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–+ servings
A serving of pumpkin cobbler topped with vanilla ice cream and spices.
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5 from 21 votes

Pumpkin Cobbler Recipe

Easy Pumpkin Cobbler has a creamy pumpkin filling, buttery cake topping, and warm fall spices, making it the perfect Thanksgiving dessert.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Kristyn Merkley

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.

Video

Notes

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.
Make ahead of time. 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.  
Store. 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.

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