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Skip the pie crust and make this pumpkin cobbler instead! The sweet buttery oat topping is so easy and tastes amazing with the pumpkin!
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I’ve been fighting it for a couple of weeks now, you guys.
Fall. It’s coming.
I didn’t want it. I wasn’t ready for it. I was scowling when I came across pumpkin recipes and I shook my head at the Halloween decorations in stores.
Then the temperature dipped down low enough for me to open my windows one morning and now I just want a PSL, a good book, a cozy sweater, and the smell of burning leaves. I can not deal with summer for a second longer.
So, I made pumpkin cobbler. Sometimes you need pumpkin pie, sometimes you need pumpkin crunch cake, sometimes you need pumpkin chocolate chip cookies, and sometimes you need pumpkin cobbler. It’s okay to have a little variety in your pumpkin recipe repertoire.
And, okay, sometimes you need the best pumpkin bread recipe, pumpkin coffee cake, or a pumpkin bundt cake. I have all the pumpkin.
This recipe is, as usual, pretty simple to throw together. I like simple, okay?
I sweetened the pumpkin filling with pure maple syrup, because something about maple syrup just screams fall to me. You too, perhaps?
Ingredient Notes:
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Pumpkin – Pick up a can of pure pumpkin puree for this recipe, which is different from canned pumpkin pie mix! It is 100% pure pumpkin with no added spices.
Topping – The buttery oat topping is made up of oats, butter, cinnamon, and brown sugar. How can you go wrong with that combination??
Maple Syrup – This is another of my favorite Fall flavors! I love the taste of real maple syrup. Don’t use the cheap pancake syrup, that’s not real maple! This organic maple syrup is the real stuff and the price is reasonable too.
Spices – Just a bit of cinnamon, nutmeg, and ginger will give the pumpkin cobbler some of those warm pumpkin spice flavors.
What Readers are Saying!
“Oh my!! Made this today and I couldn’t stop eating it! First with a big scoop of vanilla ice cream and then right out of the pan. Thanks for the excellent recipe. Definitely satisfied my pumpkin craving.” – Robin
How to Make Pumpkin Cobbler:
Topping: We’ll start this pumpkin cobbler recipe by preparing the sweet and buttery oat topping! It’s a simple mix of flour, oats, brown sugar, butter, cinnamon, and a little baking soda. You’ll combine all those in a mixing bowl and work it together with a pastry cutter until it forms into coarse crumbs.
Pumpkin Mixture: Set the topping aside for now so you can begin preparing the pumpkin and maple mixture! Add the pumpkin puree, maple syrup, egg, brown sugar, vanilla and spices to a mixing bowl and stir well to combine.
Bake: The last remaining step is to pour the pumpkin mixture into a prepared baking dish and then top it with the sweet, crumbly oat mixture. It’ll take about 25 minutes to bake and should come out with a nice golden brown crispy topping.
We like to serve this warm with vanilla ice cream on top. You could also top it with my no churn pumpkin ice cream if you really wanted to get wild and crazy!
Drizzle some warm caramel sauce over the top and you’re good to go. You’ll have to provide the flannel shirt and cozy slippers yourself, though.
FAQs:
If we’re getting all technical a cobbler usually has a biscuit topping, while a crisp has more of a crumbly oat topping. So it would be fair to call this a pumpkin crisp. But we’ve always called it cobbler in my family, so that’s what I named it!
It should last at least 3 to 4 days in the refrigerator if it is covered in plastic wrap or in an airtight container.
MORE FAVORITE FALL RECIPES!
- Apple Cobbler
- Pumpkin Pie Dip
- Air Fryer Roasted Pumpkin Seeds
- Caramel Apple Pancakes
- Apple Galette in the Air Fryer
Pumpkin Cobbler
Ingredients
- 3/4 cup flour
- 3/4 cup quick oats
- 3/4 cup brown sugar divided
- 1/3 cup butter
- 3 teaspoons ground cinnamon divided
- 1/4 teaspoon baking soda
- 1 1/2 cups pumpkin puree
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees. Spray a 9×9 baking dish with nonstick spray.
- Add the flour, oats, 1/4 cup of brown sugar, butter, 1 teaspoon of cinnamon, and baking soda to a medium mixing bowl and work together with a pastry cutter until you have coarse crumbs. Set aside.
- Add the pumpkin, maple syrup, egg, remaining 1/2 cup of brown sugar, vanilla, 2 teaspoons of cinnamon, nutmeg, and ginger to a medium mixing bowl and stir well to combine.
- Pour the pumpkin mixture into the prepared pan and top with the oat mixture.
- Bake for 25 minutes.
- Serve warm or cold, with ice cream or whipped cream to top. Store tightly covered in the refrigerator.
Marsha | Marsha's Baking Addiction says
I am SO ready for all the autumn baking! This pumpkin cobbler looks absolutely scrumptious!
Karly says
Me too, Marsha!! Bring on the fall goodness!
Christina says
Yassssss! It’s pumpkin everything time of year! So happy to see my favorite bloggers break out the pumpkin goodies left and right! Per usual, I want to face plant in your recipes, the cobbler looks so freaking good.
Ashika | Gardening Foodie says
I love pumpkin in any recipe. This cobbler sounds amazing and so easy to bake. Its quite the opposite here in South Africa…we are almost into Spring. But I will definitely be squeezing this delicious cobbler in during these last few days of Winter.
Thank you for a great recipe.
Marie | Yay! For Food says
I love fall and pumpkin (and maple syrup) everything! This looks so delicious and so perfect going into the cooler months!
Emma @ Lights, Camera, BAKE! says
Pumpkin cobbler sounds amazing! I’m coming into Spring but its definitely still cool enough to justify me making this! Yum!!
Aria Smith says
This looks Awesome!! Thanks for sharing such an easy and delicious recipe!
Franca Bukowsky says
Can I double this recipe? I’m hosting book club in November, and this only serves 6. Thanks!
Karly says
Hi there! I’ve never tried doubling this one, but I imagine it’d be fine in a 9×13. 🙂
Doreen Strobert says
Would cooking time need increased? I need to double the recipe as well
Karly says
I’m not sure as I haven’t tried it. It may need a bit more time, but probably not much.
Rebekah @ Speckled Dishes says
Oooohh, yes!! This recipe looks THE bomb! I can hardly wait for fall to come – this pumpkin cobbler is getting me excited!
Mary Ann | The Beach House Kitchen says
I usually don’t even like to utter the word pumpkin until at least the end of September Karly, but for some reason this year I’m already craving it! This cobbler looks amazing! I bet your kitchen smells delicious while it’s baking! All that cinnamon and maple syrup. It sounds like a warm and cozy dessert.
Kelly Senyei @ Just a Taste says
Despite the cooler temps, I love everything about fall (read: pumpkin everything!). And this pumpkin cobbler looks like the perfect dessert to kick off the season!
Amy @ The Blond Cook says
This pumpkin cobbler looks insanely incredibly delicious… this is a must-make this fall (I’ve never had it!). Thank you!
Blair says
I’m drooling! I would take a pumpkin cobbler any day over a pumpkin pie, and this looks like the best way to welcome fall. Delicious!!!!
Katherine | Love In My Oven says
I’m still fighting fall with a fierceness but once I give in, I’ll be diving into this cobbler! It looks so warm and comforting. Delicious!!
Kayla @ Sweet Me in St. Louie says
This looks so good! Can’t wait to make it, along with busting out the fall candles!
Kelsie | the itsy-bitsy kitchen says
I long for the days when I can open my windows in the morning–it’s still in the 100s here in Phoenix. I guess I’ll just pretend fall is here with a huge slice or five of this GLORIOUS pumpkin cobbler. I mean come on! So good!
Kelli @ Hungry Hobby says
Is it time? Is summer almost gone? Ugh not in AZ, we don’t participate in fall until Halloween, so annoying!