Easy Pumpkin Cobbler: My Favorite Fall Dessert (Print Version)
My favorite easy pumpkin cobbler recipe! Warm, spiced, and topped with a rustic oat crumble. Perfect for a cozy fall evening or holiday gathering.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pumpkin Filling Foundation
01 -
Pumpkin Puree (15 oz can)
02 -
Brown Sugar (1/2 cup, packed)
03 -
Heavy Cream (1/2 cup)
04 -
All-Purpose Flour (2 tbsp)
→ Spiced Oat Topping
05 -
All-Purpose Flour (1/2 cup minus 2 tbsp)
06 -
Old-Fashioned Rolled Oats (1 cup)
07 -
Brown Sugar (1/4 cup, packed)
08 -
Unsalted Butter (1/2 cup, cold, cubed)
→ Flavor Enhancers
09 -
Cinnamon (1 tsp)
10 -
Nutmeg (1/2 tsp)
11 -
Ginger (1/2 tsp)
12 -
Salt (1/4 tsp)
13 -
Vanilla Extract (1 tsp)
→ Garnish & Serve
14 -
Vanilla Bean Ice Cream (optional)
15 -
Whipped Cream (optional)
# Instructions:
01 -
First up, grab a big bowl. Pour in that can of pure pumpkin puree, the brown sugar, heavy cream, about two tablespoons of the flour, cinnamon, nutmeg, ginger, salt, and vanilla extract. Whisk it all together until it’s smooth and beautifully orange. I love watching the colors swirl; it just smells like autumn already. Make sure there are no lumps of flour—I've had a few lumpy pumpkin surprises before, not great.
02 -
Pour your luscious pumpkin mixture into a greased 9x13 inch baking dish. Spread it out evenly. This step is pretty straightforward, but I always take a moment to admire that vibrant orange. This is where the magic begins, honestly. I've used smaller dishes before, and it just bubbles over, so stick to the 9x13 unless you want a burnt mess in your oven, which I've also done, oops!
03 -
In another bowl, combine the remaining flour, the rolled oats, a little more brown sugar, and a dash more cinnamon and nutmeg. Give it a quick stir. Now, here's the fun part: cut in the cold, cubed butter. You can use a pastry blender, but I always just use my fingertips. It's messy, but I love the feel of the butter crumbling into the dry ingredients. You want it to look like coarse crumbs, like a sandy beach. Don't overmix!
04 -
Sprinkle that delightful oat topping evenly over the pumpkin filling. Don't press it down too much; you want those lovely crumbles to get golden and crispy. I sometimes get a little heavy-handed in one spot, so try to distribute it as best you can. It's okay if it's not perfectly even; that's part of the rustic charm, right?
05 -
Pop your baking dish into a preheated oven at 375°F (190°C) for about 35-40 minutes. You're looking for that topping to be golden brown and the pumpkin filling to be bubbly around the edges. My kitchen fills with the most incredible smell during this step—it’s pure heaven. I always set a timer, but I also peek a lot. Just don't open the oven door too much, it cools things down!
06 -
Once it's out of the oven, let it cool for at least 10-15 minutes. This gives the filling a chance to set up a bit. It’ll still be warm and gooey, which is exactly what we want. I usually can't wait the full 15 minutes, if I'm being honest. Serve it warm with a scoop of vanilla ice cream, or a dollop of whipped cream. The contrast of the warm cobbler and cold ice cream? *Chef's kiss!*
# Notes:
01 -
Always use pure pumpkin puree, not pumpkin pie filling! I learned that the hard way.
02 -
This cobbler tastes even better the next day, trust me.
03 -
No oats? Crushed graham crackers work for the topping too, I've done it.
04 -
A scoop of vanilla bean ice cream is not optional, it's essential.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
large mixing bowls
03 -
whisk
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 5g