Pumpkin Cobbler
This pumpkin cobbler combines the delightful taste of spiced pumpkin pie with a rich cobbler topping, making it the perfect dessert for fall gatherings or holiday celebrations. Warm and comforting, it's best served with a scoop of vanilla ice cream or whipped cream.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 9x13 inch baking dish
- 1 whisk
- 1 spatula
- 1 oven
Ingredients
- 1 ½ cups pumpkin purée
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup milk
- ½ cup unsalted butter Melted
- 1 cup brown sugar
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin purée, granulated sugar, vanilla extract, and eggs. Mix until well blended.
- Add the ground cinnamon, nutmeg, ginger, cloves, and salt to the pumpkin mixture. Stir until the spices are evenly incorporated.
- In a separate bowl, whisk together the flour and baking powder. Gradually add this to the pumpkin mixture, alternating with the milk, and mix until smooth.
- Pour the melted butter into the bottom of a greased 9x13 inch baking dish.
- Carefully pour the pumpkin batter over the melted butter without stirring.
- In a small bowl, mix the brown sugar and water until combined. Slowly drizzle this mixture over the top of the pumpkin batter. Do not stir; the liquid will sink to the bottom during baking.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the cobbler is set and the top is golden brown.
- Once done, remove from the oven and let it cool slightly before serving.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
This pumpkin cobbler can be stored in an airtight container in the refrigerator for up to 3 days, though it’s best enjoyed fresh.