Easy Pumpkin Cobbler Recipe
Introduction
Easy Pumpkin Cobbler is a comforting dessert perfect for fall or any time you crave a warm, spiced treat. This simple recipe combines pumpkin puree with aromatic spices and a sweet, nutty topping for a gooey, satisfying finish.
Ingredients
- 1 ¼ cup regular or gluten-free flour (King Arthur’s Measure For Measure recommended)
- 2 tsp baking powder
- ½ cup brown sugar (see notes for low sugar option)
- ¼ cup sugar or coconut sugar (see notes for low sugar option)
- 1 ¼ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup coconut milk or milk of choice
- ¼ cup melted butter (or vegan butter for dairy-free)
- 1 ½ tsp pumpkin pie seasoning
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 1/3 cup granulated sugar
- ½ cup brown sugar
- ½ tsp cinnamon
- 1 cup chopped pecans
- 1 1/3 cups very hot water
Instructions
- Step 1: In a bowl, whisk together the flour, baking powder, salt, sugars, pumpkin pie seasoning, and cinnamon. Add the pumpkin puree, milk, melted butter, and vanilla extract. Stir just until blended. Spread the batter evenly into a well-greased round casserole dish or a 9-inch square pan.
- Step 2: In a small bowl, mix the brown sugar, cinnamon, and chopped pecans. Sprinkle this mixture evenly over the batter. Pour the very hot water over the top. Do not stir; trust the process.
- Step 3: Bake in a preheated oven at 350°F (175°C) for 50-55 minutes. If the top starts to brown too much, cover loosely with foil during the last 10 minutes of baking. The cobbler will rise to the top, be cooked through, and have a saucy, gooey center.
- Step 4: Serve warm, ideally with a scoop of vanilla or dairy-free ice cream for a delicious finishing touch.
Tips & Variations
- For a lower sugar version, reduce the sugars or substitute with coconut sugar for a richer flavor.
- Swap pecans for walnuts or omit nuts for a nut-free version.
- Use pumpkin pie spice instead of measuring individual spices for convenience.
- Try coconut milk or any plant-based milk to make this dessert dairy-free.
- Make sure not to stir after pouring the hot water; this allows the cobbler to develop its signature texture.
Storage
Store leftover pumpkin cobbler covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm. The texture may become a bit denser after refrigeration but remains delicious served warm with ice cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree. Pumpkin pie filling contains added spices and sweeteners, which can affect the flavor and texture of the cobbler.
What type of dish should I bake the cobbler in?
A well-greased round casserole dish or a 9-inch square pan works best. The dimensions used here are about 10.5 by 7.5 inches, but a similar size will yield great results.
PrintEasy Pumpkin Cobbler Recipe
This Easy Pumpkin Cobbler recipe offers a comforting and delicious autumn dessert that combines a tender pumpkin-spiced cake layer with a sweet and gooey pecan topping. Made with simple pantry ingredients and baked to perfection, this cobbler is perfect to serve warm with vanilla or dairy-free ice cream for a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 ¼ cup regular or gluten-free flour (I used King Arthur’s Measure For Measure)
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie seasoning (1 ½ tsp pumpkin pie seasoning + ½ tsp cinnamon combined)
- 1 ½ tsp pumpkin pie seasoning
- 1 tsp pure vanilla extract
- ¾ cup sugars (½ cup brown sugar + ¼ cup sugar or coconut sugar)
Wet Ingredients
- 1 ¼ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup coconut milk or milk of choice
- ¼ cup melted butter (or sub vegan butter for dairy-free)
Topping Ingredients
- 1/3 cup granulated sugar
- ½ cup brown sugar
- ½ tsp cinnamon
- 1 cup chopped pecans
- 1 1/3 cups very hot water
Instructions
- Prepare the Batter: Whisk together the flour, baking powder, salt, sugars (brown and granulated), pumpkin pie seasoning, and cinnamon in a bowl. Add the pumpkin puree, coconut milk, melted butter, and vanilla extract. Stir just until the mixture is blended but do not overmix. Spread the batter evenly into a well-greased round casserole dish or a 9-inch square pan.
- Make the Topping & Add Water: In a separate small bowl, mix together the brown sugar, cinnamon, and chopped pecans. Sprinkle this mixture evenly over the pumpkin batter. Next, carefully pour the very hot water over the top of the batter and topping layer. Do not stir — this is important as the water helps form the gooey sauce during baking.
- Bake the Cobbler: Place the dish in a preheated oven at 350°F (175°C) and bake for about 50 to 55 minutes. If the top begins to brown too much before the cobbler is done, cover loosely with foil for the last 10 minutes. The cobbler will rise to the top, and the middle and bottom will have a slightly saucy texture that is expected and delicious.
- Serve: Remove from the oven and let the cobbler cool slightly. Serve warm, ideally topped with vanilla ice cream or a dairy-free alternative for an extra indulgent experience.
Notes
- Use pumpkin puree, not canned pumpkin pie filling, to control sweetness and spices.
- For a lower sugar option, reduce the sugar amounts or substitute coconut sugar which has a lower glycemic index.
- Gluten-free flour works well as a substitute for regular flour if gluten-free is needed.
- The gooey sauce formed is intentional and adds to the dessert’s moistness and flavor.
- Ensure not to stir after adding hot water to preserve the layering and texture.
- This recipe can be made dairy-free by using vegan butter and plant-based milk.
Keywords: pumpkin cobbler, pumpkin dessert, gluten free pumpkin cobbler, autumn desserts, fall recipes, easy pumpkin dessert, dairy-free pumpkin cobbler
