Pumpkin Cobbler
Pumpkin Cobbler is a simple dessert that’s bursting with cozy flavors. With a soft, pumpkin cake on top and a decadent, caramel sauce on the bottom, this dish is perfect for fall!
Pumpkin Cobbler is my latest discovery in a long line of pumpkin adoration, a dessert that’s part cobbler, part cake, part crisp, part pumpkin pie, and entirely indulgent.
The combination of two of my all-time favorite things into one dessert had me hooked before the first bite.
And that first bite? Warm, gooey cake with a hint of crunch from the crumble topping, pure bliss.
It’s not just a cobbler, and it’s certainly not your standard pie. Imagine a pumpkin lava cake, rich and comforting, and you’ve found the perfect Thanksgiving dessert.
Ingredients:
To make this easy pumpkin dessert recipe, you’ll need the following:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Pumpkin pie spice
- Cinnamon
- Pumpkin puree
- Milk
- Vegetable oil
- Vanilla bean paste (or extract)
- Light brown sugar
- Hot water
How to Make:
With just a few simple steps and pantry staples, you can have this warm, gooey treat ready for the table in under an hour.
- Whisk together the wet ingredients in one bowl and the dry in another. Combine and stir to mix.
- Spread into a greased 2-quart baking dish.
- For the topping, stir together the brown sugar, granulated sugar, and cinnamon. Sprinkle over the top of the pumpkin mixture.
- Pour the hot water over everything. Do NOT sir.
- Bake until topping is golden. Let cool for 10 minutes before serving.
Pumpkin Cobbler Toppings to Try:
Now we are talking my language! Every cake, cobbler, or pie can be outstanding on it’s own, but topping with something sweet and cool can really kick it up that notch you didn’t know was missing.
I am a huge fan of homemade whipped cream, or just a spray of the canned variety from the grocery store. It’s light, simple, and adds a bit of creaminess that really suits this pumpkin cobbler lava cake recipe.
If you prefer something richer, vanilla bean ice cream or custard would also suit this recipe.
Whipped topping is another easy option some would prefer. While it isn’t my favorite, it definitely would work on this pumpkin dish.
Can I Prep This Easy Fall Dessert in Advance?
Oh boy! This is a tough question to answer. While the answer is yes, you can, it’s not necessarily what I would recommend. It is the best right out of the oven when it is piping hot.
That said, I have made it and had leftovers the next day. You can definitely reheat it in the microwave and it will be almost as delicious as fresh from the oven.
So, while I wouldn’t make it so far in advance that you need to freeze it, it would be fine to make a few days ahead of time and refrigerate. Just pop into the oven on low while everyone is enjoying dinner to pull out hot and fresh right at time for dessert.
How to Store:
This easy fall dessert is best enjoyed immediately. However, leftovers can be stored in an airtight container in the fridge for up to 4 days.
More Simple Pumpkin Desserts to Try:
- No-Bake Pumpkin Cheesecake Trifle
- Pumpkin Bread Pudding with Brown Sugar Caramel Sauce
- Pumpkin Creme Brûlée
- Pumpkin Spice Cake
- Pumpkin Oatmeal Cookies
- Pumpkin Dump Cake
Pumpkin Cobbler
Ingredients
- 1¼ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¾ cup pure pumpkin puree
- ¼ cup milk, , any kind (I used 2%)
- ¼ cup vegetable oil
- 2 teaspoons vanilla bean paste, (or vanilla extract)
Topping
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1½ cup very hot water
Instructions
- Preheat oven to 350°F. Grease a 2-quart casserole dish or 9×9 baking pan with non-stick cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, sugar, pumpkin pie spice, and cinnamon. Set aside.
- In a small bowl, stir together pumpkin, milk, vegetable oil, and vanilla. Add wet ingredients into dry ingredients and stir until just combined.
- Spread mixture into prepared pan. Set aside.
- To make the topping, in another small bowl, stir together the brown sugar, granulated sugar, and cinnamon. Sprinkle over the top of the pumpkin mixture. Pour the hot water over everything. Do not sir.
- Bake for 45-50 minutes or until topping is golden.
- Remove from oven and let cool for 10 minutes before serving. Serve with vanilla ice cream or whipped cream, if desired.
Love this recipe.
Thank you, Vicki!
Can this be premixed omitting the hot water, placed in fridge and then prior to baking add the hot water and then baked?
Hi Mae! I’ve never tried that before, so I honestly can’t say how it would turn out.
This was so perfect! It was exactly what I wanted! A cobbler top with a rich pumpkin base. We shared it with some friends and they were oh so delighted by it! I swapped the sugar in the base with maple syrup and added some maple extract to the vanilla. It was so great alone, but excellent with whipped cream.
I’m so happy to hear that, Mckenzie! Thank you for sharing!