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. This pumpkin cobbler is the ultimate fall dessert that is 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!
Kitchen Tools Used to Make this Pumpkin Cobbler
Here are some useful tools that I recommend having on hand when preparing this easy pumpkin cobbler recipe:
- Medium Sized Bowl – for mixing the pumpkin mixture and the cobbler topping.
- Measuring Cups and Spoons – to measure the ingredients.
- Whisk – to stir the ingredients.
- Ramekins – to bake the mini cobblers in. Alternatively, use a larger baking dish for a single pumpkin cobbler if you don’t want to make individual portions.
- Can Opener – if you’re using canned pumpkin puree.
- Pastry Cutter – to prepare the streusel that will go on top of the cobbler.
- Microplane Zester – to zest the lemon.
- Baking Sheet – to transfer the ramekins to the oven.
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
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Lemon zest
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 pumpkin cobbler is such an easy recipe to make, it is the perfect dessert for a weeknight during the fall season! Let’s quickly review the basics of how it’s made:
- Make the pumpkin filling: First, combine the wet ingredients in a medium sized bowl. Whisk the pumpkin, milk and egg together. Then, add the sugar, vanilla, and spices.
- Divide evenly among greased 8 ramekins. Set aside.
- Make the cobbler topping: In the same bowl, sift together the flour, baking powder, and sugar. Stir in the lemon zest.
- Whisk the egg yolk into the melted butter and pour the mixture into the dry ingredients.
- Divide this mixture evenly among the 8 ramekins, topping the pumpkin layer with the cobbler topping.
- Make the streusel topping: Once made, sprinkle on top of the batter you made for the cobbler top.
- Place the ramekins on top of a baking sheet and transfer them to a preheated oven to bake.
- Bake the pumpkin cobbler until set and lightly browned on top.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making the Best Pumpkin Cobbler
Don’t use pumpkin pie filling – pumpkin pie filling has added spices and sugar, so you need to make sure to use pure pumpkin puree in this recipe. You can purchased canned or check out this tutorial on how to make pumpkin puree.
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 Pumpkin Cobbler 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.
How to Serve this Pumpkin Cobbler
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:
- Whipped Cream – serve the pumpkin cobbler with a dollop of homemade vanilla whipped cream on top!
- Vanilla Ice Cream – it would definitely be delicious with a big scoop of vanilla ice cream!
- Pumpkin Spice Salted Caramel Sauce – a drizzle of hot caramel sauce (with or without the ice cream) would definitely take this easy dessert over the edge!
What Readers Are Saying About This Delicious Pumpkin Cobbler
“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
Try this Homemade Pumpkin Cobbler!
Next time you’re looking for a pumpkin lovers dessert the whole family will love, give this Pumpkin Cobbler a try! Did you think it was the perfect fall dessert? Leave a comment below and give it a review for others to see what you thought of this awesome recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this delicious dessert!
More Easy Pumpkin Desserts:
Whether you want to make some pumpkin desserts for Thanksgiving or just want an easy pumpkin treat for a weeknight, 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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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
- 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.
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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.