Easy Pumpkin Cobbler

Pumpkin Cobbler – this yummy pumpkin dessert is so easy to make, and tastes just like fall. It is absolutely incredible with a scoop of vanilla ice cream!

I have been waiting for ages to share this awesome recipe for pumpkin cobbler. Since today is the first day of September, I figured it is close enough to fall that pumpkin recipes are now acceptable! 🙂

This pumpkin cobbler is so simple, but absolutely scrumptious! Vanilla ice cream is a must with this fall dessert!

I actually made this recipe earlier this year. March I think. But by the time I got the photos all edited, warm weather was just around the corner, and I knew no one was thinking about pumpkins anymore. So I decided to wait to share it. It was so delicious, I can’t wait to make it again!

This easy Pumpkin Cobbler is a perfect fall dessert. It magically makes its own yummy cinnamon syrup!

I adapted my recipe for Hot Fudge Pudding Dessert to come up with this yummy dessert.  Honestly, the first time I made it I wasn’t even sure it would turn out. I’ve never adapted a chocolate recipe into a pumpkin spice recipe before, so I was just crossing my fingers that it would taste as good as I imagined it would. . .

Topped with a scoop of vanilla ice cream, this Pumpkin Cobbler is a perfect fall dessert!

oh. my. word.  This stuff is absolutely amazing! The pumpkin cake is tender and flavorful, the pecans add a yummy crunch, and the caramel cinnamon sauce takes it over the top to make one incredible dessert! It is so easy to make, but looks and tastes simply divine.

Packed with pumpkin spice flavor, this Pumpkin Cobbler is easy to make and absolutely scrumptious! Vanilla ice cream is a must!

In case you aren’t familiar with my hot fudge pudding dessert, it may seem like a strange recipe. You spread the batter in the pan, sprinkle it with sugar, then pour hot water over the top. It seems crazy to just pour water on top of your cake, but trust me, it all works out. You don’t need to stir it together.

As it bakes, the water and sugars sink to the bottom to form a yummy sauce, and the cake rises to the top. It’s magical! And trust me, you are going to need to serve this with ice cream. So yummy!

Easy Pumpkin Cobbler

1 1/4 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1 cup canned pumpkin
1/4 cup oil
1 tsp vanilla
1 cup brown sugar
1/2 tsp cinnamon
1/3 cup chopped pecans or walnuts
1 1/2 cups hot water

Whisk together the flour, baking powder, salt, sugar, and spices. Add the pumpkin, oil, and vanilla. Stir just till blended. Spread into a well greased round casserole dish or 9″ square pan.
Mix together the brown sugar, cinnamon, and walnuts in a small bowl. Sprinkle evenly over the batter. Pour hot water over the top.
Bake at 350° for about 50-60 minutes. The cake will rise to the top, it should be cooked through, but there will be sauce at the bottom.  Serve warm with vanilla ice cream.

Recipe inspired by Lauren’s Latest

If you like this recipe, I’d be ever so grateful if you’d pin it!

Recipe for incredible Pumpin Cobbler that makes its own caramel cinnamon sauce as it bakes. A perfect fall dessert for pumpkin lovers!

A few more fabulous pumpkin recipes:

Pumpkin Cake with Cinnamon Cream Cheese FrostingSeriously the best Pumpkin Cake I have ever tasted!

Pumpkin Cream Cheese Coffee Cake
Pumpkin Cream Cheese Coffee Cake

White Chocolate Pumpkin Cookies
Best ever chewy pumpkin cookies with white chocolate, craisins, and nuts

Printable Recipe

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  1. I guess I’m in the minority but this just wasn’t very good. It certainly was sweet but it was boring. It tasted faintly of pumpkin but none of the spice came through. I think maybe using some butter instead of all water might give it some flavor. Not a win for me. 😕

  2. when baked does this recipe turn out with a cobbler consistency of crust and filing? Or is it more like a gooey pumpkin cake with a Caramel sauce?

  3. Nicole Howard says:

    Hello! This looks delicious and am planning to make it for Thanksgiving. How much water would you estimate you pour over the top? Thank you!

    • If you make the recipe as stated, you use 1 1/2 cups. If you make half a recipe, you cut all the ingredients in half, including the water. Hope that helps.

  4. I made this last night for a church activity. It got great reviews from everybody. Amazing stuff. I was a little skeptical pouring water over everything right before I cooked it, but is is soooo worth it.

    • It does seem a little strange to pour water over a cake, but it ends up working just like magic. So glad it was a hit! 🙂

  5. I made this last night for a Church activity and I got so many great reviews. Kara, you made a winner with this one! Love love love!

  6. Oh wowzer. This had a great flavor, but too sweet for me. I will have to find a way to cut the sugar or just find a way to adapt it. :-/

  7. Your recipe is amazing! I’ve used it multiple times even for muffins. From the baking impaired everywhere I Thank You

  8. How would you modify this for a crock pot?

    • I haven’t tried this in the crock pot, but it should work like the hot fudge version. To make it in a crock pot, spread the cake ingredients in a greased 3 1/2 quart crock pot. Sprinkle the nuts on top. Then bring the brown sugar, cinnamon, and water to a boil and slowly pour over the batter. Cook on HIGH for about 4 hours. Slow cooker temperatures vary greatly, so check it often during the last hour.

  9. I was wondering. I completely forgot to put the hot water on top of it. I put it in for 45 mins because I’m using a 8″. And 30 mins into I realized I didn’t put the hot water on top. So I did hoping to save it. Is it safe to say to do a redo? Ughhh. Thank you!

  10. Looks even better than the ginger snaps I just made. Maybe I can persuade Jacob to make these instead of water brownies so he stops using up all of my cocoa for his favorite dessert 🙂

    • Haha. Yes, it is nice to change things up once in awhile. Hopefully he’ll go for it and leave you some cocoa. 🙂

  11. Laurel Larsen says:

    What size can of pumpkin? This sounds terrific!

  12. Can you use fresh pumpkin instead of canned?

  13. Kara can you put the chocolate pudding cobbler out there please?

  14. We had just enough pumpkin left over from another recipe to give this a try and it was SO GOOD. Two thumbs up from everyone in my home.

  15. I’m a great fan pumpkin! Your recipes all look amazingly delicious. I won’t be waiting for cooler weather to try one of these desserts because here in Texas it’s still high eighty degrees.

    • I’m a fan of pumpkin desserts all year long! And if you serve it with ice cream, it’s just perfect, even in eighty degree weather. 😉

  16. Can self rising flour be used instead of flour and baking powder?

    • I’ve never used self rising flour, but it would probably work. You would need to omit the salt, because self rising flour has salt added.

  17. If you were to give everyone a nice big scoop of this, how many would you say this would serve. Trying to figure if I should double it or not. Tempted to, just to have leftovers.

    • It serves about 8, so if you are serving more than that, I’d double it. Leftovers are great warmed up in the microwave!

  18. Joan OBrien says:

    Since it’s meant to be gooey, how do I know when it’s done?

  19. Any tips on making this ahead for a “sunday supper” party?

    • This is definitely one of those desserts that is best served warm, so it might not be best made ahead unless all the guests can heat it up in the microwave. As an alternative, you could try under-baking it a little, then baking it for just a few minutes before you serve it.

  20. Is it regular cloves or ground cloves?

    • Definitely ground cloves! I assumed everyone would know that, but I guess I better specify in the recipe. Whole cloves would be like little rocks in your cobbler, and that would not be good! 🙂

    • I figured but I wanted to be 100% sure. I’m new to the whole home made baking stuff. I did make it last night and it was delicious. My husband, who doesn’t like pumpkin stuff, wanted seconds!!

    • So glad to hear it was a success!

  21. What if you omit the cloves?

  22. This looks amazing! Quick question though. It says to serve warm which I’m sure you absolutely want to do. But if you don’t use it all the first time, can it be reheated? And if so, just microwave?

  23. Diane Beaudin says:

    Going to try this with a 1:1gluten free flour someday and see how it turns out! This sounds so awesome, and grateful it is egg free and dairy free!

  24. Can this be doubled and baked in a 9×13 pan?

    • Yes, you can double and bake in a 9×13 pan. It will definitely need longer to bake. I’d start with an extra 10 minutes and add more as needed.

    • I found when doubling this recipe for a 9×13 pan there is no need to use quite as much topping or water 1.5 x or even just the single batch worked better

  25. This sounds divine!

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