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
Annamarie V says
I would bake my Mom’s apple cake recipe with apples from my backyard.
Hannah says
So yummy! I would bake this pumpkin cobbler or blueberry lemon bars!
Claudia | The Brick Kitchen says
Pumpkin is so rarely in any form of sweet thing/baking over here that I honestly don’t know whether I would like pumpkin pie or cobbler, having never tried it! This cobbler does look lovely though, and with the huge influx of pumpkin related baking for your northern hemisphere autumn lately I think I might have to give pumpkin a chance 🙂
Olivia says
Honestly, I’m not a huge fan of pumpkin pie, but I LOVE pumpkin flavoured desserts otherwise. It’s the perfect fall flavour for me :). I suggest you try a pumpkin loaf first maybe, as your first introduction to a dessert with pumpkin :D.
Ashlee murracas says
I would make a pear crisp!
Jenn says
I’d love to make white chocolate pumpkin bread!
Lori Jackson says
Oh my peach cobbler would look amazing in that!
Jessica @ Sweetest Menu says
What a delicious dessert Olivia! I love a good cobbler but I’ve never had a pumpkin one! Genius!
Olivia says
Thanks Jessica! I think this is my first cobbler ever — will have to try with apples next ;).
Florence C says
I would make a blueberry cobbler.
Julia (@Imagelicious) says
The idea of using pumpkin puree for a cobbler is really different, at least for me. I usually make cobblers with chunky fruit, but this sounds quite cool! I must give it a try!
Olivia says
I know! I’ve mostly seen them with chunky fruit like apples, but it worked really well with the pumpkin! 😀
Bailey Dexter says
I would be using the 2.5 Qt Baker for not only everyday meals but special occasion as it is so pretty for the table! The first meal I would like to prepare would be a roasted chicken with squash, a few root veggies, onion as well as for seasoning ,fresh thyme,salt, lemon, a dash of oil & garlic bulbs! What a perfect fall dish!
maura says
Berry crisp!
Amy Heffernan says
My moms apple cobbler!! !YUM!!!
ivy pluchinsky says
i would make apple crisp
Elizabeth Vlug says
I would bake an apple and cranberry crisp
Mark V says
would love to try and make a apple brown betty
Stephanie Phelps says
I would bake some apple cobbler because that is what my family always wants!
Jonnie says
I would make some apple crisp in this gorgeous dish
Ellie Wright says
I would make pecan pie cobbler
Nissa says
The topping looks amazing! I cannot wait to try it out. Mmmmmm!
Olivia says
It was SO easy! More cobblers are definitely in my future :).
Dave says
Very nice combination of pumpkin and cobbler that appeals to both pumpkin pie fans and non pumpkin pie fans
Olivia says
Thanks Dave! Glad you guys liked it :).