Pumpkin Cobbler

4.65 from 34 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

4.65 from 34 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. 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?

    1. 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!

  2. 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.

  3. 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!!

  4. 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

    1. 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!

      1. 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

        1. 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.

    1. It wouldn’t hurt… it just may be a little too sweet. Give it a try and let us know how it turns out! ๐Ÿ™‚

  5. 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

    1. 5 stars
      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!

  6. 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?

  7. 5 stars
    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.

  8. 5 stars
    Erica, you missed the best ingredient! Sprinkle chopped pecans on top before you bake. It makes it so much better!

    1. 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.