Pumpkin Cobbler is a cozy, easy fall dessert that captures the warm flavors of pumpkin pie with a simple buttery cake mix topping. The pumpkin layer bakes up smooth and spiced while the cake mix becomes a golden, crisp topping once melted butter is drizzled over it. This recipe is ideal for Thanksgiving, potlucks, or any autumn evening when you want a comforting dessert without rolling a pie crust.
Serve the cobbler warm in bowls with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special finish. Made in a 9×13-inch pan, it serves a crowd and is easy to prepare ahead of time.
Why you’ll love it + Why it works:
- Easy to Make: A boxed cake mix keeps prep fast while still delivering irresistible flavor.
- Perfect for Fall: Classic pumpkin pie spices create that familiar seasonal taste everyone loves.
- Simple Ingredients: Pantry staples make this a reliable dessert that turns out well every time.
- Great for Gatherings: Bakes in a large pan to serve a crowd without fuss.
Pumpkin Cobbler Ingredients
- Pumpkin Puree — 1 (29-ounce) can. Use pure pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
- Granulated Sugar — ½ cup to sweeten the pumpkin layer without masking the pumpkin flavor.
- Brown Sugar — ½ cup for caramel notes that complement the spices.
- Pumpkin Pie Spice — 2 teaspoons to bring cinnamon, ginger, nutmeg, and cloves together.
- Evaporated Milk — 1 (15-ounce) can to create a custard-like smoothness.
- Eggs — 4, lightly beaten to set and enrich the filling.
- Yellow Cake Mix — 1 (15.25-ounce) box to form the buttery topping.
- Pecans — ½ cup, chopped, optional for crunch (walnuts also work).
- Butter — ½ cup, melted, to moisten the cake mix and produce a crisp golden top.
How to Make Pumpkin Cobbler
Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Pumpkin layer: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and pumpkin pie spice. Stir in the beaten eggs and evaporated milk until smooth. Pour the pumpkin mixture into the prepared dish and spread it evenly.
Cake layer: Break up any lumps in the dry yellow cake mix by whisking it in a separate bowl, then sprinkle the mix evenly over the pumpkin layer. Do not stir; the cake mix should remain dry on top.
Topping: Sprinkle the chopped pecans across the cake mix if using. Drizzle the melted butter evenly over the top so the cake mix absorbs moisture and bakes into a crisp topping.
Bake: Bake for 1 hour to 1 hour 20 minutes, until the top is golden and no longer appears dry or crumbly. A toothpick inserted into the top should come out mostly clean and the filling should be set around the edges.
Serve: Allow the cobbler to cool for 15–20 minutes to help the filling set. Serve warm in bowls with whipped cream or a scoop of vanilla ice cream and an optional drizzle of caramel or a sprinkle of cinnamon. The contrast of creamy pumpkin and crisp topping makes this especially satisfying.
Kristyn’s Recipe Tips
- Sprinkle the dry cake mix evenly over the pumpkin layer without stirring; this allows the topping to develop its characteristic texture.
- Drizzle the melted butter in a steady, even stream to avoid dry patches in the topping.
- Let the cobbler rest 15–20 minutes after baking so the filling firms up for easier serving.
- For a smoky, camp-style version, bake in a Dutch oven: preheat the oven with the Dutch oven inside, place the prepared dish in the hot Dutch oven, cover, and bake 20–30 minutes. Remove the lid and bake another 10–15 minutes until golden.
Notes
Make ahead: You can prepare the cobbler and refrigerate it (covered) for a few hours before baking. For longer storage, cool completely, wrap tightly, and refrigerate for 3–5 days.
Freezing: Wrap the baked cobbler well with plastic wrap and foil and freeze up to 3 months. Thaw in the refrigerator before reheating. Freeze portions in airtight, freezer-safe containers if you prefer individual servings.
Reheating: Reheat covered in a 350°F oven until warmed through; individual servings can be reheated briefly in the microwave.
Nutrition (approx.)
Per serving (serves 12): about 415 kcal; 63 g carbohydrates; 16 g fat; 7 g protein. Nutrition values are estimates and should be used as a guideline only.
Recipe FAQ
Yes. Keep the unbaked pan at room temperature for a couple of hours, or cover and refrigerate for up to 3–5 days before baking. Baked leftovers also refrigerate well for several days.
Store leftovers in airtight containers in the fridge for 2–3 days. For longer storage, freeze in freezer-safe containers for up to 3 months and thaw in the refrigerator before reheating.
This recipe was first shared September, 2014.