Gooey Pumpkin Cobbler: 1 Easy Fall Treat

Oh wow, I am so excited to share this with you! If you’re anything like me, fall just screams for cozy desserts, right? And this pumpkin cobbler is basically my ultimate comfort food dream come true. Seriously, it’s this amazing, gooey, self-saucing dessert with the most incredible caramel-like flavor that just melts in your mouth. And the best part? It uses a cake mix shortcut, so it’s seriously foolproof. It reminds me of when I first started cooking, finding that pure joy in creating something delicious without all the fuss. This recipe totally embodies that same feeling – simple ingredients, big flavor, and pure happiness in a dish.

Why You’ll Love This Pumpkin Cobbler Recipe

Seriously, this pumpkin cobbler recipe is a total game-changer for fall baking. Here’s why it’s going to become your new favorite:

• It’s So Easy! We’re using a yellow cake mix as our shortcut, which makes putting this together an absolute breeze. Even if you think you’re not a baker, you can totally nail this one.
• Gooey, Self-Saucing Perfection: This isn’t just any cobbler; it’s a self-saucing wonder! As it bakes, this magical caramel-like sauce forms right in the dish, making every bite incredibly moist and decadent.
• Hello, Fall Flavors! You get all those warm, cozy spices – cinnamon, nutmeg, and cloves – perfectly balanced with sweet pumpkin. It smells and tastes exactly like autumn should.
• Pecan Power (Optional, but Recommended!): If you toss in some chopped pecans, you get this wonderful little crunch that’s just divine against the soft cobbler and gooey sauce. Pecan lovers, rejoice!
• Pure Comfort in a Dish: There’s something so incredibly comforting about a warm cobbler. It’s the perfect dessert for a chilly evening, a family gathering, or just because you deserve a treat!
• Minimal Mess, Maximum Flavor: Because so much of the work is done by that handy cake mix, you spend less time prepping and more time enjoying the delicious results. Less stress, more joy!

Gather Your Ingredients for the Perfect Pumpkin Cobbler

Alright, let’s get our game faces on and gather everything we need for this amazing pumpkin cobbler. Seriously, the ingredient list is pretty straightforward, which is part of why I love it so much! You probably have a lot of this tucked away in your pantry already, which makes whipping this up even easier.

Here’s what you’ll need to grab:

• 1 box (15.25 oz) yellow cake mix: This is our secret weapon for a super-easy, fluffy topping. Make sure it’s just the mix itself, not the kind that comes with pudding or frosting already in the box. Brands like Duncan Hines or Betty Crocker work wonderfully here.
• 1 can (15 oz) pumpkin puree: This is the star ingredient that gives us that lovely pumpkin flavor and moisture. Super important note: make sure you grab *pure pumpkin* and NOT *pumpkin pie filling*. They look similar, but the pie filling already has sugar and spices added, which would totally mess up our delicious balance here.
• 1 can (12 oz) evaporated milk: This is key for creating that amazing self-saucing magic! It’s heavier than regular milk and helps form that gorgeous caramel-like sauce as it bakes. You can read more about evaporated milk here.
• 1 cup granulated sugar: To sweeten up our pumpkin layer just right.
• 1 teaspoon ground cinnamon: This is where the cozy fall spice party really starts!
• 1/2 teaspoon ground nutmeg: A little goes a long way with nutmeg, and it adds that classic warm, slightly sweet flavor we all love in pumpkin treats.
• 1/4 teaspoon ground cloves: These little guys pack a punch! They add a deep, warm spice that complements the cinnamon and nutmeg perfectly.
• 1/2 cup chopped pecans (optional): Okay, so these are optional, but trust me on this! Tossing in some chopped pecans adds the MOST delightful crunch and nutty flavor that pairs so beautifully with the pumpkin and caramel. Toasting them beforehand (just a few minutes in a dry skillet until fragrant) really amps up their flavor even more.
• For the Cake Mix Topping & Sauce
• 1/2 cup butter, melted: We’ll use this to help bind our cake mix topping and add richness.
• 1/2 cup packed brown sugar: This really ups the caramel flavor in both the topping and the sauce. The molasses in brown sugar is just magical.
• 1/4 cup milk: Just a little splash to help create that gooey sauce with the cake mix and brown sugar.

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Step-by-Step Guide to Making Your Pumpkin Cobbler

Okay, get ready, because making this pumpkin cobbler is honestly SO easy, it feels like cheating! You’re gonna love how simple it is. We’re basically layering flavors, and the oven does all the hard work to create that magical self-saucing situation. Let’s dive in!

1. Preheat and Prep: First things first, get that oven fired up to 350°F (175°C). While that’s warming up, grab a good ol’ 9×13 inch baking dish and give it a little grease. You can use butter, cooking spray, whatever makes you happy. This just makes sure our delicious cobbler doesn’t stick.
2. Whip Up the Pumpkin Base: Now, into a big ol’ bowl, dump your pumpkin puree. Seriously, just plop it right in there. Then add the evaporated milk, the granulated sugar, and all those cozy spices: cinnamon, nutmeg, and cloves. Give it a really good mix until everything is well combined. No lumps allowed!
3. Pour it Out: Okay, carefully pour that beautifully spiced pumpkin mixture into your greased baking dish. Spread it out evenly so you’ve got a nice, consistent layer. This is the gooey heart of our cobbler!
4. The Cake Mix Magic: Here’s where the cake mix shortcut comes in! Get another bowl, and instead of following the box directions exactly, we’re gonna jazz it up. Use your melted butter, that little bit of milk, and the packed brown sugar we set aside. Stir those together first, then dump in your yellow cake mix. If you’re adding those yummy pecans, stir them in now too! Just mix until it’s *just* combined. Don’t overwork it; a few little lumps are totally fine.
5. Layer That Topping: This is a crucial step for that self-saucing effect: carefully spoon dollops of the cake mix batter over the pumpkin mixture. Yep, just plop spoonfuls all over the pumpkin layer. Do NOT stir it in! You want distinct pockets of cake mix. That’s how the magic happens.
6. Bake to Golden Perfection: Slide that dish into the preheated oven. Now, you’re going to bake it for about 40 to 50 minutes. What you’re looking for is that lovely golden-brown topping. To be sure it’s done, do the toothpick test: stick a toothpick right into the *cake* part (try to avoid hitting a super gooey sauce spot). If it comes out clean, you’re golden! You’ll notice it’s super gooey and saucy—that’s exactly what we want!
7. Let it Settle (Just a Bit!): Once it’s done, take it out of the oven. Let it cool down just slightly for about 10-15 minutes. This gives those gooey sauces a chance to get even more luscious. It’s still going to be wonderfully warm and ready to enjoy!

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Tips for a Perfect Pumpkin Pecan Cobbler

Okay, so while this pumpkin cobbler is super easy, a few little tricks can make it absolutely, unbelievably perfect every single time. Trust me, these little tips make a huge difference in getting that amazing gooey, self-saucing goodness and that lovely toasted pecan flavor!

Here are my go-to tips:

• Quality Ingredients Matter: I know we’re using a cake mix shortcut, which is awesome, but don’t skimp on the pumpkin puree! Make sure it’s 100% pumpkin, not pie filling. The pure stuff gives you that authentic flavor and the right consistency for the sauce. And if you can, give those pecans a quick toast in a dry skillet before chopping them – it brings out SO much more nutty flavor and a better crunch.
• Resist the Urge to Stir: Seriously, this is key for the self-saucing magic! When you spoon the cake mix batter over the pumpkin layer, just leave it in dollops. Don’t spread it out, and for goodness sake, don’t stir it into the pumpkin goo! That separation is exactly what allows the topping to bake up fluffy while the bottom turns into that incredible caramel sauce.
• Don’t Overbake! You want that gooey center, remember? Check on your cobbler around the 40-minute mark. A toothpick inserted into the cakey part should come out with moist crumbs, not wet batter. If it looks like it’s browning too fast on top, you can always loosely tent a piece of foil over it for the last 10-15 minutes. We’re aiming for golden perfection, not dry and crumbly!
• Let it Rest: I know it smells incredible and you’ll want to dig in right away, but let the cobbler cool for at least 10-15 minutes after it comes out of the oven. This gives everything a chance to set up just a little bit. Those gooey sauces will thicken slightly, making it easier to serve and ensuring you get that perfect spoonful of cake, pumpkin, and sauce.

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Serving Your Warm Pumpkin Caramel Cobbler

Okay, so this pumpkin cobbler is absolutely divine served warm. That’s really the key! When it’s fresh out of the oven and still a little gooey, that’s when the magic really happens. The best way to serve it? Definitely with a generous scoop of vanilla ice cream right on top. That cool, creamy vanilla contrasts perfectly with the warm, spiced pumpkin and that gooey caramel sauce. If ice cream isn’t your thing, a dollop of freshly whipped cream is also heavenly. Just a little presentation flair, like a sprinkle of extra cinnamon or a drizzle of good quality caramel sauce over the top, makes it feel extra special!

Storing and Reheating Your Delicious Pumpkin Cobbler

Got leftovers of this amazing pumpkin cobbler? Lucky you! It’s actually pretty darn good the next day. Once it has cooled down a bit, just pop it into an airtight container or cover the baking dish tightly with plastic wrap or foil. You can keep it on the counter for a couple of hours if you plan on finishing it soon, but for longer storage, pop it into the fridge. It’ll keep well there for about 3-4 days.

Reheating is super simple too! For the best texture, I love to gently reheat it in a 350°F (175°C) oven for about 10-15 minutes, just until it’s warmed through and gooey again. If you’re in a real hurry, a quick zap in the microwave works too, but be careful not to overheat it, or it might get a bit too mushy. Just 30-second intervals should do the trick!

Frequently Asked Questions about This Easy Fall Cobbler

Estimated Nutritional Information for Pumpkin Cobbler

Okay, so here’s a little peek at what you’re getting nutritionally with each serving of this fantastic pumpkin cobbler. Keep in mind these are estimates, since every oven and every ingredient brand can vary just a *tiny* bit! But generally, you’re looking at around 450 calories per serving, with about 60g of sugar from natural pumpkin sweetness, brown sugar, and that cake mix magic. It’s a pretty satisfying slice of fall comfort!

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Share Your Pumpkin Cobbler Creations!

I just love hearing from you all! If you give this pumpkin cobbler a try, I’d be so thrilled if you popped back here to leave a comment. Let me know how it turned out, what you thought, or if you added any fun twists! And if you snap a picture, definitely tag me on social media – I absolutely adore seeing your baking adventures!

Easy Pumpkin Cobbler Recipe

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Enjoy this simple, self-saucing pumpkin cobbler with a gooey caramel-like sauce. It’s a perfect fall dessert, made even easier with a cake mix shortcut and a sprinkle of pecans.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box (15.25 oz) yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped pecans (optional)
• 1/2 cup butter, melted
• 1/2 cup packed brown sugar
• 1/4 cup milk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large bowl, combine the pumpkin puree, evaporated milk, granulated sugar, cinnamon, nutmeg, and cloves. Mix well.
3. Pour the pumpkin mixture into the prepared baking dish.
4. In a separate bowl, prepare the cake mix according to package directions, but use 1/2 cup melted butter, 1/4 cup milk, and 1/2 cup packed brown sugar instead of the ingredients called for on the box. Stir in the chopped pecans if using.
5. Carefully spoon the cake mix batter over the pumpkin mixture. Do not stir.
6. Bake for 40-50 minutes, or until the topping is golden brown and a toothpick inserted into the cake part comes out clean. The cobbler will be gooey and saucy.
7. Let the cobbler cool slightly before serving. It is best served warm.

Notes

• Serve warm with vanilla ice cream for a delightful contrast.
• For an extra caramel flavor, drizzle a caramel sauce over the top before serving.
• If you don’t have pecans, you can omit them or substitute with walnuts.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 60g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 30mg