Pumpkin Cobbler

4.66 from 35 votes
66 Comments

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This Pumpkin Cobbler is like an upside down pumpkin pie, but I like it even better! With a creamy pumpkin filling and a crumbly, buttery topping, it is the perfect fall dessert.

Pumpkin cobbler in a white plate with a gold fork.
Featured with this recipe
  1. Ingredients for Homemade Pumpkin Cobbler
  2. Ingredient Topping for Fall Cobbler
  3. How to Make Easy Pumpkin Cobbler
  4. Variations for the Cobbler Recipe
  5. Frequently Asked Questions
  6. More Pumpkin Recipes
  7. Pumpkin Cobbler Recipe

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!

Ingredients for Homemade Pumpkin Cobbler

  • Eggs – Large eggs bind the cobbler.
  • Pumpkin puree – Make sure not to get pumpkin pie filling.
  • Sugar – A subtle sweetness addition.
  • Cinnamon, ginger, and clove – The perfect fall seasoning dry ingredients blend that goes well with pumpkin.
  • Half and half – Stir in this creamy ingredient for the cobbler.

Ingredient Topping for Fall Cobbler

  • Yellow cake mix – This has all the dry ingredients that you need for the topping.
  • Butter – Unsalted butter can be melted in the microwave.
  • Sugar – You know it is good when there is extra sugar.
  • Cinnamon – Only one teaspoon ground cinnamon that will add all the flavor you need.
  • Pecans – Chopped up and ready to add to the batter.

How to Make Easy 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.

  1. 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.
  2. 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.
  3. Once the filling is mixed, pour the pumpkin mixture into a glass 9×13 baking dish or casserole dish that has been sprayed with cooking spray. 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.
  4. 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.
Pumpkin cobbler in a glass pan with pecans on top.

Variations for the Cobbler 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!
Pumpkin cobbler in a white bowl with caramel sauce.

“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!”

-Natasha

Frequently Asked Questions

Does pumpkin cobbler have to be refrigerated?

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 or place it in an airtight container and store in the fridge. To be safe, all leftovers should be eaten within a week.

Do you heat up the leftovers?

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.

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is made only from blended pumpkin. Pumpkin pie filling has additional ingredients. Use pumpkin puree for this recipe.

Read More: Make sure to check out ALL of our delicious pumpkin recipes!

More Pumpkin Recipes

Pumpkin cobbler on a plate topped with whipped cream, caramel sauce, and pecans

Pumpkin Cobbler

4.66 from 35 votes
This Pumpkin Cobbler is like an upside down pumpkin pie, but I like it even better! With a creamy pumpkin filling and a crumbly, buttery topping, it is the perfect fall dessert. 
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 18

Video

Ingredients

Filling:

Topping:

Instructions

  • Mix all the filling ingredients together in a large bowl. Pour into a 9×13 baking dish.
    Pumpkin cobbler filling in a large bowl
  • 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).
    Pumpkin cobbler with the topping sprinkled on top before it is baked
  • 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.
    Baked pumpkin cobbler in a glass casserole dish

Notes

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 or place it in an airtight container and store in the fridge. To be safe, all leftovers should be eaten within a week.

Nutrition Information

Calories: 298kcalCarbohydrates: 46gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 64mgSodium: 431mgPotassium: 150mgFiber: 2gSugar: 32gVitamin A: 7469IUVitamin C: 2mgCalcium: 105mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    Made this for my coworkers and they loved it! Everyone was asking for the recipe. I used 3 teaspoons of pumpkin pie spice instead and was unsure on the butter. In the beginning of the article it called for unsalted but then in the ingredients section it just said butter so I ended up using salted. Also another tip, when pouring melted butter over cake mix make sure it covers all of it. A corner of mine didn’t get the melted butter and the cake part was too powdery.

    1. Thank you for your comment and the 5-star rating! I’m so glad you loved the cobbler as much as we do. I make it every fall.

    1. Oh, interesting! That might be from over-mixing the batter. I haven’t seen that issue before.

  2. I am very confused. I read the ingredients and it says 1½ cups half & half. Yet in the comments someone wrote:

    OCTOBER 1, 2017 AT 12:39 PM
    Robin says: Im just making this now but 3 cups half and half seems like a lot. Is this correct?
    REPLY TO COMMENT Favorite Family Recipes says: Yes, that is correct

    So is it 1½ cups or 3 cups?

    1. Hi Beverly, I apologize for the confusion! Over the years we have tweaked and changed our recipes to be more delicious! The correct measurement is 1 1/2 cups.

  3. Can I use pumpkin pie spice instead of the other spices? I don’t have clove & this close to Thanksgiving I dread going to the store in search for some. What would the amount of PPS be? Thank you!

  4. 5 stars
    Wow this is such a great recipe! I love the fall twist on my normal peach cobbler! Thanks for the great idea 🙂

  5. 5 stars
    I’ve been looking for more pumpkin dessert recipes and finally found this one! I followed the instructions and got a perfect tasting pumpkin cobbler. It is so delicious and my kids loved it too. Thank you for this!

  6. 5 stars
    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!

    1. It is a good idea to grease it– I don’t know if it is necessary to flour it though. Hope this helps!

    1. Yes, absolutely! You should be able to reduce the baking time if you do it individually. Try checking it after 30 minutes to see if it is cooked through and keep adding time as necessary. Hope this helps!

  7. 5 stars
    I made this today and family loved it! I used 2 cans of Libby’s brand pumpkin which was slightly more than called for. I used 1 cup white sugar and 1/2 cup brown sugar. I used 3 cups 2% milk. I added pumpkin pie spice and doubled other spices. I used the whole box of cake mix. I topped with a generous amount of chopped pecans. Be sure to sprinkle with cinnamon sugar. It was heavenly!!!

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