If you’re looking for an amazing fall treat then look no further! This Pumpkin Cobbler is delicious and easy to make. It is sure to become a favorite!
Are you a pumpkin lover? I think most people are or not. There’s no in between. I am definitely a fan but not of ALL pumpkin treats. I love them all except for pumpkin pie. Its way too mushy for me. haha. But give me some pumpkin bread, cookies or cobbler and I am sold!
This pumpkin cobbler is so amazing, my friends. It bakes beautifully into a warm bread-like cake with a gooey pumpkin-caramel sauce below. It’s what my pumpkin-loving dreams are all about. Amen. 😉
After I dug into this delicious cobbler I thought how great it would be to add some milk chocolate chips! I mean, it is amazing as is, but I am a chocolate girl to the core, and I think sprinkling a few on top right when it comes out of the oven would only lead to perfection. Next time I’m trying that for sure.
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- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin not pumpkin pie filling
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups hot water
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with cooking spray.
- In a large bowl, whisk together flour, baking powder, salt, sugar, cinnamon, nutmeg, cloves and ginger. Add pumpkin, oil and vanilla. Stir with a spatula until combined. Batter will be thick. Spread batter evenly into the bottom of prepared pan.
- For Topping: Whisk together brown sugar and cinnamon. Sprinkle evenly over batter. Pour hot water over the top.
- Bake for 50 to 55 minutes, uncovered. (The cake will rise to the top and the sauce will be in the bottom.) Remove from oven and let stand 5 minutes before serving.
- Serve each serving with a scoop of vanilla ice cream and chocolate chips, if desired. Enjoy!