Pumpkin Cobbler
User Reviews
4.3
9 reviews
Good
Pumpkin Cobbler
Report
This pumpkin cobbler has a pumpkin pie filling with a buttery cobbler topping that rises to the top as it’s being baked.
Share:
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 large eggs
- 1 cup plus 4 tablespoons granulated sugar divided
- 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 fluff
- 1 cup pecan halves
Instructions
Cobbler Topping
- Preheat oven to 350 degrees.
- Pour the melted butter into a 9×13 baking pan. Set aside.
- Add the sugar, flour, salt, and baking powder in a medium bowl. Whisk to combine.
- Add in the half and half and vanilla extract in with the dry ingredients. Whisk until combined. It will be very runny.
- Pour the topping batter into the pan on top of the butter.
Pumpkin Filling
- In a large bowl, add the pumpkin puree, evaporated milk, eggs, 1 cup granulated sugar, brown sugar, flour, and spices. Whisk until combined.
- Pour the pumpkin filling over the top of the topping mixture in the pan.
- 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.
- 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.
- Once done, cool the cobbler on a wire rack.
- Once cooled, scoop into dessert dishes and top with the marshmallow glaze and pecan halves.
Marshmallow Glaze
- 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
Show Details
Calories
451kcal
(23%)
Carbohydrates
77g
(26%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
68mg
(23%)
Sodium
184mg
(8%)
Potassium
394mg
(11%)
Fiber
2g
(8%)
Sugar
63g
(126%)
Vitamin A
10002IU
(200%)
Vitamin C
3mg
(3%)
Calcium
175mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 451 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
Other Recipes
You'll Also Love
