Pumpkin Cobbler
By
Stefanie Wilson
@swkuntrygirl
10
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.
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.
- 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.
About Pumpkin Cobbler
Course/Dish: Pies Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Collection: Pumpkin Patch
