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This Pumpkin Cobbler recipe is made with a creamy, rich spiced pumpkin filling and then topped with a sweet, buttery crumble. This Pumpkin Crisp recipe is so easy to make! An easy Fall and Thanksgiving dessert.
I am so excited to share this recipe with you! I wanted to create a recipe for those who love pumpkin pie but don’t want to go through all of the work of making a homemade pie crust and filling. This Pumpkin Pie Cobbler has all of the flavors of a pumpkin pie with a fraction of the work.
I took my Best Pumpkin Pie recipe and decided to tweak the filling (less sugar, half the cream cheese and butter) and top it with a buttery cobbler topping and the results were jaw dropping. The crumble topping is crisp and buttery and pairs so well with the creamy pumpkin spice filling. All it needs is to be topped with vanilla ice cream and you have the perfect Fall dessert or Thanksgiving dessert.
This easy Thanksgiving dessert will be perfect on your dessert table!
I have so many amazing pumpkin dessert recipes on my site, from the Best Pumpkin Pie to my Pumpkin Dump Cake with a buttery topping to my Brown Butter Pumpkin Cookies…and so many more. You can find a round-up of all my favorite Pumpkin Recipes.
Pumpkin Cobbler Ingredients:
CRISP TOPPING:
- Flour: Provides structure to the crisp, giving a lightly cake-like, golden finish.
- Baking Powder: Helps the topping rise slightly for a soft yet crisp texture.
- Salt: Reduce the salt to 1/4 tsp is using salted butter.
- Sugar: Use granulated sugar for this crisp topping.
- Butter: I use salted butter!
- Vanilla: Adds warmth and depth.
PUMPKIN FILLING:
- Pumpkin Puree: The star ingredient! We use the whole can in this recipe.
- Cream Cheese: Use softened full-fat cream cheese to add richness to the pumpkin filling.
- Butter: I use softened salted butter in this recipe.
- Vanilla: Brings warmth and depth.
- Eggs: Use large eggs in this recipe!
- Powdered Sugar: Sweetens the filling and blends smoothly with the cream cheese.
- Cinnamon & Pumpkin Spice: Classic warm spices for the perfect fall flavor.
- Salt: Balances the sweetness.
How to make the Best Pumpkin Crisp:
- Start by preheating the oven to 350 degrees. In a large mixing bowl, beat together softened cream cheese and softened butter for 2-3 minutes, scraping the sides of the bowl. Add pumpkin puree, vanilla, and eggs and mix for 1 minute.
- Add powdered sugar, cinnamon, pumpkin pie spice, and salt, and mix until combined, scraping the sides and bottom of the bowl until creamy. Pour into 9 x 13 pan or smaller pan.
- In a bowl, mix together very softened butter and sugar for 1-2 minutes until smooth. Add vanilla. Stir in flour, baking powder, and salt until crumbly. Sprinkle on top of pumpkin filling.
- Bake for 33-40 minutes until the topping is a light golden color. Be careful not to overbake.
- Remove from the oven and cool for 25-30 minutes to allow the filling to set up. Serve with vanilla ice cream or fresh whipped cream.
Tips to make the best Pumpkin Crisp!
Use full-fat cream cheese for the creamiest filling.
Let the cobbler cool for at least 25-30 minutes before slicing to help it set.
For extra texture, sprinkle chopped pecans or walnuts over the topping before baking.
Frequently Asked Questions (FAQ’s):
Can I make this ahead of time?
Yes, you can assemble it a day ahead and refrigerate, then bake just before serving.
Can I freeze pumpkin cobbler?
Yes, freeze baked pumpkin cobbler in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Can I make it gluten-free?
Substitute the all-purpose flour in the topping with a gluten-free flour blend.
What should I serve with Pumpkin Cobbler?
Vanilla Ice Cream is a classic because of how it melts over the warm cobbler. Whipped Cream adds creaminess without overpowering the pumpkin flavor. You can also add caramel sauce for extra indulgence.
Storage:
Store leftover pumpkin cobbler in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warmed through, or serve cold for a slightly firmer texture.
More Fall Recipes:
I love cobbler and crisp recipes! Here are some more of my favorite recipes:
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Pumpkin Cobbler
Ingredients
- (1) 15-ounce can Pure Pumpkin Puree (NOT pumpkin pie filling)
- 4 ounces Cream Cheese (softened)
- 4 Tablespoons Butter (softened)
- 2 teaspoons Vanilla Extract
- 3 large Eggs
- 2 cups Powdered Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Salt
Topping:
- 8 Tablespoons (1 stick) Butter (softened)
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Flour
- 1 1/4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- Vanilla Ice Cream
Instructions
- Start by preheating the oven to 350 degrees. In a large mixing bowl, beat together softened cream cheese and softened butter for 2-3 minutes, scraping the sides of the bowl. Add pumpkin puree, vanilla, and eggs, and mix for 1 minute.
- Add powdered sugar, cinnamon, pumpkin pie spice, and salt, and mix until combined, scraping the sides and bottom of the bowl until creamy. Pour into 9 x 13 pan or smaller pan.
- In a bowl, mix together very softened butter and sugar for 1-2 minutes until smooth. Add vanilla. Stir in flour, baking powder, and salt until crumbly.
- Sprinkle on top of pumpkin filling. Bake for 33-40 minutes until the topping is a light golden color. Be careful not to overbake.
- Remove from the oven and cool for 25-30 minutes to allow the filling to set up. Serve with vanilla ice cream or fresh whipped cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
