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Pumpkin Cobbler is one of our favorite easy fall desserts because it gives you that warm pumpkin pie flavor with a buttery cake mix topping. The pumpkin layer bakes up creamy and spiced, while the top turns golden with melted butter and optional chopped pecans.
We love serving this warm in bowls with whipped cream or vanilla ice cream, especially for Thanksgiving, fall parties, or cozy family nights. It’s made in a 9×13, so it’s simple to share and perfect when you want a pumpkin dessert without rolling out pie crust.
If you love this recipe, be sure to try Pumpkin Dump Cake, Pumpkin Pie, Pumpkin Bars, and Pumpkin Crunch Cake. They’re all easy pumpkin desserts that are perfect for sharing during the fall season.
Why you’ll love it + Why it works:
- Easy to Make: A boxed cake mix keeps prep simple while delivering homemade flavor.
- Perfect for Fall: Warm pumpkin spice and a creamy filling make this a dessert everyone looks forward to each autumn.
- Simple Ingredients: Pantry staples come together for a dependable dessert that turns out beautifully every time.
- Great for Gatherings: It serves a crowd and is perfect for Thanksgiving, potlucks, and holiday dinners.
Pumpkin Cobbler Ingredients
- Pumpkin Puree (1 (29-ounce) can, not pie filling): Creates the creamy pumpkin base and provides rich pumpkin flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Granulated Sugar (½ cup): Sweetens the pumpkin filling while allowing the pumpkin flavor to shine.
- Brown Sugar (½ cup): Adds sweetness along with a rich caramel flavor that pairs perfectly with pumpkin.
- Pumpkin Pie Spice (2 teaspoons): Brings together classic fall spices like cinnamon, ginger, nutmeg, and cloves. Use store-bought spice or try this Pumpkin Pie Spice recipe.
- Evaporated Milk (1 (15-ounce) can): Creates a rich, smooth, custard-like filling without making it too heavy.
- Eggs (4, lightly beaten): Helps set the pumpkin layer while adding structure and richness.
- Yellow Cake Mix (1 (15.25-ounce) box): Creates a buttery, golden topping with almost no extra work. Any standard yellow cake mix works well.
- Pecans (½ cup, chopped, optional): Adds a delicious crunch and nutty flavor. Walnuts are another great option.
- Butter (½ cup, melted): Moistens the cake mix so it bakes into a crisp, buttery topping.
How to Make Pumpkin Cobbler
PREP. Preheat oven to 350°F and prepare a 9×13-inch baking dish with cooking spray.
PUMPKIN LAYER. Mix pumpkin puree, granulated sugar, brown sugar, and pumpkin pie spice in a large bowl. Add beaten eggs and evaporated milk and stir to incorporate. Pour the pumpkin mixture into the prepared pan.
CAKE LAYER. Whisk cake mix in a separate bowl to break up any lumps. Sprinkle batter evenly over the pumpkin.
TOPPING. Sprinkle chopped pecans (optional) and then drizzle melted butter over the cake mix.
BAKE. Bake for 1 hour, 15-20 minutes. The 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 a scoop of Homemade Vanilla Ice Cream and a sprinkling of cinnamon or a drizzle of Caramel Sauce.
Served warm, the pumpkin has a creamy texture, and the crispness of the cake topping is the perfect compliment.
Kristyn’s Recipe Tips
- Sprinkle the cake mix evenly over the pumpkin layer without stirring so the topping bakes properly.
- Drizzle the melted butter as evenly as possible over the dry cake mix to avoid dry spots.
- Let the cobbler cool for about 15 to 20 minutes before serving so the filling has time to set.
- Serve warm with vanilla ice cream or whipped cream for the best flavor and texture.
- Dutch oven diretions. Preheat the oven to 350°F with the Dutch oven inside. Add the pumpkin cobbler to the hot Dutch oven and return it to the oven. Cover and bake for 20-30 minutes. Remove the lid and bake for another 10-15 minutes.
Pumpkin Cobbler Recipe
Video
Ingredients
- 1 (29-ounce) can pumpkin puree, not pie filling
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 (15-ounce) can evaporated milk
- 4 eggs, lightly beaten
- 1 (15.25-ounce) box yellow cake mix
- ½ cup pecans, chopped (optional)
- ½ cup butter, melted
Instructions
- Preheat oven to 350° F and prepare a 9" x 13" dish with cooking spray.
- Mix pumpkin, sugars, and spice 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.
Notes
- Sprinkle the cake mix evenly over the pumpkin layer without stirring so the topping bakes properly.
- Drizzle the melted butter as evenly as possible over the dry cake mix to avoid dry spots.
- Let the cobbler cool for about 15 to 20 minutes before serving so the filling has time to set.
- Serve warm with vanilla ice cream or whipped cream for the best flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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. However, 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.
Divide leftovers into individual airtight containers and refrigerate for 2-3 days.
To freeze leftovers, make sure the container is freezer-safe and stored in the freezer for up to 3 months. Reheat in the microwave.
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This recipe was first shared September, 2014.
So easy and very good. My husband loved it
So happy he did! Glad you tried it! Thank you for trying it!
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.
Mmm..that all sounds great! I am happy you like it! Thank you so much!
This pumpkin cobbler is perfect on a chilly autumn evening. I Love all the different pumpkin recipes.
Im amazed at all the different things you can make with pumpkin. Cobbler is a family favorIte! Wont dissappoint.
My friends loved this!! I took it to a get-together & it was gone in minutes. It is very easy to make, soft, & flavorful!
I love how simple this recipe was to through together! In my opinion I prefer it more than pumpkin pie. DELICIOUS!
Wow, this is super easy & tasty!! We can’t get enough pumpkin flavors, so it’s nice to have all these wonderful pumpkin recipes!
Sweet! My family loves cobblers!
Can’t wait to make this recipe! Pinned!
This looks delicious. Thanks for sharing the recipe. Pinned 🙂