Pumpkin Pie Cobbler

Pumpkin Pie Cobbler has a creamy, warmly spiced pumpkin filling topped with a buttery homemade cobbler topping that bakes up soft in the center and golden on top. It has all the cozy flavors of pumpkin pie without making a pie crust, and it’s even better served warm with whipped cream or vanilla ice cream.

This is such a good fall dessert when you want something a little different from traditional pumpkin pie. The pumpkin layer stays rich and creamy while the homemade topping bakes into tender, buttery biscuits. Every scoop gives you a little bit of both.

• No pie crust: You get the creamy filling and warm spices of pumpkin pie without rolling or shaping a crust.
• Homemade cobbler topping: The buttery biscuit topping is made from scratch and bakes up golden on top and tender underneath.
• Perfect fall dessert: Pumpkin, cinnamon, ginger, nutmeg, cloves, and pumpkin pie spice give it plenty of cozy fall flavor.
• Easy to serve: No neat pie slices required. Just scoop it straight from the baking dish.
• Perfect for the holidays: It’s an easy alternative to traditional pumpkin pie for Thanksgiving or any fall gathering.

Pumpkin Filling

• Pumpkin filling: Two 15-ounce cans create the rich pumpkin base. Make sure you’re using pumpkin and not a pre-sweetened pumpkin pie mix if your canned product is labeled differently.
• Sweetened condensed milk: Makes the pumpkin layer sweet, rich, and creamy. You can also use a dairy-free sweetened condensed milk.
• Pumpkin pie seasoning: Gives the filling those classic warm pumpkin pie flavors.

Cobbler Topping

• All-purpose flour: The base of the homemade cobbler topping. A 1:1 gluten-free flour can also be used.
• Baking powder: Gives the cobbler topping lift so it bakes up light and tender.
• Ground cinnamon: Adds plenty of warm cinnamon flavor.
• Ground ginger: Gives the topping a subtle warmth that pairs perfectly with pumpkin.
• Ground nutmeg: Adds another layer of classic fall spice.
• Ground cloves: You only need a little to give the cobbler a deeper spiced flavor.
• Sugar: Sweetens the cobbler topping without making it overly sweet.
• Vanilla extract: Adds warmth and enhances the sweetness of the topping.
• Kosher salt: Balances the sweetness and brings out the warm spices.
• Unsalted butter: Use cold butter so you can cut it into the flour mixture until pea-sized crumbs form. This is what helps give the cobbler topping its buttery, tender texture.
• Buttermilk: Adds moisture and richness and brings the cobbler dough together.

• Preheat the oven to 350°F and butter a 7×10-inch baking dish or an 11-inch round baking dish.
• Mix the pumpkin filling, sweetened condensed milk, and pumpkin pie seasoning until smooth, then spread it evenly into the prepared baking dish.
• In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, sugar, and salt. Cut in the cold butter until pea-sized crumbs form.
• Stir in the buttermilk and vanilla just until the dough comes together. Scoop equal portions of cobbler dough over the pumpkin filling.
• Bake for 30-40 minutes, until the cobbler topping is golden brown and the pumpkin filling is set. Allow it to cool slightly before serving.

• Use cold butter. Cold butter is important for that tender, biscuit-like cobbler topping. Cut it into the flour mixture until you have small, pea-sized pieces.
• Don’t overmix the cobbler dough. Once you add the buttermilk, mix just until everything comes together. Overmixing can make the topping dense instead of soft and tender.
• Leave a little space between the scoops. You don’t need to completely cover the pumpkin filling. Leaving some space allows the topping to bake evenly and lets some of that pumpkin filling peek through.
• Watch the topping, not just the timer. Oven temperatures can vary, so look for a golden brown cobbler topping and a pumpkin filling that looks set around the edges.
• Let it rest before serving. Give the cobbler about 10-15 minutes to cool after baking. The pumpkin filling will continue to set as it rests.

• Make it gluten-free: Use a good 1:1 gluten-free flour in place of the all-purpose flour.
• Make it dairy-free: Use dairy-free sweetened condensed milk, plant-based butter, and your favorite dairy-free buttermilk substitute.
• Add pecans: Sprinkle chopped pecans over the cobbler dough before baking for a little crunch.
• Add more spice: If you like a heavily spiced pumpkin dessert, add a little extra cinnamon or pumpkin pie seasoning.
• Add a sweet finish: A drizzle of caramel sauce over the warm cobbler is SO good, especially with vanilla ice cream.

This cobbler is delicious warm straight from the baking dish, but I love adding something cold and creamy on top.

• Fresh whipped cream is perfect if you want to keep it simple. You can make your own with cold heavy whipping cream, a little powdered sugar, and vanilla.
• For an extra cozy dessert, add a scoop of vanilla ice cream or cream cheese ice cream and let it start melting into the warm pumpkin filling. Caramel sauce, chopped pecans, or a little sprinkle of cinnamon are also delicious on top.

• Storage: Once completely cooled, cover the baking dish or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
• Freezing: You can freeze baked pumpkin pie cobbler, although the cobbler topping will be a little softer after thawing. Wrap it well or store individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Reheat individual servings in the microwave until warmed through. For a crisper cobbler topping, reheat it in a 350°F oven until warm.

• Yes, but I think this pumpkin pie cobbler is best when it’s freshly baked. You can bake it earlier in the day, let it cool, cover it, and refrigerate until you’re ready to serve.
• Warm it in a 350°F oven before serving to bring back some of that freshly baked texture. I would not assemble the unbaked cobbler too far in advance because the wet pumpkin filling can begin soaking into the biscuit topping.