Pumpkin Cobbler

This easy Pumpkin Cobbler combines a creamy, warmly spiced pumpkin filling with a soft, golden cobbler topping. It's a simple crust-free fall dessert that's perfect served warm with vanilla ice cream or whipped cream.

Print Recipe

Prep Time 15

Cook Time 50

Total Time 1 15

Course Dessert

Cuisine American

Servings 8 servings

Ingredients

Pumpkin Filling

1 can 15 oz pumpkin puree
¾ cup granulated sugar
2 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1 tablespoon all-purpose flour
Pinch of salt

Cobbler Topping

1 cup all-purpose flour
½ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ cup whole milk
4 tablespoons melted butter

Optional

2 tablespoons brown sugar
½ teaspoon cinnamon
Vanilla ice cream or whipped cream for serving

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Whisk pumpkin puree, sugar, eggs, milk, vanilla, pumpkin pie spice, cinnamon, flour, and salt until smooth.
Pour the pumpkin mixture into the prepared baking dish.
In a separate bowl, whisk flour, sugar, baking powder, and salt.
Add milk and melted butter and stir just until combined.
Drop spoonfuls of topping evenly over the pumpkin mixture. Do not stir.
Mix brown sugar and cinnamon, if using, and sprinkle over the topping.
Bake for 45–50 minutes, until the topping is golden brown and the center has only a slight jiggle.
Let rest for 15–20 minutes.
Serve warm with vanilla ice cream or whipped cream.

Notes

Use pure pumpkin puree, not pumpkin pie filling
The added 1 tablespoon flour in the pumpkin layer helps it set while remaining soft and custardy.Don't overmix the topping.
Don't stir the topping into the pumpkin layer.
Begin checking around 45 minutes because oven temperatures vary.
The pumpkin center should have a slight jiggle when done.
Let the cobbler rest before serving.
Refrigerate leftovers within 2 hours.