Quick, easy, and irresistibly tasty, this 15-minute Pumpkin Cobbler is a must-try autumn delight. Perfect for warming hearts and satisfying sweet cravings this fall season!
Fall brings with it cool weather, changing leaves, and some of my favorite treats! We all know that fall is all about pumpkin—pumpkin spice and the like. This pumpkin cobbler recipe is not only very easy to throw together -with only 15 minutes of prep time- it is absolutely delicious.
Pecan Pie Bars, Apple Bundt Cake with Apple Cider Caramel Sauce, and 1 Hour Cinnamon Rolls are among some of our favorite fall treats. Pumpkin Cobbler is an easy go-to treat that everyone is sure to love!
Table of Contents
Reasons to Love This Pumpkin Cobbler
- This Pumpkin Cobbler with cake mix is incredibly easy to prepare, requiring only 15 minutes of prep time.
- Its warm, spiced flavor perfectly captures the essence of fall, making it a seasonal favorite.
- This dessert pairs wonderfully with a variety of toppings, such as ice cream or whipped cream.
Recipe Ingredients
- Pure Pumpkin: The pure pumpkin provides a rich, creamy texture and a mildly sweet, earthy flavor.
- Evaporated Milk: This adds creaminess and a subtle sweetness.
- Ground Cinnamon: Cinnamon brings a warm, spicy-sweet flavor that’s quintessential in fall desserts.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
- Nuts: Enhance the topping by adding pecans, walnuts, hazelnuts, or toffee bits before baking, for an added crunch and nutty flavor.
- Cake Mix Flavor: Switch things up by using a spice cake mix instead, to infuse additional warm, spiced flavors into the cobbler.
- Toppings: Serve with a scoop of vanilla ice cream, a dollop of whipped cream, a swirl of whipped non-dairy topping, or a drizzle of caramel for extra indulgence.
How to Make Pumpkin Cobbler
Step 1: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
Step 2: Spray an 8-inch square baking dish with cooking spray.
Step 3: Whisk the sugar and eggs together in a bowl until light in color. Add the pumpkin, milk, vanilla, cinnamon, ginger, cloves, and salt to the egg mixture and stir until fully incorporated. Pour the pumpkin mixture into the prepared baking dish and lightly sprinkle the cake mix over the top, completely covering the pumpkin mixture. Slowly drizzle melted butter over all of the cake mix so it doesn’t puddle.
Step 4: Bake for 50-60 minutes or until the pumpkin mixture is set and the topping is golden brown.
FAQs
Absolutely! Homemade pumpkin puree is a great addition to this recipe. It’s easy to make and can enhance the flavor. Pure pumpkin and pumpkin puree are the same, and both can be used interchangeably.
Yes, you can double the recipe and bake it in a 9×13″ baking dish. The cook time will generally remain the same, but always check for doneness as oven temperatures can vary.
Storage Info
STORE the Pumpkin Cobbler in an airtight container in the fridge; it will stay fresh for up to 5 days. To FREEZE, wrap it tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. It can be frozen for up to 2 months.
To REHEAT, thaw in the refrigerator if frozen, then warm in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through.
Pumpkin Cobbler Recipe
Ingredients
- cooking spray
- 1/2 cup white sugar
- 2 eggs - beaten
- 1 15 ounce can pure pumpkin
- 3/4 cup evaporated milk
- 1 tsp vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 9 ounce package yellow cake mix
- ¼ cup butter - melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Spray an 8-inch square baking dish with cooking spray.
- Whisk the sugar and eggs together in a bowl until light in color. Add the pumpkin, milk, vanilla, cinnamon, ginger, cloves, and salt to the egg mixture and stir until fully incorporated. Pour the pumpkin mixture into the prepared baking dish and lightly sprinkle the cake mix over the top, completely covering the pumpkin mixture. Slowly drizzle melted butter over all of the cake mix so it doesn't puddle.
- Bake for 50-60 minutes or until the pumpkin mixture is set and the topping is golden brown.
I make pumpkin desserts year round because they are my favorite to eat and this by far is the best pumpkin cobbler I have had. 10/10!
Made using yellow cake mix also adding jell-o vanilla pudding mix in cake mix. I shared with daughters family. Now they making as well. I tried Spice cake. It was ok. I’m back to yellow cake mix. I wonder using Angel food mix instead Yellow cake mix? My daughter used Angel food cake mix with Strawberry pie filling with Noo eggs, noo water or oil. Jus pie filling. Came out Great. This comes out Great. I make Peach Cobbler from scratch. This is nothing why called a cobbler.. Still Yummy!!
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Thanks a lot for sharing this amazing and super easy to make pumpkin cobbler recipe! It tasted so delicious and flavorful! Loved it, will surely have this again! Highly recommended!
A new favorite at our house! Thanks for sharing.
Thanks for the great rating!
We can’t get enough of pumpkin! This dessert was so simple to make and absolutely scrumptious! A fall favorite.
And it’s a great alternative to pumpkin pie.