Pumpkin Cobbler
Pumpkin Cobbler (also called pumpkin dump cake or upside down pumpkin pie) is the perfect dessert to warm you up after a long night of trick-or-treating or after a cold fall night of football. I like to call it a cobbler because it is made in a similar way to fruit cobbler. The pumpkin layer goes into the bottom of the dish, then you have a crunchy, cakey, buttery, cinnamon and sugary crust baked on to the top. It is super easy to make and you are going to love the way your house smells when it is baking! It is better than any Fall-scented candle. I love to eat it warm right out of the oven, but if I am lucky enough to have leftovers, it also tastes great cold the next day!
How to Make Pumpkin Cobbler
You are going to love how easy this recipe comes together. You can have everything ready to bake by the time you preheat the oven. For the filling, start with pumpkin puree. Make sure you use pure pumpkin puree NOT pumpkin pie filling. The consistency will be totally wrong if you use pie filling. Next, add eggs, sugar, salt, cinnamon, ginger, cloves, and half and half. Mix everything together. Make sure the egg yolks break. If it makes it easier, you can beat the eggs before you add them. Make sure to scrape the bottom while mixing.
Once the filling is mixed, pour it into a glass 9×13 baking dish. Sprinkle the yellow cake mix evenly over the top. Make sure to pat it down so it is all touching the filling. This will help your pumpkin cobbler to bake evenly. Then pour the melted butter evenly over the top. The last step before baking is to sprinkle the cinnamon, sugar, and pecans (optional) over the top. Bake for 60 minutes at 350. If the top starts to look too brown before the middle is done, you can put some aluminum foil over the top. You’ll know the cobbler is done when you can insert a knife into the center of the cake and it comes out clean.
Variations on the Recipe
- Gluten Free: You can make this pumpkin cobbler gluten free by using a gluten free yellow cake mix. Since I can’t have gluten, but the rest of my family can, I make this cake in small ramekins (see picture below). I top mine with the gluten free mix and the rest of the family’s with traditional cake mix.
- Nut Allergy: You can also make pumpkin cobbler in small ramekins if someone has a nut allergy. You can also just omit the pecans completely.
- Cake Mix: Most of the time I make this pumpkin cobbler with a yellow cake mix. However, I have topped it with a spice cake mix a few times and it is equally delicious!
- Toppings: I like to serve this dessert with whipped cream and a drizzle of caramel. You can also top it with vanilla ice cream. Sprinkle cinnamon, nutmeg, or pumpkin pie spice on top for extra flavor!
Storing Pumpkin Cobbler
Pumpkin Cobbler can rest on the counter for a few hours, but after that you will need to refrigerate it. After it is cooled completely on the counter, cover with plastic wrap and store in the fridge. To be safe, all leftovers should be eaten within a week. I actually really enjoy eating the cobbler cold. I may or may not have eaten some for breakfast this morning. 😂You can also heat it up in the microwave if you prefer it warm.
Top Comments from Our Readers
“I’ve been looking for more pumpkin dessert recipes and finally found this one! I followed your instructions and got a perfect tasting pumpkin cobbler. It is so delicious and my kids loved it too. Thank you for sharing this awesome recipe!”
“This was so yummy! I can’t to make it again!”
“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.”
More Yummy Pumpkin Recipes
This time of year I am just craving pumpkin everything. If you like this Pumpkin Cobbler, you will love our Pumpkin Pancake Recipe with Caramel Maple Syrup and Candied Pecans , our Pumpkin Waffles, and our tasty Pumpkin Steamers for breakfast and brunch. If you are looking for some other pumpkin desserts, try our Pumpkin Cheesecake Trifle, Pumpkin Mousse, or our Pumpkin Eclair Cake. You can check out all our delicious pumpkin recipes HERE.
Ingredients
Filling:
- 4 eggs
- 29 ounces pumpkin puree NOT pumpkin pie filling
- 1 1/2 cup sugar
- 1 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon clove
- 1 1/2 cups half and half
Topping:
- 1 yellow cake mix unprepared
- 3/4 cup butter melted
- 4 teaspoons sugar
- 1 teaspoon cinnamon
- chopped pecans (optional)
Instructions
- Mix all the filling ingredients together in a large bowl. Pour into a 9x13 baking dish.
- Sprinkle cake mix evenly over the whole pan. Pat the cake mix down a little then pour melted butter evenly over the top. Then sprinkle with cinnamon and sugar (and pecans-optional).
- Bake at 350 for 60 minutes. A knife inserted in the center should come out clean when it is done. Serve with cool whip or vanilla ice cream over the top.
