Pumpkin Cobbler
This pumpkin cobbler has a pumpkin pie filling with a buttery cobbler topping that rises to the top as it's being baked.
Servings: 12 people
Ingredients
Cobbler Topping
- 1/2 cup butter melted
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup half and half
- 2 teaspoons vanilla extract
Pumpkin Filling
- 3 cups pumpkin puree
- 1 cup evaporated milk
- 2 large eggs
- 1 cup plus 4 tablespoons granulated sugar divided
- 2/3 cups light brown sugar packed
- 1 tablespoon all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 tablespoons butter cold and cut into small pieces
Marshmallow Glaze
- 1 cup powdered sugar
- 3 tablespoons half and half
- 1/2 teaspoon vanilla extract
- 1/2 cup marshmallow fluff
- 1 cup pecan halves
Instructions
Cobbler Topping
- Preheat oven to 350 degrees.
- Pour the melted 1/2 cup butter into a 9x13 baking pan. Set aside.
- Add the 1 cup granulated sugar, 1 cup all-purpose flour, 4 teaspoons baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk to combine.
- Add in the 1 cup half and half and 2 teaspoons 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.
Pumpkin Filling
- In a large bowl, add the 3 cups pumpkin puree, 1 cup evaporated milk, 2 large eggs, 1 cup granulated sugar, 2/3 cups light brown sugar, 1 tablespoon all-purpose flour, and 2 teaspoons pumpkin pie spice. 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 2 tablespoons 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.
Marshmallow Glaze
- For marshmallow topping, add the 1 cup powdered sugar, 3 tablespoons half and half, 1/2 teaspoon vanilla extract, and 1/2 cup marshmallow fluff in a large bowl. Beat with a hand mixer on medium until smooth.
- Drizzle the glaze on top of the pumpkin cobbler and sprinkle on the 1 cup pecan halves.
Notes
You can substitute the half and half for milk in this recipe.
If you don't have pumpkin pie spice on hand, use 1/3 teaspoon each of ground ginger, ground cloves and ground nutmeg and 3/4 teaspoon of ground cinnamon
Nutrition
Calories: 451kcal | Carbohydrates: 77g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 184mg | Potassium: 394mg | Fiber: 2g | Sugar: 63g | Vitamin A: 10002IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg
