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Pumpkin Cobbler

This Pumpkin Cobbler recipe is totally homemade, no cake mix required! It features a spiced streusel topping and a creamy pumpkin filling. Easy enough for a busy weeknight, but impressive enough for Thanksgiving!

Creating This Recipe for Pumpkin Cobbler

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.

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.

This would be a great pumpkin dessert for Thanksgiving as it can be baked in advance and enjoyed reheated or cold the next day!

Ingredients in Pumpkin Cobbler

This recipe has three parts: the creamy pumpkin filling, the spiced cobbler topping, and the additional streusel topping I added for texture.

Here’s what you’ll need to make this easy canned pumpkin dessert recipe:

  • Pumpkin puree
  • Milk
  • Eggs
  • Brown sugar
  • Vanilla extract
  • Spices
  • All-purpose flour
  • Baking powder
  • Lemon zest
  • Butter

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Pumpkin Cobbler

This is such an easy pumpkin dessert! Let’s quickly review the basics of how it’s made:

  1. Make the pumpkin filling: In a medium sized bowl, whisk the pumpkin, milk and egg together. Then, add the sugar, vanilla, and spices.
  2. Divide evenly among greased 8 ramekins. Set aside.
  3. Make the cobbler topping: In the same bowl, sift together the flour, baking powder, and sugar. Stir in the lemon zest.
  4. Whisk the egg yolk into the melted butter and pour the mixture into the dry ingredients.
  5. Divide this mixture evenly among the 8 ramekins, topping the pumpkin with the cobbler topping.
  6. Make the streusel topping: Once made, sprinkle over the cobbler topping.
  7. Bake the pumpkin cobbler until set and lightly browned on top.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

Do I Have to Use Individual Ramekins?

No, 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.

Can This Recipe Be Made in Advance?

Yes! The pumpkin 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.

What Readers Are Saying

This recipe is EXACTLY what I was looking for!” — Lisa

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!” — Jessica

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!” — KreativeJunc

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!!” — LiLi

More Easy Pumpkin Desserts:

Whether you want to make some pumpkin desserts for Thanksgiving or just want an easy recipe for a weeknight treat, here are some of my favorite pumpkin recipes:

A chocolate cookie crust, creamy pumpkin filling, and chocolate ganache topping make this the best Chocolate Pumpkin Cheesecake ever!

Pumpkin Truffles are simply, no-bake treats you can enjoy all fall long!

This homemade Pumpkin Custard is incredibly easy to prepare and makes for a wonderful fall dessert. Perfect for family gatherings!

This Pumpkin Pudding recipe is the perfect way to celebrate fall! It is easy to prepare, super creamy, and full of all your favorite fall spices. 

These No Bake Layered Pumpkin Cheesecake Jars feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling. They’re like cute little individual pumpkin cheesecakes!

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Pumpkin Cobbler

Pumpkin Cobbler

Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 5 minutes
Total Time: 45 minutes

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

  1. Preheat oven to 400 degrees F. Grease 8 individual sized ramekins, set aside.

For the pumpkin:

  1. In a medium sized bowl, whisk the pumpkin, milk and egg together.
  2. Stir in the sugar, vanilla, and spices until well combined.
  3. Divide evenly among the 8 ramekins. Set aside. Rinse bowl.
  4. For the topping:

  1. In the same, now rinsed bowl, sift together the flour, baking powder, and sugar. Stir in the zest.
  2. Melt the butter. Whisk the egg yolk into the melted butter and pour the mixture into the dry ingredients.
  3. Stir with a fork until well combined and pea sized crumbs are formed.
  4. Divide this mixture evenly among the 8 ramekins, topping the pumpkin with the cobbler topping.
  5. For the streusel:

  1. In the same bowl, stir together the flour, brown sugar, cinnamon, and allspice.
  2. 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.
  3. Sprinkle on top of the topping in the 8 ramekins.
  4. Place all the ramekins a top a baking sheet.
  5. Bake on the center rack in the oven for 20-30 minutes, or until the mixture is set through and slightly browned on top.
  6. Cool 5 minutes before serving.
  7. Optionally, you can serve this with a dollop of vanilla ice cream or whipped cream.

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Nutrition Information
Yield 8 Serving Size 1
Amount 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.

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