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Warm and comforting Pumpkin Cobbler has all of the flavors of pumpkin pie, but in an easy to make baked dessert!
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!
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.
Served warm, the pumpkin has a creamy texture, and the crispness of the cake topping is the perfect compliment.
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 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!
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.
For more fall treats, check out:
Pumpkin Cobbler Recipe
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you Kristin from Yellow Bliss Road!