Pumpkin Cobbler Recipe

A plate with pumpkin cobbler topped with vanilla ice cream.

4.91 from 11 votes

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 133kcal

Author: Andrea

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
1/4 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.

Notes

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.

Nutrition