Pumpkin Cobbler

Every Thanksgiving my family expects pumpkin pie on the table.

And every year I sneak this in beside it.

Nine times out of ten, the pie gets picked at while this dish disappears.

The reason is the texture.

Underneath you get a soft, gooey pumpkin layer that tastes just like pie filling.

On top sits a craggy, golden cake crust with buttery crisp edges.

I make it entirely from scratch, no cake mix in sight.

It comes together in one dish and about an hour, most of that hands-off in the oven.

I bake it in the same dish I serve from, so there is nothing extra to wash.

The gooey layer firms up a little as it cools, so I give it about ten minutes before I dig in.

My favorite part is scooping it warm into a bowl.

A melting scoop of vanilla ice cream on top, and Well, that's the whole show.

If you love pumpkin pie but want something cozier and easier, this is it.

Make it once around the holidays and it earns a permanent spot.

Why You'll Love This Pumpkin Cobbler

This is the dessert I reach for when pie feels like too much work. Here's what makes it a keeper.

• Two textures in one bowl. A gooey pumpkin base under a craggy, cakey top.
• Made from scratch. No cake mix, just pantry staples you already have.
• All the pie flavor, less fuss. No crust to roll, no blind baking, no cracking.
• Best served warm. A scoop of vanilla ice cream melting into it is hard to beat.

Ingredients You'll Need

Two simple parts here: the pumpkin base and the cobbler top. A few notes before you start.

• Pumpkin puree (1 can). Use 100% pure pumpkin, NOT pumpkin pie filling, which is already sweetened.
• Evaporated milk (⅔ cup). This gives the base that silky, custardy pie texture.
• Eggs (2 large). They set the pumpkin layer as it bakes.
• Pumpkin pie spice (2 teaspoons). Warm cinnamon, ginger, nutmeg, and clove in one jar.
• All-purpose flour and baking powder. The backbone of the cobbler topping.
• Milk (¾ cup). Loosens the topping batter so it spreads over the base.
• Melted butter (½ cup). Brushed and poured on top for those crisp golden edges.
• Brown sugar (¼ cup). Sprinkled over the top for a crackly, caramel-y finish.

How to Make Pumpkin Cobbler

The layering is the whole trick, and it's easier than it sounds. Here's how it goes.

Make the Pumpkin Base

Whisk the pumpkin, evaporated milk, eggs, granulated sugar, pumpkin pie spice, vanilla, and salt until smooth.

Pour it into a greased 9-inch baking dish.

Make the Cobbler Topping

Stir the flour, sugar, baking powder, cinnamon, and salt together.

Add the milk and stir into a thick batter.

Dollop the batter over the pumpkin base and spread it gently. It won't cover every inch, and that's fine.

Bake and Serve

Pour the melted butter evenly over the top and sprinkle with brown sugar.

Bake at 350°F for 40 to 45 minutes, until the top is golden and set.

Let it rest 15 minutes so the base firms up, then scoop it warm.

Ben's Tips for the Best Cobbler

A couple of small things keep this from going wrong. These are the ones that matter.

• Don't skip the rest. Right out of the oven the base is loose; 15 minutes sets it into a scoopable layer.
• Pour the butter evenly. Those pooled spots are what turn crisp and golden.
• Use pure pumpkin. Pie filling throws off the sugar and the set.
• Serve it warm. This is at its best straight from the dish, not cold from the fridge.

Variations

This base takes well to a few easy add-ons. Here's how I mix it up.

• Pecan crunch. Scatter ½ cup chopped pecans over the top before baking.
• Maple swap. Trade some of the granulated sugar in the base for maple syrup.
• Streusel top. Add a handful of oats and cold butter crumbs for extra texture.

Storage and Make-Ahead

Leftovers keep well, though they rarely last long here. Store it like this.

• Fridge. Cover and refrigerate up to 4 days.
• Reheat. Warm individual scoops in the microwave for 30 seconds to bring back the gooey base.
• Freezer. Freeze the baked, cooled cobbler up to 2 months, then thaw and reheat.

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Pumpkin Cobbler

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Ingredients

For the Pumpkin Base

• 1 15 oz can pumpkin puree not pumpkin pie filling
• ⅔ cup evaporated milk
• 2 large eggs
• ¾ cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Cobbler Topping

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup milk
• ½ cup unsalted butter melted
• ¼ cup packed brown sugar for sprinkling

Instructions

Make the Pumpkin Base

• Preheat the oven to 350F and grease a 9-inch baking dish.
• Whisk the pumpkin, evaporated milk, eggs, granulated sugar, pumpkin pie spice, vanilla, and salt until smooth.
• Pour the pumpkin mixture into the prepared baking dish.

Make the Cobbler Topping

• Stir together the flour, granulated sugar, baking powder, cinnamon, and salt.
• Add the milk and stir into a thick batter.
• Dollop the batter over the pumpkin base and spread it gently, leaving some gaps.

Bake and Serve

• Pour the melted butter evenly over the top and sprinkle with brown sugar.
• Bake for 40 to 45 minutes, until the top is golden and set.
• Let rest 15 minutes so the base firms up, then scoop warm and serve with ice cream.

Notes

• Don't skip the rest: 15 minutes sets the loose base into a scoopable layer.
• Pour the butter evenly: the pooled spots turn crisp and golden.
• Use pure pumpkin: pie filling throws off the sugar and set.
• Serve warm: best straight from the dish with ice cream.