Go Back Email Link
–+ servings
Print

Pumpkin Cobbler

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 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.