Pumpkin Cobbler Recipe

Pumpkin Cobbler Recipe

How To Make Pumpkin Cobbler

Pumpkin cobbler takes all the flavors and the warmth that you like in a pumpkin pie and puts them in a dessert that’s easier to make.

Preparation: 5 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 20 minutes



  • 29ozpumpkin,(not pie filling)
  • ½cupwhite sugar
  • ½cupbrown sugar
  • 2tsppumpkin pie spice
  • 15ozevaporated milk
  • 4eggs,lightly beaten
  • 1boxyellow cake mix
  • ½cuppecans,chopped, optional
  • ½cupbutter,melted


  1. Preheat oven to 350 degrees F and prepare a 9×13-inch pan with cooking spray.

  2. Mix pumpkin, sugars and spice together in a large bowl. Add beaten eggs and evaporated milk and stir to incorporate.

  3. Pour pumpkin mixture into the prepared pan.

  4. Whisk cake mix in a medium bowl to break up any lumps. Sprinkle evenly over the pumpkin.

  5. Sprinkle pecans (optional) and then butter over the cake mix.

  6. Bake for 1 hour and 15 to 20 minutes more. Cobbler is finished when the top is golden brown and the cake mix no longer looks crumbly.

  7. Divide into bowls and serve warm, topped with whipped cream or vanilla ice cream and a sprinkling of cinnamon.


  • Calories: 401.61kcal
  • Fat: 16.32g
  • Saturated Fat: 7.95g
  • Trans Fat: 0.42g
  • Monounsaturated Fat: 5.34g
  • Polyunsaturated Fat: 1.65g
  • Carbohydrates: 58.92g
  • Fiber: 1.30g
  • Sugar: 38.77g
  • Protein: 7.00g
  • Cholesterol: 83.93mg
  • Sodium: 379.46mg
  • Calcium: 219.23mg
  • Potassium: 409.88mg
  • Iron: 1.98mg
  • Vitamin A: 402.68µg
  • Vitamin C: 6.95mg
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