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Pumpkin Cobbler has a soft cake top and an ooey gooey bottom. Such a simple fall dessert that tastes amazing with ice cream or whipped cream! A FUN FALL TREAT Pumpkin Cobbler is the perfect fall dessert! This cobbler is a lot like chocolate cobbler, you get sort of that cake-like topping with a gooey pumpkin spiced flavor bottom. It may not be the prettiest dessert but it sure does taste good – ha! It’s the kind of homemade baked good I love: simple ingredients, easy steps, and big flavor! FREQUENTLY ASKED QUESTIONS:  Can I use a cake mix instead? Cake mixes are designed for a 9×13-inch dish and this is only a 9-inch dish so it won’t really work unless you want to double the recipe. I have not tested this with a cake mix so I just cannot tell you from personal experience how it would turn out. If you decide to experience, please let me know in the comments below! Can I make this a sugar free Pumpkin Cobbler? I definitely think this could be made sugar free or lower in sugar by using substitutes. I like the 1:1 baking substitutes like Splenda or Truvia for baking (they have a white and brown sugar version now.) However, if you are used to sugar free baking then I am sure you already know the substitutes you prefer! What else can I add to this cobbler? For extra flavor, try adding 1/2 cup of white chocolate chips or a handful of dried cranberries to the batter. Can I double this Pumpkin Cobbler? To double this recipe, double the ingredients and use a 9×13-inch pan and increase the baking time by about 10-15 minutes (as always, go by done-ness, not just by time.) How do I store leftover cobbler? Store leftovers in an airtight container in the refrigerator for up to 3 days. What’s the best way to reheat leftover Pumpkin Cobbler? Reheat individual portions in the microwave for 30-60 seconds, or warm the entire dish in the oven at 325°F until heated through. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) all-purpose flour, baking powder, salt, sugar – the standard ingredients in cakes – just make sure your baking powder is fresh. Most baked goods don’t turn out because too much flour was measured out or the leavening agent was no longer active. pumpkin pie spice – if you don’t have pumpkin pie spice, make some Homemade Pumpkin Pie Spice instead. pure pumpkin puree– not pumpkin pie filling. They’re not the same thing and will not yield the same result if you use the one you aren’t supposed to. melted unsalted butter– you can use salted butter, just cut the salt down to an ⅛ teaspoon. Additionally, you can use coconut oil or vegetable oil in place of melted butter. pure vanilla extract light brown sugar – for a deeper, richer flavor, try using dark brown sugar. chopped pecans or walnuts– these are optional ingredients. If you’re not a fan of nuts, simply omit them or replace them with rolled oats for a crunchy topping. HOW TO MAKE PUMPKIN COBBLER: Preheat the oven to 350°F.  Spray a 9-inch baking dish or a similar-sized casserole dish with nonstick cooking spray. In a large mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, and 2 teaspoons of pumpkin pie spice. Add the pumpkin puree, melted butter, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix. Spread the batter evenly into the prepared baking dish. In a small bowl, mix the brown sugar, 1/2 teaspoon of pumpkin pie spice, and chopped nuts (if using). Sprinkle this mixture evenly over the batter. Carefully pour the hot water over the entire dish. Do not stir. Bake for 50-60 minutes, or until the cake has risen to the top and is set, with a gooey sauce at the bottom. Let the cobbler cool for 5-10 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream. Enjoy! CRAVING MORE RECIPES?  Pumpkin Bread Pumpkin Dump Cake Pumpkin Pie Cake Magic Pumpkin Cake Pumpkin Danishes Banana Pumpkin Bread Blackberry Cobbler Blueberry Cobbler Print Pumpkin Cobbler This pumpkin flavored dessert has such a fun texture- gooey on the bottom and cake like on the top. Course DessertCuisine American Prep Time 15 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 15 minutes minutes Servings 8 Calories 345kcal Author Brandie Skibinski Ingredients1 ¼ cups all-purpose flour2 teaspoons baking powder¼ teaspoon salt¾ cup granulated sugar2 teaspoons pumpkin pie spice1 cup pure pumpkin puree (not pumpkin pie filling)¼ cup melted unsalted butter1 teaspoon pure vanilla extractTopping:1 cup packed light brown sugar½ teaspoon pumpkin pie spice⅓ cup chopped pecans or walnuts (optional)1 ½ cups very hot water InstructionsPreheat the oven to 350°F. Spray a 9-inch baking dish or a similar-sized casserole dish with nonstick cooking spray.In a large mixing bowl, whisk together the 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 3/4 cup granulated sugar and 2 teaspoons pumpkin pie spice. Add 1 cup pure pumpkin puree, 1/4 cup melted unsalted butter and 1 teaspoon pure vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix. Spread the batter evenly into the prepared baking dish. In a small bowl, mix together the 1 cup packed light brown sugar, 1/2 teaspoon pumpkin pie spice and 1/3 cup chopped pecans or walnuts (if using). Sprinkle this mixture evenly over the batter. Carefully pour 1 1/2 cups very hot water over the entire dish. Do not stir. Bake for 50-60 minutes, or until the cake has risen to the top and is set, with a gooey sauce at the bottom.Note: Oven times can vary so please go by done-ness, not just by time. Let the cobbler cool for 5-10 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream. Enjoy! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 345kcal | Carbohydrates: 65g | Protein: 3g | Fat: 9g | Sodium: 87mg | Fiber: 2g | Sugar: 47g

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