want to keep it dairy-free, coconut or almond milk ice cream works beautifully. It pairs nicely with the pumpkin flavor.
How Do I Get the Right Texture with the Butter-Flour Mixture?
The topping is key to a great cobbler! Make sure your butter is melted but not too hot. This helps create a crumbly texture. After mixing it into the flour, it should resemble small pebbles. This will help it bake into a crispy topping.
- Carefully pour melted butter into your flour mixture and stir gently, so you’re not over-mixing.
- Sprinkle the crumbly mixture over the pumpkin layer without packing it down. This keeps it light and airy.
Pouring boiling water over top is genius! It creates a lovely sauce as it bakes, making every bite moist and flavorful.
How to Make Pumpkin Cobbler
Ingredients You Will Need:
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar, divided
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Topping:
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
For Finishing Touches:
- 1/2 cup boiling water
- 1 cup chopped pecans (optional)
- Vanilla ice cream (for serving)
- Caramel sauce (for drizzling)
How Much Time Will You Need?
This delicious Pumpkin Cobbler takes about 15 minutes to prepare and 45-50 minutes to bake. Just let it cool for a bit before serving to achieve the perfect texture!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9×9-inch baking dish with butter or cooking spray to prevent sticking.
2. Mix the Pumpkin Layer:
In a large bowl, combine the canned pumpkin puree with 1/2 cup of the granulated sugar, cinnamon, ginger, nutmeg, and cloves. Mix until everything is well blended. Once mixed, pour this pumpkin mixture evenly into your prepared baking dish.
3. Prepare the Topping Mixture:
In another bowl, whisk together the flour, baking powder, salt, and the remaining 1/2 cup of sugar. This will be the base of your cobbler topping.
4. Combine Butter with the Dry Ingredients:
Add the melted butter to the flour mixture, stirring gently until everything is crumbly. This will create the topping that is crisp and delicious once baked.
5. Assemble the Cobbler:
Sprinkle the crumbly topping evenly over the pumpkin layer in the baking dish. Then, carefully pour the boiling water evenly over the entire mixture; do not stir it! This is what makes the cobbler uniquely gooey underneath the topping.
6. Add Pecans (If Using):
If you’re using chopped pecans, sprinkle them on top of the cobbler now to add some extra crunch and flavor.
7. Bake the Cobbler:
Pop the baking dish in the preheated oven and bake for about 45-50 minutes. You’ll know it’s ready when the top is golden brown and set. Your kitchen will smell amazing!
8. Cool and Serve:
Once out of the oven, let the cobbler cool slightly. Serve it warm with a generous scoop of vanilla ice cream and a drizzle of caramel sauce on top. Enjoy your cozy, warmly spiced pumpkin cobbler!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin by roasting it until tender, then pureeing it. Just make sure to drain any excess moisture for the best texture.
How Should I Store Leftovers?
Store any leftover cobbler in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through!
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute specifically designed for baking to get similar results.
What Can I Use Instead of Pecans?
If you’re not a fan of pecans, feel free to omit them or substitute with walnuts, almonds, or even sunflower seeds for some crunch without the nuts!
