Warm, spiced, and full of fall flavor, this Pumpkin Cobbler is a cozy dessert with a soft pumpkin base and a buttery, golden topping. Easy to make and perfect for Thanksgiving, potlucks, or any autumn gathering.
Pumpkin Cobbler is a warm, comforting dessert that brings all the best flavors of fall into one easy recipe. With a spiced pumpkin filling and a soft, buttery topping, it’s a mix between pumpkin pie and cake.
Rich, gooey, and completely satisfying. Whether you’re serving it at Thanksgiving or just craving something cozy, this cobbler is simple to make and perfect with a scoop of ice cream or a dollop of whipped cream.
If you love pumpkin flavor, try Pumpkin Sugar Cookies, Instant Pot Pumpkin Cheesecake and Pumpkin Pie Cake.
What's in this post: Pumpkin Cobbler Recipe
Why We Love This
- Cozy Fall Flavor. Packed with warm spices and rich pumpkin, it’s the perfect dessert for chilly days and autumn gatherings.
- Easy to Make. No complicated steps or fancy equipment. Just mix, layer, and bake. Great for beginner bakers!
- Crowd-Pleaser. It’s a hit at potlucks, family dinners, and holiday tables. Everyone loves a warm, gooey cobbler.
- Great Alternative to Pie. All the pumpkin spice flavor you love in pie form, but with a buttery cobbler topping instead of a crust.
Ingredients
- Pure Pumpkin. Be sure to use 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
- Evaporated Milk. Gives the pumpkin layer a creamy, rich texture without making it too heavy.
- Brown Sugar. Adds deep, molasses-like sweetness. You can use store-bought or make your own with a simple Homemade Brown Sugar Recipe.
- Pumpkin Spice. This warm spice blend brings out the classic fall flavor. You can use store-bought or make your own pumpkin pie spice blend.
- Yellow Cake Mix. The shortcut topping! Use your favorite brand. Just sprinkle it over the pumpkin layer without mixing.
- Pecans. Chopped pecans add crunch and nutty flavor, balancing the soft texture of the cobbler.
- Unsalted Butter. Melted butter is poured over the top to create a rich, golden, buttery finish as it bakes.
- Caramel Sauce (optional). Drizzle on top before serving for extra sweetness.
Find the complete list of ingredients at the bottom of the page.
Step By Step Instructions
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.
Recipe Tips
- Prep your baking dish. Lightly grease your baking dish with nonstick cooking spray before assembling the cobbler. This helps prevent sticking and makes cleanup easier.
- Mix the pumpkin layer thoroughly. Combine the pumpkin, sugar, spices, and evaporated milk well before pouring into the dish. A smooth, evenly mixed filling bakes up best.
- Don’t mix in the cake mix. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir it in. This creates the signature cobbler-style topping.
- Use melted butter. Pour melted butter evenly over the cake mix. This helps it form a golden, crisp topping with rich, buttery flavor.
- Let it rest before serving. After baking, allow the cobbler to sit for 10 to 15 minutes. This gives the filling time to set up and makes it easier to serve.
- Use pure pumpkin. Be sure to use pumpkin puree and not pumpkin pie filling. The pie filling contains added sugar and spices that can throw off the flavor and consistency.
- Serve warm. Pumpkin cobbler is best enjoyed warm or at room temperature. It pairs beautifully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
- Add texture. If you love crunch, don’t skip the chopped pecans! You can also try walnuts or add crushed graham crackers on top for an extra layer.
- Make ahead. You can bake the cobbler a day ahead and reheat gently in the oven before serving. Just store it covered in the fridge.
Variations
- Different cake mixes. Yellow cake mix is classic, but you can switch it up with white cake mix, spice cake mix, or even butter pecan for a deeper flavor.
- Nut options or none at all. Pecans add a delicious crunch, but chopped walnuts work just as well. If you have a nut allergy or prefer a smoother texture, feel free to leave them out.
- Topping ideas. Serve the cobbler warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an extra indulgent dessert or enjoy it as-is, it’s amazing on its own.
- Gluten-free option. Easily make this cobbler gluten-free by using a gluten-free cake mix. It bakes up beautifully and still tastes just as comforting.
- Seasoning swaps. Add your own twist with spices like ground cinnamon, ginger, allspice, or even a splash of vanilla extract to boost those cozy fall flavors.
How to Serve
Serve it with a scoop of No Churn Vanilla Ice Cream, a drizzle of Homemade Caramel Sauce, or Homemade Whipped Cream for an extra indulgent touch.
Storage
- Refrigerator. Store any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. Let the cobbler cool completely before refrigerating.
- Reheating. To reheat, warm individual portions in the microwave for about 30–45 seconds or place the baking dish in a 300°F oven until heated through. Serving it warm brings back that fresh from the oven taste.
- Freezing (not recommended). Due to the custard-like pumpkin base, freezing is not ideal. It may change the texture once thawed. For best results, enjoy within a few days of baking.
Frequently Asked Questions
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.
Pumpkin puree is just blended pumpkin and needs to be used for this recipe. Pumpkin pie filling has other ingredients added to it.
Yes, you can make in advance. I would serve within 1 to 2 days of making. It is delicious served warm or cold.
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
- Pumpkin Dump Cake Recipe
- Pumpkin Ice Cream Recipe
- Pumpkin Truffles
- Pumpkin Delight
- Pumpkin Pie Tacos
After you make pumpkin pecan cobbler, please leave a star rating and a comment. I love hearing from you!
Pumpkin cobbler
Ingredients
- 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
Instructions
- 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!
Very simple to make. Excellent flavour will definitely make this again👍
Hello
I’m setting up ingredients to make the pumpkin cobbler, which calls for eggs. I can’t find anywhere that it tells me how many eggs. Please help
Hey Ginny – The recipe calls for 4 eggs. If you scroll down to the bottom of the post, you will find the complete recipe card with ingredients. Hope this helps! Let me know when you try it and I hope you enjoy!