Easy Pumpkin Cobbler recipe – all the flavors of Pumpkin Pie in an easy to make baked dessert! Recipe includes yellow cake mix, pumpkin, pumpkin pie spice, and some seasonings, topped with your favorite nut!
Best Fall Cobbler
Hi there! I’m Kristin from Yellow Bliss Road, back again with another delicious dessert to share with you. It’s Pumpkin Everything season!! This Pumpkin Cobbler is super easy 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’ve never been a fan of Pumpkin Pie (even though my family loves it!) I think it’s the texture. But 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.
You can make the topping a couple of different ways; with pecans and without. My son is allergic to them so I leave them out when I cook this for my family, and just sprinkle them on top for myself. However, if allergies aren’t an issue for you, I’ll share in the recipe below how to add them into a crunchy topping for your cobbler.
How to Make Pumpkin Cobbler
Ok, let’s see how it’s made!
You’ll start with a large can of pumpkin (not the pie filling) – I usually grab the Libby’s brand – white and brown sugar, salt and Pumpkin Pie Spice. Mix that together and add in eggs and evaporated milk and stir it all up. The colors just scream fall!
Pour that mixture into a 9″x12″ pan and sprinkle yellow cake mix on top. Note: You do not add anything to the cake mix before sprinkling on top the pumpkin layer. If you’re using pecans, this is the time to add them, then pour melted butter over the top. It doesn’t have to be perfect.
Now it’s time to pop it in the oven for about an hour and fifteen minutes. I know it sounds like a long time but it’s so worth it, and it smells divine! You’ll know it’s done when the top is no longer soft and crumbly.
Served warm, the pumpkin has a creamy texture and the crispness of the cake topping is the perfect compliment. Top it with vanilla ice cream or for a lighter dish, whipped cream, and a sprinkling of cinnamon.
how to store pumpkin cobbler + variations
This recipe is delicious in its simplicity. However, you can easily make some additions to change things up. Some ideas include:
- Serve with vanilla ice cream
- Add caramel drizzle
- Before baking add toffee bits on top
- Replace the walnuts with chopped pecans
- Use a pumpkin spice cake mix instead of yellow cake mix
Storage: You can only keep this dessert at room temperature for a couple of hours. For longer storage cover with plastic wrap and store in the fridge for 3-5 days. 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.
For more pumpkin treats, check out:
Pumpkin Cobbler Recipe
- 29 oz pumpkin not pie filling
- 1/2 cup white 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
Preheat oven to 350 degrees and prepare a 9" x 13" pan 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.