pumpkin cobbler
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!
prep time
20 Min
cook time
50 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- 1 box yellow cake mix (set aside 1c dry mix)
- 1/2 cup melted butter
- 4 - eggs
- 1 can large can pumpkin (not pie mix); 29 oz.
- 2/3 cup brown sugar
- 1/4 cup milk
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1/4 cup soft butter
- 1/4 cup 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.
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Step 1Preheat oven to 350.
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Step 2Crust: Combine dry cake mix (minus 1 c), melted butter, and 1 egg. -
Step 3Pat into a 13x9 cake pan.
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Step 4Filling: Combine pumpkin, 3 eggs, brown sugar, milk, vanilla, and cinnamon.
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Step 5Pour over crust.
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Step 6Topping - Combine 1 c dry cake mix, 1/4 c softened butter and & 1/4 c sugar. (May use a little more butter if necessary.)
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Step 7Mix together well and spoon over filling.
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Step 8Bake at 350 for 40-50 minutes until topping is golden brown.
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Step 9Top with Cool Whip to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Category:
Fruit Desserts
Keyword:
#cobbler
Keyword:
#pumpkin
Collection:
Pumpkin Patch
Method:
Bake
Culture:
American
Ingredient:
Flour
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