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+ servings
pumpkin cobbler with streusel topping and caramel
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5 from 1 vote

Pumpkin Cobbler

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: easy cobbler, fall cobbler, fall desserts, pumpkin dessert recipe, thanksgiving dessert
Servings: 12 people
Calories: 434kcal
Author: Jennifer Debth

Ingredients

Cobbler Topping

  • 3/4 cups unsalted butter melted
  • 3/4 cups brown sugar packed
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour spoon and leveled
  • 2 teaspoons pumpkin pie spice store-bought or homemade
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Cobbler Filling

  • 2 (15 oz) cans pumpkin purée not pumpkin pie filling
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup brown sugar packed
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans plus more for serving
  • 1/4 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

Serving: 1scoop | Calories: 434kcal | Carbohydrates: 64g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 249mg | Potassium: 398mg | Fiber: 3g | Sugar: 47g | Vitamin A: 11478IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 2mg