Description
Pumpkin Cobbler is a warm, spiced fall dessert that magically creates its own rich caramel sauce while baking. With no mixer and just one pan, this cozy treat combines a soft pumpkin cake top and gooey, cinnamon-sugar bottom. Serve it warm with ice cream for the ultimate autumn comfort.
Ingredients
Pumpkin Cobbler:
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1 ¼ cups (156g) all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon salt
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¾ cup (150g) granulated sugar
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground ginger
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1 cup (240g) canned pumpkin (not pumpkin pie filling)
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¼ cup (60ml) vegetable oil
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1 teaspoon vanilla extract
Topping:
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1 cup (200g) brown sugar
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½ teaspoon ground cinnamon
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1 ½ cups (355ml) hot water
Instructions
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Preheat oven to 350°F (177°C) and grease a 9×13 inch (23×33 cm) baking dish.
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In a large bowl, whisk together flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, cloves, and ginger.
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Stir in the pumpkin, vegetable oil, and vanilla extract until a thick batter forms.
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Spread the batter evenly in the prepared baking dish.
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In a small bowl, mix the brown sugar and cinnamon. Sprinkle over the batter.
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Gently pour the hot water over the top—do not stir.
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Bake uncovered for 50–55 minutes until the top is set and golden.
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Let rest for 5–10 minutes before serving to allow the sauce to settle.
Notes
Pour hot water slowly over the back of a spoon for even layering.
Add chopped pecans or walnuts for a crunchy topping.
Best served warm with vanilla ice cream.
Store leftovers in the fridge and reheat before serving.
The dessert sets up more as it cools but stays soft and saucy when warmed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American