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.
- pure pumpkin puree – not pumpkin pie filling, you want the only ingredient to be pumpkin
- evaporated milk – adds moisture, and makes the mixture creamy
- eggs – gives the mixture a little left, and bind it together
- granulated sugar – to sweeten the pumpkin custard mixture
- ground cinnamon and pumpkin pie spice – to add flavor
- vanilla extract – to add flavor to the mixture
- salt – to balance out the sweetness
- yellow cake mix – just the dry mix, you could use a white cake mix, or spice cake mix instead
- chopped pecans – to add a nice crunch on top of the cobbler
- unsalted butter – this gives a nice flavor to the cake, and helps it hold together
How to make pumpkin cobbler?
This pumpkin cobbler is so easy to make. It starts with a pumpkin layer, 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 of the batter and not mix it in, but I promise it turns out amazingly.
Frequently Asked Questions:
What is a dump cake?
A dump cake is a dessert that gets it’s name because you basically dump all the ingredients into a casserole dish and bake it up. It’s similar to a fruit cobbler, often with a fruit pie filling topped with cake mix instead of a biscuit topping.
This version has a pumpkin custard, traditional pumpkin pie like filling topping with cake mix and crunchy pecans.
How to serve this pumpkin dessert?
You can serve this pumpkin cobbler either warm or cold. Personally I prefer it served up warm topped with vanilla ice cream, and some hot caramel sauce. The warm dessert paired with the cold ice cream is the perfect combination.
But if you let the dessert get cool, refrigerate it for a couple hours it will set up, and you will be able to cut out slices that are more stable and look like a piece of cake. Serve each slice with a big scoop of whipped cream on top, if desired.
How to store leftovers?
Keep any leftovers stored in the fridge in an airtight container. It should stay good in the fridge for 2 to 3 days. Reheat the individual portions in the microwave in 30 second intervals until it is warm throughout.
This delicious pumpkin cobbler is the perfect fall dessert for all pumpkin lovers during the fall season. Top it with vanilla ice creamy or whipped cream (even cool whip), and I promise you’ll fall in love right away!
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- 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.
O my goodness! This is a keeper! Everyone loves this recipe! Very easy. The butter squares even covered the top even though I questioned if they would.
You are making this for Thanksgiving, right?!!?