If you’re looking for a cosy, crowd-pleasing dessert that’s just as easy as it is impressive, this Pumpkin Cobbler is calling your name. It’s a dreamy fall dessert where spiced pumpkin cake meets bubbling caramel sauce—all baked together in one magical dish. It’s warm, rich, and practically begs for a scoop of ice cream on top.
This isn’t your average pumpkin cake. Thanks to a clever hot water topping, the bottom transforms into a gooey caramel sauce while the top bakes into a soft, cinnamon-laced cake. It’s the kind of warm pumpkin bake that makes you want to grab a spoon and dive in immediately.
Why You’ll Love This Pumpkin Cobbler
- One bowl and one pan—minimal cleanup, maximum reward
- Warm spices and real pumpkin purée in every bite
- A built-in caramel sauce forms as it bakes
- The ultimate fall dessert to wow your guests (or just yourself!)
Ingredients
For the cobbler:
- 1¼ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup canned pumpkin purée
- ¼ cup vegetable oil
- 1 tsp vanilla extract
For the topping:
- 1 cup brown sugar
- ½ tsp ground cinnamon
- 1½ cups hot water
How to Make This Pumpkin Cake with Caramel Sauce
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, cloves, and ginger.
- Add in the pumpkin purée, vegetable oil, and vanilla. Mix with a spatula until a thick batter forms.
- Spread the batter evenly into your prepared baking dish.
- For the topping, whisk together the brown sugar and cinnamon. Sprinkle this mixture evenly over the batter—don’t stir.
- Carefully pour the hot water over the entire top. Again, do not stir! The water will work its magic in the oven.
- Bake uncovered for 50–55 minutes. The top should be fluffy and golden, and the bottom should be bubbling with caramel sauce.
- Let stand for 5–10 minutes before serving. Top with vanilla ice cream or a sprinkle of chocolate chips for extra indulgence.
Tips for the Perfect Fall Dessert
- Don’t stir the topping into the batter—it’s what creates that caramel layer!
- For deeper flavour, try using dark brown sugar.
- Serve warm for the best texture and flavour.
- Add a handful of chopped pecans or walnuts for crunch.
Why This Warm Pumpkin Bake is My Cold-Weather Favourite
I first made this Pumpkin Cobbler during a rainy weekend when I needed something warm, fast, and comforting. The aroma of cinnamon, cloves, and pumpkin was enough to make everyone wander into the kitchen. And when I spooned that fluffy cake with gooey caramel sauce into bowls, it was instant silence—except for the sound of happy forks.
Now, it’s my go-to for fall gatherings, Thanksgiving dinners, and whenever I need a dessert that feels like a blanket for the soul.
What to Serve with Pumpkin Cobbler
- A scoop of vanilla ice cream or a swirl of whipped cream
- A drizzle of maple syrup or caramel
- Crumbled graham crackers or gingersnaps for texture
- Hot apple cider or chai tea on the side
It’s a show-stopping dessert that’s secretly easy to make—what more could you want?
How to Store and Reheat
- Refrigerate: Store leftovers covered in the fridge for up to 4 days.
- Reheat: Warm in the microwave or oven until heated through.
- Freeze: Not recommended, as the sauce texture changes after thawing.
FAQs About Pumpkin Cobbler
Can I make it ahead of time?
Yes—bake it earlier in the day and reheat before serving. It’s best enjoyed warm.
What type of pumpkin should I use?
Use pure canned pumpkin purée, not pumpkin pie filling.
Can I add extras?
Absolutely! Try adding nuts, chocolate chips, or even a splash of bourbon to the topping mix.
The Cozy Pumpkin Dessert You’ll Crave All Season
Pumpkin Cobbler is the fall dessert of your dreams—comforting, simple, and full of pumpkin spice magic. With its soft cake top and luscious caramel base, it’s one of those bakes that never last long on the table. So grab your favourite spoon and dig into the warmest, cosiest treat of the season.
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Pumpkin Cobbler: The Warm Pumpkin Bake That Tastes Like a Hug
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Pumpkin Cobbler is a warm, spiced fall dessert with a fluffy pumpkin cake top and a self-made caramel sauce base. Baked in one dish and loaded with pumpkin purée and cosy spices, this comforting pumpkin bake is perfect for sharing, scooping, and savouring all autumn long.
Ingredients
For the cobbler:
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1¼ cups all-purpose flour
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2 tsp baking powder
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¼ tsp salt
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¾ cup granulated sugar
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves
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¼ tsp ground ginger
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1 cup canned pumpkin purée
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¼ cup vegetable oil
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1 tsp vanilla extract
For the topping:
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1 cup brown sugar
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½ tsp ground cinnamon
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1½ cups hot water
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch 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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Add pumpkin purée, vegetable oil, and vanilla. Stir until a thick batter forms.
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Spread batter evenly in the prepared dish.
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In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the batter — do not stir.
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Gently pour hot water over the top. Do not stir.
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Bake uncovered for 50–55 minutes, until the top is golden and the caramel layer is bubbling underneath.
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Let cool for 5–10 minutes. Serve warm with vanilla ice cream or whipped cream.
Notes
Do not stir the sugar topping or water into the batter — this creates the caramel sauce.
Dark brown sugar adds a deeper molasses flavor.
Add-ins like chopped pecans or a splash of bourbon can enhance the richness.
Best served warm and fresh for gooey texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American