This Pumpkin Cobbler has a creamy, spiced pumpkin pie filling, is topped with a crunchy sugar cookie streusel, and served warm with vanilla ice cream.
Why you’ll love this
- Better than pie. If you’re not a fan of pie crust, but love pumpkin, you’ll absolutely love this dessert.
- Easier than pie. Pie crust can be tricky, so let’s ditch it! Whip up a quick pie filling, then layer it with what’s essentially a sugar cookie dough, bake, and serve!
- Crowd friendly. This is made in a 9×13, so you’ll either have delicious leftovers, or plenty to share at your next Friendsgiving.
Ingredient notes
Cobbler Topping
- Butter – unsalted or salted butter are fine. A plant-based variety will also work if you’re wanting a vegan option.
- Sugar – I like dark brown sugar for the richest flavor, but light brown sugar, granulated sugar, or even coconut sugar are fine.
- Vanilla Extract – omit if you don’t have any on hand.
- Flour – all-purpose flour or whole wheat pastry flour are going to give you the best flavor and texture.
- Pumpkin Pie Spice – use your favorite store-bought blend or make your own! If you’re not a fan of pumpkin pie spice, replace with ground cinnamon.
- Baking Powder – there are no substitutes.
- Salt – any salt will work. This was tested using table salt. If using kosher salt (which is less “salty” than table), you’ll likely need more.
Cobbler Filling
- Pumpkin – you’ll need 2 (15 oz) cans pumpkin purée, not pumpkin pie filling. I haven’t tried this with homemade pumpkin, but it should work just fine!
- Sweetened Condensed Milk – or sweetened condensed coconut milk to make this dairy free/vegan. I haven’t tested an option without this, but, if preferred using your favorite pumpkin pie filling recipe that uses sugar/heavy cream instead.
- Sugar – again, I like dark brown sugar for the richest flavor, but light brown sugar, granulated sugar, or even coconut sugar are fine.
- Vanilla Extract – omit if you don’t have any on hand.
- Pumpkin Pie Spice – use your favorite store-bought blend or make your own! If you’re not a fan of pumpkin pie spice, replace with ground cinnamon.
- Salt – any salt will work. This was tested using table salt. If using kosher salt (which is less “salty” than table), you’ll likely need more.
- Pecans – feel free to omit for allergies. Walnuts may also be used.
- Turbinado Sugar – aka raw sugar, omit, if necessary, but I love the crunch!
How to make
- Make the topping: mix butter, sugar, vanilla, flour, pumpkin pie spice, baking powder, and salt together until combined. Set aside.
- Make the filling: whisk together pumpkin, sweetened condensed milk, brown sugar, vanilla, pumpkin pie spice, and salt until smooth.
- Bake: spread the filling into a prepared baking dish, top with topping, then bake until topping has cooked through.
- Serve: serve warm with vanilla ice cream (or whipped cream) and enjoy!
Variations
- Make your own pumpkin pie spice. If you don’t have any on hand, try using 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- Make with cake mix. Check out my crockpot pumpkin dump cake if you’re looking for something more cake-y.
- Make it with biscuits. Check out my slow cooker cherry cobbler for inspiration!
- Make it into a crisp. Check out my apple crisp for the crisp topping recipe, make the pumpkin layer per the recipe, then bake as directed.
- Make this dairy free/vegan. Use plant based butter and sweetened condensed coconut milk.
- Make it nut free. Omit the pecans.
- Make this gluten-free. Swap the flour in the topping for an all-purpose cup-for-cup gluten free flour blend.
How to serve pumpkin cobbler
Pumpkin cobbler is best served warm topped with whipped cream, cool whip, or vanilla ice cream and a drizzle of your favorite caramel sauce.
Cobbler can also be served chilled or at room temperature, but I definitely prefer mine warm!
How to store
Leftovers will last in a sealed airtight container in the fridge for 4-5 days or in the freezer for up to 6 months.
To reheat, remove from the fridge (or thaw in the fridge, if frozen), then microwave or bake, covered, at 350 degrees F for 10-20 minutes until warm.
– Jennifer
Pumpkin Cobbler
This Pumpkin Cobbler has a creamy, spiced pumpkin pie filling, is topped with a crunchy sugar cookie streusel, and served warm with vanilla ice cream.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 12 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Cobbler Topping
- ¾ cups unsalted butter melted
- ¾ cups brown sugar packed
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour spoon and leveled
- 2 teaspoons pumpkin pie spice store-bought or homemade
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Cobbler Filling
- 2 (15 oz) cans pumpkin purée not pumpkin pie filling
- 1 (14 oz) can sweetened condensed milk
- ½ cup brown sugar packed
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup chopped pecans optional, plus more for serving
- ¼ cup turbinado sugar optional, for sprinkling
- Vanilla ice cream, whipped cream, or cool whip for serving
- Caramel sauce for serving
Instructions
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
Cobbler Topping
- Mix melted butter, brown sugar, vanilla, flour, pumpkin pie spice, baking powder, and salt together in a medium sized bowl until well combined. Set aside.
Cobbler Filling
- In a large bowl, whisk together pumpkin purée, sweetened condensed milk, brown sugar, vanilla, pumpkin pie spice, and salt until smooth.
- Pour into prepared baking dish, spread out into an even layer, then sprinkle with optional pecans.
- Use a small cookie scoop to scoop the cobbler topping over the filling, then use your hands to gently press down and spread out the topping.
- Sprinkle turbinado sugar over the top.
- Bake in preheated oven for 30-45 minutes or until the filling has thickened and the topping has cooked.
- Remove from the oven and cool slightly before scooping and serving with vanilla ice cream/whipped cream/cool whip and a drizzle of caramel.
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STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:6 Months
Reheat:Thaw, if frozen, then heat in the microwave or oven until warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Pumpkin Cobbler
Amount Per Serving (1 scoop)
Calories 434 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 42mg14%
Sodium 249mg11%
Potassium 398mg11%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 47g52%
Protein 6g12%
Vitamin A 11478IU230%
Vitamin C 4mg5%
Calcium 169mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: cobbler recipe, easy cobbler, easy pumpkin dessert, fall cobbler, fall desserts, pumpkin dessert recipe, pumpkin pie dessert, pumpkin pie filling, thanksgiving dessert
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