Pumpkin Cobbler is the ultimate fall dessert with a fluffy pumpkin cake on top and warm caramel sauce on the bottom!
Are you a pumpkin lover? I am definitely a fan but not of ALL pumpkin treats. I love them all except for pumpkin pie. It’s way too mushy for me. haha. But give me some pumpkin bread, cookies or cobbler and I am sold!
This pumpkin cobbler is so amazing, my friends. It bakes beautifully into a warm bread-like cake with a gooey pumpkin-caramel sauce below. It’s what my pumpkin-loving dreams are all about. Amen. 😉
After I dug into this delicious cobbler I thought how great it would be to add some milk chocolate chips! I mean, it is amazing as is, but I am a chocolate girl to the core, and I think sprinkling a few on top right when it comes out of the oven would only lead to perfection. Next time I’m trying that for sure.
Pumpkin Cobbler
Ingredients
Pumpkin Cobbler
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
Topping
- 1 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 ½ cups hot water
Instructions
Pumpkin Cobbler
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, whisk together flour, baking powder, salt, sugar, cinnamon, nutmeg, cloves and ginger. Add pumpkin, oil and vanilla. Stir with a spatula until combined. Batter will be thick. Spread batter evenly into the bottom of prepared dish.
Topping
- Whisk together brown sugar and cinnamon. Sprinkle evenly over batter. Pour hot water over the top.
- Bake for 50 to 55 minutes, uncovered. (The cake will rise to the top and the caramel sauce (topping) will be in the bottom.) Remove from oven and let stand 5 to 10 minutes before serving.
- Serve each serving with a scoop of vanilla ice cream and chocolate chips, if desired. Enjoy!
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OMG!! This looks heavenly !! I’ll be trying it soon and let you know how it turns out…. 🙂 Thanks for sharing it.
Made this tonight. Very good and simple to make. Thank you!
Mmmmmmmmm!!!!! Love pumpkin, love cobbler, and this is the best of both worlds!
pumpkin in a tin?
so many American recipes call for (fresh) food ingredients that come in tins or packets. don’t you grow fresh food in America?
I just had a thought – Halloween pumpkin in a tin. now that would be some package.
Most people don’t grow their own pumpkin patches in their backyard, so yep, fresh pumpkin in a tin can it is! 🙂
I made it using honey nut squash from my garden in missouri. It was great. I’m sure it’s great with canned pumpkin as well. Why do you care if someone uses canned pumpkin?
THis is a great recipe! I Used GF flour And coconut sugar as a substituTe. Made coconut milk whipped cream for the top !
I am obsessed with this cobbler! It is my favorite fall treat. We pile on the ice cream and caramel sauce. Soooooo good!