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.

Easy Pumpkin Cobbler Recipe: A Cozy Fall Dessert

Description

This pumpkin cobbler is the ultimate fall dessert. It has all the warm, cozy flavors of pumpkin pie, but with a simple, buttery, and golden-brown cobbler topping. It’s an easy, no-fuss recipe that’s perfect for the holidays and a definite crowd-pleaser.

Ingredients

Scale

Pumpkin Filling:

15 ounces Pumpkin Puree

3 whole Eggs

2/3 cup Brown Sugar

1 cup Whole Milk

1/2 teaspoon Salt

1 1/2 teaspoons Cinnamon, Ground

1/2 teaspoon Ginger, Ground

1/2 teaspoon Allspice, Ground

1/4 teaspoon Nutmeg, Ground

Pumpkin Cobbler Topping:

1 cup All-Purpose Or Whole Wheat Pastry Flour

1/2 cup Brown Sugar

1/2 cup Granulated Sugar

1 cup Walnuts Or Pecans Or Favorite Nut, Chopped (Optional)

1 teaspoon Baking Powder

1/2 teaspoon Cinnamon, Ground

1/8 teaspoon Ginger, Ground

1/8 teaspoon Allspice, Ground

1/8 teaspoon Nutmeg, Ground

1 whole Egg

1 teaspoon Pure Vanilla Extract

1/2 cup Butter, Melted

Instructions

Preheat Oven: Preheat oven to 375 degrees F.
Make Pumpkin Filling: In a large bowl, whisk together pumpkin puree, 3 eggs, 2/3 cup brown sugar, milk, salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg until well combined. Pour into an 8″x11″ baking dish.
Prepare Cobbler Topping: In a separate medium bowl, stir together flour, 1/2 cup brown sugar, granulated sugar, nuts (if using), baking powder, 1/2 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon nutmeg. Make a well in the center.
Finish Topping: Add 1 egg and vanilla. Use a fork to stir until the mixture is crumbly and the egg is no longer visible. Squeeze the topping between your fingers and distribute gently over the pumpkin mixture.
Drizzle and Bake: Evenly drizzle the melted butter over the crumb topping. Bake for 50-55 minutes, or until the top is golden brown and the center is just slightly loose. Let it cool until set.
Serve: Serve warm with vanilla ice cream or sweetened whipping cream.

Notes

Don’t confuse canned pumpkin puree with pumpkin pie filling—this recipe requires pure pumpkin.

You can easily make this recipe dairy-free by using a plant-based milk and butter substitute.

For a nut-free version, simply omit the walnuts or pecans from the topping.

Nutrition

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

Keywords: Pumpkin Cobbler, Pumpkin Dessert, Fall Dessert, Thanksgiving Recipe, Easy Dessert, Cobbler Recipe, Homemade, Pumpkin Pie, Crumble Topping