Serve up this Pumpkin Cobbler Recipe for a dessert tonight! This pumpkin cobbler has a pumpkin pie filling with a buttery cobbler topping that rises to the top as it's being baked. This pumpkin pecan cobbler is a must make this fall.
Looking for more pumpkin recipes? Pumpkin Ice Cream Pie, Easy Pumpkin Chocolate Chip Bread, Pumpkin Crisp, Pumpkin Pie Bars, or Pumpkin Earthquake Cake.
I love this pumpkin crunch cobbler. The topping paired with the pumpkin spiced filling is just truly delicious. Kids and adults will love this cobbler recipe.
How to make pumpkin cobbler
Cobbler Topping | Start by whipping up this batter. It will be a runny batter. You can use a hand mixer or whisk to make sure it is fully combined.
To make the cobbler topping, whisk the sugar, flour, salt, and baking powder together in a medium bowl. Whisk in the half and half and vanilla extract until combined.
Once the topping is combined, pour it in the pan that's been prepared with melted butter.
Pumpkin Filling | Mix up your pumpkin pie batter and then you will spoon it over the flour cobbler topping.
To make the pumpkin filling, whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, flour, and spices together in a large bowl.
Pour the pumpkin pie batter on top of the cobbler mixture and sprinkle the remaining sugar and pieces of butter on top.
Marshmallow Topping | Once the pumpkin cobbler is cooled, whip up the marshmallow topping and drizzle it over the top of the pumpkin spice cobbler.
To make the marshmallow topping, beat the powdered sugar, half and half, vanilla, and marshmallow fluff together with a hand mixer until smooth.
Spoon up the dish and serve warm fresh out of the oven.
How should I store Pumpkin Cobbler
Storing your pumpkin cobbler is best if stored in the fridge. Place it in the proper airtight container and store in the fridge. When ready to serve you can warm it up in the microwave or allow it to warm up at room temperature.
Or if you are like me eat it cold. It is such a delight no matter what the temperature is.
Can I freeze Pumpkin Cobbler
This pumpkin spice cobbler will freeze nicely. The only thing to watch is the marshmallow topping. It can become pretty sticky once it thaws from being frozen.
Place the cobbler in small freezer-safe airtight containers or freeze the whole pan in a freezer-safe airtight container for up to 3 months.
To thaw, place in the fridge overnight.
How long will this cobbler last
This fall cobbler will store for around 4-5 days. You will find it is best when eaten in the first couple of days. Like any cake or cobbler it will begin to dry out as the days go on.
To give this cobbler that fresh out of the oven taste, just toss in microwave for a few seconds!
Can I use canned pumpkin pie filling
Pumpkin pie filling and canned pumpkin puree are two totally different things. You will find if you use pumpkin pie filling it will not turn out. It has to be pumpkin puree unfortunately.
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- ½ cup butter melted
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup half and half
- 2 teaspoons vanilla extract
- 3 cups pumpkin puree
- 1 cup evaporated milk
- 2 large eggs
- 1 cup plus 4 tablespoons granulated sugar divided
- ⅔ cups light brown sugar packed
- 1 tablespoon all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 tablespoons butter cold and cut into small pieces
- 1 cup powdered sugar
- 3 tablespoons half and half
- ½ teaspoon vanilla extract
- ½ cup marshmallow fluff
- 1 cup pecan halves
- Preheat oven to 350 degrees.
- Pour the melted butter into a 9x13 baking pan. Set aside.
- Add the sugar, flour, salt, and baking powder in a medium bowl. Whisk to combine.
- Add in the half and half and vanilla extract in with the dry ingredients. Whisk until combined. It will be very runny.
- Pour the topping batter into the pan on top of the butter.
- In a large bowl, add the pumpkin puree, evaporated milk, eggs, 1 cup granulated sugar, brown sugar, flour, and spices. Whisk until combined.
- Pour the pumpkin filling over the top of the topping mixture in the pan.
- Dot the top of the pumpkin filling with the cubed butter and sprinkle with the remaining 4 tablespoons of granulated sugar. The crust will rise to the top as it bakes.
- Place the cobbler in the preheated oven and bake for approximately 1 hour, until a toothpick inserted into the center comes out clean and the top is browned.
- Once done, cool the cobbler on a wire rack.
- Once cooled, scoop into dessert dishes and top with the marshmallow glaze and pecan halves.
- For marshmallow topping, add the powdered sugar, half and half, vanilla, and marshmallow fluff in a large bowl. Beat with a hand mixer on medium until smooth.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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Love your recipes but one question…what do you mean in Point #2 where it says “set again”? Thanks!
Miranda C. says
So glad you love my recipes! That was just a typo but it is fixed! Thanks for the help 🙂