Pumpkin Cobbler Recipe

Name: Pumpkin Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (29 ounce) can pumpkin; 4 large eggs, room temperature, beaten; 1 ⅓ cups sugar; ½ teaspoon salt; 2 teaspoons pumpkin pie spice; 1 ¼ teaspoons cinnamon; 1 (12 ounce) can evaporated milk (not sweetened condensed); 1 (18 1/4 ounce) box yellow cake mix; 1 cup butter, melted; 4 tablespoons dark brown sugar; 1 cup chopped nuts (optional); whipped cream or ice cream, if desired

Servings: persons

1 (29 ounce) can pumpkin
4 large eggs, room temperature, beaten
1 ⅓ cups sugar
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 ¼ teaspoons cinnamon
1 (12 ounce) can evaporated milk (not sweetened condensed)
1 (18 1/4 ounce) box yellow cake mix
1 cup butter, melted
4 tablespoons dark brown sugar
1 cup chopped nuts (optional)
whipped cream or ice cream, if desired

1
Preheat oven to 350.
2
Blend everything for filling together until well mixed.
3
Pour into greased 13x9 pan.
4
Sprinkle dry cake mix over batter.
5
Sprinkle brown sugar over top and then nuts over that.
6
Drizzle melted butter evenly over the whole thing.
7
Bake for 1 hour and 15 minutes.
8
Best served warm!
9
Top with whipped cream or ice cream.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1 (29 ounce) can pumpkin, 4 large eggs, room temperature, beaten, 1 ⅓ cups sugar, ½ teaspoon salt, 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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