Pumpkin cobbler is the perfect comfort food for Fall and a wonderful way to wrap up your Thanksgiving dinner.
Well, it’s full on pumpkin season now, so I don’t feel as bad about throwing pumpkin recipes in your face (I didn’t really feel that bad about it before).
Thanksgiving is just around the corner (at least in Canada), and what better way to finish off your dinner than with a pumpkin dessert?
For many people this means pumpkin pie, which is a staple this time of year. I’m not a huge fan of pumpkin pie though – it’s a texture thing. I feel like I’m getting a mouthful of pumpkin with each bite.
I love pumpkin flavored stuff, but not so much the pumpkin straight up on its own. So I wanted to try something a little different from the standard Pumpkin Cake and muffin recipes, but still with that comforting Fall pumpkin factor.
How to Make Pumpkin Cobbler
This Pumpkin Cobbler is one of the easiest desserts you can make, so don’t let the scone-like topping fool you.
I think it might be the shortest list of instructions I have ever written — you only need 2 bowls and don’t need to worry about room temperature ingredients.
The only tricky part about the topping is making sure you don’t overmix it. You really want to make sure that it’s just moistened enough that it starts to come together.
You will still have some bits of flour that are dry and that’s okay – just sprinkle them over the top once you’ve spooned the rest of the topping on.
I sprinkled the top of the Pumpkin Cobbler with coarse demerara sugar before baking, but this is optional. It adds a bit more sweetness and texture.
Top with whipped cream or ice cream to serve!
The flavor is amazing and I love the biscuit topping. If you like pumpkin pie, I am convinced that you will love this, and it will be a nice change from the standard pie desserts you may have during this season!
Looking for More Pumpkin Recipes?
- Pumpkin Spice Latte Bundt Cake
- Pumpkin Spice Latte Cake
- Pumpkin Cake with Candied Pecans
- Pumpkin Spice Cookie Cups
- 1 can pumpkin puree 14oz, not pumpkin pie filling
- 1 cup evaporated milk
- 1 large egg lightly beaten
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup all-purpose flour
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1/4 + 2Tbsp cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold, cubed
- 1/2 cup buttermilk
- 2 large eggs lightly beaten
- 2 tsp demerara sugar optional
- Preheat oven to 350F and grease a 9×13" baking dish.
- In a medium bowl, combine pumpkin, evaporated milk, and egg. Add sugars, flour, pumpkin pie spice, and salt. Pour into baking dish.
- In a large bowl, whisk flour, baking powder, sugar, and salt.
- Cut in butter until it resembles coarse meal (using a pastry blender or your hands).
- Stir in milk and eggs just until moist, do not overmix!
- Place large spoonfuls of topping evenly over pumpkin. Top with coarse sugar if desired.
- Bake for 30-40mins until browned.
Originally published on Oct 4, 2015
I hope we aren’t making this wrong. The recipe calls for “1 large eggs”. Is it just one egg or more? The written directions mention “ combining in eggs” too. Thanks!
Hi Gretta! Good catch, I just updated the recipe. It’s just one egg for the filling.
I didn’t have buttermilk, so I used 1 tablespoon of white vinegar in measuring cup then added evaporated milk (so I could use up the rest of the can) and let it sit while I mixed the butter in by hand. The biscuits came out very light and fluffy! I sprinkled a little cinnamon sugar on top of the biscuits as I didn’t have demerara sugar. Will definitely be fixing this again and I’ve already emailed it to my daughter!
Hi Theresa! I often make my own buttermilk at home too. So happy you loved this recipe!
Christine Sefert says
Made it exactly from the recipe. Not enough filling and filling is bland needs the actual pumpkin spices not the already pumpkin spice in the container. Topping is also no taste. I did put sugar on top. Won’t make again.
Hi Christine! Sorry to hear you didn’t love this one. I’m not sure what you mean by actual pumpkin spices. Did you add the pumpkin pie spice as per the recipe? That is a combination of various spices.
Cindy R says
This looks so simple and rustic and it looks amazing. Will have to try!
Thanks so much Cindy! I hope you like it 🙂
a peach cobbler
paige c says
YUM, I want this pumpkin cobbler! I will be orange by the time it hits November 🙂
Amy L says
Oops, I’m i hte US, so disregard my enties.
I would make Salted Caramel Pumpkin Oatmeal Cake
I would make an apple crisp!!
Wendy Hutton says
with having so many apples I would make an apple crisp
I would make apple cobbler!
I would make an apple crips.
Karla Sceviour says
I would make a delicious Shephards pie in this wonderful dish!
Belinda McNabb says
the first thing I would make is cheesy scalloped potatoes
Deep Dish pizza!!!
an apple crisp would be delicious
SUMMER PLEWES says
I would make a roasted root vegetable casserole!!