Pumpkin Cobbler

If the notion of a classic pumpkin pie has you yearning for fall, allow our pumpkin cobbler to further get you in the comfort-food mood. This easy pumpkin cobbler takes the warmth of pumpkin spice we crave and nestles it beneath a blanket of buttery, golden topping. The result? A dessert that feels both seasonally familiar and refreshingly new.

Pumpkin Cobbler Ingredients 

• Pumpkin puree: Pumpkin provides the earthy and rich foundational flavor and gives the dish its texture and color. Sweet potato or butternut squash puree is an alternative, offering similar textures while subtly changing the taste.
• Evaporated milk: The evaporated milk adds creaminess and intensifies the dairy flavor without diluting the mixture. Coconut milk is a great dairy-free substitute, enhancing the dish with a mild sweetness and creamy texture.
• Sugar: Granulated sugar balances and enhances the pumpkin’s natural flavors. 
• Eggs: Eggs act as a binder and help to form the custard-like texture of the filling. A blend of chia seeds soaked in water can be a vegan alternative, providing similar binding properties.
• Flour: The flour thickens the pumpkin filling, ensuring it sets properly. Gluten-free all-purpose flour or oat flour can be used for those with gluten sensitivities, maintaining the desired consistency.
• Ground cinnamon, ginger and cloves: This trio provides the iconic warming spices that define the dish’s autumnal flavor profile. Pumpkin pie spice can be a convenient all-in-one substitute, or cardamom can be an unconventional twist with a similar warming effect.

Topping:

• Flour: It serves as the main foundation of the biscuit topping, creating a balance between structure and tenderness.
• Sugar: Sugar adds sweetness to the topping, balancing the dish’s flavors.
• Baking powder: Baking powder helps the biscuit topping rise, resulting in a fluffy texture.
• Baking soda: Baking soda works with acidic ingredients like buttermilk, contributing to the rise and texture of the topping.
• Butter: The richness and flaky layers in the biscuit crust are thanks to the butter, contributing to the crust’s moistness and flavor.
• Buttermilk: The buttermilk contributes to the flakiness and lightness of the biscuit crust. Almond milk mixed with a little vinegar mimics the tangy quality of buttermilk, which is suitable for dairy-free preferences.
• Coarse sugar (optional): A sprinkling of coarse sugar at the end adds a texture and a sparkly appearance to the topping.

Directions

Step 1: Create the pumpkin base

Julia Hartbeck for Taste of Home

Preheat your oven to 350°F. In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs, flour, cinnamon, ginger, cloves and salt, mixing well to ensure the spices are evenly distributed. Pour the mix into a well-greased 13×9-inch baking dish, spreading it evenly across the bottom.

Step 2: Make the cobbler topping

Julia Hartbeck for Taste of Home

In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt. Cut the cold butter into this dry mixture until you achieve a crumbly texture. Gently stir in the buttermilk until a soft dough forms. Drop the dough by tablespoons over the pumpkin mixture. For added sweetness and crunch, sprinkle coarse sugar over the dough.

Step 3: Bake and serve

Julia Hartbeck for Taste of Home

Bake until the topping is golden brown and the filling is set, 35 to 40 minutes. Let the cobbler cool for a few minutes before serving it warm.  

Julia Hartbeck for Taste of Home

Pumpkin Cobbler Variations

• Top it with streusel: For a crispy, sweet addition, make a streusel topping and sprinkle the mixture over the cobbler topping before baking to create a nice streusel crust.
• Make it nutty: Add a crunchy texture to your pumpkin cobbler by mixing nuts such as chopped toasted pecans, walnuts or almonds into the pumpkin filling before adding the cobbler topping.
• Go all in for fall: Experiment with fall spices by adding a pinch of cardamom or extra nutmeg into the pumpkin filling mixture. These spices offer a unique twist and deepen the fall essence of the dessert.

How to Store Pumpkin Cobbler

Properly storing leftovers ensures you can enjoy them for days after baking. The most common way to store this dessert is in the refrigerator. After the cobbler has cooled completely, cover it with plastic wrap and aluminum foil, or transfer it to an airtight container. 

How long does pumpkin cobbler last?

When stored properly in the refrigerator, your cobbler will last up to a week.

Pumpkin Cobbler Tips

Julia Hartbeck for Taste of Home

What flavors pair well with pumpkin?

Pumpkins are great with spices like cinnamon and nutmeg and taste good with sweet things like brown sugar. Don’t forget about savory options; some salt, pepper or herbs like sage can make pumpkin flavors stand out.

What can you do with a whole pumpkin?

A whole pumpkin can be used for many things: Roast it for a side dish, make it into soup, toast the seeds for a snack, fill it with stuffing and bake it, turn it into jam or spread it to enjoy with bread.

What fruit does pumpkin taste good with?

Pumpkin, apples or pears are great fall flavor pairings, especially in pies or baked desserts. Adding a bit of orange or lemon can give a nice, fresh kick. Cranberries also work well with pumpkin, offering a tart contrast to brighten your dish.

What should you serve with this pumpkin cobbler recipe?

For a classic combination, add a scoop of vanilla ice cream to your warm cobbler or serve it with whipped cream. You can also top each serving with a hearty drizzle of caramel sauce and introduce a smooth sweetness that complements the pumpkin spice.