Description
Fall’s favorite flavor just got an upgrade! This Pumpkin Cobbler combines a velvety pumpkin custard base with a buttery cake topping for the ultimate autumn dessert that’s even easier than pie.
Ingredients
Scale
- 15 oz (425g) pure pumpkin puree (not pumpkin pie filling)
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup (113g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Vanilla ice cream or whipped cream for serving (optional)
- Caramel sauce for drizzling (optional)
- Chopped pecans or walnuts for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or 10-inch cast iron skillet.
- In a large bowl, whisk together pumpkin puree, evaporated milk, 1 cup sugar, eggs, 1 teaspoon vanilla, pumpkin pie spice, and ¼ teaspoon salt until smooth.
- Pour the pumpkin mixture into your prepared baking dish, spreading it evenly.
- In a medium bowl, whisk together flour, 1 cup sugar, baking powder, ½ teaspoon salt, and cinnamon.
- Add melted butter and 1 teaspoon vanilla to the dry ingredients and stir until just combined.
- Drop spoonful of the cobbler topping evenly over the pumpkin mixture (it will spread while baking).
- Bake for 50-55 minutes until the topping is golden brown and a toothpick inserted into the cake portion comes out clean.
- Allow to cool for 15-20 minutes before serving warm with vanilla ice cream or whipped cream.
- If desired, drizzle with caramel sauce and sprinkle with toasted pecans for an extra special touch.