Pumpkin Cobbler

11
Stefanie Wilson

By
@swkuntrygirl

I was never much of one to like pumpkin anything... but this is absolutely wonderful. Enjoy!!! :o)

Blue Ribbon Recipe

This may become your go-to fall dessert. Our Test Kitchen smelled divine while this was baking. The cobbler doesn't have the typical pumpkin pie spices which is a nice change to typical pumpkin desserts. Buttery and sweet, the crust is a nice foundation for the creamy pumpkin mixture and the slightly crunchy topping. It's yummy! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
12-16
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • 1 box
    yellow cake mix (set aside 1c dry mix)
  • 1/2 c
    melted butter
  • 4
    eggs
  • 1 can(s)
    large can pumpkin (not pie mix); 29 oz.
  • 2/3 c
    brown sugar
  • 1/4 c
    milk
  • 2 tsp
    vanilla
  • 2 tsp
    cinnamon
  • 1/4 c
    soft butter
  • 1/4 c
    sugar
  • ·
    Cool Whip (whipped topping)

How to Make Pumpkin Cobbler

Test Kitchen Tips
Every oven is different. We had to bake ours for about 10 minutes longer than Stefanie's directions.

Step-by-Step

  1. Preheat oven to 350.
  2. Crust: Combine dry cake mix (minus 1 c), melted butter, and 1 egg.
  3. Pat into a 13x9 cake pan.
  4. Filling: Combine pumpkin, 3 eggs, brown sugar, milk, vanilla, and cinnamon.
  5. Pour over crust.
  6. Topping - Combine 1 c dry cake mix, 1/4 c softened butter and & 1/4 c sugar. (May use a little more butter if necessary.)
  7. Mix together well and spoon over filling.
  8. Bake at 350 for 40-50 minutes until topping is golden brown.
  9. Top with Cool Whip to serve.

Printable Recipe Card

About Pumpkin Cobbler

Course/Dish: Pies Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch
Hashtags: #cobbler #pumpkin



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