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.
BETTY Cox says
Can this be frozen?
Echo Blickenstaff says
Yes, it will freeze just fine.
Melissa says
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!
Favorite Family Recipes says
Yes of course! I would put in like 1-2 tablespoons of PPS.
Jewel says
Can I substitute half & half for condensed, evaporated or condensed coconut milk?
Favorite Family Recipes says
Evaporated milk should work best!
Liz says
This pumpkin cobbler looks SO good! I need to restock my pumpkin supply so I can make this on repeat!
Noelle says
Wow this is such a great recipe! I love the fall twist on my normal peach cobbler! Thanks for the great idea 🙂
Melissa says
This was so yummy! I can’t to make it again!
Natasha says
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!
Natasha says
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!
Beth says
Oh my goodness this looks so delicious and yummy! My mouth is watering! I can’t wait to make this!
Maureen says
Do you need to grease and flour the pan it’s baked in?
Favorite Family Recipes says
It is a good idea to grease it– I don’t know if it is necessary to flour it though. Hope this helps!
thatmomgood says
I’m not serving this until the next day, what is the best way to store it?
Favorite Family Recipes says
Covered in the fridge.
Dustin Wright says
Can you make these in ramekins like pictured, if so does the bake time change ?
Favorite Family Recipes says
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!
Kathy Powell says
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!!!
Favorite Family Recipes says
Thanks for your comments! So glad you liked it!
Judy says
For those of us who are partial to sweet potatoes, use them instead of pumpkin and follow same recipe! Yummo
Favorite Family Recipes says
Great idea!
Margie says
What size is the box of yellow cake mix. Is it with or without pudding in it? Do you think the Jiffy box of yellow cake mix would be enough?
Favorite Family Recipes says
You will want to use the cake mix that is appx. 15 oz. .. with or without pudding is fine. It doesn’t make much of a difference. The Jiffy cake mix will make less topping (that is 9 oz) so it might not turn out exactly the same. Hope this helps!
Robin says
Im just making this now but 3 cups half and half seems like a lot. Is this correct?1
Favorite Family Recipes says
Yes, that is correct. 🙂
Melanie Dlahr says
How many servings does this recipe make? I’d love to make it for Thanksgiving dinner so I need to know how many it will serve. Thanks.
Favorite Family Recipes says
There are 12 servings.. but realistically it serves about 8 because our family LOVES this stuff!
Pat says
Approximately, how many ladies would this feed -how many recipes of this will it take for 60-70 ladies> ? I am thinking I might make this as dessert for our monthly ladies luncheon at church (but am just thinking right now -since there are approximately 70 ladies who attend)? I don’t want to spend an arm and a leg making enough to feed that many ladies. The lunch with dessert is provided to us; so I don’t have to take anything -just thought it would be nice to do so -and this sounds great!!
Favorite Family Recipes says
Wow, 60-70 ladies? I would say probably 5-6 pans. Depends on how hungry these ladies are!
Janett says
Hi,
I really would like to try this cake. But I need some more information.
1.) What is half/half? Half milk, half whipping cream?
2.) Can I use fresh pumpkin too? We don’t have pumpkin in a can.
3.) “Yellow cake mix” is only flour, sugar, baking powder ( I think), a bit salt and what else? We don’t have it hear and I’m not a fan of this convenience blend.
Thank you in advance.
Greetings from China
Janett
Favorite Family Recipes says
1. Half and half is an acutal type of cream (half cream/ half milk) but you can definitely make your own or just use all cream
2. Yes, you can use fresh pumpkin but you will want to process it as you would if you were making pumpkin pie filling
3. “Yellow Cake Mix” is basically just the dry mixture you would use in any cake mix. You can definitely make your own!
Helene says
Janet, have you tried this yet? I would love to make it, but would also like to make my own cake mix? Do you have a recipe?
Helene, The Netherlands
Cat says
Yellow Cake Made from Scratch
Allrecipes.com
Recipe By:Foxy
“Very simple cake, anyone can make it. You may substitute butter or margarine for half of the shortening if you desire.”
Ingredients
2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan. Mix together the flour, baking powder and salt; set aside.
In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
Betty says
What can I use in place of the half and half?
Favorite Family Recipes says
You can use heavy whipping cream if you could like– would definitely make it more rich!
Pat says
Would it really hurt to use pumpkin pie filling?
Favorite Family Recipes says
It wouldn’t hurt… it just may be a little too sweet. Give it a try and let us know how it turns out! 🙂
Jennifer Rose says
This looks AMAZING!!! Thank you so much!
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.
Erica Harper says
You can also use Pumpkin Pie Spice. A great mix of cinnamon, nutmeg, ginger, and cloves! I used 2 tsp. along with the 2 tsp of cinnamon in my cobbler!
Cat says
Thanks for that Erica!
Gisela says
This recipe looks amazing. I love pumpkin pie but I don't like the crust, so this is perfect for me.
Miller Family says
Thank you!
Erica says
@ Miller family.. it is 3 c. of canned pumpkin. Sorry, should have been more clear on that!
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?
Karen says
I'm going to try this in the crockpot!
Debbie says
how did it turn out in the crock pot ?
and is there a way to use pie filling ?
Pam says
This is very unique and looks and sounds delicious. I really like your blog and will be looking around now!
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.
Tami says
This looks soooo good! I can’t wait to try it.
I’m loving your blog!!
Erica says
haha OH YEAH! I didn’t add them because Jared’s not a fan of nuts on dessert…
Kevin and Elise says
Erica, you missed the best ingredient! Sprinkle chopped pecans on top before you bake. It makes it so much better!
Melanie Dlahr says
Looks delicious & I would definitely use the pecans. How many servings does it make. I’d like to make it for Thanksgiving dinner, so I need to know how many to make.
Kathleen says
I was wondering if I could use spice cake mix for this instead of yellow cake mix?
Favorite Family Recipes says
Oooh yes! That sounds yummy!