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Easy Pumpkin Cobbler Recipe

A slice of pumpkin cobbler with a gooey caramel topping, served on a white plate.
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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.

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/pumpkin-cobbler-recipe/

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