Pumpkin Cobbler is that perfect mix of sweet, spicy pumpkin filling topped with a golden, soft biscuit crust. It’s like a cozy hug on a plate, especially when the pumpkin is warm and fragrant with cinnamon, nutmeg, and all those classic fall spices. The crust adds a little crunch and fluffiness that makes every bite satisfying.
I love making this cobbler when I want a simple dessert that feels special but doesn’t take forever to prepare. One of my favorite things is how the pumpkin filling turns wonderfully smooth and sweet while the biscuit topping browns beautifully in the oven. It’s such a welcoming dish to make when the weather starts to cool down and you want something comforting.
When I serve pumpkin cobbler, I usually add a scoop of vanilla ice cream or a dollop of whipped cream on top – it’s like a little extra treat that melts into the warm pumpkin and crust. I’ve found it’s a great dessert to share with friends or family, and it’s always a hit around Thanksgiving or during any cozy, chilly night. If you’ve never tried cobbler with pumpkin before, this recipe might just become your new fall favorite!
Key Ingredients & Substitutions
Pumpkin puree: Canned pumpkin puree is the easiest choice here. If you want a fresh option, roast and mash pumpkin, but make sure it’s well cooked and smooth for the best texture.
Brown sugar & granulated sugar: Brown sugar adds moisture and that rich flavor while white sugar balances the sweetness. You can use all brown sugar for a deeper taste or substitute coconut sugar for a more natural option.
Warm spices: Cinnamon, nutmeg, ginger, and cloves create that classic fall flavor. If you don’t have cloves, you can skip it or add a small pinch of allspice instead; these spices work together to bring out pumpkin’s sweetness.
Evaporated milk: It adds creaminess and richness without making the batter too runny. If needed, you can substitute with regular milk or a plant-based milk like oat or almond, but the texture will be a bit lighter.
Butter: Melting and drizzling it on top helps create a golden, crispy crust. Unsalted butter is preferred so you control the salt level, but salted butter can work—just reduce added salt slightly.
Pecans: These add a lovely crunchy contrast but are optional. You could swap for walnuts, chopped almonds, or omit nuts for a nut-free version.
How Do You Get the Perfect Crust on Pumpkin Cobbler?
Getting the crust just right is key for pumpin cobbler. Here’s what helps:
- Drizzle melted butter on top: After pouring batter into the dish, don’t mix in the butter. Pour it slowly so it sinks unevenly, creating crispy spots.
- Even baking: Bake at 350°F in the center rack to make sure the cobbler cooks evenly without burning the top.
- Don’t overmix the batter: Stir until combined but don’t overdo it—overmixing can make the crust tough.
- Check with a toothpick: When it comes out clean or with a few moist crumbs, your cobbler is done.
This method gives you a tender, soft pumpkin base with a nicely browned, buttery crust. Adding pecans before baking brings extra texture, which I love!
Equipment You’ll Need
- 9×9-inch baking dish – Perfect size for even baking and easy serving.
- Large mixing bowls – You’ll need one for wet ingredients and one for dry to keep things simple.
- Whisk – Helps mix spices and ingredients smoothly without lumps.
- Measuring cups and spoons – To get your ingredient amounts just right.
- Rubber spatula or spoon – Great for folding the batter gently without overmixing.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped apples or pears for a juicy, sweet twist that pairs well with pumpkin.
- Stir in 1/4 cup mini chocolate chips before baking for a subtle chocolate surprise.
- Use maple syrup instead of part of the sugar for a deeper, woodsy sweetness perfect for fall.
- Mix in 1 tsp espresso powder to boost the spices and add a warm richness.
How to Make Pumpkin Cobbler
Ingredients You’ll Need:
- 1 (15 oz) can pumpkin puree
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar, divided
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- Vanilla ice cream or whipped cream, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 45-50 minutes to bake. After baking, allow it to cool slightly—then it’s ready to enjoy warm, especially with your favorite topping!
Step-by-Step Instructions:
1. Prep Your Oven and Dish:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish so your cobbler won’t stick later.
2. Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, brown sugar, half of the granulated sugar (1/4 cup), cinnamon, nutmeg, ginger, cloves, salt, eggs, and evaporated milk. Stir well until everything is smooth and mixed together evenly.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and the remaining granulated sugar (1/4 cup). This ensures good mixing and an even rise.
4. Make the Batter:
Add the dry ingredients to the pumpkin mixture. Gently stir just until all the ingredients are combined — don’t overmix to keep the cobbler tender.
5. Assemble and Bake:
Pour the batter into your prepared baking dish. Drizzle the melted butter evenly over the top. If you like, sprinkle chopped pecans on top for a little extra crunch.
Bake for about 45 to 50 minutes or until the cobbler is set in the middle and the top looks golden brown.
6. Serve Warm and Enjoy:
Let the cobbler cool for a few minutes, then serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a delicious treat that’s perfect for any cozy occasion!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! If using fresh pumpkin, roast and puree it until smooth. Be sure to drain any excess liquid to avoid a watery cobbler. Use about 1 ½ cups of fresh puree to replace one 15 oz can.
How Should I Store Leftover Pumpkin Cobbler?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven before serving to bring back that warm, comforting texture.
Can I Make the Cobbler Ahead of Time?
Absolutely! Prepare the batter and refrigerate it in the baking dish for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What Can I Substitute for Evaporated Milk?
You can use whole milk or a plant-based milk like almond or oat milk as a substitute, though the texture may be slightly lighter. Avoid using skim milk as it may affect the richness of the cobbler.