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.
And, by the way, sometimes you need pumpkin crunch cake, the best pumpkin bread recipe, pumpkin coffee cake, or a pumpkin bundt cake. I have all the pumpkin.
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.
Pumpkin Cobbler
Ingredients
- 3/4 cup flour
- 3/4 cup quick oats
- 3/4 cup brown sugar divided
- 1/3 cup butter
- 3 teaspoons ground cinnamon divided
- 1/4 teaspoon baking soda
- 1 1/2 cups pumpkin puree
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
Instructions
- 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.
L.B. Hodge says
This was ok but didn’t turn out quite as I expected. I wasn’t thrilled with the taste of the filling or the crisp. I did like the strong notes of cinnamon.
Julie Wallace says
Whoops! Mis-read the directions and mixed ALL together!
Karly says
Hope it still turned out okay.
Norene Allinotte says
Did anyone actually MAKE and eat this?
Jocelyn says
We loved this! I served it for brunch, and the level of sweetness was perfect.
Karly says
Glad to hear that!
Teena | FeedYourTemptations says
These look super delicious Karly. Anything with cinnamon drives me nuts, in a good way of course. If it wouldn’t be 1 A.M here, I would be making this now :).
Robin says
Oh my!! Made this today and I couldn’t stop eating it! First with a big scoop of vanilla ice cream and then right out of the pan. Thanks for the excellent recipe. Definitely satisfied my pumpkin craving.
Karly says
Glad to hear that!! 🙂
jackie says
THIS PUMPKIN COBBLER LOOKS GREAT, CAN’T WAIT TO MAKE IT, MY DAUGHTER LOVES ANYTHING WITH PUMPKIN, BET MY HOUSE WILL SMELL WONDERFUL ALL THOSE WONDERFUL FLAVORS COMING TOGETHER !!! THX FOR SHARING THIS RECIPE !!!!
Liz says
Oh, my gosh. I was thinking of making an apple cobbler next weekend, but your pumpkin version looks fantastic! May have to change plans!!!
Jodi says
Oh this looks amazing!! I cannot wait to try this! The crunchy topping is calling my name.