Pumpkin Cobbler

This cozy Pumpkin Cobbler is the ultimate fall dessert, with a warm, gooey pumpkin filling and a golden, buttery topping. Whether you serve it for Thanksgiving or just a crisp autumn night, this easy pumpkin pecan cobbler brings that freshly baked pie smell to your kitchen… without the fuss of a crust!

Can’t get enough pumpkin recipes? Then you’ll also want to try my Pumpkin Dump Cake Recipe, which is a family favorite! Or make a batch of Pumpkin Coffee Cake or Glazed Pumpkin Muffins for breakfast.

Ingredients You Need

See recipe card below this post for ingredient quantities and full instructions.

Filling

• Eggs – Eggs form the base of the pumpkin custard. Let them come to room temperature before starting the recipe.
• Sugar – You will need both white sugar and brown sugar. You can use either dark or light brown sugar.
• Pumpkin puree – Use plain canned pumpkin puree, not pumpkin pie mix, which is sweetened.
• Heavy cream – You can use half-and-half, but avoid any lower fat dairy, as your custard won’t be as rich.
• Ground spices – Cinnamon, cloves, nutmeg, or swap in homemade pumpkin pie spice.

Cobbler Topping

• All-purpose flour – Flour forms the base of the topping. Use a 1:1 gluten-free flour substitute to make a gluten-free pumpkin pecan cobbler.
• Baking powder – Baking powder will help the topping rise.
• Butter – You can use salted or unsalted butter.
• Rolled oats – Use old-fashioned rolled oats rather than instant oats.
• Buttermilk – Buttermilk gives a lovely lightness to the topping. To make homemade buttermilk, stir 1 tablespoon vinegar into 1 cup whole milk, and let it sit for 10 minutes before using it in the recipe.
• Pecans – You can skip crunchy pecans and swap in walnuts, or use pepitas for some crunch while keeping it nut-free.

Variations

• Use a pumpkin puree substitute in place of the pumpkin in the recipe.
• If you’d like to use homemade pumpkin puree, let it sit in a paper towel-lined colander for 30 minutes so the excess liquid drains off.

How to Make Pumpkin Cobbler

This easy pumpkin cobbler comes together in a casserole dish or baking pan in just a few steps!

1. Make the batter: Preheat the oven to 375℉. Coat a 9×13-inch pan with nonstick cooking spray, and set it aside. In a large bowl, whisk the eggs, brown sugar, and granulated sugar until well combined. Stir in the pumpkin puree, heavy cream, salt, and spices, mixing until smooth. Pour the pumpkin mixture into the bottom of the prepared baking dish.

2. Make the topping: Whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut the butter into the dry ingredients until it has a coarse, crumbly texture. Gently mix in the oats, then stir in the beaten egg and buttermilk. Drop the mixture by large spoonfuls over the pumpkin batter followed by the chopped pecans. Bake at 375ºF for 45 to 50 minutes or until the top is golden brown and the custard has set.

Serving Suggestions

Pumpkin pecan cobbler is delicious served warm with a few additions:

• Whipped cream – Homemade whipped cream is a must!
• Ice cream – Make it à la mode with a scoop of vanilla ice cream.
• Caramel sauce – Serve pumpkin cobbler with a drizzle of homemade caramel sauce for a special treat.

Storage Instructions

• Refrigerator: Store leftover pumpkin pecan cobbler tightly covered in the pan or in an airtight container in the fridge for up to 5 days. To serve, eat cold straight from the fridge, or place it in the oven to gently reheat and crisp up the topping.
• Freezer: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight and warm before serving.

Frequently Asked Questions