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
Pumpkin Cobbler
Ingredients
Pumpkin Layer:
- 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
Topping:
- 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
Instructions
Pumpkin Cobbler:
- 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
Tanya says
Cooking/baking in beautiful cookware really elevates the experience. I’d go with Maple-Glazed Baked Apples to break-in this corningware dish.
Olivia says
Oooooh I might have to come over for those Maple Baked Apples!
Ashley says
I would make scalloped potatoes
Dagmar M says
I would bake some apple cobbler!
charityk says
a spaghetti squash casserole
Susan C. says
I would bake my apple dumplings in this gorgeous baker!
Kelly says
I would make some braised beef with mushroom wine sauce with acorn and butternut squash. Then I would use to make pecan pie bars. Oh, now I am hungry. Such goregous bakeware. I am sure I would use it daily.
Susan Williams says
Your dish looks delicious in your bakeware set!
Cakespy says
Looks awesome. No need to enter me in the giveaway but I love the classic dessert with a fall twist!
Olivia says
Thanks! You should totally enter if you want to :D.
karen says
I’d make creamed pearl onions to welcome fall
Marg says
Another yummy dessert using pumpkins! The flavour is mild and comforting that it can be a breakfast substitute, too. Not a bad day to start your day! Beautiful bakeware. Looks really easy to clean.
Olivia says
Thank you Marg!! I’m so glad you liked it 🙂 xo
grace says
i think a squash gratin would be my first order of business. 🙂
Brenda Penton says
I’d make spaghetti squash casserole, a family fall favourite.
Laureen Fox says
Looks like the perfect dish for baking up a lovely Apple Crumble.
Olivia says
Definitely, apple desserts are one of my fave!
Mary @ StrawmarySmith says
Olivia, this cobbler is GORGEOUS and it’s making my mouth water! I’d love a Vermillion Baker, and it would be perfect of making some of my Lemon Blueberry Pudding with Lemon Glaze. So many sweets… so little time. Amiright?
Olivia says
Thanks so much Mary!! You are too sweet. And yes, so many sweets to make! 🙂
Julie says
I would definitely make something with apples
Renee G says
I would like to make some apple cobbler in this.
Linda says
I would like to try making an apple and pear crisp in this dish.
DJ says
I would love to make a blackberry cobbler in it. Yum!
Danielle says
I would bake some brownies
June @ How to Philosophize with Cake says
That does look super easy! I’ll take a bowl with some vanilla ice cream 😀 Like the idea of topping it with the coarse sugar too!
Olivia says
I love easy desserts, this one is definitely in that category! 😀