Simple Pumpkin Cobbler Recipe-Lil’ Luna
Simple pumpkin pie recipe-all the flavors of pumpkin pie are in an easy-to-make baked dessert! The recipe includes yellow cake mix, pumpkin, pumpkin pie spices and some seasonings, topped with your favorite nuts!
If you like pumpkin pie and pumpkin bread, you will love our homemade pumpkin pie. It is not only simple, but also full of autumn flavors that everyone likes.
Best Fall Shoemaker
Hello! I’m Kristin from Yellow Bliss Road, and I’m back again to share another delicious dessert with you. This is all pumpkin season! This pumpkin pie is super easy to make, and your whole family will love it-it has all the flavors and textures of your favorite pumpkin pie without any work!
I have never been a fan of pumpkin pie (although my family loves it!) I think it is texture. But I like pumpkin flavor and pumpkin pie spice, so I know it would be great to try a cobbler. It can be made easily with only a few ingredients, and it is very moist and delicious.
You can make toppings in several different ways; with and without pecans. My son is allergic to them, so when I made this for my family, I put them outside and sprinkled them on it myself. However, if allergies are not a problem for you, I will share in the recipe below how to add them to your cobbler’s crunchy ingredients.
How to make a pumpkin cobbler
Okay, let’s see how it is made!
You will start with a big pot of pumpkin (not pie filling)-I usually choose Libby’s brand-white and brown sugar, salt and pumpkin pie spice. Mix them together, add eggs and evaporated milk, and mix well. The colors just scream down!
Pour the mixture into a 9-inch x 12-inch pan, and sprinkle the yellow cake mixture on top. notes: Before sprinkling on the pumpkin layer, you should not add anything to the cake mixture. If you use pecans, now is the time to add them, then pour the melted butter on top. It does not have to be perfect.
It’s time to put it in the oven for about an hour and fifteen minutes. I know it sounds long, but it’s worth it, and it smells great! When the top is no longer soft and fragile, you will know it is complete.
The serving is warm, the pumpkin has a creamy texture, and the crispness of the cake topping is the perfect compliment. Top it with vanilla ice cream or light dishes, whipped cream and a little cinnamon.
How to store pumpkin cobbler + changes
This recipe is simple and delicious. However, you can easily add some content to make changes. Some ideas include:
- Serve with vanilla ice cream
- Add caramel drizzle
- Add toffee on top before baking
- Use chopped pecans instead of walnuts
- Use pumpkin spice cake flour instead of yellow cake flour
Store: You can only store this dessert for a few hours at room temperature. Cover with plastic wrap for longer storage and store in the refrigerator for 3-5 days. Freezing this dessert is also an option. Although the texture may be different after thawing. Freezing: Wrap the pan with plastic wrap, then wrap it with foil. Label and freeze for up to 3 months. Thaw in the refrigerator.
For more pumpkin snacks, please check:
Preparation time 5 minutes
Cooking time 1 hour 15 minutes
Total time 1 hour 20 minutes
Calories 4980 kcal
Author Little Luna
- 29 ounces pumpkin, not pie filling
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 15 ounces evaporated milk
- 4 eggs lightly beaten
- 1 box of yellow cake mix
- 1/2 cup chopped pecans (optional)
- 1/2 cup melted butter
Preheat the oven to 350 degrees and prepare a 9″ x 13″ pan with cooking spray.
Mix the pumpkin, sugar, and spices in a large bowl. Add the beaten eggs and evaporated milk and mix well.
Pour the pumpkin mixture into the prepared pan.
Whisk the cake mixture in a medium bowl to break up any lumps. Sprinkle evenly on the pumpkin.
Sprinkle with pecans (optional), then butter the cake mixture.
Bake for 1 hour 15-20 minutes. When the top turns golden brown and the cake mixture no longer looks brittle, the shoemaker is done.
Divide into bowls, serve while hot, drizzle with whipped cream or vanilla ice cream and a little cinnamon.