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Easy Pumpkin Cobbler

A close-up of a warm, moist slice of pumpkin cobbler in a rustic brown bowl.
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A warm, gooey pumpkin cobbler with a cakey topping, perfect for fall and holidays.

Ingredients

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  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, 1 cup of sugar, pumpkin pie spice, and 1/2 teaspoon salt until well combined. Pour this mixture into the prepared baking dish.
  3. In a separate medium bowl, whisk together the flour, 1 cup of sugar, baking powder, and 1/2 teaspoon salt.
  4. Pour the melted butter and 1/2 cup milk into the dry ingredients and stir until just combined. Do not overmix.
  5. Carefully spoon dollops of the batter over the pumpkin mixture in the baking dish. The batter will spread as it bakes.
  6. Bake for 45-55 minutes, or until the topping is golden brown and a toothpick inserted into the cakey part comes out clean.
  7. Let the cobbler cool slightly before serving. It is best served warm.

Notes

  • Serve warm with vanilla ice cream or whipped cream.
  • For a skillet cobbler, use a 10-inch oven-safe skillet and adjust baking time as needed.
  • You can add chopped pecans to the topping for extra crunch.

Nutrition

Find it online: https://dishicious.com/pumpkin-cobbler-easy-fall-dessert/