Pumpkin Cobbler

Name: Pumpkin Cobbler
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12-16
Cuisine: American
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)

By Stefanie Wilson
@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!

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

Rating:

★★★★★ 2 votes5

Comments:

10 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)
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How to Make Pumpkin Cobbler

Step-by-Step

Preheat oven to 350.
Crust: Combine dry cake mix (minus 1 c), melted butter, and 1 egg.
Pat into a 13x9 cake pan.
Filling: Combine pumpkin, 3 eggs, brown sugar, milk, vanilla, and cinnamon.
Pour over crust.
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.)
Mix together well and spoon over filling.
Bake at 350 for 40-50 minutes until topping is golden brown.
Top with Cool Whip to serve.