Pumpkin cobbler is a wonderful, rustic version of pumpkin pie! Smooth and silky pumpkin custard is scattered with a buttery, crispy topping that’s packed with pecans. Perfect with whipped cream or ice cream.
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Pumpkin pie is one of my favorite foods, and it’s such a classic dessert to serve during the holidays. However, this pumpkin cobbler recipe takes classic pumpkin pie up a notch! Featuring a sweet pumpkin pie custard filling, it’s topped with a flaky crust made out of oats and lots of butter. A cross between a traditional cakey cobbler, a classic crisp, and pumpkin pie, it’s a recipe no one can resist!
Pumpkin Cobbler Recipe
If you’re looking for a simple version of classic pumpkin pie, this easy pumpkin cobbler is just what you need! It’s homey, packed with the warm pumpkin flavor we all love, and is finished with an oat and toasted nut topping — just what a luscious pumpkin custard deserves!
Make sure you use old-fashioned rolled oats in the cobbler batter – they add a delicious chewiness to the topping that you won’t get with instant oats. And don’t forget the buttermilk! It adds a nice tang and helps the topping get nice and fluffy while it’s baking. The crunchy pecans are a perfect finish to this creamy, sweet recipe.
I love to serve pumpkin cobbler for dessert at the end of a fall dinner. Of course, it has to be served warm, and you can top it with homemade whipped cream or a big scoop of vanilla ice cream!
Ingredients for Pumpkin Cobbler
See recipe card below this post for ingredient quantities and full instructions.
- Eggs – Eggs form the base of the pumpkin custard.
- Brown sugar – To sweeten the custard with a molasse undertone.
- Granulated sugar – For a little extra sweetness.
- Pumpkin puree – Use plain canned pumpkin puree.
- Heavy cream – If you can’t get heavy cream you can use half-and-half with similar results, although heavy cream will produce the richest custard!
- Salt – I like kosher salt in this recipe.
- Ground spices – Cinnamon, cloves, nutmeg
- All-purpose flour – Flour forms the base of the topping.
- Granulated sugar – To sweeten the topping.
- Baking powder – Baking powder will help the topping rise.
- Ground cinnamon
- Butter – You can use salted or unsalted butter.
- Rolled oats – You’ll use old-fashioned rolled oats rather than instant oats.
- Egg – To help hold the topping together.
- Buttermilk – Buttermilk gives a lovely lightness to the topping. To make homemade buttermilk, stir 1 tablespoon vinegar into 1 cup whole milk and let sit for 10 minutes before using in the recipe.
- Nonstick cooking spray
For a few simple variations, you can use different nuts in place of the toasted pecans, like chopped walnuts or a combination of walnuts and almonds. Or, substitute the ground spices in the pumpkin custard with pumpkin pie spice in equal amounts.
How to Make Pumpkin Cobbler
- Heat the oven: Preheat the oven to 375℉. Coat a 9×13-inch pan with nonstick cooking spray, and set it aside.
- Make the batter: In a large mixing bowl, whisk together the eggs, brown sugar, and granulated sugar until well combined. Stir in the pumpkin puree, heavy cream, salt, and spices, mixing until smooth. Pour into the bottom of the prepared baking dish.
- Make the topping: For the cobbler topping, whisk together the flour, sugar, baking powder, salt, and cinnamon until no lumps remain. Cut the butter into the mixture with a fork or your hands until it has a coarse, crumbly texture. Gently mix in the oats. Add the beaten egg and buttermilk. Then, stir until the mix is just combined and moistened. Drop the mixture by large spoonfuls over the pumpkin followed by the chopped, toasted pecans.
- Bake the cobbler: Bake the cobbler for 45 to 50 minutes or until the top is golden brown and the custard has set. Let the cobbler rest for at least 10 minutes before serving.
If you would like to make a sweet potato cobbler, simply substitute mashed sweet potatoes for the canned pumpkin in the filling.
How to Store Pumpkin Cobbler
Store leftover pumpkin 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.
Pumpkin pie is delicious served warm with a few additions:
- Whipped cream – Homemade or store-bought whipped cream is a must with pumpkin cobbler!
- Ice cream – Make your pumpkin cobbler à la mode with scoops of vanilla ice cream.
- Caramel sauce – Serve pumpkin cobbler with a drizzle of homemade caramel sauce for a special treat.
Canned pumpkin and pumpkin puree are the same thing. Just make sure you use pumpkin puree rather than pumpkin pie filling if your recipe calls for canned pumpkin or pumpkin puree.
For 1 cup of canned pumpkin or pumpkin puree, substitute 1 cup of cooked, mashed pumpkin, sweet potato, or butternut squash.
You can use pureed butternut squash as a 1:1 substitute for canned pumpkin in baking.
- 9×13-inch pan
- Large mixing bowl
- Nonstick cooking spray
- 3 eggs
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- 1 15 ounce can pumpkin puree
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 cup all purpose flour
- 3 Tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 4 Tablespoons unsalted butter cold
- ¼ cup rolled oats
- 1 egg beaten
- ¼ cup buttermilk
- ¾ cup pecans toasted and chopped
- Preheat an oven to 375℉. Coat a 9×13 inch pan with nonstick cooking spray, set aside.Nonstick cooking spray
- In a large mixing bowl, whisk together the eggs, brown sugar and granulated sugar until well combined. Stir in the pumpkin puree, heavy cream, salt and spices and mix until smooth. Pour into the bottom of the prepared baking dish.3 eggs, ⅔ cup brown sugar, ⅓ cup granulated sugar, 1 15 ounce can pumpkin puree, 1 cup heavy cream, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ⅛ teaspoon ground nutmeg
- For the cobbler topping, whisk together the flour, sugar, baking powder, salt and cinnamon until no lumps remain. Cut the butter into the mixture with a fork or your hands until it has a coarse, crumbly texture. Gently mix in the oats. Add the beaten egg and buttermilk, then stir until the mix is just combined and moistened. Drop the mixture by large spoonfuls over the pumpkin. Sprinkle over the chopped, toasted pecans.1 cup all purpose flour, 3 Tablespoons granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, 4 Tablespoons unsalted butter, 1 egg, ¼ cup buttermilk, ¾ cup pecans, ¼ cup rolled oats
- Bake the cobbler until the top is golden brown and the custard has set, about 45 to 50 minutes. Let rest for at least 10 minutes before serving.