This Pumpkin Cobbler is like a cozy hug in dessert form! With a sweet pumpkin spice filling and a soft topping, it’s warm, comforting, and perfect for fall.
Every bite is like tasting autumn! I love serving it with a scoop of ice cream on top—because let’s be real, who doesn’t enjoy a little creaminess with their cobbler? 🍦
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is the go-to for this recipe. If you’re feeling adventurous, you could use homemade pumpkin puree from roasted pumpkins. Just be sure it’s smooth for the best texture!
Granulated Sugar: I prefer granulated sugar for sweetness. If you want to reduce calories, try using a sugar substitute like stevia or erythritol, but keep in mind that sweetness levels can vary.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have it on hand, mix 1/2 cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes to create a buttermilk substitute.
Chopped Pecans: They add a nice crunch. If you have nut allergies, you can leave them out or use sunflower seeds for a similar crunchy texture.
How Do I Get the Cobbler Topping Just Right?
The topping is what makes this pumpkin cobbler special! It should be crumbly and golden, not too dense. Here’s how to ensure it turns out perfect:
- Combine the brown sugar, pecans, and melted butter until they are evenly mixed but still crumbly. This texture is important for that topping crunch!
- Spread the topping evenly over the batter; don’t push it down too hard, as it needs space to rise and get crispy while baking.
- Watch closely in the last few minutes of baking. The topping should be golden brown but not burnt—remove it promptly once it reaches that color!
These tips should help make your pumpkin cobbler a hit! Enjoy this cozy treat!
Delicious Pumpkin Cobbler
Ingredients You’ll Need:
- For the Cobbler:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 large egg
- 1/2 cup buttermilk
- 2 tbsp unsalted butter, melted (for batter)
- For the Topping:
- 1 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup melted butter
- Optional for Serving:
- Vanilla ice cream
- Caramel sauce
Estimated Time:
This pumpkin cobbler recipe takes about 15 minutes to prepare and 40-45 minutes to bake, making a total of around 1 hour. Perfect timing for a cozy dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease an 8×8 inch baking dish with butter or non-stick spray to prevent sticking. You’re setting the stage for a cozy treat!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This blend creates a wonderful aromatic foundation for your cobbler.
3. Combine the Wet Ingredients:
In another bowl, combine the canned pumpkin puree, granulated sugar, egg, buttermilk, and 2 tablespoons of melted butter. Mix these together until smooth and creamy. Don’t rush it; you want it well blended!
4. Combine Wet and Dry Mixtures:
Now, gently fold the wet mixture into the dry ingredients. Stir carefully until just combined—be cautious not to overmix or your cobbler may become dense!
5. Pour the Batter:
Pour the batter into your greased baking dish and spread it out evenly. This forms the base of your delicious cobbler.
6. Prepare the Topping:
In a small bowl, mix the brown sugar, chopped pecans, and 1/4 cup of melted butter until you have a crumbly mixture. Sprinkle this evenly over the batter you just poured in the baking dish.
7. Bake to Perfection:
Place the baking dish in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the topping is golden and a toothpick inserted into the cobbler comes out clean.
8. Cool and Serve:
Once baked, take it out of the oven and let it cool for about 10 minutes. The topping will be crispy, and the center will remain moist and flavorful.
9. Enjoy!
Serve your pumpkin cobbler warm, with a scoop of vanilla ice cream on top and a drizzle of caramel sauce if you like. Enjoy this fall favorite that’s bursting with flavor!
Happy baking! This pumpkin cobbler is a comforting treat that’s sure to delight your family and friends during any season!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, make sure to roast and puree it until smooth. About 1 1/2 cups of fresh pumpkin should be equivalent to 1 cup of canned pumpkin puree. Just ensure it’s properly cooked and blended!
What If I Don’t Have Buttermilk?
No worries! You can easily make a buttermilk substitute by mixing 1/2 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect replacement for buttermilk!
How Should I Store Leftovers?
Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or enjoy cold, as it still tastes delicious!
Can I Make This Cobbler Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the best texture!
