Pumpkin Cobbler
This Pumpkin Cobbler recipe is made with a creamy, rich spiced pumpkin filling and topped with a sweet, buttery crumble. This Pumpkin Crisp is an easy Fall and Thanksgiving dessert.
Servings: 8
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.
