simple home meals: Pumpkin Cobbler

A Cozy Twist on Fall Baking: Pumpkin Cobbler

As the leaves start to turn and the crisp scent of autumn fills the air, pumpkin recipes begin to take center stage—and honestly, I’m here for it. Whether you're fully embracing sweater weather or just looking for a sweet way to wrap up Thanksgiving dinner, this Pumpkin Cobbler is a seasonal showstopper that feels like a hug in dessert form.

Now, I know what you're thinking: "Pumpkin pie is the classic go-to this time of year." And you're absolutely right—it’s a staple at most holiday tables. But I’ll let you in on a little secret: pumpkin pie and I aren’t exactly best friends. It's the texture, mostly. I love the taste of pumpkin spice anything, but the dense custard vibe? Not so much.

So instead of another pie or a batch of muffins, I set out to make something a little different—something with all the warm spices of pumpkin season, but with a tender, biscuit-like topping. Enter this Pumpkin Cobbler: simple, cozy, and unexpectedly delicious.

✨ Why You’ll Love It

This cobbler hits all the right notes—creamy spiced pumpkin on the bottom, and a golden, lightly sweet biscuit topping on top. It’s soft and warm with just the right amount of sweetness. Plus, it’s a breeze to make. No need for room-temperature ingredients, no complicated techniques, and no pie crust stress.

🥣 Let’s Talk About the Process

Don’t let the scone-style topping fool you—this is one of the easiest desserts to throw together.

You’ll start with the pumpkin layer, which comes together in just one bowl. Mix your pumpkin puree with evaporated milk, a little flour to help it thicken, sugars for depth, and of course, a generous hit of pumpkin spice. That gets poured straight into a greased 9×13” pan.

Then there’s the biscuit topping. Whisk your dry ingredients in a second bowl, cut in some cold butter until the mixture looks like coarse crumbs, and gently stir in eggs and buttermilk. The key here? Do not overmix. A few dry streaks of flour are perfectly fine—actually, preferred. Just spoon it over the pumpkin layer and smooth it out as best you can.

If you want to get fancy (and I always do), sprinkle a little demerara sugar over the top before it bakes. It adds a light crunch and a touch of sparkle.

Pop it in the oven, let your kitchen fill with that dreamy pumpkin spice aroma, and bake until the topping is golden and the filling is bubbling at the edges.

🍨 Serve It Up

This cobbler begs to be topped with a generous scoop of vanilla ice cream or a dollop of whipped cream. Trust me, the contrast of cold cream and warm pumpkin is unbeatable.

If you’re a pumpkin pie lover, this will feel like a comforting spin on a classic. And if you’re on the fence about pumpkin desserts in general, this might just win you over. It's got all the best parts of fall baking—without any of the fuss.

🧡 Pumpkin Cobbler Recipe

Ingredients

For the Pumpkin Layer:

1 can (14 oz) pumpkin puree (not pumpkin pie filling)
1 cup evaporated milk
1 large egg, lightly beaten
½ cup granulated sugar
½ cup light brown sugar
¼ cup all-purpose flour
1½ teaspoons pumpkin pie spice
½ teaspoon salt

For the Biscuit Topping:

2 cups all-purpose flour
¼ cup + 2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, cold and cubed
½ cup buttermilk
2 large eggs, lightly beaten
2 teaspoons demerara sugar (optional, for topping)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13” baking dish.
In a medium bowl, whisk together pumpkin puree, evaporated milk, egg, both sugars, flour, pumpkin pie spice, and salt. Pour this mixture evenly into the prepared baking dish.
In a separate large bowl, combine flour, granulated sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gently stir in the buttermilk and eggs just until the dough is moistened—don’t overmix!
Drop spoonfuls of the biscuit topping over the pumpkin layer. It doesn’t need to be perfect. Sprinkle with demerara sugar if using.
Bake for 30–40 minutes, or until the topping is golden brown and the filling is bubbly.

Whether you're making this as a last-minute Thanksgiving dessert or a sweet weekend treat, this Pumpkin Cobbler is sure to earn a permanent spot in your fall recipe rotation.

الصفحات

Pumpkin Cobbler