Pumpkin Cobbler Recipe Quick and Easy

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Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter evenly into the prepared baking dish.
In a small bowl, combine the melted butter and brown sugar. Sprinkle this mixture evenly over the pumpkin batter.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.

For an extra festive touch, add a sprinkle of chopped pecans or walnuts over the brown sugar topping before baking.
If you don’t have fresh pumpkin, canned pumpkin puree works perfectly. Ensure it’s 100% pumpkin, not pumpkin pie filling.
This cobbler is best served warm. Reheat leftovers gently in the oven or microwave.