Pumpkin Cobbler
Pumpkin Cobbler is a warm, inviting dessert that captures the heart of fall. This cozy pumpkin treat is perfect for sharing.
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.