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Pumpkin Cobbler

A warm, rich dessert with a smooth pumpkin layer and a crispy topping, perfect for family gatherings and cozy fall evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 can 15 oz pumpkin puree
  • 1 cup milk Almond milk can be used for a nutty flavor.
  • 1 cup sugar
  • 1/2 cup melted butter Can be substituted with coconut oil for dairy-free.
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the pumpkin puree, milk, sugar, melted butter, and vanilla extract. Mix until smooth and well-blended.
  3. In another bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
  4. Grease a 9x9-inch baking dish with a little butter or cooking spray. Pour the pumpkin batter evenly into the dish.
  5. If using, sprinkle chopped nuts evenly over the top of the batter.
  6. Place the dish in the preheated oven and bake for about 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Allow the Pumpkin Cobbler to cool for a few minutes before serving. Enjoy it warm with a scoop of ice cream or a dollop of whipped cream!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze after wrapping tightly. Thaw in the refrigerator overnight and reheat at 350°F (175°C).