Skip the pie crust and make this pumpkin cobbler instead! The sweet buttery oat topping is so easy and tastes amazing with the pumpkin!
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 cobbler. It’s okay to have a little variety in your pumpkin recipe repertoire.
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?
The topping is made up of oats, butter, cinnamon, and brown sugar. How can you go wrong with that combination??
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.
- Preheat oven to 350 degrees. Spray a 9x9 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.