Easy Pumpkin Cobbler

Recipe for absolutely delicious Pumpkin Cobbler. A perfect fall dessert. Vanilla ice cream is a must!

5 from 1 reviews
Pumpkin Cobbler
Yield: 8 servings
  • 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
  • Topping:
  • 1 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/3 cup chopped pecans or walnuts
  • 1 1/2 cups hot water
  1. 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.
  2. Mix together the brown sugar, cinnamon, and walnuts in a small bowl. Sprinkle evenly over the batter. Pour hot water over the top.
  3. 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.
  4. Serve warm with vanilla ice cream.


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  1. This looks awesome . Can’t wait to try . The caramel sauce is that what makes from the baking process or something you add?

  2. Kathleen K. says:

    I made this on Saturday, followed directions exactly except I left out the nuts. It’s delicious!!! Definitely make sure you have vanilla ice cream. Yummy as it melts on warm cake.

  3. Wow just Wow!!! I made this for my tribe and it is amazing. I seriously did not think tipping water on it would work but it did and the caramel was gooooood. Will definitely be making this again. Thank you for the recipe 🙂

  4. I made this last night to serve to a ladies group– it was delicious — a yummy fall treat– I was skeptical about the caramel sauce — but it turned out wonderful– great with ice cream– about to have some leftovers now– Thanks for the recipe– will def. make again and again.

  5. The cake baked up beautifully, with a nice, rich sauce. However, it was reallllllly sweet, even for a dessert. I may try the recipe that inspired this one, which looks like it has much less sugar.

  6. I’m not a fan of nuts in dessert but I DO love streusel. Could I sub the nuts for oats/butter or put a strussel on top at end of baking, then bake a few more minutes?

    • If you don’t like nuts, you can just leave them out. I’m not sure how it would work to add the streusel at the end, the additional cooking time would probably dry out the cake and sauce. You could certainly try it though.

  7. Can you use fresh pumpkin puree instead of canned pumpkin?

  8. Shellie says:

    Im allergic to cloves and ginger. Otherwise this look awesome! Can you recommend a substitute for me??

  9. 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. 😕

  10. 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?

  11. 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.

  12. 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! 🙂

  13. 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!

  14. 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. :-/

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

  16. 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.

  17. 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!

  18. 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. 🙂

  19. Laurel Larsen says:

    What size can of pumpkin? This sounds terrific!

  20. Can you use fresh pumpkin instead of canned?

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

  22. 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.

  23. 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. 😉

  24. 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.

  25. 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!

  26. Joan OBrien says:

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

  27. 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.

  28. 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!

  29. What if you omit the cloves?

  30. 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?

  31. 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!

  32. 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

  33. This sounds divine!

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