Pumpkin Cobbler
Warm and comforting pumpkin cobbler has all of the flavors of pumpkin pie but in an easy-to-make baked dessert!
Servings: 12
Ingredients
- 1 (29-ounce) can pumpkin puree, not pie filling
- ½ cup 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.
Video
Notes
STORE. They'll last in the fridge for 2-3 days.
FREEZE. To freeze leftovers, make sure the container is freezer-safe and stored in the freezer for up to 3 months. Reheat in the microwave.
Make it 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. 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.
Nutrition
Serving: 12g | Calories: 415kcal | Carbohydrates: 63g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 439mg | Potassium: 323mg | Fiber: 3g | Sugar: 42g | Vitamin A: 11066IU | Vitamin C: 4mg | Calcium: 225mg | Iron: 2mg