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This Easy Pumpkin Cobbler has a delicious sauce at the bottom with a cake-like middle and it's covered in a pecan crunch topping.
This Easy Pumpkin Cobbler has a delicious sauce at the bottom with a cake-like middle and it's covered in a pecan crunch topping.
Pumpkin Cobbler
Fall is my favorite time of year. I tend to do a lot of baking during Fall and Winter. Baking is my happy place. Crisp fall days are perfect days to turn up the oven and bake something sweet. What I love about this recipe is that it is ingredients I usually have in my pantry.
Is pumpkin pie mix and pumpkin puree the same thing?
Canned pumpkin, pure pumpkin, or pumpkin puree is straight-up pumpkin, nothing else added. It will usually have 100% pure pumpkin on the label. You can also make your own or buy it canned. Canned pumpkin pie mix has pumpkin puree with evaporated milk and pumpkin pie spices mixed in with it. You will want to use that for just making a pie. It will mess up your recipe. There are affordable options for canned pumpkin puree at your local grocery store.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
For the cake
flour
baking powder
salt
sugar
pumpkin puree
milk
butter
vanilla
For the topping
brown sugar
pecans
hot water
HOW TO MAKE PUMPKIN COBBLER
Preheat your oven to 350 degrees, and spray a 9x9 baking dish with non-stick cooking spray. In a large bowl, whisk together flour, baking powder, salt, sugar, and pumpkin pie spice. In a separate bowl, whisk together pumpkin puree, milk, melted butter, and vanilla. Pour the wet ingredients into the dry, mixing until just combined. Spread dough into the bottom of your 9x9 pan.
In another bowl, stir together topping- brown sugar, sugar, and chopped pecans. Sprinkle evenly over the dough. Pour the hot water over the topping.
Bake for 40 minutes, until the middle of the cobbler is cakey. There will be a lot of delicious sauce in the bottom of your cobbler when cooking is finished. Serve with ice cream and pour the sauce over top.
Who doesn't love a good cobbler in the summer with some ice cream on top? This pumpkin version is a fun fall twist that will surely have everyone asking for seconds. This would be a perfect addition to any holiday meal or any potluck this fall. If you love this easy pumpkin recipe, you will love this homemade Pumpkin Spice Latte when you are craving one from your favorite coffee shop. Also, this Pumpkin Pie Dip and Autumn Harvest Punch are such easy recipes to make and are huge party favorites.
Yield: 4 - 6
Easy Pumpkin Cobbler
This Easy Pumpkin Cobbler has a delicious sauce at the bottom with a cake-like middle and it's covered in a pecan crunch topping.
prep time: 5 Mcook time: 40 Mtotal time: 45 M
ingredients:
- 1 ¼ cup flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- 2 tsp pumpkin pie spice
- ½ cup pumpkin puree
- ¼ cup milk
- ¼ cup butter, melted
- 1 tsp vanilla
- For the topping-
- ½ cup sugar
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 ½ cups hot water
instructions:
How to cook Easy Pumpkin Cobbler
- Preheat your oven to 350 degrees, and spray a 9x9 baking dish with non-stick cooking spray. In a large bowl, whisk together flour, baking powder, salt, sugar, and pumpkin pie spice. In a separate bowl, whisk together pumpkin puree, milk, melted butter, and vanilla. Pour the wet ingredients into the dry, mixing until just combined. Spread dough into the bottom of your 9x9 pan. In another bowl, stir together topping- brown sugar, sugar, and chopped pecans. Sprinkle evenly over the dough. Pour the hot water over the topping. Bake for 40 minutes, until the middle of the cobbler is cakey. There will be a lot of delicious sauce in the bottom of your cobbler when cooking is finished. Serve with ice cream and pour the sauce over top.
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Calories
692.00
692.00
Fat (grams)
22.18
22.18
Sat. Fat (grams)
8.47
8.47
Carbs (grams)
121.17
121.17
Fiber (grams)
3.38
3.38
Net carbs
117.79
117.79
Sugar (grams)
86.37
86.37
Protein (grams)
6.35
6.35
Sodium (milligrams)
647.09
647.09
Cholesterol (grams)
31.73
31.73
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Shared this recipe over at Meal Plan Monday
9 comments
Any suggestions on making this in one dish - pan size, cooking times. I don't own individual ramekins but would love to try it.
ReplyDeleteYou should be able to. Total baking time between 45 to 1 hour. Check it after 45 minutes for doneness. Hope that helps.
ReplyDeleteYou should be able to make this in a 9 x 13 pan or smaller. I used 4 ramekins and a smaller casserole dish and gave the smaller casserole dish to my parents. This was perfect for us since we were watching our carb intake at the time and was less sitting around. If it is there, we are going to eat it. Thanks so much for stopping by and I hope you get to try making this. It is a winner in my book.
ReplyDeleteThis looks absolutely divine! Thanks for sharing!
ReplyDeleteLooks fabulous! I can't wait to make it soon!
ReplyDeleteI would like to make this for my daughter using sweet potatoes instead. She doesn't like pumpkin. Also would like to make it in an 8X8 pan. Instructions please. :)
ReplyDeleteDo you think it would be possible to substitute sweet potatoes or yams instead of pumpkin? My family doesn't like pumpkin. Thanks!!
ReplyDeleteThis looks delicious! What a great fall dessert.
ReplyDeleteMymymy! That does look divine! Pinning for now to make for later. Yummers!
ReplyDeleteI love hearing from you. Thank you so much for stopping by and leaving me a comment!