Pumpkin Cobbler

Looking for an easy pumpkin dessert? This Pumpkin Cobbler combines a creamy pumpkin custard with a sweet biscuit topping for a delicious twist on a classic pumpkin pie. Serve it warm with ice cream for the perfect fall or Thanksgiving dessert.

Give me all things pumpkin! For more pumpkin desserts that are a little out of the norm, try this Pumpkin Tiramisu Recipe or this Pumpkin Butter Pecan Ice Cream Pie Recipe.

If you love pumpkin pie but want to try something a little different this year, this pumpkin cobbler is a great alternative. The pumpkin layer is smooth and custardy, while the biscuit topping bakes up golden and tender, giving you the best part of a cozy fall dessert in every bite.

I first discovered pumpkin cobbler on a trip to Colorado, when I spotted it on the specials board at a restaurant in Montrose. I had never heard of pumpkin cobbler before, but I couldn’t stop thinking about it. When I finally made my own version, I knew I had found a pumpkin dessert worth making again and again.

I am one of those people who has to have pumpkin pie every year on Thanksgiving. But I would seriously consider substituting this for the traditional pumpkin pie. It was really that good. Especially when it was still warm from the oven, served with a scoop of vanilla ice cream.

Pumpkin heaven. That’s what this is.

Ingredients

• Pumpkin Puree: Make sure you are using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already includes sugar and spices, which would change the recipe.
• Evaporated Milk: Don’t get this confused with sweetened condensed milk. Evaporated milk gives the custard its creamy texture. I have not tried substituting this with regular milk or a milk alternative, so I’m not sure how well it would work.
• Eggs: You want to use large eggs.
• Sugar: You will use both granulated sugar and brown sugar in both the filling and the topping.
• Flour: Use all-purpose flour for both the filling and the topping.
• Pumpkin Pie Spice: I like to use my homemade Pumpkin Pie Spice, but store bought will work, as well.
• Salt: This will balance the flavors.
• Baking Powder & Baking Soda: The mix of the baking powder and baking soda help the topping to puff up and give it a tender texture.
• Butter: I use unsalted butter.
• Buttermilk: Buttermilk gives the biscuit topping a tender texture. If you don’t have buttermilk on hand, you can use a buttermilk substitute.

How to Make Pumpkin Cobbler

STEP 1: Make the custard by combining the pumpkin, evaporated milk, and eggs. Once those are mixed, add in both sugars, the flour, pumpkin pie spice, and salt. Mix this to combine.

STEP 2: Pour the custard into a baking dish that has been sprayed with nonstick cooking spray. You will need a baking dish that is 2-3 quarts. A 9×9 inch baking dish will work well. My dish is about 11×7 inches.

STEP 3: Now it’s time to make the topping. Combine the flour, 5 teaspoons of the sugar, the baking powder, baking soda, and salt to a bowl. Cut your butter into small cubes and add it to the mixture.

STEP 4: Use a fork or a pastry blender to cut the butter into the flour. You are basically breaking the butter into small pieces, distributing them evenly through the flour.

STEP 5: Add the buttermilk and mix just until everything is combined.

STEP 6: Drop the topping over the custard in dollops. I just use a spoon, and then push the topping off the spoon with my finger. You could also use a small spring loaded scoop, but a scoop tends to make bigger balls of the topping instead of longer sections that will cover the top of the custard. Sprinkle the top with the remaining sugar and bake until the topping is browned and the custard is set up.

Tips and Tricks

Don’t overmix the biscuit topping. Once the buttermilk is added, mix only until the dough comes together.

Serve it warm! This is one of those desserts that is best shortly after it comes out of the oven, especially topped with vanilla ice cream.

Store any leftovers in the refrigerator. You can eat this cold, but we like to heat it up in the microwave until it is warm. The biscuit topping won’t be as crisp, but it is still delicious!

If you are looking for a more traditional pumpkin dessert, you can always try my Pumpkin Pie or these Pumpkin Pie Bars.

More Pumpkin Favorites

Soft Pumpkin Sugar Cookies with Maple Cinnamon Buttercream
Quick and Easy Pumpkin Cupcakes
Pumpkin Chocolate Chip Cookies
Pumpkin Cheesecake with Caramel Sauce
Pumpkin Bread
Pumpkin Dump Cake
Pumpkin Snickerdoodles

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