Pumpkin Cobbler

Pumpkin Cobbler

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"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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1 h servings 408 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 41 Ratings

Most helpful positive review

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...

Most helpful critical review

I made this and was not impressed. We love pumpkin and eat it any way we can. This was so unimpressive that my family will not eat it.

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...

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 tha...

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

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 ...

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...

Delicious! I used a can of sweetended condensed milk instead of the sugar and milk combo, and added everything else. Simply awesome!

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...

SO good!!! The first time I made this recipe, I had all the ingredients except for the yellow cake mix, so I used what I had - a spice cake mix. I did cut back on the spices (because of the simi...

This has been one of my favorites for years. Everyone loves it and i start to crave this in the fall. Really good with pecans on top and for the spice i use Chinese 5 spice, a little touch of ...

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