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Pumpkin Cobbler with Caramel Sauce

Pumpkin cobbler with caramel sauce pairs a smooth spiced pumpkin filling with golden biscuit-style topping baked in a 9x13-inch dish. Serve it warm with homemade caramel sauce for a cozy, saucy dessert.
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Prep Time 20 minutes
Cook Time 58 minutes
resting 15 minutes
Total Time 1 hour 33 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin filling
  • 1 Nonstick cooking spray for greasing the baking dish
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 0.75 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
For the cobbler topping
  • 1.5 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp kosher salt
  • 6 tbsp unsalted butter cold, cut into small pieces
  • 0.5 cup whole milk
For the caramel sauce
  • 1 cup granulated sugar
  • 0.25 cup water
  • 0.5 cup heavy cream
  • 6 tbsp unsalted butter cut into pieces
  • 0.5 tsp vanilla extract
  • 0.25 tsp kosher salt

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble and bake the cobbler
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Whisk the pumpkin puree, brown sugar, eggs, evaporated milk, vanilla, cinnamon, ginger, nutmeg, and salt in a large bowl until smooth.
  4. Pour the pumpkin mixture into the prepared baking dish.
  5. Whisk the flour, granulated sugar, baking powder, and salt in a medium bowl.
  6. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until it resembles coarse crumbs.
  7. Stir in the milk just until a soft dough forms.
  8. Spoon the dough over the pumpkin filling in 8 to 10 mounds, leaving small gaps between them.
  9. Bake for 40 to 50 minutes, until the topping is golden and the pumpkin filling reaches 160°F when checked through a gap.
  10. Rest for 15 minutes.
Make the caramel sauce
  1. Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar dissolves.
  2. Cook without stirring for 8 to 12 minutes, until the syrup turns a deep amber color.
  3. While the syrup cooks, warm the heavy cream in a microwave-safe measuring cup for 30 to 45 seconds.
  4. Remove the saucepan from the heat and whisk in the butter until melted.
  5. Slowly pour in the warm cream while whisking; the mixture will bubble vigorously.
  6. Return the pan to low heat and whisk for 1 to 2 minutes, until smooth.
  7. Remove from the heat and stir in the vanilla and salt.
  8. Serve the cobbler warm with caramel sauce.

Notes

For the smoothest caramel, warm the cream before adding it to the syrup and pour it in slowly. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free variation, use dairy-free butter, milk, and cream.