Fall Pumpkin Cobbler is so tasty. The wonderful taste of cinnamon and pumpkin together, added with some yummy almonds or nuts. You won’t want to miss out on trying this fabulous dish.

Fall Pumpkin Cobbler is a wonderful dessert that combines warm and comfortable flavor along with pumpkin and the yummy topping with just the right amount of crunch. Then we love to top it off with a scoop of vanilla ice cream that melts and makes it so delicious.

The pumpkin filling is almost like a caramel sauce, every bite will have you enjoying Autumn. You can also leave the ice cream and whipping cream off if you like. You may even want to add more nuts. Pecans or almonds are what we use. 

Fall Pumpkin Cobbler also offers some nutrients  and minerals such as vitamin  A, C, and potassium. So this dessert can be a little healthy!

 

 

 

 

What Ingredients Do I Need For Fall Pumpkin Cobbler?

Here’s a list of ingredients you’ll need to make this Cobbler (scroll down for the full recipe):

 

Cobbler:

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Ground cinnamon
• Nutmeg
• Ginger
• Cloves
• Canned pumpkin (not pie filling)
• Milk
• Butter
• Vanilla extract

 

Topping:

• Brown sugar
• White sugar
• Chopped almonds or pecans

 

 

 

 

How Do I Make Fall Pumpkin Cobbler?

Here’s the simple steps you’ll follow to make this Cobbler (scroll down for the full recipe):

 

Cobbler:

• Preheat the oven to 350 degrees.
• In a medium sized bowl, stir together flour, baking powder, salt, sugar and the spices, and set them to the side.
• In another bowl, mix together pumpkin, milk, melted butter, and the vanilla extract.
• Next add the wet ingredients to the dry ingredients. Then place the mixture into an 8″ X 8″ baking dish.

 

Topping:

• In a separate bowl, mix the sugars, and the nuts together. Sprinkle over the top of the pumpkin batter evenly.
• Then pour the hot water over the top of the mixture; (DO NOT STIR).
• Set the 8″ X 8″ pan onto a cookie sheet covered with aluminum foil in case it overflows.
• Bake for 50-55 minutes, or until the middle is thicker.
• Cool for 10-15 minutes; top with vanilla ice cream or whipped cream, if desired.

 

 

 

Tips and Tricks For Fall Pumpkin Cobbler:

 

• Now here is my little secret. I love to use cinnamon roasted nuts, they taste amazing and give Fall Pumpkin Cobbler the best taste ever!
• You can use whichever nuts you prefer.
• Place the 8″ X 8″ baking pan on an aluminum foil covered cookie sheet before cooking to avoid a spill if the cobbler overflows!
• Fall Pumpkin Cobbler also offers some nutrients  and minerals such as vitamin  A, C, and potassium. So this dessert can be a little healthy!

 

 

 

 

Most Asked Questions For Fall Pumpkin Cobbler:

 

Is 1/2 Cup of Pumpkin Really All the Pumpkin I Need?

• That is right. You only need 1/2 cup of canned pumpkin {NOT pumpkin pie filling} for this recipe.

 

Are You Sure That There are Not Supposed to be Eggs in This Cobbler?

• I did not forget to add eggs to the ingredients.
• This Cobbler does not have eggs in it.

 

Can I Double This Recipe?

• You can double this recipe. Just double each ingredient.
• You will need to use a 9″ X 13″ pan to cook it in, rather than the 8″ X 8″ pan.
• When a recipe is doubled it usually doesn’t require double the cooking time, but the cook time usually does need to be altered.
• Generally speaking, you should check for doneness at the time indicated by the original recipe, then every 5 minutes, until the recipe is done.
   

 

• When I Took My Cobbler out of the Oven, it didn’t Seem Like it was Done; Why?

• Make sure to let the Cobbler cool for 10-15 minutes after you take it out of the oven, as it will thicken up during that time.

 

 

 

 

 

More Delicious Pumpkin Recipes:

 

Pumpkin Cream Cheese Baked French Toast

Three Ingredient Pumpkin Chip Cookies

Pumpkin Brownies With Brown Butter Cream Cheese Frosting

Oreo Pumpkin Cheesecake

Pumpkin Crepes with Pumpkin Filling