The BEST Pumpkin Cobbler Recipe

Enjoy everything you love about the fall season, bite after bite with this delicious Pumpkin Cobbler. It almost has the same texture as my pumpkin bread but is slightly fluffier and has an amazing sauce in the bottom of the pan that you’ll want to lick with your finger!

I love Fall. I love the way my house smells when I light the fall candles. Pumpkin is just one of those aromas that give you that cozy feeling where you just know the holidays are coming soon. 😁

And with Fall comes the thought of trying new recipes to make for your family and friends. Pumpkin lovers are going to rave about this cobbler.

I just know that Pumpkin Cobbler (also called upside-down pumpkin pie or pumpkin upside-down cake) is going to be one of those recipes that your family will ask for again and again. It will likely become ‘THE’ recipe that gets handed down from generation to generation to come.

It’s that good (and that easy)!

Serve it right out of the oven with a bowl of ice cream or enjoy the leftovers…if there’s any left. 🙂 This is a great dessert to enjoy anytime, but it’s also elegant enough that it’s perfect to take to family gatherings or add to your holiday dessert selection.

If you love pumpkin recipes as much as I do, be sure to check out my Pumpkin French Toast, Pumpkin Pie Bars, and Pumpkin Cheesecake Bites!

Ingredients Needed For Pumpkin Cobbler Recipe

Here’s everything you’ll need to make this delicious recipe. I split the ingredients up into groups to make it easy for you.

Cobbler

• Flour – All-Purpose or Cake Flour will be the best options
• Baking Powder
• Salt
• Sugar
• Pumpkin Pie Spice – a blend of ground cinnamon, nutmeg, ginger, cloves and allspice
• Pumpkin Puree – use the 100% pumpkin puree, 100% organic will work too
• Milk – whole milk will add richness and extra flavor
• Butter
• Vanilla – flavor enhancer

Topping

• Sugar
• Brown Sugar – regular or light brown
• Chopped Pecans – you can buy pre-chopped or chop them yourself
• Hot Water – super hot but not boiling

How To Make Pumpkin Cobbler

Who knew pumpkin cobbler could be so easy to make? The combination of easy elegance and tastiness is addictive, and you’ll probably end up adding this to your holiday dessert selection!

Step 1

Begin by pre-heating the oven to 350 degrees. Then spray 9 x 9-inch baking dish with non-stick cooking spray.

Step 2

Whisk dry ingredients together in a large bowl: flour, baking powder, salt, sugar, and pumpkin pie spice.

Step 3

In a different bowl, mix pumpkin puree, milk, melted butter, and vanilla together.

Step 4

Now add the wet ingredients in with the dry ingredients and mix until just combined. Spread this dough mixture into the 9 x 9 pan.

Step 5

In a 3rd bowl, stir together the topping ingredients: brown sugar, sugar, and chopped pecans. Sprinkle this mixture evenly over the dough.

Step 6

Now pour the hot water over the topping. Bake for 40 minutes or until the center of the cobbler has a cakey appearance.

Step 7

Serve with ice cream and pour cobbler sauce over the top. ENJOY!!!

Pumpkin Cobbler Recipe Notes And Tips

• Once the cobbler is baked, there will be a delicious sauce at the bottom. This is the ideal addition to a nice bowl of cobbler and ice cream.

• If someone has a nut allergy, merely eliminate the pecans. Another option would be to split the recipe in two different baking dishes and only put the topping on one.

• When adding the hot water to the top of the cobbler, it should be super hot but not boiling water.

• Resist the urge to stir once the water has been poured on top. Let the water and the bake time create the scrumptious cakey, lava type cake.

Variations Of Pumpkin Cobbler To Try

• This recipe can easily be changed to be gluten-free. Just use gluten-free flour instead of regular flour. And just to be on the safe side, make sure the baking powder you have is gluten-free. If it is not, you can definitely purchase a gluten-free variety.

• If pecans are not your favorite type of nut, replace them with chopped walnuts or hazelnuts.

• This cobbler is delish served warm or cold. To make it even more yummy, top with homemade whipped topping and/or a drizzle of caramel. Or spice it up with some cinnamon or a little nutmeg sprinkled on top!

FAQs

If you have questions about this pumpkin cobbler recipe, check below to see if I’ve already answered it below. If you don’t see your question below, please leave it in the comments so I can answer it for you!

Can I freeze this Pumpkin Cobbler?

Pumpkin Cobbler can be frozen for up to a month. Freezing the baked cobbler is best so you will need to let it cool completely and cover tightly with plastic wrap and foil.

Can I use canned Pumpkin Pie Mix instead of Pumpkin Puree?

Yes you can! My favorite is to use pumpkin puree and control how much spice is in the recipe (I LOVE fall spices).

But if you want to use pumpkin pie mix for your pumpkin cobbler, just leave out the spices so you don’t overdo it.

Do I need to keep my Pumpkin Cobbler refrigerated?

With milk as an ingredient, it has a high moisture content which if left at room temperature the conditions are prime for bacteria to grow. Therefore, it’s best practice to keep your cobbler in the refrigerator in an air-tight container.

It will keep well in the fridge for up to a week.

More Pumpkin-Inspired Posts You’ll Love

If you love this pumpkin cobbler, make sure to also check out these other posts!

• The Best Easy Gluten-Free Pumpkin Pancakes
• Pumpkin Baked Oatmeal: A Breakfast Must-Have
• The BEST Harry Potter Pumpkin Juice Recipe
• 25 Creative No-Carve Pumpkin Decorating Ideas For Kids