Easy Pumpkin Cobbler Recipe (3 Ways to Make It)

Pumpkin cobbler is a warm, spiced pumpkin filling baked under a golden, crumbly topping, no pastry required and no rolling pin needed. It’s a brilliant alternative to pumpkin pie when you fancy something a little less fussy. It comes together in under an hour with everyday store-cupboard ingredients, and the result is soft and saucy underneath a crisp, sugary crust, best served warm with custard, double cream, or vanilla ice cream.

Below are three easy pumpkin cobbler recipes to try: a quick blueberry pumpkin cobbler, a pecan version made with shop-bought cake mix, and a double cinnamon snickerdoodle cobbler for serious cinnamon lovers.

Tips for Perfect Pumpkin Cobbler

Cobbler gets its name from the biscuit topping, which looks a bit like cobblestones. But how do you make sure your homemade pumpkin cobbler recipe comes out perfect?

Pumpkin purée is the most important component of this dessert. Don’t use pumpkin pie filling, as it already contains added sugar and spices.

Use tinned 100% pumpkin purée, or make your own from a culinary variety. Our guide to pumpkin varieties explains which pumpkins purée best for baking.

You can make cobbler a day or two ahead. Once completely cool, cover it with foil and refrigerate.

To serve, let it stand for an hour at room temperature, then warm it through in a 180°C (fan 160°C) oven for 20 minutes.

Cobbler freezes well for up to a month. For the best texture, freeze the filling only and add the topping fresh, since a topping frozen and thawed with the filling tends to turn mushy.

How to Serve Pumpkin Cobbler

Vanilla ice cream is a classic addition, or perhaps you’re more into whipped cream. Caramel sauce drizzled over the top always finishes off a homemade cobbler beautifully.

This is quite a filling dessert and even a small portion goes a long way. With juicy pumpkin underneath a sweet, crumbly topping, everyone loves homemade pumpkin cobbler recipes.

If you love baking with pumpkin, our pumpkin bread recipes and pumpkin cheesecake recipes are just as popular for using up a glut of purée.

Quick Blueberry Pumpkin Cobbler

Making 8 servings, this recipe is quick and easy. The sweet yet tart flavour of blueberries adds another dimension to the taste.

This unusual recipe has a pumpkin and blueberry layer and a nut topping. Adding hot water to the cobbler before baking ensures you get plenty of sauce underneath.

Use light or dark brown sugar in the topping. You can use any kind of nuts too. Put the baking dish on a rimmed tray just in case the fruit mixture bubbles over.

Make sure the baking powder is fresh, or the cobbler will turn out mushy. Serve this warm with a scoop of vanilla ice cream on top. This could be your new favourite autumn dessert!

Ingredients:

• 155g plain flour
• 150g caster sugar
• ¼ tsp each ground ginger, ground nutmeg and ground cloves
• 1 tsp ground cinnamon
• ¼ tsp salt
• 2 tsp baking powder
• 60ml vegetable oil or melted butter
• 120g pumpkin purée
• 75g fresh or thawed blueberries
• 1 tsp vanilla extract

For the Topping:

• 220g soft brown sugar
• 35g chopped walnuts or pecans
• ½ tsp ground cinnamon
• 360ml hot water

Method:

1. Preheat the oven to 180°C (fan 160°C).
2. Whisk the flour with the baking powder, sugar, salt and spices.
3. Add the pumpkin, blueberries, oil or butter, and vanilla.
4. Stir briefly. Don’t over-mix it.
5. Transfer the mixture into a greased baking tin.
6. Combine the brown sugar, nuts and cinnamon.
7. Sprinkle this over the pumpkin mixture in the baking dish.
8. Pour the hot water on top. Don’t stir!
9. Bake for 55 minutes.
10. Let it cool for 10 minutes before serving.

Pumpkin Pecan Cobbler with Cake Mix

This pumpkin cobbler with cake mix is really easy to make. Along with the cake mix and pumpkin, there are only 6 other ingredients. This recipe makes 8 to 10 servings.

If you want to use a yellow or white cake mix instead of a spice cake mix, that’s fine. Just add ½ tsp cinnamon in with the dry mix.

This is great served with ice cream and some caramel sauce drizzled on top.

Ingredients:

• 360ml evaporated milk
• 425g pumpkin purée
• 3 large eggs
• 220g soft brown sugar
• 110g chopped pecans
• 1 box spice cake mix
• 225g melted salted butter
• 1 tbsp pumpkin pie spice

Method:

1. Preheat the oven to 180°C (fan 160°C) and grease a 33 x 23cm baking dish.
2. Mix the pumpkin with the brown sugar, evaporated milk, pumpkin pie spice, and eggs.
3. Pour this mixture into the prepared baking dish.
4. Open the boxed cake mix and sprinkle the dry mix over the pumpkin mixture. Don’t prepare it first, just scatter it on dry.
5. Sprinkle over the nuts and drizzle the butter on top, covering all of the cake mix.
6. Bake for 45 minutes, or until the centre is set and the edges are golden.
7. Let the pumpkin cobbler with cake mix cool for 10 minutes, then serve.

Double Cinnamon Pumpkin Snickerdoodle Cobbler

If snickerdoodle biscuits are your favourite, you’ll go weak at the knees for this incredible pumpkin snickerdoodle cobbler!

It pairs snickerdoodles with pumpkin in the form of a mouthwatering homemade cobbler. You’re adding cinnamon both in the pumpkin pie spice and in the cinnamon sugar that comes with the biscuit mix. Cinnamon lovers, this cobbler is for you!

This recipe makes 8 servings and, like most cobblers, it’s wonderful served with ice cream! You won’t be able to resist a second helping either.

Ingredients:

• 150g caster sugar
• 425g pumpkin purée
• 500g pack snickerdoodle biscuit mix
• 360ml evaporated milk
• ½ tsp salt
• 115g chopped cold butter
• 1½ tsp pumpkin pie spice
• 2 large eggs

Method:

1. Preheat the oven to 180°C (fan 160°C) and grease a 28 x 18cm baking dish.
2. Combine the caster sugar, pumpkin purée, evaporated milk, pumpkin pie spice, eggs, and salt.
3. Pour this into the prepared dish.
4. Combine the biscuit mix with the cinnamon sugar sachet it comes with.
5. Sprinkle this mixture over the pumpkin and dot the butter over the top.
6. Bake for 40 minutes, or until golden, then cool on a wire rack.
7. Serve warm.

So, which of these easy pumpkin cobbler recipes will you make first? They’re all quick, straightforward, and perfect for using up a batch of pumpkin purée.

For more ways to use pumpkin purée, try our pumpkin muffin recipes, or check out our guide to smart uses for your old Halloween pumpkin for even more ideas.