Easy Pumpkin Cobbler Recipe: A Cozy Fall Dessert

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This pumpkin cobbler recipe is the perfect fall dessert, delivering the warm, comforting flavors of pumpkin pie with an unbelievably simple, buttery, and golden-brown cobbler topping. It’s my go-to recipe for a crowd-pleasing dessert that tastes like you spent all day in the kitchen.

If you’re craving all the flavors of pumpkin pie but want something a little easier and more rustic, this pumpkin cobbler is for you. This recipe creates a gooey pumpkin custard base with a crisp, buttery streusel topping that’s just begging to be served warm with a scoop of vanilla ice cream. Trust me, it’s a total game-changer for your holiday dessert table!

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Key Takeaways

Seriously Simple: Forget rolling out pie crusts! This pumpkin cobbler is a “dump-and-go” recipe that comes together in minutes.
Irresistibly Delicious: It has that classic pumpkin pie flavor you love, but the textured, crunchy topping adds a whole new layer of amazingness.
Ultimate Comfort Food: It’s a warm, cozy dessert that feels like a hug in a bowl, perfect for a chilly autumn evening.
Quick and Easy: It’s a lot faster to make than a traditional pie, which is a lifesaver when you’re busy.
It’s the perfect sweet treat to serve after a hearty dinner of one-pot chicken dinner.

Why You’ll Love This Pumpkin Cobbler

It’s the perfect combo of textures: You get that silky, creamy pumpkin custard on the bottom and a sweet, crunchy, golden-brown topping.
The smell alone is a reason to make it! As it bakes, your kitchen will fill with the most wonderful aroma of cinnamon, nutmeg, and all those cozy spices.
It’s ridiculously easy to make, which means less stress and more time to enjoy your company.
This cobbler is a feel-good treat. It’s loaded with wholesome pumpkin, a great source of fiber and vitamin A.
It’s super versatile! You can easily swap out the nuts or add a drizzle of caramel sauce to make it your own.
It’s a dessert everyone will love. Whether you’re a pumpkin pie fanatic or just looking for a new fall favorite, this pumpkin cobbler is a total crowd-pleaser.

And if you’re looking for another easy pumpkin-flavored dessert, you have to try my 3-ingredient pumpkin spice cake.

Food or Cultural Background

Growing up, my grandmother’s kitchen was the heart of our home, especially during the fall. While everyone raved about her traditional pumpkin pie, I always secretly preferred her pumpkin cobbler. She said she started making it because she was too tired after a long day of cooking to deal with a fussy pie crust, and this was her “cheater’s pie.”

I still remember the first time I tasted it—the warm, spiced pumpkin base was so rich and silky, and that crumble topping, slightly crispy with a hint of cinnamon, was a revelation. It felt less formal and more homey than a pie, and we would often eat it straight from the dish with a big spoonful of whipped cream. For me, this cobbler isn’t just a recipe; it’s a taste of my childhood and a reminder that the best desserts don’t have to be complicated. It’s this cozy, comforting vibe that I hope to share with you today.

For another one of my favorite childhood dessert recipes, try my traditional bread pudding. It’s just as comforting and delicious!

Ingredients for Pumpkin Cobbler

Ingredient	Notes/Substitutions
Pumpkin Filling
15 oz Pumpkin Puree	Use 100% pure pumpkin, not pumpkin pie filling.
3 Eggs
⅔ cup Brown Sugar	Can substitute with granulated sugar for a slightly less rich flavor.
1 cup Whole Milk	Can substitute with half-and-half or heavy cream for a richer filling. For a vegan option, use coconut milk.
½ tsp Salt
1 ½ tsp Ground Cinnamon
½ tsp Ground Ginger
½ tsp Ground Allspice
¼ tsp Ground Nutmeg
Pumpkin Cobbler Topping
1 cup All-Purpose or Whole Wheat Pastry Flour	For a gluten-free option, use a 1:1 gluten-free baking flour blend.
½ cup Brown Sugar
½ cup Granulated Sugar
1 cup Walnuts or Pecans	(Optional) Feel free to omit for a nut-free cobbler.
1 tsp Baking Powder
½ tsp Ground Cinnamon
⅛ tsp Ground Ginger
⅛ tsp Ground Allspice
⅛ tsp Ground Nutmeg
1 Egg
1 tsp Pure Vanilla Extract
½ cup Butter, Melted	For a dairy-free option, use melted coconut oil or a plant-based butter.

If you love the classic fall flavors in this recipe, you’ll also love my recipe for mini pumpkin bread with cinnamon swirl.

Equipment Needed

8″x11″ or 9″x13″ baking dish
Large mixing bowl
Whisk
Medium-sized bowl
Fork

How to Make Pumpkin Cobbler Step-by-Step

Preheat your oven to 375°F.
Mix the pumpkin filling. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, milk, salt, and all of the spices for the filling until they are completely smooth and well-combined.
Pour the filling mixture into your prepared baking dish. Don’t worry, it will look a little soupy right now, but it will set as it bakes.
Create the cobbler topping. In a separate, medium-sized bowl, stir together the flour, both sugars, nuts (if you’re using them), baking powder, and the topping spices.
Add the egg and vanilla extract to the dry ingredients, and use a fork to mix it until it looks crumbly and the egg is fully incorporated. This is the fun part!
Sprinkle the topping gently and evenly over the top of the pumpkin mixture. You don’t need to pat it down—just spread it out.
Drizzle the melted butter over the crumb topping, making sure to get as much of the surface as you can. This is what makes it turn that beautiful golden-brown color.
Bake for 50-55 minutes, until the top is golden-brown and the center of the pumpkin filling is just slightly loose. Let it cool for a bit so it can set up properly.

If you love how simple this dessert is, you should also try my peach crisp with fresh peaches. It has that same wonderful, crispy topping!

Expert Tips for the Best Results

Don’t confuse pumpkin puree with pumpkin pie filling! They are not the same thing. Canned pumpkin puree is just pure pumpkin, while pie filling has added sugar and spices. For this recipe, you need the plain puree so you can control the sweetness and flavor.
Make sure your melted butter is evenly drizzled. This is the secret to that gorgeous, golden-brown crust.
Give it time to set. I know it’s tempting, but let the cobbler cool for at least 15-20 minutes after taking it out of the oven. This allows the filling to thicken up and become perfectly custard-like.
You can easily make this dairy-free or vegan by using a plant-based milk and butter substitute. I’ve found that canned full-fat coconut milk works beautifully for the filling.
If you’re wondering how to serve this, you have to read my post about what to serve with your sweet potato dump cake. It has some great tips that would work well with this cobbler too!

What to Serve With Pumpkin Cobbler

Vanilla Ice Cream: The classic, cold-hot contrast is simply unbeatable.
Sweetened Whipped Cream: A fluffy dollop of fresh whipped cream complements the rich pumpkin flavor perfectly.
A drizzle of caramel sauce
A scoop of Greek yogurt for a tangy twist

For a quick and delicious dinner before this dessert, make my apple cinnamon bread!

Storing and Reheating Tips

Storage: Cover the baking dish tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.
Reheating: To reheat, you can pop individual servings in the microwave for 30-45 seconds, or cover the entire dish with foil and warm it in a 350°F oven for 15-20 minutes, or until heated through.

Nutrition Facts

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35 g
Sodium: 450 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 8 g
Cholesterol: 100 mg

Nutrition information is estimated and may vary based on ingredients and cooking methods.

Source: Based on data from the USDA FoodData Central.

FAQs About Pumpkin Cobbler

What is the difference between a crisp and a cobbler?

That’s a great question! The main difference is the topping. A cobbler has a biscuit-like topping (or in this case, a cake-like one) that’s dolloped over the filling, while a crisp has a topping made of oats, flour, and butter that bakes up, well, crispy. This pumpkin cobbler combines the best of both!

What is the most popular dessert made from pumpkins?

Unsurprisingly, classic pumpkin pie is the most popular dessert made from pumpkins. However, this pumpkin cobbler is a fantastic alternative that gives you all the flavors you love with a slightly different texture and less effort.

Can I use canned pumpkin instead of pumpkin pie filling?

Yes, you can—and you should! This recipe specifically calls for canned pumpkin puree, which is just pure pumpkin. Pumpkin pie filling is a different product that already contains sugar and spices. Using puree gives you more control over the flavor and sweetness.

What do I add to canned pumpkin to make pumpkin pie mix?

To turn canned pumpkin puree into a homemade pie mix, you would typically add brown sugar, granulated sugar, milk or cream, and a blend of spices like cinnamon, nutmeg, ginger, and allspice. This pumpkin cobbler recipe does all of that for you, creating a delicious filling from scratch.

Why is canned pumpkin better to use in baking?

Canned pumpkin is incredibly convenient and reliable. It has a consistent moisture level and texture, which helps ensure that your baked goods turn out perfectly every time. Plus, it saves you a ton of time and effort compared to roasting and pureeing a fresh pumpkin.

Final Thoughts

I hope you get a chance to make this pumpkin cobbler! It’s truly one of my favorite things to bake in the fall, and it always gets rave reviews. I can’t wait to see your photos and hear what you think, so be sure to leave a review and let me know!

If you’re looking for a warm and easy dinner to go with this delicious dessert, give my chicken and pepper stir-fry a try!

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