Pumpkin Cobbler
This Pumpkin Cobbler recipe is totally homemade, no cake mix required! It features a spiced streusel topping and a creamy pumpkin filling. It’s easy enough to bake on a busy weeknight, but impressive enough for Thanksgiving!
★★★★★
LiLi says –
“This is JUST the recipe I’ve been looking for. I don’t have the individual ramekins so I’ll be using a baking dish, but I must have this! LOL I’m pregnant and been on a pumpkin kick!!”
This Cobbler Tastes Like Pumpkin Pie!
Come fall, I can’t help but crave seasonal desserts made with pumpkin puree. There’s just nothing like digging into a spiced pumpkin dessert on a crisp fall day!
One of my latest pumpkin obsessions is this pumpkin cobbler. It’s totally homemade, but SO easy to make.
Here’s why you’ll find me making this recipe on repeat throughout the fall:
✔ No Box Cake Mix: Many pumpkin cobbler recipes online call for a box of cake mix. While I don’t mind taking shortcuts now and then, I wanted to create a 100% scratch cobbler recipe since I don’t always have cake mix on hand.
✔ 10-Minute Prep: The cobbler takes very little time to assemble, then it needs to bake for just 30 minutes. That’s it!
✔ Make-Ahead Option: This would be a great pumpkin dessert for Thanksgiving as it can be baked in advance and enjoyed reheated or cold the next day.
Enjoy!
-Katie
The Main Ingredients
This recipe has three parts: the creamy pumpkin filling, the spiced cobbler topping, and the additional streusel topping I added for texture. A full list of ingredients with their measurements can be found in the recipe card below.
- Pumpkin puree — This recipe uses up a whole can of pumpkin puree, so no annoying leftovers here!
- Milk — I used regular milk, but any kind should work.
- Eggs — Provide structure and help bind the cobbler together.
- Brown sugar — Has a much richer, deeper flavor than granulated sugar, plus it keeps the cobbler moist.
- Vanilla extract — I used my homemade bourbon vanilla extract.
- Spices — The cobbler has a pumpkin pie flavor thanks to the blend of cinnamon, nutmeg, and allspice.
- All-purpose flour — Is the foundation of the crumble topping.
- Baking powder — Prevents the topping from being too dense.
- Lemon zest — Doesn’t make the cobbler taste like lemon, it just brightens it up to enhance the pumpkin flavor. Trust me on this!
- Butter — Make sure it’s nice and cold so the streusel gets crisp.
Ingredient Notes
- Don’t use pumpkin pie filling, which has added spices and sugar. You need to make sure to use pure pumpkin puree in this recipe. You can purchase canned or check out this tutorial on how to make pumpkin puree.
- If you are out of individual spices, you can substitute pumpkin pie spice. Just add up the amounts for the single spices and use that amount of pumpkin pie spice.
How to Make Pumpkin Cobbler in 4 Easy Steps
Katie’s Tip: I use the same mixing bowl to make the filling, topping, and streusel. It’s all going to the same place, and this saves me from having to do a ton of dirty dishes!
- Make the pumpkin filling. The wet ingredients get whisked together before adding in the sugar, vanilla, and spices. Divide this mixture between 8 ramekins.
- Make the cobbler topping. In the same bowl, sift together the dry ingredients before whisking in the lemon zest, egg yolk, and melted butter. Divide evenly among the 8 ramekins, topping the pumpkin layer with the cobbler topping.
- Add the streusel. Once made, sprinkle on top of the batter you made for the cobbler top.
- Bake until set. We love eating this warm with a scoop of vanilla ice cream on top, but you could also drizzle it with pumpkin caramel sauce for even more pumpkin flavor!
Want to Make This Without Ramekins? Here’s How!
If you don’t have ramekins on hand, you can also make one big pumpkin cobbler in an 8×8-inch baking dish. Just be sure to keep an eye on it, as the bake time will likely be longer.
Topping Ideas
I think this recipe for pumpkin cobbler is tasty enough as it is, but if you want to get a little fancier, here are some ideas:
- Sprinkle with Nuts — Add some finely chopped pecans or garnish with Glazed Walnuts.
- Serve with Whipped Cream — Everyone loves this with a dollop of homemade whipped cream on top! You can make Stabilized Whipped Cream a day or two in advance, if needed.
- Top with Vanilla Ice Cream — Tt would definitely be delicious with a big scoop of vanilla ice cream!
Can This Be Made in Advance?
Yes! The pumpkin pie cobbler can be baked ahead of time, then stored in the fridge for up to 48 hours. When ready to eat, I recommend reheating the cobbler gently in the oven (350ºF for about 10 to 15 minutes).
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More Easy Pumpkin Desserts to Make
I have so many pumpkin recipes on my site, but the ones listed below are some of the easiest to prepare.
Pumpkin Cobbler Recipe
This pumpkin cobbler recipe is totally homemade, no cake mix required! It features a spiced streusel topping and a creamy pumpkin filling.
Ingredients
For the pumpkin layer:
- 15 oz. pumpkin puree
- 1 cup milk
- 2 eggs
- 2/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
For the crumble/cobbler topping:
- 1 1/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 cup brown sugar
- 1/2 teaspoon lemon zest
- 8 tablespoons butter
- 1 egg yolk
For the streusel:
- 2 tablespoons all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- dash nutmeg
- 2 1/2 tablespoons cold butter, cut into bits
Instructions
- Preheat oven to 400 degrees F. Grease 8 individual sized ramekins, set aside.
For the pumpkin:
- In a medium sized bowl, whisk the pumpkin, milk and egg together.
- Stir in the sugar, vanilla, and spices until well combined.
- Divide evenly among the 8 ramekins. Set aside. Rinse bowl.
For the topping:
- In the same, now rinsed bowl, sift together the flour, baking powder, and sugar. Stir in the zest.
- Melt the butter. Whisk the egg yolk into the melted butter and pour the mixture into the dry ingredients.
- Stir with a fork until well combined and pea sized crumbs are formed.
- Divide this mixture evenly among the 8 ramekins, topping the pumpkin with the cobbler topping.
For the streusel:
- In the same bowl, stir together the flour, brown sugar, cinnamon, and allspice.
- Stir in the butter until coated with the mixture and small bits are formed. You can also use a pastry cutter to help with this.
- Sprinkle on top of the topping in the 8 ramekins.
- Place all the ramekins a top a baking sheet.
- Bake on the center rack in the oven for 20-30 minutes, or until the mixture is set through and slightly browned on top.
- Cool 5 minutes before serving.
- Optionally, you can serve this with a dollop of vanilla ice cream or whipped cream.
Notes
If you don't have ramekins on hand, you can bake the cobbler in a 8x8-inch baking dish instead. You'll need to increase the bake time slightly (use your best judgement).
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 112mgSodium: 211mgCarbohydrates: 50gFiber: 2gSugar: 28gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Try Making Pumpkin Cobbler Without Cake Mix!
Next time you’re looking for a pumpkin dessert the whole family will love, give this homemade pumpkin pie cobbler a try!
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
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Sheila Niemeier says
Would like to put together before hand (day before) and bake fresh after dinner – assuming it would need to be refrigerated & then come to room temp? Thanks!
Katie Kick says
Yes that is correct!
Lisa says
This recipe is EXACTLY what I was looking for! And accidents do happen. Mine was at 7 that ended with me in the ER having a sewing machine needle that had bent into an L shape removed from my finger. My mom heard that cry!! Freak accidents happen too fast!!
Pat says
I have multiple food sensitivities, including dairy. Has anyone tried to substitute coconut oil for butter for something that crisps like the crumble topping? I was wondering if that would work? I would also have to use almond milk and egg substitute, but I think those would work with no problem. Thanks PS-My son fell on his head on concrete when trying to jump through the chains on a swing at an apartment complex. He spent the night in the hospital with a concussion and had headaches for a while thereafter, but no lasting problems. He is now father of six and has made many trips to the ER with his little ones. It’s a fact of life with kids.
Glad yours is OK.
Lu Voth says
I had bought a Gift Pumpkin cobbler mix that was marked down, – after Christmas. It was delicious. So in looking for a recipe, found yours. I will try it. Looks pretty much close to what that mix was, and probably even better. I’m thankful that your daughter is okay. My children grew up in spite of those type of accidents. And their children have accidents also. Stuff happens – even when they’re well supervised. There better not be any finger pointers out there.
Jessica says
Oh goodness! I doubled the recipe and baked in a 9×13 at 375 and it took about 45-50 minutes. It turned out fantastic..Some of the crumb sunk a bit more than I would have liked..Maybe I’ll bake it halfway next time before I add the streusel. I started eating it before dinner was even started! Shameful sweets are the best sweets. Good job on this recipe and thank you!
KreativeJunc says
AH! Yes! Was looking for the standard cobbler recipe with the cake mix. realized I don't have a cake mix and found your recipe! Pumpkin Cobbler with regular pantry ingredients! Thanks for sharing!
CookiePie says
So glad your little one is ok!! The cobbler looks gorgeous too!
Bethie says
I coming over with the ice cream!! Watch for me. 😉
LiLi says
This is JUST the recipe I've been looking for. I don't have the individual ramikins so I'll be using a baking dish, but I must have this! LOL I'm pregnant and been on a pumpkin kick!!!i'm so glad your little one is OK!
Amy says
Oh my word!! HOW SCARY! I hate it when you hear that cry- it is like you have swallowed your heart. I am so glad that she is okay.Unrelated, but that pumpkin cobbler looks divine!
Liz Rietz says
Oh Katie, I'm so so glad that Madeline is alright. How scary! This recipe looks simply fabulous!