Description
If pumpkin is one of your favorite things about fall, then you are going to love this easy, homemade pumpkin cobbler recipe! It’s sweet and delicious, and surprisingly easy to make!
Ingredients
Scale
For the Cobbler
- 1/2 cup butter (melted)
- 2 1/8 cup granulated sugar (divided)
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup 1/2 and 1/2 ((may subsitute milk))
- 2 teaspoons vanilla extract
- 3 cups pumpkin
- 1 cup evaporated milk
- 2 large eggs
- 2/3 cup light brown sugar
- 1 tablespoon flour
- 2 teaspoons pumpkin pie spice
- 2 tablespoons butter
- 4 tablespoons granulated sugar
For the Topping
- 1 cup powdered sugar
- 3 tablespoons half and half
- 1/2 teaspoon vanilla extract
- 1/2 cup marshmallow fluff
- 1 cup pecan halves
Instructions
- Preheat oven to 350°.
- To make the base of the cobbler, in a large bowl, combine and mix eggs, milk, pumpkin, brown sugar, 1 cup granulated sugar, flour and spices.
- To make the cobbler crust, combine remaining sugar, flour, salt and baking powder in a bowl. Add the vanilla extract and milk and mix together.
- Pour the melted butter into a 13×9″ baking pan. Pour your pumpkin mixture into the pan.
- Pour the cobbler crust mixture in the pan. Dot the 2-tbsp. butter and sprinkle 4 tbsp. granulated sugar across the top. The crust will rise to the top as it bakes.
- For marshmallow topping, mix together the powdered sugar, half and half, vanilla, and marshmallow fluff till smooth.
- Bake the cobbler for approximately 50-60 minutes, until a toothpick inserted into the center comes out clean and the top is browned.
- Remove to a wire rack to cool. Scoop into dessert dishes. Dollop with the marshmallow topping if desired. Sprinkle with pecan halves. Serve with whipped cream.
Notes
If you do not have pumpkin pie spice, you can substitute ⅓ tsp each of ginger, cloves and nutmeg and ¾ tsp. cinnamon