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Easy Pumpkin Cobbler Recipe

A slice of pumpkin cobbler topped with pecans on a white plate, showcasing its gooey texture and fall flavors.
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A gooey, self-saucing pumpkin cobbler with a caramel-like sauce, perfect for fall. This recipe uses a cake mix shortcut and is great served with vanilla ice cream.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 1 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cake mix, pumpkin puree, evaporated milk, granulated sugar, pumpkin pie spice, and salt. Mix until well combined. Stir in pecans if using.
  3. Pour the batter evenly into the prepared baking dish.
  4. In a small bowl, whisk together the melted butter, brown sugar, and milk until smooth.
  5. Pour the brown sugar mixture evenly over the pumpkin batter.
  6. Bake for 40-50 minutes, or until the topping is golden brown and the cobbler is bubbly.
  7. Let cool slightly before serving. Serve warm, optionally with vanilla ice cream.

Notes

  • For an extra caramel flavor, you can add a tablespoon of caramel sauce over the top before baking.
  • Ensure your pumpkin puree is not pumpkin pie filling.
  • This cobbler is best served warm.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-cobbler-gooey-self-saucing-fall-dessert/