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Warm Pumpkin Cobbler topped with vanilla ice cream and caramel sauce in a white ramekin.
Daniel

Pumpkin Cobbler

A warm, custardy pumpkin base with a crackly, caramelized top that tastes like pumpkin pie met a sticky toffee pudding.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Base
  • 15 oz pumpkin puree not pumpkin pie filling
  • 12 oz evaporated milk
  • 3 large eggs room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
For the Topping
  • 15.25 oz yellow cake mix one box
  • 0.5 cup unsalted butter melted
  • 1 cup pecans roughly chopped, optional

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Whisk

Method
 

Prep
  1. Preheat oven to 350F. Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt until completely smooth. Pour into the prepared baking dish.
  3. Sprinkle dry cake mix evenly over the pumpkin mixture. Do not stir. Drizzle melted butter over the cake mix, covering as much surface area as possible. Scatter pecans on top if using.
  4. Bake for 40-45 minutes until the top is deep golden brown and the center barely jiggles when you nudge the pan. A knife inserted near the edge should come out clean.
  5. Let cool for at least 20 minutes before serving. The cobbler will sink slightly as it cools. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

For extra crunch, use a butter pecan cake mix instead of yellow. The cobbler can be assembled up to 4 hours ahead and refrigerated; add 5-10 minutes to baking time. Leftovers keep covered in the refrigerator for 3 days and reheat beautifully in a 325F oven for 15 minutes.