This Pumpkin Cobbler is the best fall dessert! A creamy, perfectly spiced pumpkin pie filling is topped with a sugar cookie streusel topping and served warm with vanilla ice cream.
Is pumpkin puree the same as canned pumpkin?
Pumpkin purée, pure pumpkin, and canned pumpkin are all the same thing. Canned pumpkin pie filling, however, is not the same. Canned pumpkin purée is made with just pumpkin (or sometimes squash like butternut) whereas pumpkin pie filling also contains water, sugar, salt, spices, and preservatives.
Homemade pumpkin purée can be used to replace the pure canned pumpkin.
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.
- Omit or swap the pecans. If you need to keep this nut free, simply omit. If you’d like to keep the crunch, but don’t love pecans, try walnuts instead.
- Make with cake mix. Check out my crockpot pumpkin dump cake if you’re looking for something more cake-y.
- 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 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 can 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
Equipment for this recipe
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 plus more for serving
- ¼ cup turbinado sugar 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 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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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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