Pumpkin Cobbler

Easy Pumpkin Cobbler recipe from scratch made without cake mix. It has a creamy silky pumpkin base just like pumpkin pie with all the delicious spices and is topped with a crunchy from scratch cobbler topping that is filled with delicious pumpkin spices to make this a fall favorite and great alternative to Pumpkin Pie at Thanksgiving. Serve Pumpkin Cobbler with lightly sweetened whipped cream or a scoop of ice cream and it's guaranteed to be a hit.

We love Pumpkin Desserts in our house. Other Pumpkin recipes we love are Pumpkin Cheesecake Crumb Bars, Pumpkin Bread with Streusel, and these easy Mini Pumpkin Cheesecakes. 

I've been cravingPumpkin Pie but wasn't in the mood to make a crust, so I made Pumpkin Cobbler instead!

Pumpkin Cobbler is like the best of both worlds with a silky smooth pumpkin filling and crunchy spiced brown sugar nut topping! This recipe is so easy to make I might just forgo Pumpkin Pie this year at Thanksgiving and serve Pumpkin Cobbler instead. 

Pumpkin Cobbler like all my other Cobbler Recipes is perfect for an easy dessert for the family or taking to your next potluck. We love it with a scoop of Vanilla Ice Cream but Sweetened Whipping Cream would be equally delicious.

Here's how I make this Easy Pumpkin Cobbler Recipe from scratch:

Mix together:

• 15 ounces Pumpkin Puree
• 3 whole Eggs
• 2/3 cup Brown Sugar
• 1 cup Whole Milk
• 1/2 teaspoon Sea Salt
• 1 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Allspice
• 1/4 teaspoon Ground Nutmeg

Until well combined.

Here's my recipe for Homemade Roasted Pumpkin Puree, incase you don't want to use canned.

Pour Pumpkin Mixture into an 8"x11" pan.

In a mixing bowl stir together:

• 1 cup All-Purpose Flour
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 cup Chopped Walnuts or Pecans
• 1 teaspoon Baking Powder
• 1/2 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Ginger
• 1/8 teaspoon Ground Allspice
• 1/8 teaspoon Ground Nutmeg

Until well combined.

Make a well in the center of flour mixture. Mix in 1 whole Egg and 1 teaspoon Pure Vanilla Extract.

Mix using a fork until mixture becomes super crumbly, and egg is no longer visible. 

Alternatively you can also add all ingredients to the mixer and mix until well combined.

Gently press crumb topping betweens fingers and cover top of Pumpkin Mixture.

Drizzle with 1/2 cup Melted Butter until evenly covered.

Bake in a 375 degree oven for 50-55 minutes until top is golden brown and center is just slightly loose.

Allow to cool until warm or room temperature and serve with a scoop of Vanilla Ice Cream or Sweetened Whipping Cream.

With Fall weather on the way Pumpkin Cobbler makes the season change way more tolerable! A delicious way to kick off fall!

Other favorite cobbler and crisp recipes you might love are:

• Blueberry Cobbler
• Blackberry Cobbler
• Strawberry Rhubarb Cobbler
• Peach Raspberry Cobbler
• Easy Peach Cobbler
• Caramel Apple Cobbler
• Best Apple Crisp Recipe

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American

Yield: 12

Author: Serena Bakes Simply From Scratch

Pumpkin Cobbler

Easy Pumpkin Cobbler recipe from scratch made without cake mix. It has a creamy silky pumpkin base just like pumpkin pie with all the delicious spices and is topped with a crunchy from scratch cobbler topping that is filled with delicious pumpkin spices to make this a fall favorite and great alternative to Pumpkin Pie at Thanksgiving. Serve Pumpkin Cobbler with lightly sweetened whipped cream or a scoop of ice cream and it's guaranteed to be a hit.

Prep time: 10 MinCook time: 38 MinTotal time: 48 Min

Ingredients

Pumpkin Filling

• 15 ounces Pumpkin Puree
• 3 whole Eggs
• 2/3 cup Brown Sugar
• 1 cup Whole Milk
• 1/2 teaspoon Salt
• 1 1/2 teaspoons Cinnamon, Ground
• 1/2 teaspoon Ginger, Ground
• 1/2 teaspoon Allspice, Ground
• 1/4 teaspoon Nutmeg, Ground

Pumpkin Cobbler Topping

• 1 cup All-Purpose Or Whole Wheat Pastry Flour
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 1 cup Walnuts Or Pecans Or Favorite Nut, Chopped (Optional)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Cinnamon, Ground
• 1/8 teaspoon Ginger, Ground
• 1/8 teaspoon Allspice, Ground
• 1/8 teaspoon Nutmeg, Ground
• 1 whole Egg
• 1 teaspoon Pure Vanilla Extract
• 1/2 cup Butter, Melted

Instructions

1. Preheat oven to 375 degrees.

Pumpkin Filling

1. Mix together until well combined pumpkin puree, 3 eggs, 2/3 cup brown sugar, milk, salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.
2. Pour into a 8"x11" baking dish.

Pumpkin Cobbler Crust

1. In a medium sized bowl stir together flour, 1/2 cup brown sugar, granulated sugar, nuts, baking powder, 1/2 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon allspice, 1/8 teaspoon nutmeg, until well combined. Make a well in the center.
2. Add 1 egg and vanilla. Using a fork stir together until well combined, crumbly, and egg is no longer visible.
3. Squeeze crumb topping between fingers, and distribute gently over the top of pumpkin mixture until evenly coated.
4. Evenly drizzle melted butter over crumb mixture. Bake for 50-55 minutes until golden brown and center is just slightly loose. Allow to cool until set.
5. Serve with Vanilla Ice Cream or Sweetened Whipping Cream.

Nutrition Facts

Calories

338.77

Fat

17.82 g

Sat. Fat

6.35 g

Carbs

42.4 g

Fiber

2.72 g

Net carbs

39.68 g

Sugar

31.79 g

Protein

5.88 g

Sodium

230.03 mg

Cholesterol

77.34 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2016 Serena Bakes Simply From Scratch

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