Pumpkin Cobbler

This Pumpkin Cobbler has become our traditional Halloween dessert.   It is so easy to throw together and is the perfect dish for fall when you are starting to crave pumpkin.
Pumpkin Cobbler Dessert RecipePumpkin Cobbler is kind of like an upside down pumpkin pie, but I like it even better.  The pumpkin layer goes in to the bottom of the dish, then you have a crunchy, cakey, buttery, cinnamon and sugary crust baked on to the top.  We eat this warm out of the oven with a scoop of vanilla ice cream and a little caramel drizzled over the top.  I love this dessert because I can easily make it gluten free for me by using a gluten free yellow cake mix.  I actually end up making it in several small dishes, so I can make it gluten free for mine and traditional for my family.  But you can always make the whole thing up in one big baking dish.  If you do it in more than one dish, you can throw them all in the oven together and still cook it for the same amount of time.

 

Pumpkin Cobbler is the perfect dessert to warm you up after a long night of trick or treating or after a cold fall night of football.  You are going to love the way your house smells when it is baking!  If you are lucky and still have some left over, I also love this cold, after it has been refrigerated.  I like to eat it cold for breakfast, I know, not good for you.  But it’s seriously irresistible.  

 

Pumpkin Cobbler Dessert Recipe

 

More Yummy Pumpkin Recipes

This time of year I am just craving pumpkin everything.  If you are like me you will love our Pumpkin Pancake Recipe with Caramel Maple Syrup and Candied Pecans and our tasty Pumpkin Steamers for breakfast and brunch.  If you are looking for some other pumpkin desserts, try our Pumpkin Cheesecake Trifle or our Pumpkin Eclair Cake.  You can check out all our delicious pumpkin recipes HERE.

Pumpkin Cobbler

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Ingredients

    Filling:
  • 4 eggs
  • 3 c. pumpkin (NOT pumpkin pie filling)
  • 1 1/2 c. sugar
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. clove
  • 3 c. half and half
  • Topping:
  • 1 yellow cake mix (unprepared)
  • 1/2 c. butter (melted)
  • cinnamon and sugar (to taste)
  • chopped pecans (optional)

Instructions

  • Mix all ingredients together in a large bowl then pour into a 9x13 pan. Sprinkle dry cake mix over the top (I usually only end up using about 3/4 of the box).
  • Pat the cake mix down a little then pour melted butter evenly over the top. Then sprinkle with a little cinnamon and sugar (and pecans-optional).
  • Bake at 350 for 60 minutes. Knife in center should come out clean when it is done. Serve with cool whip or vanilla ice cream over the top.
http://www.favfamilyrecipes.com/pumpkin-cobbler/

Comments

  1. Kevin and Elise says:

    Erica, you missed the best ingredient! Sprinkle chopped pecans on top before you bake. It makes it so much better!

  2. Erica says:

    haha OH YEAH! I didn’t add them because Jared’s not a fan of nuts on dessert…

  3. Tami says:

    This looks soooo good! I can’t wait to try it.

    I’m loving your blog!!

  4. Leslie says:

    I've been making this dessert for years. We can't wait for the cool weather to come because it's our favorite! Gotta use the nuts.

  5. Pam says:

    This is very unique and looks and sounds delicious. I really like your blog and will be looking around now!

  6. Karen says:

    I'm going to try this in the crockpot!

  7. Miller Family says:

    This looks so yummy! I can't wait to make it. I feel like I should know this, but I don't and feel stumped! I've only used canned pumpkin before and know that normally un-canned pumpkin should be cooked and what not… So, am I doing anything to the pumpkin before I mix it with the other ingredients?

  8. Erica says:

    @ Miller family.. it is 3 c. of canned pumpkin. Sorry, should have been more clear on that!

  9. Miller Family says:

    Thank you!

  10. Gisela says:

    This recipe looks amazing. I love pumpkin pie but I don't like the crust, so this is perfect for me.

  11. Lauren Gilliam says:

    This might sound stupid….but I’m confused on what kind of “clove” this is calling for…I know there are Gaelic cloves but I doubt that’s what this is

    • Emily says:

      It’s a spice (the ground kind). You can leave it out if you don’t have it.

  12. Jennifer Rose says:

    This looks AMAZING!!! Thank you so much!

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