Pumpkin Cobbler

Warm and comforting Pumpkin Cobbler has all of the flavors of pumpkin pie, but in an easy to make baked dessert!

If you like Pumpkin Pie and Pumpkin Bread, you’ll love our homemade Pumpkin Cobbler. Not only is it easy, but it’s filled with fall flavors everyone loves.

Easy Pumpkin cobbler with whipped cream in a white bowl.

Best Fall Cobbler

It’s pumpkin-everything-season, and time to whip out the pumpkin desserts!! This Pumpkin Cobbler recipe is a super easy dessert to make, and something that your whole family will enjoy. It has all the flavors and textures you love about Pumpkin Pie, without all the work!

I love pumpkin flavor and Pumpkin Pie Spice, so I knew trying a cobbler would be great. It’s easy to make with just a few ingredients and it comes out perfectly moist and delicious.

Cobblers have a bottom layer of some type of fruit and the top layer is typically a biscuit crust or a pie crust. In this recipe, the crust is made from yellow cake mix and chopped pecans. 

Pumpkin cobbler ingredients mixed in a white bowl.

How to Make Pumpkin Cobbler

PREP. Preheat oven to 350°F and prepare a 9″ x 13″ baking dish with cooking spray.

PUMPKIN LAYER. Mix pumpkin, sugars and spice together in a large bowl. Add beaten eggs and evaporated milk and stir to incorporate. Pour pumpkin mixture into the prepared pan.

CAKE LAYER. Whisk cake mix in a separate bowl to break up any lumps. Sprinkle evenly over the pumpkin.

TOPPING. Sprinkle pecans (optional) and then drizzle melted butter over the cake mix.

BAKE + SERVE. Bake for 1 hour, 15-20 minutes. Cobbler is finished when the top is golden brown and the cake mix no longer looks crumbly.

SERVE. Divide into bowls and serve warm, topped with Whipped Cream or Vanilla Ice Cream and a sprinkling of cinnamon.

Served warm, the pumpkin has a creamy texture, and the crispness of the cake topping is the perfect compliment.

variations

This recipe is delicious in its simplicity. However, you can easily make some additions to change things up. Some ideas include:

  • Add a drizzle of caramel sauce.
  • Before baking, add toffee bits on top.  
  • Replace the walnuts with chopped pecans.
  • Use a pumpkin spice cake mix instead of yellow cake mix.
Pumpkin cobbler recipe layered in a baking dish ready for baking.

recipe tips

Pumpkin Puree: This recipe calls for a can of pumpkin puree and NOT canned pumpkin pie filling. Puree is only pumpkin whereas the canned pie filling already has spices and other ingredients mixed into it.

Pumpkin Pie Spice is a delicious blend of warm spices. Some common spices found in the blend include: cloves, ginger, nutmeg and cinnamon. Try our homemade version!

Storing info

Make ahead of time. Keep this dessert at room temperature for a couple of hours.

  • STORE. For longer storage, cover with plastic wrap and store in the fridge for 3-5 days.
  • FREEZE. Freezing this dessert is also an option. Though the texture may be a bit different when thawed. To freeze, wrap the pan with plastic wrap and again with foil. Label and freeze for up to 3 months. Thaw in the fridge. Cover the pan with foil and reheat in the oven.

Leftovers. I like to divide leftovers into individual airtight containers.

  • STORE. They’ll last in the fridge for 2-3 days.
  • FREEZE. To freeze leftovers, make sure the container is freezer safe and store in the freezer for up to 3 months. Reheat in the microwave. 
Serving pumpkin cobbler with whipped cream and cinnamon in a white bowl.

For more fall treats, check out:

Pumpkin Cobbler Recipe

5 from 12 votes
Warm and comforting Pumpkin Cobbler has all of the flavors of pumpkin pie, but in an easy to make baked dessert!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 415 kcal
Author Lil’ Luna

Ingredients

  • 29 oz pumpkin not pie filling
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 15 oz evaporated milk
  • 4 eggs lightly beaten
  • 1 box yellow cake mix
  • 1/2 cup pecans chopped (optional)
  • 1/2 cup butter melted

Instructions
 

  • Preheat oven to 350° F and prepare a 9" x 13" dish with cooking spray.
  • Mix pumpkin, sugars and spice together in a large bowl. Add beaten eggs and evaporated milk and stir to incorporate.
  • Pour pumpkin mixture into the prepared pan.
  • Whisk cake mix in a medium bowl to break up any lumps. Sprinkle evenly over the pumpkin.
  • Sprinkle pecans (optional) and then butter over the cake mix.
  • Bake for 1 hour, 15-20 minutes. Cobbler is finished when the top is golden brown and the cake mix no longer looks crumbly.
  • Divide into bowls and serve warm, topped with whipped cream or vanilla ice cream and a sprinkling of cinnamon.

Thank you Kristin from Yellow Bliss Road!

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About Lil Luna

Lil’ Luna is the place to find all things creative. From recipes to home decor to gift ideas and crafts, you can find unique, simple and fun ideas for your home, kitchen and for any occasion.

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Comments:

  1. 5 stars
    Wow, this is super easy & tasty!! We can’t get enough pumpkin flavors, so it’s nice to have all these wonderful pumpkin recipes!

  2. 5 stars
    I love how simple this recipe was to through together! In my opinion I prefer it more than pumpkin pie. DELICIOUS!

  3. 5 stars
    My friends loved this!! I took it to a get-together & it was gone in minutes. It is very easy to make, soft, & flavorful!

  4. 5 stars
    Ive made this three timeS and loveD it. Its an excellent recipe.
    For the topPings, ive made it with pcans and toffee bits,served it warm with wHipped cream or vanilla ice cream.