Pumpkin Cobbler starts with a cake mix and results in a dessert that pumpkin fans will go crazy over! This is the best cobbler topped with pecans and caramel. Yum!
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, Pumpkin Sheet Cake and Starbucks Pumpkin Scones Recipe for more Easy Fall desserts. Also try No Bake Thanksgiving Desserts, Pumpkin Pie Cookies Recipe and 51 Easy Thanksgiving Cupcakes.
You may also love this Chocolate Cobbler Recipe and Pineapple Bread Pudding.
What's in this post: Pumpkin 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
- Pure Pumpkin. Not pumpkin pie filling.
- Evaporated Milk. This type of milk makes the recipe rich.
- Brown Sugar. Homemade Brown Sugar Recipe is easy to make.
- Pumpkin Spice. Learn how to make Pumpkin Pie Spice.
- Yellow cake Mix. You can use your favorite brand.
- Pecans. Chopped.
- Butter. Unsalted.
- Caramel Sauce – This is optional but highly recommended. Try Homemade Caramel Sauce Recipe.
Find the complete list of ingredients at the bottom of the page.
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. It’s great served with No Churn Vanilla Ice Cream.
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.
Variations
- 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.
Storage
- 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
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 Crisp Recipe
- Pumpkin Bread Recipe
- Pumpkin Snickerdoodles
- Pumpkin Cheesecake
- Pumpkin Truffles
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👍