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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.
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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! We like to serve it with a big scoop of vanilla ice cream or a dollop of homemade whipped topping.
Ingredients for Homemade Pumpkin Cobbler
The reason this easy fall dessert is also called Pumpkin Dump Cake is because the bottom layer of the cake is simply canned pumpkin with a few extra ingredients. The top layer is a crumble topping made with yellow cake mix that is “dumped” onto the pumpkin filling.
- 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 dry cake mix has all 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.
- 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 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.
- 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 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!
“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
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.
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.
Pumpkin puree can be purchased in a can, or made from a cooked pumpkin. The label of canned pumpkin puree will say 100% pumpkin puree. Pumpkin puree is made only from blended pumpkin. However, don’t confuse it (especially in this recipe) with pumpkin pie filling. Pumpkin pie filling usually comes in a similar looking can, but it has additional ingredients.
Read More:How to Make Pumpkin Puree (3 easy ways)
More Pumpkin Recipes
Pumpkin has a unique, earthy flavor that tastes like autumn in the air feels. Not only is it comforting, it is healthy. pumpkin is rich in vitamins an fiber. Here are a few more of our favorite pumpkin recipes to add to your fall menu.
How to Make Pumpkin Cobbler
- Mix all the filling ingredients together in a large bowl. Pour into a 9×13 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.
Storing Pumpkin CobblerPumpkin 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.
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