If pumpkin pie and a warm fruit cobbler had a delicious autumn baby, it would be this pumpkin cobbler. Rich, custardy pumpkin filling meets a buttery, spiced crumble topping, creating a dessert that’s every bit as comforting as it sounds. This isn’t just any fall dessert—it’s the kind you bring to the table when you want to impress without the stress of rolling out pie dough.
The filling is silky and warmly spiced with cinnamon, ginger, allspice, and nutmeg, while the topping bakes into golden, crisp clusters with a hint of crunch from optional nuts. It’s just as perfect for Sunday dinners as it is for a Thanksgiving dessert alternative—especially when you want to switch things up but still keep those cozy pumpkin spice flavors everyone loves.
Serve it warm, topped with whipped cream or a scoop of vanilla ice cream, and you’ll have a dessert that’s comforting, indulgent, and the very definition of fall baking happiness.
Why You’ll Love This Pumpkin Cobbler
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Pumpkin pie vibes without the fuss of a crust.
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Buttery, spiced crumble topping for texture and flavor.
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A versatile pumpkin spice recipe that’s great for gatherings.
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Easy to make ahead and reheat.
Ingredients
Pumpkin Filling
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425 g (15 oz) pumpkin puree
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3 large eggs
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134 g (⅔ cup) brown sugar
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240 ml (1 cup) whole milk
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3 g (½ tsp) salt
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4 g (1 ½ tsp) ground cinnamon
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1 g (½ tsp) ground ginger
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1 g (½ tsp) ground allspice
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0.5 g (¼ tsp) ground nutmeg
Pumpkin Cobbler Topping
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120 g (1 cup) all-purpose or whole wheat pastry flour
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110 g (½ cup) brown sugar
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100 g (½ cup) granulated sugar
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120 g (1 cup) chopped walnuts or pecans (optional)
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4 g (1 tsp) baking powder
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1.5 g (½ tsp) ground cinnamon
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0.5 g (⅛ tsp) ground ginger
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0.5 g (⅛ tsp) ground allspice
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0.5 g (⅛ tsp) ground nutmeg
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1 large egg
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5 ml (1 tsp) pure vanilla extract
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113 g (½ cup) butter, melted
Steps to Make This Fall Dessert
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Preheat Oven: Heat oven to 375°F (190°C). Grease an 8×11-inch baking dish.
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Prepare Filling: In a large bowl, whisk pumpkin puree, eggs, brown sugar, milk, salt, cinnamon, ginger, allspice, and nutmeg until smooth. Pour into the baking dish.
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Make Topping: In a medium bowl, mix flour, brown sugar, granulated sugar, nuts (if using), baking powder, cinnamon, ginger, allspice, and nutmeg. Make a well, add egg and vanilla, and stir with a fork until crumbly.
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Assemble: Sprinkle topping evenly over the pumpkin filling, breaking apart large clumps. Drizzle melted butter over the top.
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Bake: Bake for 50–55 minutes, until the topping is golden and the center jiggles slightly.
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Cool & Serve: Let cool at least 15 minutes to set. Serve warm with whipped cream or ice cream.
Cooking Tips
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Use full-fat milk for the creamiest filling.
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For extra flavor, toast the nuts before adding them to the topping.
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If you prefer a less sweet dessert, reduce the granulated sugar in the topping by 2–3 tablespoons.
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The cobbler will continue to firm up as it cools, so don’t overbake.
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Leftovers are delicious for breakfast (yes, dessert for breakfast is a thing).
A Little Story from My Kitchen
The first time I made this cobbler was on a whim, when I realized I had pumpkin puree but no pie crust. I took my favorite fruit cobbler topping, added pumpkin spice, and hoped for the best. My family’s reaction? Silence—followed by the sound of spoons scraping plates. Now, it’s the dessert I make every year when I want pumpkin pie flavor without the pie-making hassle.
What to Serve with Pumpkin Cobbler
This dessert pairs beautifully with freshly whipped cream, a scoop of vanilla ice cream, or even a drizzle of warm caramel sauce. For a Thanksgiving spread, serve it alongside apple crisp or pecan pie for a variety of textures and flavors.
How to Store
Cover and refrigerate for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds, or warm the whole dish in a 300°F (150°C) oven for 15 minutes. This cobbler can also be frozen (baked or unbaked) for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
Can I make this ahead?
Yes—bake it the day before, cool completely, then cover and refrigerate. Reheat before serving.
Can I use fresh pumpkin puree?
Absolutely—just be sure it’s thick and well-drained.
What nuts work best?
Pecans bring sweetness, while walnuts add a slightly bitter, earthy contrast.
Can I make it dairy-free?
Yes—swap the milk for almond or oat milk, and use dairy-free butter.
This pumpkin cobbler is the perfect blend of cozy pumpkin spice flavor and crumbly, buttery topping. It’s an easy yet impressive Thanksgiving dessert alternative that just might steal the spotlight from the pie.
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Pumpkin Cobbler
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
Pumpkin Cobbler combines the silky, spiced richness of pumpkin pie with the golden, buttery crumble of a classic cobbler. Warmly flavored with cinnamon, ginger, allspice, and nutmeg, this cozy dessert delivers fall comfort in every bite—without the fuss of making pie crust. Serve it warm with whipped cream or ice cream for the ultimate autumn treat.
Ingredients
Pumpkin Filling
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425 g (15 oz) pumpkin puree
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3 large eggs
-
134 g (⅔ cup) brown sugar
-
240 ml (1 cup) whole milk
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3 g (½ tsp) salt
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4 g (1 ½ tsp) ground cinnamon
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1 g (½ tsp) ground ginger
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1 g (½ tsp) ground allspice
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0.5 g (¼ tsp) ground nutmeg
Pumpkin Cobbler Topping
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120 g (1 cup) all-purpose or whole wheat pastry flour
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110 g (½ cup) brown sugar
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100 g (½ cup) granulated sugar
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120 g (1 cup) chopped walnuts or pecans (optional)
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4 g (1 tsp) baking powder
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1.5 g (½ tsp) ground cinnamon
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0.5 g (⅛ tsp) ground ginger
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0.5 g (⅛ tsp) ground allspice
-
0.5 g (⅛ tsp) ground nutmeg
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1 large egg
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5 ml (1 tsp) pure vanilla extract
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113 g (½ cup) butter, melted
Instructions
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Preheat oven to 375°F (190°C). Grease an 8×11-inch baking dish.
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In a large bowl, whisk together pumpkin puree, eggs, brown sugar, milk, salt, cinnamon, ginger, allspice, and nutmeg until smooth. Pour into prepared baking dish.
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In a medium bowl, mix flour, brown sugar, granulated sugar, nuts (if using), baking powder, cinnamon, ginger, allspice, and nutmeg.
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Make a well in the center, add egg and vanilla, and stir with a fork until crumbly.
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Sprinkle topping evenly over the pumpkin filling, breaking apart large clumps. Drizzle melted butter evenly over the top.
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Bake for 50–55 minutes, until the topping is golden and the center jiggles slightly.
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Cool at least 15 minutes before serving warm with whipped cream or ice cream.
Notes
Use full-fat milk for the creamiest filling.
Toast nuts for extra flavor depth.
Reduce granulated sugar in topping for a less sweet dessert.
Cobbler will firm up as it cools, so avoid overbaking.
Leftovers make a delicious breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American