Pumpkin Cobbler

4.73 from 43 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 Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Dessert, Pumpkin

Servings:

Calories: 298kcal

Author: Emily Walker

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.

Video

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