Pumpkin Cobbler is a cozy fall treat that brings together the warm flavors of pumpkin, a hint of cinnamon, and a soft, cake-like topping that’s just a little crispy on the edges. It’s like a hug in dessert form, perfect for chilly evenings when you want something sweet but comforting.
I love making this cobbler because it’s simple to whip up, yet it feels special. One of my favorite things is how the pumpkin filling stays rich and smooth, while the topping adds a perfect contrast with just a touch of crunch. It always reminds me of family gatherings where everyone asks for seconds (or thirds!).
My go-to way to serve pumpkin cobbler is with a scoop of vanilla ice cream or a dollop of whipped cream on top. The cold creaminess against the warm, spiced pumpkin is a favorite combo that never gets old. If you want a little extra cozy vibe, grab a warm mug of tea or coffee to go alongside it.
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin puree for convenience. If you prefer fresh, roast and mash pumpkin, but keep it plain without added spices or sugar.
Buttermilk: It keeps the cobbler moist and adds a slight tang. No buttermilk? Stir 1 tablespoon lemon juice or vinegar into 1 cup milk and let rest 5 mins as a substitute.
Spices: Cinnamon, nutmeg, ginger, and cloves create that warm pumpkin flavor. You can use pumpkin pie spice as a shortcut if you want.
Butter: Melted butter adds richness to the batter and helps with a tender texture. You can use melted coconut oil for dairy-free option.
Nuts (optional): Pecans or walnuts give a nice crunch. If you’re allergic or don’t like nuts, skip them or try pumpkin seeds.
How Do I Get the Perfect Tender Yet Crispy Cobblery Texture?
This pumpkin cobbler is all about balancing a soft and moist pumpkin base with a slightly crisp, cake-like topping. Here’s how:
- Mix wet and dry ingredients just until combined; over-mixing can make the topping heavy.
- Use melted butter in the batter to keep it tender.
- Bake uncovered to allow the top to brown and crisp while the inside sets.
- Check around 45 minutes by inserting a toothpick; it should come out mostly clean.
- Let it cool 10-15 minutes before serving to let the filling thicken slightly.
Serve warm with cold ice cream or cream—the mix of hot and cold makes the texture and flavors shine even more.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for even baking and easy serving.
- Mixing bowls – use one large bowl to combine ingredients smoothly without spills.
- Whisk or wooden spoon – great for mixing batter until just combined.
- Measuring cups and spoons – to keep your spices and liquids exact for best flavor.
- Rubber spatula – handy for scraping down the bowl and smoothing the batter in the dish.
- Oven mitts – essential for safely handling the hot baking dish when it comes out of the oven.
Flavor Variations & Add-Ins
- Add chopped apples or pears for a fruitier twist that pairs beautifully with pumpkin spices.
- Mix in 1/2 cup chocolate chips to add a sweet, melty surprise in every bite.
- Try swapping pecans for toasted walnuts or pumpkin seeds for a different crunchy texture.
- Stir in a touch of maple syrup or molasses for a richer, deeper sweetness.
Pumpkin Cobbler
Ingredients You’ll Need:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts
- Vanilla ice cream or whipped cream, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 45-50 minutes to bake. After baking, allow 10-15 minutes of cooling time before serving. So, you’re looking at roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Get Ready and Mix the Base:
Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish to prevent sticking. In a large bowl, mix pumpkin puree with granulated and brown sugar until smooth and well combined.
2. Add Dry Ingredients and Spices:
Sprinkle in the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Stir everything together to blend the spices evenly with the pumpkin mixture.
3. Stir in Liquids and Optional Nuts:
Add the buttermilk, melted butter, and vanilla extract into the bowl. Stir gently until the batter is smooth. If you like, fold in chopped pecans or walnuts now for some nice crunch.
4. Bake the Cobbler:
Pour the batter into your prepared baking dish and use a spatula to smooth the top. Bake in the oven for 45 to 50 minutes. You’ll know it’s done when the top turns golden brown and a toothpick poked into the center comes out mostly clean.
5. Cool and Serve:
Take the cobbler out of the oven and let it cool for about 10 to 15 minutes. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. Enjoy the delicious mix of warm pumpkin spice and cool creaminess!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! To use fresh pumpkin, roast or steam peeled pumpkin chunks until tender, then mash or blend until smooth. Make sure it’s plain and not seasoned. Use the same amount as canned puree for best results.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes. This homemade buttermilk substitute works well in the recipe.
How Should I Store Leftover Pumpkin Cobbler?
Store leftovers covered in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or oven until heated through. It also tastes great chilled or at room temperature.
Can I Make This Pumpkin Cobbler Ahead of Time?
Absolutely! You can prepare the batter and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before putting it in the oven, and you may need to add a few extra minutes to the baking time.
