Embrace fall with Pumpkin Cobbler, a Spiced Autumn Dessert that blends the warmth of pumpkin pie with the gooey charm of a cobbler. This cozy pumpkin treat features tender pumpkin, warm spices, and a caramel-like sauce beneath a golden crust. Perfect for beginners or pros, Pumpkin Cobbler fills your kitchen with festive aromas. Let’s bake this fall favorite!
Why You’ll Love Pumpkin Cobbler
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Cozy Comfort: Pumpkin Cobbler captures fall’s essence with every warm bite.
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Easy to Make: Simple ingredients create a stunning Pumpkin Cobbler effortlessly.
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Crowd-Pleaser: This fall dessert delights guests of all ages.
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Gooey Magic: A bubbling sauce makes this warm baked dessert irresistible.
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Make-Ahead: Prep ahead for stress-free holiday gatherings.
Ingredients for Pumpkin Cobbler
Here’s what you’ll need for this cozy pumpkin treat (serves 6–8):
Batter:
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1 cup (125g) all-purpose flour
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2 tsp baking powder
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½ tsp kosher salt
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¾ cup (150g) granulated sugar
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp ground cloves
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1 cup (240g) pumpkin puree (not pie filling)
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½ cup (120ml) whole milk
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¼ cup (60g) unsalted butter, melted
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1 tsp vanilla extract
Topping:
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¾ cup (165g) brown sugar
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1¼ cups (300ml) hot water
Garnish (Optional):
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Vanilla ice cream or whipped cream
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Cinnamon, for dusting
Equipment
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8×8 inch baking dish
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Medium mixing bowl
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Whisk
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Spatula
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Measuring cups and spoons
Ingredient Tips
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Pumpkin Puree: Use pure pumpkin for authentic flavor; avoid pie filling.
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Flour: All-purpose flour ensures a tender crumb; gluten-free blends work too.
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Spices: Cinnamon, ginger, nutmeg, and cloves create a warm Spiced Autumn Dessert.
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Milk: Whole milk adds richness; plant-based milk is a substitute.
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Brown Sugar: Creates the gooey sauce; dark brown sugar deepens flavor.
Directions for Pumpkin Cobbler
Let’s bake this Pumpkin Cobbler—a perfect fall dessert!
Preheat and Prep
I preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish with butter or nonstick spray, setting it aside for this cozy pumpkin treat.
Mix Dry Ingredients
In a medium bowl, I whisk 1 cup flour, 2 tsp baking powder, ½ tsp salt, ¾ cup granulated sugar, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves until evenly blended for Pumpkin Cobbler.
Add Wet Ingredients
I stir in 1 cup pumpkin puree, ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla, mixing gently until smooth. I avoid overmixing to keep Pumpkin Cobbler fluffy.
Assemble the Cobbler
I spread the batter evenly in the prepared dish. I sprinkle ¾ cup brown sugar over the top, then slowly pour 1¼ cups hot water over everything, without stirring, to create the gooey sauce for this warm baked dessert.
Bake and Cool
I bake for 40–45 minutes until the top is golden and the sauce bubbles. I let Pumpkin Cobbler cool for 5–10 minutes to thicken before serving.
Garnish and Serve
I serve this fall dessert warm, topped with vanilla ice cream or whipped cream and a dusting of cinnamon for extra flair.
Nutrition
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Prep Time: 15 minutes
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Cook Time: 40–45 minutes
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Total Time: 55–60 minutes
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Servings: 6–8 (¾–1 cup per serving)
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Calories: ~250–300 kcal per serving
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Macros per Serving: 45g carbs, 3g protein, 7g fat, 2g fiber
Variations for Pumpkin Cobbler
Try these twists on this cozy pumpkin treat:
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Nut Crunch: Add ¼ cup chopped pecans to the topping for Pumpkin Cobbler.
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Spice Swap: Use pumpkin pie spice instead of individual spices for this Spiced Autumn Dessert.
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Gluten-Free: Swap for gluten-free flour for a dietary-friendly version.
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Maple Twist: Replace brown sugar with maple syrup, inspired by Food and Tips’ Sun Dried Tomato and Mushroom Pasta.
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Fruit Add-In: Mix in ½ cup diced apples for extra fall flavor.
Serving Ideas:
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Pair with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.
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Serve with Food and Tips’ Grilled Lemon Herb Chicken for a savory balance.
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Enjoy with Food and Tips’ Vanilla Raspberry Iced Latte for a festive pairing.
Storage
I store this warm baked dessert in an airtight container in the fridge for up to 3 days; flavors deepen over time. For freezing, I cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. I thaw overnight in the fridge and reheat at 325°F with a splash of milk for sauciness.
Serving Tips
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Presentation: Serve Pumpkin Cobbler in ramekins with ice cream for elegance.
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Garnish: Dust with cinnamon or add whipped cream for a cozy touch.
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Pairing: Pair with spiced cider or Food and Tips’ Coconut Cooler to balance this fall dessert.
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Portion Size: ¾–1 cup per person for a hearty serving.
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Occasions: Perfect for Thanksgiving, potlucks, or cozy weeknights.
FAQs About Pumpkin Cobbler
Here are answers to some common questions about Pumpkin Cobbler:
Can I use fresh pumpkin instead of canned for Pumpkin Cobbler?
Yes, roast and mash fresh pumpkin, ensuring it’s smooth for this Spiced Autumn Dessert.
What creates the sauce in Pumpkin Cobbler?
Brown sugar and hot water form a gooey caramel sauce during baking.
Can I double this recipe?
Yes, double ingredients and use a 9×13 inch pan, adding 5–10 minutes baking time.
Is Pumpkin Cobbler gluten-free friendly?
Swap for gluten-free flour to make this cozy pumpkin treat gluten-free.
How do I know when the cobbler is done?
The top should be golden, with bubbling sauce around the edges of Pumpkin Cobbler.
Conclusion
Pumpkin Cobbler is a warm, inviting dessert that captures the heart of fall. This cozy pumpkin treat is perfect for sharing. Bake Pumpkin Cobbler, gather your loved ones, and enjoy the festive delight!
Pumpkin Cobbler
Ingredients
For the Batter:
- 1 cup 125g all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ¾ cup 150g granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup 240g pumpkin puree (not pie filling)
- ½ cup 120ml whole milk
- ¼ cup 60g unsalted butter, melted
- 1 tsp vanilla extract
For the Topping:
- ¾ cup 165g brown sugar
- 1¼ cups 300ml hot water
For Garnish (Optional):
- Vanilla ice cream or whipped cream
- Cinnamon for dusting
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish with butter or nonstick spray, setting it aside for this cozy pumpkin treat.
Mix Dry Ingredients
- In a medium bowl, I whisk 1 cup flour, 2 tsp baking powder, ½ tsp salt, ¾ cup granulated sugar, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves until evenly blended for Pumpkin Cobbler.
Add Wet Ingredients
- I stir in 1 cup pumpkin puree, ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla, mixing gently until smooth. I avoid overmixing to keep Pumpkin Cobbler fluffy.
Assemble the Cobbler
- I spread the batter evenly in the prepared dish. I sprinkle ¾ cup brown sugar over the top, then slowly pour 1¼ cups hot water over everything, without stirring, to create the gooey sauce for this warm baked dessert.
Bake and Cool
- I bake for 40–45 minutes until the top is golden and the sauce bubbles. I let Pumpkin Cobbler cool for 5–10 minutes to thicken before serving.
Garnish and Serve
- I serve this fall dessert warm, topped with vanilla ice cream or whipped cream and a dusting of cinnamon for extra flair.
Notes
- Serve with vanilla ice cream or whipped cream for an extra treat.
- Store leftovers covered in the refrigerator for up to 3 days.
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