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Pumpkin Cobbler
4.3 from 9 votes

Pumpkin Cobbler

This pumpkin cobbler has a pumpkin pie filling with a buttery cobbler topping that rises to the top as it’s being baked.

Prep Time
30 mins
Cook Time
1 hr
Servings: 12 people
Calories: 451 kcal
Course: Dessert
Cuisine: American

Ingredients

Cobbler Topping
  • 1/2 cup butter melted
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup half and half
  • 2 teaspoons vanilla extract
Pumpkin Filling
  • 3 cups pumpkin puree
  • 1 cup evaporated milk
  • 2 egg large
  • 1 cup granulated sugar divided, 4 tablespoons
  • 2/3 cups light brown sugar packed
  • 1 tablespoon all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoons butter cold and cut into small pieces
Marshmallow Glaze
  • 1 cup powdered sugar
  • 3 tablespoons half and half
  • 1/2 teaspoon vanilla extract
  • 1/2 cup marshmallow creme fluff
  • 1 cup pecan halves

Instructions

Cobbler Topping
    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Pour the melted butter into a 9×13 baking pan. Set aside.
  3. Add the sugar, flour, salt, and baking powder in a medium bowl. Whisk to combine.
  4. Add in the half and half and vanilla extract in with the dry ingredients. Whisk until combined. It will be very runny.
  5. Pour the topping batter into the pan on top of the butter.
Pumpkin Filling
  1. In a large bowl, add the pumpkin puree, evaporated milk, eggs, 1 cup granulated sugar, brown sugar, flour, and spices. Whisk until combined.
  2. Pour the pumpkin filling over the top of the topping mixture in the pan.
  3. Dot the top of the pumpkin filling with the cubed butter and sprinkle with the remaining 4 tablespoons of granulated sugar. The crust will rise to the top as it bakes.
  4. Place the cobbler in the preheated oven and bake for approximately 1 hour, until a toothpick inserted into the center comes out clean and the top is browned.
  5. Once done, cool the cobbler on a wire rack.
  6. Once cooled, scoop into dessert dishes and top with the marshmallow glaze and pecan halves.
Marshmallow Glaze
  1. For marshmallow topping, add the powdered sugar, half and half, vanilla, and marshmallow fluff in a large bowl. Beat with a hand mixer on medium until smooth.

Notes

  • You can substitute the half and half for milk in this recipe.
  • If you don’t have pumpkin pie spice on hand, use 1/3 teaspoon each of gound ginger, ground cloves and ground nutmeg and 3/4 teaspoon of ground cinnamon
  • 1/3 teaspoon each of gound ginger, ground cloves and ground nutmeg and 3/4 teaspoon of ground cinnamon

Nutrition Information

Calories 451kcal (23%) Carbohydrates 77g (26%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 68mg (23%) Sodium 184mg (8%) Potassium 394mg (8%) Fiber 2g (8%) Sugar 63g (126%) Vitamin A 10002IU (200%) Vitamin C 3mg (3%) Calcium 175mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 people

Amount Per Serving

Calories 451

% Daily Value*

Calories 451kcal 23%
Carbohydrates 77g 26%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 68mg 23%
Sodium 184mg 8%
Potassium 394mg 8%
Fiber 2g 8%
Sugar 63g 126%
Vitamin A 10002IU 200%
Vitamin C 3mg 3%
Calcium 175mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.