Skip the pie crust and make this pumpkin cobbler instead! The sweet buttery oat topping is so easy and tastes amazing with the pumpkin!
Servings 6 servings
- 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
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.
Calories: 399kcal | Carbohydrates: 69g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 161mg | Potassium: 287mg | Fiber: 3g | Sugar: 45g | Vitamin A: 9895IU | Vitamin C: 2.6mg | Calcium: 93mg | Iron: 2.5mg