Real Recipes From Real Home Cooks ®

pumpkin cobbler

(2 ratings)
Blue Ribbon Recipe by
Stefanie Wilson
Lookout Mountain, GA

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!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 -16
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For pumpkin cobbler

  • 1 box
    yellow cake mix (set aside 1c dry mix)
  • 1/2 c
    melted butter
  • 4
  • 1 can
    large can pumpkin (not pie mix); 29 oz.
  • 2/3 c
    brown sugar
  • 1/4 c
  • 2 tsp
  • 2 tsp
  • 1/4 c
    soft butter
  • 1/4 c
  • 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.
  • 1
    Preheat oven to 350.
  • Cake mix ingredients combined in a bowl.
    Crust: Combine dry cake mix (minus 1 c), melted butter, and 1 egg.
  • Cake mix pressed into bottom of 9x13 pan.
    Pat into a 13x9 cake pan.
  • Pumpkin, eggs, sugar and other ingredients in a bowl.
    Filling: Combine pumpkin, 3 eggs, brown sugar, milk, vanilla, and cinnamon.
  • Pumpkin mixture poured over crust.
    Pour over crust.
  • Cake mix, butter, and sugar in a bowl.
    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.)
  • Topping spread over pumpkin mixture.
    Mix together well and spoon over filling.
  • Golden brown pumpkin cobbler.
    Bake at 350 for 40-50 minutes until topping is golden brown.
  • 9
    Top with Cool Whip to serve.