This unique and delicious pumpkin cobbler is just what it seems – a creamy, rich, sweet layer of spiced pumpkin topped with a cakey spread.
A final last treat to tempt your Thanksgiving table, this unique and delicious pumpkin cobbler is just what it seems to be – a creamy, rich and sweet layer of spiced pumpkin topped with a buttery, cakey spread, dotted with pecans and baked to golden perfection.
Served with a scoop of dreamy vanilla ice cream that manages to melt into every crack and sweet crevice of the cobbler, this dessert was heavenly.
I’ve had it bookmarked since last year after my sister-in-law, Cass, sent it to me and I’m so glad I finally tried it!
A simple recipe to boot, I used my favorite homemade yellow cake mix in place of the boxed mix, and this classically fall concoction was all things a Thanksgiving dessert should be.
One Year Ago: Tutorial: Working with Yeast
Two Years Ago: Frozen Hot Chocolate
- 1 (15-ounce) can (425 g) pumpkin puree
- 1 cup milk, evaporated or regular
- 1 cup (212 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 3 cups homemade yellow dry cake mix, or use 1 boxed yellow cake mix
- 1 cup chopped pecans
- 2 tablespoons (28 g) melted butter, (use ½ cup melted butter if using a boxed cake mix instead of the homemade yellow cake mix)
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan.
- In a medium bowl, stir together the pumpkin, milk, sugar, vanilla extract and cinnamon until well combined. Pour the mixture into the prepared baking pan.
- Sprinkle the cake mix evenly over the pumpkin mixture. Sprinkle evenly with pecans and drizzle the butter evenly over the top.
- Bake the cobbler for about 1 hour, until the top is golden brown. Remove from the oven and let the cobbler stand for 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Recipe Source: adapted from my sister-in-law, Cassidy
55 Comments on “Pumpkin Cobbler”
Is there any way for the picture to print with the recipe? I like to see what it looks like when I am selecting a recipe to use.
I’m updating all my recipes to a new format and once they are converted you can print with the picture. Sorry this one hasn’t been updated yet. Will be soon!
I toasted the pecans first, but other than that it was exactly as written. LOVED it!
I made this pumpkin cobbler last night and it was delicious! I was really surprised by how yummy this was. Everyone in my house loved it. I used the homemade cake mix and evaporated milk and I doubled the cinnamon. It was excellent! I tried it today at room temperature and it was very good. I will definitely be making this again. If my kids and husband have their way , I’ll be making it again tonight.
We just kicked off pumpkin season at our house tonight with this (despite the fact that it was 106 degrees today) and it was AMAZING!! Even my picky, picky 5 year old had 2 servings! I will make this again and again!
Love pumpkin anything can’t wait to try this.
This is a keeper, had my husband make it for our thanksgiving at my side and he got rave reviews. my family has given it the name pumpkin mush! So simple and so very yummy!
I love this stuff but I really love sweet potatoes so I replaced pumpkin with 3 lbs of mashed sweet potatoes and white sugar with brown sugar. Pure Southern Comfort. Cheers
We just made this tonight for the first time, and it might just be one of our new favorites! Thank you for the great recipe!
This sounds great..I’d like to make this in the morning and serve after dinner.
Can I do that with is recipe, and still have a great outcome?
Susan – I don’t know since I’ve never made it that far in advance. You could probably make the filling in the morning and sprinkle it with the cake mix right before baking so it doesn’t get soggy on top. Good luck if you try it!
If I use a box cake mix do I put the sprinkle the WHOLE package on top? ( or just the 3 cups like the homemade version?)
Tessa – I’ve never used a cake mix for this but I think the best option would be to measure out the 3 cups like the homemade version.
!o you put an egg in the yellow cake mix or do you just put the dry mix on top?
Wren – just sprinkle the cake mix on top – no need to mix with an egg.
What works better the evaporated milk or the regular milk? This week is meals by Mel for us, so glad that Jolyn shared this blog with me.
Hey Lorrie – the milk really is interchangeable so use what you have on hand. The evaporated milk is slightly richer and creamier but either should work fine!
Loved this!! I’m not a huge fan of pumpkin pie, so this was a great alternative. Made it for dessert last night. My husband and I loved it. Such a great, refreshing fall dessert.
Thank you for this recipe and so many more!! 🙂
Made this tonight and everyone liked it!
We love it! My hubby did not expect too much out of this recipe but pleasantly surprise how good it is!:)
This was delicious! I didn’t have pecans, so used half almonds, half walnuts. Ohhh, soooo good. So good that I may never get around to trying pecans. 🙂
For the health-conscious, I reduced the sugar a bit and it worked just fine. However, I inadvertently didn’t drizzle on enough butter, so the topping was powdery in spots (nothing that whipped cream couldn’t cover up at least). But if you’re trying to “health it up”, don’t skimp on the butter.
As quoted from my husband, ‘This was the greatest thing you have ever made. I think I like this better than cheesecake.’ If you only knew how much my husband loves cheesecake, you know how big of a hit this pumpkin cobbler was for Thanksgiving. I have also tried a dozen other recipes from you but just the first time posting a note. Thanks for all your hard work, pictures, color commentary, and organization on this site. You do such a great job!
Kristen – high praise from your husband! That’s great and I’m thrilled that this worked out so well. Thank you for checking in!
Oh, I made this baby a few times last year. I bet homemade cake mix really takes it to the next level!
Made this for dessert tonight. Have to say was not impressed & neither were my husb, kids & inlaws. We followed the directions except used boxed cake mix & used 3/4 cup sugar (& it was still too sweet for me.) Not really terrible but to me not worth making again. Sorry!
Erika – sorry you didn’t love this one!
the recipe looks good, but how do you stay healthy with so much sugar in your diet?
ce – you aren’t the first person to ask this and my answer is simply that I eat a lot of healthy foods along with my love of sugar – that and the fact that even though I am tempted, I usually resist eating the entire pan of brownies (or pumpkin cobbler in this case). Moderation and lots of carrot sticks.
i just saw a pumpkin turnover, which i never thought to do but find utterly appealing. this falls into that same category. 🙂
I make this every year for our ward’s fabulous friday night. I serve it with a big dolup of maple whipped cream.
We call this recipe Pumpkin Delight, and oh my, it is deeeee-lightful! One of my favorite desserts ever. I also like it served with mini chocolate chips sprinkled on top after it’s been baked but still warm. The melty chocolate chips along with the whipped cream on top send me to dessert paradise. Just sayin’. Love your blog, as always.
I’ve been making a recipe very similar to this one for years and it’s in my top 5 all time favorites. But we got the recipe from a friend and she never had a name for it so we titled it “Yummy Pumpkin Stuff” and find it very appropriate.
I love you for sharing this! My hubby does not want pumpkin pie for Thanksgiving soooooooo this is will be perfect bec. he loves cobbler!
Mmm this looks great! I’ve been in a pumpkin mood and just made some amazing pumpkin muffins. I’ve definitely got to try this one!
so i made your chocolate chip pumpkin bread yesterday. did exactly what you said NOT to do and sampled it an hour or so after it came out of the oven. instantly thought that i had wasted all that time and ingredients. then, just as you said, i tried it this morning and IT IS AWESOME!!! i know, i know… you are thinking “told you so!”
thanks for so so many terrific recipes.
Carla – I was reading your comment going “NOOOOO!” and then felt relieved when I saw that you actually did save some for the next day and loved it even more. Phew!
Pumpkin cobbler? Genious! 🙂 Thanks for sharing these amazing recipes with us, Melanie! Happy Thanksgiving!
I love everything pumpkin except for pumpkin pie. I’d make a pumpkin cheesecake every year for Thanksgiving, except that my husband hates cheesecake. Last year, he found this recipe on another site, and used it for a Boy Scout turkey roast. They cooked it in a Dutch oven. We did it a few weeks later at our family Thanksgiving. It’s a perfect compromise for us, and we love getting to use our Dutch oven whenever we can — we have a sand pit for it in the backyard.
Oh, I’m going to have to try this…especially since it’s yet another excuse to try out your homemade cake mix receipe.
OH MY! Just found your site and IM HUNGRY (now)!!!! I am so NOT a cook but wanting to learn! Im gonna have to try your receipes…OR, you could just FedEx all this food to me 🙂 I have an Interior Design business and blog and would LOOOVE if you would visit..I have a GIVEAWAY too!
*ENTER CUSTOM FLORAL Give-Away Here *
This recipe is one of my favorites! I love how easy it is and how yummy it tastes (especially with a dollop of whipped topping).
By the way I made your chili verde for my family and the missionaries last night. Big success. My husband couldn’t resist two more burritos at 10pm! So good and really authentic tasting. Another Melanie recipe for my arsenal! Thank you for all your yummy ideas!
Thanks, Mandy – so glad the chili verde was a hit and it’s a perfect meal for the missionaries, I’d say!
I have a recipe like this one; almost exactly and it is one of my all time favorites!! Can’t wait to try it with roasted pecans. Sounds yummy!
Can add chocolate chips?
I think that would work.
I love your idea of making your own yellow homemade cake mix. I’ve been searching on and off for a good recipe to rival a boxed mix. I will try yours out–thanks! 🙂
There was an older woman at our former church that made a variation of this for my husband and I years ago. I loved it and she gave me the recipe. I have made it ever since, so easy and good! In fact, I made it for a church potluck Sunday and just finished the leftovers this week!
This looks like a Williams Sonoma dessert, if it is anything like it this will be irresistable! I love yellow cake mix crumbles.
ive never heard of a pumpkin cobbler before…how creative! def autumn/thanksgiving on a plate!
pumpkin cobbler??? It sounds delicious! Love your picture too – cobbler is a hard one to take, but yours looks professional!
I love this recipe! We’ve been making it at Thanksgiving for the last few years and it beats the pants off of boring old pumpkin pie!! I’m not sure how I missed your recipe for cake mix…but I’m definitely going to try it this year!
i am definitely saving this recipe! yum!!