Pumpkin Cobbler starts with a cake mix and results in a dessert pumpkin fans will go crazy over! This is the best cobbler topped with pecans and caramel. Yum!

A bowl of pumpkin cobbler topped with vanilla ice cream with a spoon in the bowl.
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Once the cooler weather starts, we love to start making baking dishes that are all things pumpkin. This Pumpkin Cobbler is baked to perfection with simple ingredients. It is the perfect fall dessert. If you love pumpkin flavor, try Pumpkin Sugar Cookies, Instant Pot Pumpkin Cheesecake and Pumpkin Pie Cake.

Our family also enjoys Pumpkin Spice Popcorn and Starbucks Pumpkin Scones Recipe.

You may also love this Chocolate Cobbler Recipe.

Why We Love This Recipe

  • Simple and Easy– The secret ingredient is a cake mix which makes this pumpkin dessert simple to make.
  • Flavorful – Unlike some pumpkin recipes or some cobblers this recipe is packed with flavor
  • It reheats well – This cobbler is delicous when you make it but even better leftover.


Ingredients needed to make Pumpkin Cobbler: Pure Pumpkin, Evaporated Milk, Sugar, Brown Sugar, Pumpkin Pie Spice, eggs, yellow cake mix, pecans and butter
  • Pure Pumpkin (not pumpkin pie filling) 
  • Evaporated Milk 
  • Granulated Sugar 
  • Brown Sugar 
  • Pumpkin Spice (Learn how to make  Pumpkin Pie Spice)
  • Eggs
  • Yellow cake Mix 
  • Chopped Pecans
  • Unsalted Butter
  • Caramel Sauce – This is optional but highly recommended.

How to Make Pumpkin Cobbler with Cake Mix:

Step 1 – Stir together the pure pumpkin, milk, eggs, dry ingredients, and pumpkin pie spice. 

Step 2 – Pour the mixture into a 9X13 baking pan.

Step 3 – Sprinkle the cake mix all over the top of the pumpkin mixture. Try to get it as evenly as possible so every inch has cake mix on it.

Step 4 – Pour the melted butter all over the top of the cake. Make sure to get butter on all of the cake.

Step 5 – Top with the chopped pecans.

Step 6 – Bake the cobbler for about 50 to 60 minutes until the cake is golden brown.

Pumpkin Cobbler Recipe Tips:

  • Baking Dish – Prepare the baking dish by spraying with cooking spray before adding the ingredients.
  • Mixing Ingredients – Make sure to mix ingredients thoroughly before adding to the baking dish.
  • Topping with Cake Mix – Top the mixture with cake mix to completely cover all the ingredients. Do not mix in, just layer on top.
  • Melt the Butter – This recipe is best to top the cake mix with melted butter. This helps to make the topping buttery and crispy.
  • Allow to set – After baking, the cobbler needs to set for 10 to 15 minutes. Resist the urge to serve it right away as it needs this time to properly set.
  • Pumpkin – Make sure to use pumpkin puree for this recipe instead of pumpkin pie filling. You will not get the same results if you use the pie filling.
  • Serve Warm – For best taste and texture, make sure to serve chocolate cobber warm or at room temperature.


  • Cake mix- You can substitute other types of cake mix for the yellow. Some ideas include white cake mix and spice cake.
  • Nuts – If you want to use the nuts, you can also try using chopped walnuts instead of pecans. However, feel free to omit the nuts if you don’t like them or have an allergy.
  • Mix things up with toppings- I like all the things. Ice cream, whipped cream and caramel syrup. Use what you like or the cake is amazing alone.
  • Gluten free You can use a gluten free cake mix in this recipe if needed.
  • Seasoning – Feel free to change or add in seasoning. A teaspoon of vanilla extract, ground cinnamon, allspice or ground ginger really adds in that warm fall season flavors.

How to Serve

It is amazing served warm and topped with vanilla ice cream. I think butter pecan ice cream would also be great. Oh and drizzle with caramel sauce and extra pecans on top! 

The caramel sauce really takes it to the next level. Whipped cream would also be delicious. Try our easy homemade whipped cream recipe.

We have also served with a scoop of vanilla ice cream for a rich and decadent treat.

How to Store:

  • The Cobbler can be stored at room temperature for 1 to 2 hours. But then it’s best to refrigerate the leftovers in an airtight container for up to 1 week. 
  • Feel free to enjoy the leftovers cold or heated up in the microwave! It is great both ways.

Can you Freeze Pumpkin Cobbler?

Yes, you can freeze pumpkin cobbler. Make to store in a freezer safe container and it will last about 2 months. The crust texture may change some, but it still will be loaded with pumpkin flavor.

Frequently Asked Questions:

Does Pumpkin Cobbler have to be refrigerated?

We do recommend refrigerating your leftover pumpkin cobbler. It is safe to leave on the counter for a few hours, but after that it will need to be refrigerated. Store in an air tight container and serve within about a week.

What is the difference between Pumpkin Puree and Pumpkin Pie Filling?

Pumpkin puree is just blended pumpkin and needs to be used for this recipe. Pumpkin pie filling has other ingredients added to it.

Can you Make Pumpkin Cobbler in Advance?

Yes, you can make in advance. I would serve within 1 to 2 days of making. It is delicious served warm or cold.

How Long will Pumpkin Cobbler last:

If stored properly it will last about 1 week in the fridge. You can also store in the freezer for up to 2 months.

More Easy Pumpkin Recipes

After you make pumpkin pecan cobbler, please leave a star rating and a comment. I love hearing from you!

Pumpkin cobbler

5 from 4 votes
Pumpkin cobbler starts with a cake mix and results in a dessert pumpkin fans will go crazy over! Try the best pumpkin pecan cobbler recipe.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Cuisine American
Course Dessert
Calories 573


  • 29 oz Pure Pumpkin not pumpkin pie filling
  • 12 oz Evaporated Milk
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 tsp Pumpkin Pie Spice
  • 4 eggs lightly beaten
  • 1 box yellow cake mix
  • 3/4 cup Chopped Pecans divided
  • 3/4 cup Butter melted
  • 1/2 cup Caramel Sauce Optional
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  • Preheat the oven to 350 degrees F and spray a 9X13 pan with a non stick cooking spray.
  • In a large bowl, combine the pure pumpkin, milk, eggs, both sugars and pumpkin pie spice.
  • Pour the mixture into the pan.
  • Sprinkle the cake mix over the top of the pumpkin mixture evenly.
  • Then sprinkle ½ cup of chopped pecans on top.
  • Pour the melted butter over the top of the cake covering as much of the cake as possible.
  • Bake for 50-60 minute until the cake is golden brown and a tooth pick inserted into the middle of the cake comes out clean.
  • Serve warm topped with vanilla ice cream and drizzled with caramel and extra pecans!
  • Enjoy!

Nutrition Facts

Calories 573kcal, Carbohydrates 71g, Protein 9g, Fat 31g, Saturated Fat 13g, Trans Fat 1g, Cholesterol 112mg, Sodium 586mg, Potassium 504mg, Fiber 4g, Sugar 44g, Vitamin A 13414IU, Vitamin C 4mg, Calcium 213mg, Iron 4mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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