Pumpkin Cobbler
By
Stefanie Wilson
@swkuntrygirl
10
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
Ingredients
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1 boxyellow cake mix (set aside 1c dry mix)
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1/2 cmelted butter
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4eggs
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1 can(s)large can pumpkin (not pie mix); 29 oz.
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2/3 cbrown sugar
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1/4 cmilk
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2 tspvanilla
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2 tspcinnamon
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1/4 csoft butter
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1/4 csugar
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·Cool Whip (whipped topping)
How to Make Pumpkin Cobbler
- Preheat oven to 350.