Pumpkin Cobbler Recipe

Name: Pumpkin Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (29 oz.) or 2 (15 oz.) cans of pumpkin puree; 1 (12 oz) can evaporated milk; 3 eggs; 1/2 cup packed brown sugar; 1/2 cup white sugar; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1 pkg. cake mix: Spice, yellow, or butter flavor; 2 sticks margarine; optional: 1/2 cup chopped pecans; whip cream

Servings: persons

1 (29 oz.) or 2 (15 oz.) cans of pumpkin puree
1 (12 oz) can evaporated milk
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1 pkg. cake mix: Spice, yellow, or butter flavor
2 sticks margarine
optional: 1/2 cup chopped pecans
whip cream

1
Preheat oven to 350 degrees F. lightly spray 9 x 13 inch cake pan with non-stick spray.
2
In mixing bowl mix pumpkin, milk, both sugars, eggs, and spices blend well.
3
Pour into cake pan.
4
Sprinkle dry cake mix evenly over pumpkin
5
melt both sticks margarine and drizzle evenly all over dry cake mix.
6
sprinkle on chopped nuts.
7
Bake for 1 hour at 350 degrees till edges are lightly browned.
8
Serve scoops of cobbler topped with whip cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (29 oz.) or 2 (15 oz.) cans of pumpkin puree, 1 (12 oz) can evaporated milk, 3 eggs, 1/2 cup packed brown sugar, and more.

Yes, Pumpkin Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cobbler

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