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.
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
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
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
Yield: 12
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
Pumpkin Cobbler Topping
Instructions
Pumpkin Filling
Pumpkin Cobbler Crust
Nutrition Facts
Calories
338.77Fat
17.82 gSat. Fat
6.35 gCarbs
42.4 gFiber
2.72 gNet carbs
39.68 gSugar
31.79 gProtein
5.88 gSodium
230.03 mgCholesterol
77.34 mgThe 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.
©2016 Serena Bakes Simply From Scratch
15 comments
We always did this with yellow cake mix (which I won't use any more) So I can not wait to try this! Pinning!
Beautiful shot!
This is just beautiful! I should probably wait for some occasion to make it but am seriously tempted to have it tonight.
I would pass up the pie for a piece of this streusel topped goodness!
i have such struggles with pie crust (shrinking! leakage! sticking!), so this sounds like the perfect way to get my pumpkin pie fix in (:
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.
I cut the sugar back and it was still too sweet for me. Also, I ended up over-baking it (I baked for 10 min less but in a 9x13 because it's what I had). I might experiment with the recipe a bit, because I love that there's no yellow cake mix and whole milk instead of sweetened condensed.
Really delicious!!! I make it with gf flour and dairy free butter because of allergies and you can’t tell that I’ve made the substitution. It’s sooo good!!!
Thank you so much for letting me know! I always love hearing about substitutions and how it goes! I hope you had a Happy Thanksgiving!
What size baking dish would be best to use if we don't have an 8x11? I have an 8x8, 9x13, and some in between. Also, how should I adjust the baking time?
A 9"x13" would be best, but your pumpkin layer will be a little thinner. I would start checking it at the 40 min. mark until the top is golden brown and center is just slightly loose when the pans moved. I hope that helps. Thanks, Serena
Me TOO!
It’s 1/2 cup butter,melted :)
How long will this dish last? Should it be kept in the fridge?
Yes, keep it in the fridge and it should last 3-4 days like pumpkin pie. Thanks, Serena
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