Pumpkin Cobbler [The Perfect Fall Dessert]

Pumpkin Cobbler is the perfect unique twist on a classic Thanksgiving dessert. With a delicious crust topping piled on a smooth pumpkin base, you don’t want to miss out on this recipe!

Pumpkin Cobbler Recipe

pumpkin cobbler in small dish with whipped cream and cinnamon sticks

If you are an apple crisp or peach cobbler fan then you’ll love pumpkin cobbler! 

The thing I love best about crisps and cobblers is that they are packed with delicious flavor but I don’t have to fuss with a pie crust. No rolling. No ripping pie crust. No trying to make it look perfect! 

Pumpkin Cobbler is a stress-free dessert that you’ll be proud to have on your table.

Serving Pumpkin Cobbler

So should you ditch the pumpkin pie on Thanksgiving to make room for this recipe?

In my opinion, you can have both because there’s never too much pumpkin! But if you don’t want to load up your Thanksgiving table with pumpkin you could also consider making this for Halloween.

I love a good Halloween dinner or potluck with friends and neighbors before trick-or-treating with my kids. We play some Halloween games in our costumes and have a delicious meal before heading out with the kids and always have so much fun. 

Pumpkin Cobbler would be the perfect addition!

Pumpkin Cobbler Recipe

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close up shot of whipped cream on pumpkin cobbler

Serves: 12

Prep time: 30 minutes

Cook time: 1 hours

Rest time: 15 minutes

Total time: 1 hour 45 minutes

Ingredients for Pumpkin Cobbler

pumpkin cobbler ingredients in assorted glass bowls
  • ½ cup butter, melted
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 4 tsp baking powder
  • ¼ tsp salt
  • 1 cup half and half 
  • 2 tsp vanilla extract
  • 3 cup canned pumpkin puree
  • 1 cup evaporated milk
  • 2 large eggs
  • 1⅛ cup granulated sugar
  • ⅔ cup light brown sugar
  • 1 tbsp flour
  • 2 tsp pumpkin pie spice 
  • 2 tbsp butter (cold and cut into small pieces)
  • 4 tbsp granulated sugar

For the Topping

  • 1 c powdered sugar
  • 3 tbsp half  and half
  • ½ tsp vanilla extract 
  • ½ c marshmallow fluff
  • 1 c pecan halves

You’ll also want to have the following tools to make it easier:

Mixing Bowls

13×9 Glass Baking Dish

Electric Mixer

How to Make this Pumpkin Cobbler Recipe

  • The first thing that you’ll want to do is preheat the oven to 350°.
  • Next, you can start working on your cobbler. In a large mixing bowl combine the sugar, flour, salt, and baking powder.
  • Add in the vanilla and milk and stir until the mixture is well combined.
  • Melt the butter and pour it into a 9×13 baking dish. Pour the cobbler mixture right on top of the butter and set the dish aside. 
  • In another large mixing bowl, add the eggs, milk, pumpkin, brown sugar, 1 cup of granulated sugar, flour, and spices. Beat with an electric mixer on medium speed until combined. 
  • Pour the pumpkin mixture over the top of the cobbler in your 13×9 dish. 
  • Spoon 2-tbsp. butter and sprinkle 4 tbsp. granulated sugar across the top. 
  • Bake the cobbler for about 1 hour or until a toothpick inserted into the center comes out clean and the top of the cobbler is browned.
  • When it’s finished baking, remove the cobbler and place it on a wire rack to cool. 
  • For the simple marshmallow topping, combine the powdered sugar, half and half, vanilla, and marshmallow fluff in a medium-sized bowl and mix until smooth.
  • Scoop out a piece of cobbler into a serving bowl and top with the marshmallow sauce, whipped cream, and pecans.
overhead shot of pumpkin cobbler in glass baking dish

Tips Tricks and FAQs

  • Skip the store-bought pumpkin pie spice and make your own instead! I have the best recipe for a 5-minute DIY pumpkin spice that goes along perfectly with all your pumpkin desserts this fall. 
  • This is a great dish to make with your kids! The cobbler part of the dish starts out on the bottom and magically moves to the top while baking. They’ll love it!
  • If you don’t want to make a trip to the store for half and half, you can substitute milk instead. I promise it will turn out just as delicious! 
  • If you have a nut allergy or don’t like nuts, you can leave them off with no problems. I actually love substituting the nuts for toffee bits. It adds the perfect sweet toasty crunch on top. 

Is there a difference between pumpkin puree and pumpkin pie filling?

Yes! This recipe calls for pumpkin puree, and if you decide to use pumpkin pie filling then you’ll need to make a few adjustments. 

Pumpkin puree is just like it sounds… pureed pumpkin! Pumpkin pie filling, on the other hand, is pumpkin puree with spices like cinnamon, cloves, etc. mixed in. So if you decide to use pumpkin pie filling you’ll want to add less of or completely leave out the pumpkin spice.

pumpkin cobbler in small dish with whipped cream and cinnamon sticks

Storage

Fridge

Let your pumpkin cobbler cool completely and then cover with plastic wrap and put in the refrigerator. This dessert will last between 3 to 5 days in the fridge.

Freezer

Pumpkin cobbler can be stored in the freezer for about 3 months, but it may change the texture a bit. 

You will need to wrap the dessert in plastic wrap and then again with foil. I would recommend freezing your cobbler in a disposable container with a lid so that you can easily cover and label. 

Check out these other great pumpkin recipes:

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Yield: Serves 12

Pumpkin Cobbler

small dish of pumpkin cobbler with a spoon

Pumpkin Cobbler is the perfect unique twist on a classic Thanksgiving dessert. With a delicious crust topping piled on a smooth pumpkin base, you don’t want to miss out on this recipe!

Prep Time 30 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 45 minutes

Ingredients

  • ½ cup butter, melted
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 4 tsp baking powder
  • ¼ tsp salt
  • 1 cup half and half
  • 2 tsp vanilla extract
  • 3 cup canned pumpkin puree
  • 1 cup evaporated milk
  • 2 large eggs
  • 1⅛ cup granulated sugar
  • ⅔ cup light brown sugar
  • 1 tbsp flour
  • 2 tsp pumpkin pie spice
  • 2 tbsp butter (cold and cut into small pieces)
  • 4 tbsp granulated sugar
  • For the Topping
  • 1 c powdered sugar
  • 3 tbsp half and half
  • ½ tsp vanilla extract
  • ½ c marshmallow fluff
  • 1 c pecan halves

Instructions

  1. The first thing that you’ll want to do is preheat the oven to 350°.
  2. Next, you can start working on your cobbler. In a large mixing bowl combine the sugar, flour, salt, and baking powder.
  3. Add in the vanilla and milk and stir until the mixture is well combined.
  4. Melt the butter and pour it into a 9x13 baking dish. Pour the cobbler mixture right on top of the butter and set the dish aside. 
  5. In another large mixing bowl, add the eggs, milk, pumpkin, brown sugar, 1 cup of granulated sugar, flour, and spices. Beat with an electric mixer on medium speed until combined. 
  6. Pour the pumpkin mixture over the top of the cobbler mixture in your 13x9 dish. 
  7. Spoon 2-tbsp. butter and sprinkle 4 tbsp. granulated sugar across the top. 
  8. Bake the cobbler for about 1 hour or until a toothpick inserted into the center comes out clean and the top of the cobbler is browned.
  9. When it’s finished baking, remove the cobbler and place it on a wire rack to cool. 
  10. For the simple marshmallow topping, combine the powdered sugar, half and half, vanilla, and marshmallow fluff in a medium-sized bowl and mix until smooth.
  11. Scoop out a piece of cobbler into a serving bowl and top with the marshmallow sauce, whipped cream, and pecans.

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