Pumpkin Cobbler

5 from 2 votes

This delicious Pumpkin Cobbler is the ultimate cozy fall dessert: warm pumpkin filling, buttery pecan topping and easy to make (even without cake mix)!

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: pumpkin cobbler, pumpkin pecan cobbler

Servings: servings

Calories: 457kcal

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.

Video

Notes

Make sure the butter is chilled: It's key to a topping that's crumbly.
Keep the topping for burning: If the topping (and especially the pecans!) start getting too dark too early in the baking process, tent the pan with foil.
Let the cobbler rest: After pulling the pan out of the oven, let the cobbler rest for 10 to 15 minutes, which will allow the filling to firm up so it's easier to serve.

Nutrition