With a buttery crumble topping and a delicious pumpkin filling, this Easy Pumpkin Praline Cobbler is the perfect Fall dessert. Serve it with a scoop of vanilla ice cream and everyone will be in pumpkin heaven!
Something tells me your Fall schedule is filling up as fast as ours is. And I bet there are lots of events that require a delicious sweet treat. Or maybe just cool evenings by the fire, made to be enjoyed with family and friends. And bowls of warm, Easy Pumpkin Praline Cobbler topped with a scoop of melting ice cream.
We enjoy fruit cobblers all year long and I love how quickly they can be put together. Sometimes I use fresh seasonal fruit, but just as often (especially during the colder months), I cheat and use canned pie filling. I top the fruit with an easy crumble that’s just flour, sugar and butter stirred together with a fork. Everyone goes crazy over these easy desserts served warm with a scoop of vanilla ice cream.
Recently, I had an idea to try the same thing with pumpkin. It took a few trials and errors, but the final results might just be one of our favorite Fall desserts ever. And this Easy Pumpkin Praline Cobbler is definitely one of the easiest too!
If you keep a can of pumpkin puree in your arsenal, you’ll be all set, as you probably have everything else you need right in your pantry and refrigerator. The only thing you might not have is pumpkin pie spice, but guess what? We’ve got you covered there too.
Yup, here is a quick and easy recipe for making your own pumpkin pie spice. Lots of recipes call for this combination of spices at this time of year, and if you purchased it at the grocery store, pumpkin pie spice can be ridiculously expensive. But it’s a simple combination of cinnamon, allspice, nutmeg, ginger and cloves and takes less than 5 minutes to put together. It gives dishes that wonderful warm, autumn-spice flavor; and can be used in both sweet and savory dishes.
The praline part of the Easy Pumpkin Praline Cobbler is simply chopped pecans combined with a touch of butter and a drizzle of maple syrup. Half of them are added to the buttery crumbly streusel and the other half are sprinkled right on the top. They add a delicious praline-y crunch to the already wonderful dessert.
Café Tips for making this Easy Pumpkin Praline Cobbler
- When purchasing canned pumpkin, don’t be confused between pumpkin puree and pumpkin pie filling. Pumpkin puree is simply cooked, pureed pumpkin. Pumpkin pie filling is pumpkin puree that has sugar and spices already added to it. For this recipe you want pumpkin puree.
- This dessert can be made early in the day and warmed just before serving. To reheat, pop it in the oven at 300˚F for about 20 minutes.
- Be sure to serve the cobbler warm, topped with some good vanilla ice cream or frozen custard.
- Sometimes I use half almond flour and half all purpose flour in the crumble topping for a really special treat. To me, almond flour makes everything taste “quite fine”.
- I have made this dessert in one larger pan, but it’s also fun to make it in individual ramekins. I’ve even baked mini cobblers in oven proof coffee cups for a fun presentation.
- For an over-the-top dessert experience, drizzle this Easy Pumpkin Praline Cobbler with this Real Deal Microwave Caramel Sauce just before serving. Oh my!
So when you need a delicious dessert in hurry or suddenly, your sweet tooth comes calling, throw together a pan of this Easy Pumpkin Praline Cobbler. Your house will smell heavenly and your guests might just think they’ve died and gone to pumpkin heaven!
What I used to make and serve this Easy Pumpkin Praline Cobbler
With a buttery crumble topping and a delicious pumpkin filling, this Easy Pumpkin Praline Cobbler is a perfect Fall dessert. Put it together in less than 15 minutes and serve it with a scoop of vanilla ice cream. Everyone will be in pumpkin heaven!
- 4 ounces melted butter 1 stick divided
- ¼ cup pure maple syrup divided
- ¾ cup chopped pecans
- 15 ounces pumpkin puree (1 15-ounce can)
- ¼ cup light brown sugar
- ¼ cup half and half
- 1 ½ teaspoons pumpkin pie spice
- ⅛ teaspoon kosher salt
- For the crumble:
- 1 cup all purpose flour plus 2 tablespoons
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- remaining butter see above
1. Preheat oven to 350˚F. Spray an 8 inch baking dish with cooking spray. Set aside
2. For the pecans, combine pecans, 2 teaspoons of the maple syrup and 1 teaspoon of the melt butter. Set aside.
3. In a medium size bowl, combine pumpkin puree, brown sugar, remaining maple syrup, half and half, pumpkin pie spice and salt. Stir well to combine, then transfer to prepared baking dish and spread to an even layer. Set aside.
4. For the crumble, combine remaining melted butter, flour, granulated sugar and brown sugar in a medium size mixing bowl. Stir with a fork until large crumbles form. Add half of the pecan mixture and stir again to combine. Set remaining pecans aside.
5. Bake cobbler for 20 minutes. Remove from oven and scatter remaining pecans over the top. Return to oven and bake another 15-20 minutes or until crumble and pecans are golden.
Serve warm with a scoop of vanilla ice cream. See "Café Tips" in post for make ahead instructions.