Pumpkin Cobbler

Tuesday, September 18, 2018
Pumpkin Cobbler with walnuts or pecans is easy to make and a great alternative to pumpkin pie! Delicious pumpkin spiced filling covered in crunch brown sugar spiced cobbler topping from Serena Bakes Simply From Scratch.

I've been craving Pumpkin 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 made the recipe:
  
Pumpkin Cobbler recipe mix together pumpkin puree, eggs, brown sugar, milk, cinnamon, ginger, allspice, and nutmeg from Serena Bakes Simply 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.

Pumpkin Cobbler recipe pour pumpkin mixture into pan from Serena Bakes Simply From Scratch.

Pour Pumpkin Mixture into an 8"x11" pan.

Pumpkin Cobbler Topping Recipe without a cake mix from Serena Bakes Simply From Scratch.

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.

Pumpkin Cobbler Recipe mix in egg and vanilla from Serena Bakes Simply From Scratch.

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

Pumpkin Cobbler recipe for crumble topping is easy to make from Serena Bakes Simply From Scratch.

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.

Pumpkin Cobbler recipe spread topping evenly over pumpkin mixture from Serena Bakes Simply From Scratch.

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

Pumpkin Cobbler Recipe drizzle with butter from Serena Bakes Simply From Scratch.

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

Pumpkin Cobbler recipe drizzled with butter from Serena Bakes Simply From Scratch.

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

Pumpkin Cobbler recipe is easy to make from scratch. Serve with vanilla ice cream or a scoop of vanilla from Serena Bakes Simply From Scratch.

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

Pumpkin Cobbler recipe is an easy to make alternative to pie. It's perfect for Thanksgiving or Christmas dessert from Serena Bakes Simply From Scratch.

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:


Pumpkin, Cobbler, Recipe, Dessert, Thanksgiving, Christmas, Holiday, Walnuts, Pecans, Cinnamon, Brown Sugar
Pumpkin, Cobbler, Recipe, Dessert, Thanksgiving, Christmas, Holiday
American, Southern
Yield: 12 ServingsPin it

Pumpkin Cobbler

Pumpkin Cobbler is easy to make recipe that is great alternative to pumpkin pie! Delicious pumpkin spiced filling covered in crunch brown sugar spiced cobbler topping from Serena Bakes Simply From Scratch.
5 out of 5 based on 2 user ratings
prep time: 10 minscook time: 55 minstotal time: 65 mins

ingredients:

Pumpkin Filling
  • 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 Cinnamon, Ground
  • 1/2 teaspoon Ginger, Ground
  • 1/2 teaspoon Allspice, Ground
  • 1/4 teaspoon Nutmeg, Ground
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, 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.
Cobbler Topping
  1. In a medium sized bowl stir together flour, 1/2 cup brown sugar, granulated sugar, nuts, baking soda, 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.

NOTES:

Calories Calculated using my fitness pal.
calories
347
fat (grams)
17
carbs (grams)
45
protein (grams)
6
sugar (grams)
31
Created using The Recipes Generator
Pumpkin Cobbler with walnuts or pecans! The perfect alternative to Pumpkin Pie for Thanksgiving or Christmas! serenabakessimplyfromscratch.com

6 comments

  1. We always did this with yellow cake mix (which I won't use any more) So I can not wait to try this! Pinning!

    ReplyDelete
  2. This is just beautiful! I should probably wait for some occasion to make it but am seriously tempted to have it tonight.

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  3. I would pass up the pie for a piece of this streusel topped goodness!

    ReplyDelete
  4. i have such struggles with pie crust (shrinking! leakage! sticking!), so this sounds like the perfect way to get my pumpkin pie fix in (:

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  5. Prepared this tonight for dessert while playing cards. Five stars from all who had some. I doubled the recipe and thought it would be too sweet, but it wasn't. If doubling the recipe next time, I will experiment with just 2/3 of a cup (1/3 cup doubled), as it was VERY buttery with 1 cup of melted butter.

    ReplyDelete

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