Description
This pumpkin cobbler is a self-saucing, magical dessert that layers spiced pumpkin custard, gooey caramel, and a fluffy cake-like topping. It’s cozy, indulgent, and perfect for fall gatherings.
Ingredients
For the Filling:
1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
1 cup evaporated milk
1 large egg
1 cup granulated sugar
1 tsp vanilla extract
1 tbsp pumpkin pie spice
For the Topping:
1 cup all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
Pinch of salt
1/2 cup whole milk
4 tbsp melted butter
1 tbsp vanilla extract
For the Magic Layer:
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tbsp pumpkin pie spice
1 1/2 cups boiling water
Instructions
1. Preheat oven to 350°F (175°C). Use a 9×13 inch baking dish (no need to grease).
2. In a medium bowl, whisk pumpkin puree, evaporated milk, egg, sugar, pumpkin pie spice, and vanilla until smooth. Pour into baking dish.
3. In a separate bowl, mix flour, sugar, baking powder, and salt. Add milk, melted butter, and vanilla. Stir until thick batter forms.
4. Dollop topping batter evenly over pumpkin layer without spreading.
5. Mix granulated sugar, brown sugar, and pumpkin pie spice. Sprinkle evenly over batter.
6. Carefully pour boiling water over entire dish without stirring.
7. Bake 40–50 minutes until golden brown and bubbling at edges. Let cool 15–20 minutes before serving.
Notes
Serve warm with ice cream or whipped cream.
Refrigerate leftovers up to 4 days in an airtight container.
Reheat in microwave or oven before serving.
Do not stir after adding boiling water, or layers won’t form.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 37g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg