This pumpkin cobbler is like a warm hug in dessert form! With its sweet pumpkin filling and a buttery topping, it’s perfect for fall gatherings or cozy nights at home.
I love how easy it is to whip up. It smells amazing while baking, and there’s nothing better than enjoying it with a scoop of ice cream. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient and perfect here. If you prefer homemade, you can roast a sugar pumpkin and blend it smooth. Just make sure to use sugar pumpkins as they have the right texture and sweetness.
Sugars: The combo of brown and granulated sugar gives depth to the flavor. If you want a healthier option, you could try coconut sugar or maple sugar, but remember it might change the final taste slightly.
Spices: Cinnamon, ginger, nutmeg, and cloves are classic fall spices. Feel free to adjust the spices to your taste. Adding a pinch of allspice can also bring out a warm flavor!
Nuts: I love using pecans for their richness, but walnuts or even almonds work well too! If you need a nut-free version, just leave them out.
Evaporated Milk: This adds creaminess, but you can substitute it with whole milk or even almond milk for a lighter version. If using plain milk, skip the extra sugar, as evaporated milk is sweeter.
How Do I Get the Perfect Topping for My Pumpkin Cobbler?
The topping adds a delicious crunch, so getting it right is important! Here’s how to ensure it turns out great:
- Mix the flour, brown sugar, and nuts together just until combined. Don’t over-mix; you want it to stay crumbly for that texture.
- When adding melted butter, pour it evenly over the mixture, then gently stir until crumbles form. This creates pockets of flavor.
- Sprinkling the topping evenly is key! This ensures every bite has that satisfying crunch.
Don’t forget to keep an eye on it while baking! If the edges brown too quickly, lightly cover them with foil until the center cooks through. Enjoy your delicious cobbler!
Delicious Pumpkin Cobbler Recipe
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup chopped pecans or walnuts
- 1/2 cup (1 stick) unsalted butter, melted
To Serve:
- Vanilla ice cream or whipped cream (optional)
- Caramel sauce (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful pumpkin cobbler takes about 15 minutes to prep and 45 to 50 minutes to bake. So, overall, you’re looking at about 1 hour total before you can dig in!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While it’s heating, grease a 9-inch round or square baking dish (or individual ramekins if you prefer). This will help prevent sticking and make it easier to serve later.
2. Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, spices (cinnamon, ginger, nutmeg, and cloves), salt, eggs, evaporated milk, and vanilla extract. Mix until everything is smooth and well combined. This creamy mixture will be the heart of your cobbler!
3. Pour the Filling:
Carefully pour the pumpkin filling evenly into your prepared baking dish. Make sure it sits nicely at the bottom for an even bake!
4. Prepare the Cobbler Topping:
In another bowl, combine the flour, packed brown sugar, and chopped nuts. Next, drizzle the melted butter over this dry mix. Gently stir everything together until it forms crumbly bits. This will create the delicious topping for your cobbler.
5. Combine and Bake:
Now, sprinkle the cobbler topping evenly over the pumpkin filling. This is going to bake up beautifully! Place the dish in your preheated oven and bake for 45 to 50 minutes. You’ll know it’s ready when the topping is golden brown and the filling is set around the edges (it’s okay if it’s still a bit jiggle-y in the center).
6. Cool and Serve:
Once baked, remove the cobbler from the oven and let it cool slightly on a wire rack. This cooling time helps it set up a bit more. When you’re ready to serve, dish it out warm with a generous scoop of vanilla ice cream or whipped cream. Drizzle with caramel sauce and a dusting of powdered sugar if you’d like. It’s a cozy treat that perfectly showcases the flavors of fall!
Enjoy your delicious pumpkin cobbler!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, choose a sugar pumpkin, roast it until soft, and then purée it until smooth. About 2 cups of fresh purée is equivalent to a 15 oz can of pumpkin purée.
How Should I Store Leftovers?
Store any leftover pumpkin cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving, and consider adding a scoop of ice cream for a delicious treat!
Can I Make This Recipe Dairy-Free?
Yes! Replace the evaporated milk with a dairy-free alternative like almond milk or coconut cream. You can also use a dairy-free butter substitute for the topping to keep it entirely dairy-free.
What Should I Do If My Topping Gets Too Brown?
If you notice the topping browning too quickly, cover the edges gently with aluminum foil while baking. This will protect it from direct heat while allowing the filling to cook through. Just make sure to remove the foil in the last few minutes for that perfect golden color!
