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Pumpkin cobbler with golden biscuit topping, caramel sauce, chocolate chips, and melting vanilla ice cream.

Pumpkin Cobbler with Caramel Sauce

Tender pumpkin cobbler with a spiced batter that bakes under a caramel sauce, ready in 75 minutes and serving 8. A warm fall dessert with cinnamon and nutmeg.
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Prep Time 10 minutes
Cook Time 55 minutes
Rest Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Pumpkin Cobbler
  • 1 ¼ cups all-purpose flour 156 g
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar 150 g
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup canned pumpkin 245 g; not pumpkin pie filling
  • 1/4 cup vegetable oil 60 mL
  • 1 teaspoon vanilla
Topping
  • 1 cup brown sugar 213 g
  • 1/2 teaspoon ground cinnamon
  • 1 ½ cups hot water 355 mL

Method
 

Pumpkin Cobbler
  1. Set oven to 350°F (175°C). Coat a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, combine flour, baking powder, salt, granulated sugar, 1 teaspoon cinnamon, nutmeg, cloves, and ginger by whisking. Incorporate pumpkin, oil, and vanilla. Mix with a spatula until uniform; the batter will be thick. Evenly spread the batter into the bottom of the prepared dish.
Topping
  1. In a separate bowl, whisk brown sugar and 1/2 teaspoon cinnamon. Scatter this mixture evenly over the batter. Pour hot water on top.
  2. Bake without covering for 50 to 55 minutes. The cake will ascend to the top and the caramel sauce (topping) will settle at the bottom. Take out of the oven and allow to rest 5 to 10 minutes before serving.
  3. For each serving, offer a scoop of vanilla ice cream and chocolate chips, if desired. Enjoy!