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A bowl of pumpkin cobbler.
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Pumpkin Cobbler

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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin cobbler, pumpkin cobbler recipe
Servings: 8 servings
Calories: 439kcal
Author: Kasey Schwartz

Equipment

  • 1 (9x13-inch) Baking Pan
  • 2 Large mixing bowls

Ingredients

  • Nonstick cooking spray

Filling

  • 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

Cobbler Topping

  • 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

Instructions

  • Preheat an oven to 375℉. Coat a 9x13 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.

Nutrition

Serving: 1serving | Calories: 439kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 491mg | Potassium: 237mg | Fiber: 2g | Sugar: 32g | Vitamin A: 769IU | Vitamin C: 0.3mg | Calcium: 105mg | Iron: 2mg