Pumpkin Cobbler Recipe - Allrecipes.com
Pumpkin Cobbler Recipe
  • READY IN 1 hr

Pumpkin Cobbler

Recipe by  

"This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!"

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Ingredients Edit and Save

Original recipe makes 1 8x8-inch cobbler Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
  2. Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle.
  3. Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • If doubling recipe for a 9x13 inch square pan, double everything but only use 3 eggs and the whole 12-ounce can of evaporated milk.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2012

All of the flavor of a traditional pumpkin pie with all of the spices and just a hint of citrus from the orange extract. The filling firms up enough after cooling a bit that you can cut it into squares to serve. The filling is creamy, and the top of the cobbler is a soft and buttery crumble, just delicious. The recipe doesn't say whether to cool or how to serve. I served it warm with a little whipped cream sprinkled with pumpkin pie spice. Thanks, Holly, thumbs up on this one, it's a keeper, and I wouldn't change a thing!

 
Most Helpful Critical Review
Oct 10, 2014

Did not have much flavor and some of the cake hopping in the corners became hard.

 
Dec 09, 2013

This is delicious as is, no alterations needed....unless at high altitude then it does need to cook an extra 10-15 min. This is a really rich dessert! This desert is so good and calorie rich that I thought it would be a good idea to share it. WRONG! My husband threatened to leave me for giving all HIS cobbler away. Now making another for him.

 
Nov 16, 2013

I used this recipe for a contest at work and came in first place. My whole family loved it too.

 
Oct 01, 2014

Sue, no you do not mix the cake mix according to the box. If you did, how would you "sprinkle" it on top. Excellent recipe. My husband doesn't like orange flavored anything, so I used vanilla extract.

 
Dec 15, 2013

I took this to a dinner party last night. It was such a big hit. When I told my husband I was making a pumpkin cobbler he turned up his nose. On the way home he could not stop talking about how good it was. Thank you for this recipe. Our friends know that when they ask me to bring something I will find something out of the normal, everyday offerings.

 
Oct 22, 2013

Excellent! I made it exactly to the recipe, but I had to bake it for about an hour and 15 minutes (I'm at high altitude) It was SO easy!! I don't think I would change a thing except add some fresh whipped cream on top. I didn't have any on hand because I was just "experimenting" with this recipe. My whole family loved it, teenagers, 21 year old and adults!

 
Oct 01, 2014

For Sue R: NO…you do not prepare cake mix according to directions. The dry cake mix is to be evenly spread on top of the pumpkin mixture and during baking will create a streusel type topping. After baking and before serving you can top with some whipped cream.

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 59 g
  • 19%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 655 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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