🥧 Pumpkin Cobbler Recipe (Paula Deen–Inspired Pumpkin Buckle)
Pumpkin Cobbler fresh from the oven—a true farmhouse favorite for fall!
A Cozy Fall Dessert from Crooked Creek Ranch Life
When the mornings turn crisp and the leaves start tumbling across the pasture, I know it’s time to bring out the pumpkin recipes. A few weeks ago, I saw a baker on Paula Deen’s YouTube channel make a pumpkin coffee cake that baked up just like a cobbler — melted butter on the bottom, batter poured on top, and rich pumpkin filling layered right over it. No stirring, no fuss. I had to try it.
One test run later, I was hooked — but my second version turned out even better. I softened the maple extract, added more butter to the cobbler top, and added a touch of nutmeg to the filling to let that pumpkin flavor shine!. What came out of the oven was a Pumpkin Cobbler Recipe that’s pure fall comfort: buttery, spiced, and sweet enough to feel special without being too rich.
It’s the kind of dessert that feels right at home on a farmhouse table after a long day of chores — or during a Saturday afternoon coffee break on the porch.
Pumpkin Cobbler Recipe
Prep Time: 15 minutes
Bake Time: 55–60 minutes
Servings: 10–12
Ingredients
Pumpkin Filling
3 cups canned pumpkin (about 1½ 15-oz cans)
1 cup evaporated milk
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs, lightly beaten
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
¼ teaspoon nutmeg
½ teaspoon maple extract
½ teaspoon kosher salt
½ teaspoon ground ginger
½ teaspoon vanilla extract
Crust (Cobbler Batter)
½ cup unsalted butter (for melting in pan)
1 cup granulated sugar
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 cup whole milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, cubed (for topping)
2 tablespoons coarse sugar (for sprinkling)
Instructions
Preheat oven to 350°F. Lightly spray a 13×9-inch baking dish.
Place ½ cup butter in the pan and melt it in the oven (about 5–6 minutes).
Meanwhile, whisk together all pumpkin filling ingredients until smooth.
In a separate bowl, whisk sugar, flour, baking powder, pumpkin pie spice, and nutmeg. Add milk and vanilla; whisk until smooth.
Pour the batter over the melted butter in the pan — do not stir.
Carefully pour the pumpkin mixture over the batter — again, do not stir.
Dot the top with butter cubes and sprinkle with 2 tablespoons sugar.
Bake for 55–60 minutes, until golden brown and set in the center.
Let rest for 10–15 minutes before serving so the layers can “buckle” and settle.
Any recipe that starts with this much melted butter is bound to be amazing!
Pour the batter on top of the melted butter and DO NOT STIR!
Pour the pumpkin filling on top of batter and DO NOT STIR!!! The layers will magically flip flop, leaving you with a beautiful cobbler crust on top.
Serve warm with whipped cream or a scoop of vanilla ice cream. Happy Fall Y’all!
Farmhouse Baking Notes
This dessert keeps beautifully for 3 days in the fridge — just warm before serving.
Add a sprinkle of chopped pecans or drizzle of caramel sauce for a holiday touch.
It’s perfect for fall potlucks, church gatherings, or cozy nights by the fire. Gather round and enjoy!
Pumpkin Cobbler Recipe
This pumpkin cobbler recipe will become a new fall favorite! It's a buttery, golden, no-stir dessert that tastes like a pumpkin coffee cake meets delicious, golden cobbler. It’s the perfect cozy bake for farmhouse kitchens everywhere. Pumpkin spice everything, y'all!
Ingredients
Instructions
- ½ cup unsalted butter (for melting in pan)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, cubed (for topping)
- 2 tablespoons coarse sugar (for sprinkling)
- Preheat oven to 350°F. Lightly spray a 13×9-inch baking dish.
- Place ½ cup butter in the pan and melt it in the oven (about 5–6 minutes).
- Meanwhile, whisk together all pumpkin filling ingredients until smooth.
- In a separate bowl, whisk sugar, flour, baking powder, pumpkin pie spice, and nutmeg. Add milk and vanilla; whisk until smooth.
- Pour the batter over the melted butter in the pan — do not stir.
- Carefully pour the pumpkin mixture over the batter — again, do not stir.
- Dot the top with butter cubes and sprinkle with 2 tablespoons sugar.
- Bake for 55–60 minutes, until golden brown and set in the center.
- Let rest for 10–15 minutes before serving so the layers can “buckle” and settle.
Nutrition Facts
Calories
198Fat
3 gSat. Fat
2 gCarbs
41 gFiber
2 gNet carbs
38 gSugar
36 gProtein
4 gSodium
166 mgCholesterol
45 mg
