Pumpkin Cobbler is the perfect pumpkin dessert served warm with a big scoop of vanilla ice cream!
There’s one thing I have to tell you about myself, and it’s that I LOVE hot desserts served with cold vanilla ice cream on top. Think double chocolate brownies, blueberry pie, a good molten lava cake, and now this pumpkin cobbler.
This pumpkin pecan cobbler is like pumpkin pie meets cobbler. It’s exactly how I like my cobbler, which is with a yellow cake mix on top 😉
If you like pumpkin pie, but aren’t always a fan of pie crust (totally meeee) you will love this pumpkin cobbler. It’s like a pumpkin pie with a nice rich, buttery crumb cake topping. I swear you’ll love it!
If you let the “cobbler” set till totally cool it will turn into more of a cake that you can slice up, and then you can serve it that way. It is delicious served that way, especially with whipped cream on top. But I like it warm and a little softer, with the vanilla ice cream on top.
This pumpkin cobbler is also sometimes called a pumpkin dump cake. I haven’t made other dump cakes, but they are made in the same way as this, in that you add fruit, or some sort of filling and sprinkle the top with cake mix, and spread butter all over it. That’s exactly how easy this cobbler is as well.
How to make pumpkin cobbler?
This pumpkin cobbler is so easy to make. It starts with a pumpkin filling, that is soft, and perfectly spiced with pumpkin pie seasoning and cinnamon. It’s similar to a pumpkin pie filling. It is creamy and smooth, like a pumpkin pie.
It’s then topped with a box of yellow cake mix. Sprinkle about 1 cup of chopped pecans over the top of the yellow cake mix.
I like topping my cobbler with pecans, which gives the mixture a perfect little crunch in every bite, you could also add walnuts, as well, but they nuts are optional, if you don’t like them, or are allergic, leave them off.
You’ll thinly slice 1 and 1/2 sticks of butter (aka 3/4 cup) and spread it evenly over the top of the yellow cake mix. And then the whole thing gets baked up together.
The yellow cake mix soaks up a bit of the pumpkin and all of the butter giving the cobbler the best crumbly, cakey, buttery topping. It’s all baked together for about 1 hour, and then you’ve got deliciousness.
I know it seems weird to sprinkle cake mix over the top and not mix it in, but I promise it turns out amazingly.
This pumpkin cobbler is the perfect recipe for all pumpkin lovers. Top it with vanilla ice creamy or whipped cream and I promise you’ll fall in love right away!
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Pumpkin Cobbler is the perfect pumpkin dessert served warm and topped with vanilla ice cream!
- 29 oz canned pumpkin (not pumpkin pie filling)
- 12 oz evaporated milk
- 3 eggs
- 1 cup white sugar
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 15 oz yellow cake mix (approx. any yellow cake mix size will work)
- 1 cup chopped pecans
- 3/4 cup butter (1 and 1/2 sticks)
Preheat the oven to 350 degrees.
In a large bowl, mix together your pumpkin, evaporated milk, eggs, sugar, cinnamon, pumpkin pie spice, vanilla, and salt. Stir together till smooth.
Pour mixture into a greased 9x13 pan.
Sprinkle yellow cake mix over the top of the pumpkin evenly.
Sprinkle chopped pecans over the top of the cake mix.
Cut butter very thinly and spread evenly over the top of the cake mix and pecans.
Bake for 50-60 minutes until the cake is golden brown.
Serve warm topped with vanilla ice cream.