This post contains affiliate links.
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 deliciously sweet and rich pumpkin dessert that is part cobbler, part cake, part crisp, part pumpkin pie, and all about decadence in an easy form is a must for this pumpkin recipe season.
The combination of two of my all-time favorite things into one dessert just sounds decadent!
My first bite of this glorious dessert did not disappoint. Warm gooey cake with that hint of crunch on the top from the crumble topping, it was truly an experience!
If this website’s name isn’t obvious enough, I will go ahead and tell you I have a mild obsession with all things pumpkin. There is just something about that first smell of pumpkin spice when the crisp air of late September and early October hit that makes my soul happy.
I thought I had made every possible pumpkin dessert recipe. Apparently, I was wrong, and let me tell you now — I am so glad I was wrong! Making this pumpkin cobbler has totally revamped my love for the pumpkin spice flavors. I thought my pumpkin bread pudding with brown sugar caramel sauce was the ultimate rich, hot dessert, but this recipe may have that beat!
This isn’t just a cobbler. It’s not really a pie either. It’s almost a lava cake, but with pumpkin. Truly, what more could you ask for in a perfect Thanksgiving dessert?
Ingredients in Pumpkin Cobbler
To make this easy pumpkin dessert recipe, you’ll need the following:
- All-purpose flour
- Baking powder
- Granulated sugar
- Pumpkin pie spice
- Pumpkin puree
- Vegetable oil
- Vanilla bean paste (or extract)
- Light brown sugar
- Hot water
How to Make Pumpkin Cobbler
- 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. You could even go so far as to use a salted caramel chocolate chunk ice cream, or even my pumpkin caramel ice cream if you wanted.
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 Pumpkin Cobbler
Like I said, 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.
Tips for Making Pumpkin Cobbler
When I first made this recipe, I admit to being a bit dubious about one step in the directions. Adding water to the top of the cobbler before it goes into the oven and not mixing it in, well, that just sounded odd to me.
Boy was I wrong! I truly believe that the additional liquid on top of the mixture not only added to the moist lava cake effect, but helped to give the top layer an extra bit of texture that really set off the flavors.
Pecans and walnuts are popular in many bread and cake recipes, and very commonly seen with pumpkin spice. While this cobbler recipe doesn’t include nuts in the ingredients, you can definitely add some to the mix. I think that chopped pecans over the top would add a nice crunch, but you could also mix them into the cake batter before it goes into the pan. Feel free to experiment to see which you prefer!
Looking for more easy pumpkin desserts? I’ve got you covered!
- No-Bake Pumpkin Cheesecake Trifle
- Pumpkin Bread Pudding with Brown Sugar Caramel Sauce
- No Churn Pumpkin Caramel Ice Cream
- Pumpkin Creme Brûlée
- Pumpkin Spice Cake
- 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)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1½ cup very hot water
- Preheat oven to 350°F. Grease a 2-quart casserole dish or 9x9 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.