Simple Pumpkin Cobbler: A Warm Fall Treat (Print Version)

Whip up this Easy Pumpkin Cobbler with a crunchy topping! A comforting dessert perfect for autumn, full of warm spices and simple ingredients.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Base

01 - 1 (15-ounce) can pumpkin puree (100% pure, not pie filling!)
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed brown sugar
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon all-purpose flour
08 - 1 teaspoon pumpkin pie spice
09 - 1/4 teaspoon salt

→ Crunchy Topping

10 - 1 cup all-purpose flour
11 - 1/2 cup packed brown sugar
12 - 1/2 cup old-fashioned oats
13 - 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

→ Serving Suggestions

14 - Vanilla bean ice cream (for serving)
15 - Whipped cream (for serving)
16 - A sprinkle of cinnamon (for garnish)

# Instructions:

01 - First things first, preheat that oven to 350°F (175°C) and grab a 9x13 inch baking dish. I usually give mine a quick spray with cooking oil, just to be safe. In a big bowl, whisk together your pumpkin puree, both sugars, eggs, milk, vanilla, a tablespoon of flour, pumpkin pie spice, and salt. Get it all smooth and creamy! I love watching the colors blend; it smells like autumn even before it hits the oven. This is where I almost always forget the salt, so don't be like me!
02 - Once your pumpkin mixture is perfectly combined, pour it evenly into your prepared baking dish. Spread it out so it's a nice, even layer. Honestly, this step feels so satisfying, seeing that vibrant orange ready for its transformation. Don't worry if it looks a little runny; it'll thicken up beautifully as it bakes. I've definitely overfilled my dish before, leading to a bubbly overflow in my oven – not fun to clean, so leave a little room!
03 - Now for the best part: the crunchy topping! In another medium bowl, whisk together the flour, brown sugar, and oats. Then, cut in your cold butter. I use my fingers, squishing it until it looks like coarse crumbs, almost like wet sand with some pea-sized pieces. You want those little butter bits because they'll create steam and give you that amazing crispness. This is where the magic happens, texture-wise!
04 - Sprinkle that glorious crumb topping evenly over the pumpkin base. Don't press it down too hard; you want it light and airy. I usually go for a slightly uneven distribution, letting some of the pumpkin peek through. It just looks more rustic and homemade that way, you know? This is the point where my kitchen starts smelling absolutely heavenly, and I have to resist sneaking a taste of the raw topping.
05 - Pop your dish into the preheated oven and bake for about 30-35 minutes. You're looking for the topping to be golden brown and the pumpkin base to be set, with maybe a slight jiggle in the center. Every oven is a little different, so keep an eye on it. I once pulled it out too early, and the middle was a bit too wobbly – still tasty, but not quite right. A toothpick inserted into the pumpkin should come out mostly clean.
06 - Once it's done, take it out of the oven and let it cool on a wire rack for at least 15-20 minutes. This cooling time is crucial for the pumpkin base to fully set up and for the flavors to meld. I know it's hard to wait when your kitchen smells like a fall festival, but trust me, it's worth it. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Pure bliss, honestly!

# Notes:

01 - Always use cold butter for the topping; it makes a huge difference in texture.
02 - Let the cobbler cool a bit before serving to allow it to set properly.
03 - If you don't have pumpkin pie spice, make your own with cinnamon, nutmeg, ginger, and cloves.
04 - Serving warm with vanilla ice cream is my absolute favorite way to enjoy this!

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large mixing bowls
03 - whisk

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 6g

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