Pumpkin Cobbler With Cake Mix


This pumpkin cobbler with cake mix recipe is a great dessert for the fall and winter. My family loves this pumpkin cobbler. So you want to make a pumpkin cobbler but don’t feel like putting in the work. Don’t worry, we’ve got you covered. We combined a pumpkin spice cake mix with canned pumpkin and added seasonings to make our own delicious best fall cobbler dessert.

Did you know that carrot pumpkin pie is a delicious dessert? If you didn’t, don’t worry, I’m here to share some of my favorite pumpkin nutrition facts with you. I love pumpkin pie and I love cobbler. Could we get the best of both worlds? You bet ya! You just need to make Pumpkin Cobbler With Cake Mix. It’s a cake mix you combine with a can of pumpkin – you will NOT believe the amazing

results! Cake mixes are a busy person’s dream come true. Mix, pour and bake and you’re done. But that doesn’t mean they can’t also be delicious. Pumpkin cobbler makes a great dessert after a holiday meal and is especially nice as a gluten free version. As well as being easy to make, it is simple to adapt with your favorite spices. Since the early 1980s, pumpkins have remained a close second in nutritional value to sweet potatoes and Chinese vegetables.

Pumpkin Cobbler With Cake Mix

This recipe for pumpkin cobbler with cake mix is just as quick and easy to put together as it’s “from scratch” counterparts, but tastes a million times better, you don’t have to stir it half as long (it’s still cookin’ once you take it outa the oven) and there’s only one dirty bowl to wash afterwards…. This is my most favorite homemade pumpkin cobbler with cake mix recipe! Everyone always loves it, so I have made it quite a few times. The reason I like this recipe is because of how easy it is to make and how everyone always asks for the recipe. And when there are people requesting a recipe, that means the recipe is good!

The preparation for this scrumptious Pumpkin Cobbler takes about 15 minutes. It will undoubtedly become a fall classic!


Cooler temperatures, changing foliage, and some of my favorite foods are all hallmarks of fall.

Everyone is aware that pumpkin, pumpkin spice, and similar foods are synonymous with autumn. Now, you are either on the pumpkin team or you are not. There doesn’t seem to be much of a happy medium in this flavor conflict!

I’m absolutely on the pumpkin team. You can probably tell from all the delectable cakes and delights I share that are inspired by pumpkin.

Desserts made with pumpkin are only improved when they require little to no preparation. During the holidays, are we not all searching for things that are simple?

With only 15 minutes of prep time, this pumpkin cobbler is not only very simple to put together but also very tasty.


  • PREP. Set the oven’s temperature to 350. Cooking spray should be used to coat an 8-inch square baking dish.
  • In a bowl, whisk the sugar and eggs until they are light in color. The egg mixture will now contain the pumpkin, milk, vanilla, cinnamon, ginger, cloves, and salt. Stir everything together until well combined.
  • The cake batter should be lightly sprinkled over the pumpkin mixture once it has been poured into the baking dish as prepared. So that it doesn’t pool, slowly sprinkle melted butter over the entire batch of cake mix.
  • BAKE.
  • Bake for 50 to 60 minutes, or until the topping is golden brown and the pumpkin mixture has set.


Pure pumpkin is the same as pumpkin puree; it may have either label in the grocery store. It’s very simple to create my homemade pumpkin puree, which would be a wonderful complement to this dish.

Instead, multiply this recipe by two and bake it in a 9 x 13 baking dish. The cooking time won’t change.


  • Nuts: Before baking, mix in pecans, walnuts, hazelnuts, or toffee bits with the topping.
  • Use a spice cake mix instead, according to the cake mix flavor.
  • Add some whipped cream, whipped non-dairy topping, a scoop of vanilla ice cream, or even some caramel sauce as a topper.


  • Pumpkin cobbler should only be kept for a few hours at room temperature on the counter. Then, it is preferable to keep it cold. Before chilling, make sure the food has totally cooled. The meal can be kept in the refrigerator for up to a week if it is wrapped tightly in plastic wrap or transferred to an airtight container.
  • Any leftovers should be FREEZED, but when the cobbler is thawed, the texture might change slightly. Rest certain that it will still taste fantastic. Make sure to let the food cool completely before wrapping it in foil and plastic wrap, or storing it in a freezer-safe container for up to three months. When you’re ready to eat this dish once more, let it thaw in the refrigerator overnight.
  • If desired, reheat leftovers in the microwave.

Pumpkin Cobbler Recipe

This pumpkin cobbler recipe is so yummy and easy to make for dessert! Who doesn’t like a good cobbler? This is one of my favorite desserts and it’s made even better with whipped cream and ice cream on top. Yes, this cobbler recipe is that good! This recipe is great for the end of Fall or beginning of Winter when there are plenty of fresh pumpkins around. I like to use canned pumpkin in place of fresh pumpkin and it works great!

Like an upside-down pumpkin pie, this pumpkin cobbler is even better in my opinion. It is the ideal autumnal dessert, with a creamy pumpkin filling and a buttery, crumbly topping.

Pumpkin Cobbler

The ideal dessert to warm you up after a long night of trick-or-treating or after a chilly fall football game is pumpkin cobbler, also known as pumpkin dump cake or upside-down pumpkin pie. Because it is prepared similarly to fruit cobbler, I like to refer to it as a cobbler. The bottom of the dish is filled with pumpkin, and the top is covered with a crust that is crunchy, cakey, buttery, cinnamon- and sugar-flavored, and baked. You will adore how deliciously fragrant your home will be while it bakes, and it is quite simple to create! It surpasses all Fall-scented candles in quality. If I’m fortunate enough to have leftovers, I prefer to eat it warm the moment it comes out of the oven, but it also tastes fantastic cold the next day!

How to Make Pumpkin Cobbler

  1. You’re going to adore how simple it is to make this recipe. By the time the oven has heated up, everything may be prepared to bake. Beginning with pumpkin puree, make the filling. Use just pure pumpkin puree; avoid using pumpkin pie filling. If you use pie filling, the consistency will be completely incorrect. Eggs, sugar, salt, cinnamon, ginger, cloves, and half & half will then be added. Combine all the ingredients. Make sure to crack the egg yolks. You can beat the eggs before adding them if it’s easier. While mixing, be sure to scrape the bottom.
  2. Pour the filling into a glass 9×13 baking dish after it has been combined. In an even layer, sprinkle the top with the yellow cake mix. Be sure to pat it down so that it touches the filling completely. This will aid in the even baking of your pumpkin cobbler. Next, evenly distribute the melted butter over the top. The cinnamon, sugar, and optional nuts are the final ingredients before baking. Bake at 350 for 60 minutes. Put some aluminum foil over the top if the top begins to turn too brown before the middle is finished. When a knife inserted into the center of the cake comes out clean, the cobbler is finished.

Variations on the Recipe

  • Gluten-free: By using a gluten-free yellow cake mix, you can make this pumpkin cobbler gluten-free. I bake this cake in little ramekins because I can’t eat gluten but my family can (see picture below). While the rest of the family tops their cakes with standard cake mix, I use the gluten-free mix for mine.
  • If a person has a nut allergy, pumpkin cobbler can also be prepared in little ramekins. You might also simply omit the pecans altogether.
  • Cake mix: I typically use a yellow cake mix to make this pumpkin cobbler. I have, however, occasionally topped it with a spice cake mix, and it is just as good!
  • Toppings: I like to drizzle some caramel on top and top this dish with whipped cream. You could also add vanilla ice cream on top. To add flavor, top with cinnamon, nutmeg, or pumpkin pie spice.

Storing Pumpkin Cobbler

After a few hours, pumpkin cobbler can rest on the counter; however, it must then be chilled. Cover with plastic wrap and put it in the refrigerator once it has totally cooled on the counter. All leftovers ought to be consumed within a week in order to be safe. In fact, I really like the cobbler cold. You can also reheat it in the microwave if you’d prefer it warm; I may or may not have eaten some for breakfast this morning.


On my own quest to find the best fall cobblers, I’ve scoured the Internet and local eateries in an effort to locate the most mouth-watering recipes. The weather is finally starting to cool off, and you’re starting to crave some delicious comfort food. And what’s more comforting than sitting outside on your porch enjoying a tasty fall treat?! Cobblers are an awesome way to use up extra fruit from the garden. The best part about this recipe is that it uses up whatever fruit happens to be in season in your neck of the woods! If a pie is just too much food, consider making a cobbler instead. Make this as little or as big as you’d like — it really is designed so that you can play with the amounts of ingredients.

Even though my family adores pumpkin pie, I’ve never been a fan of it. The texture, I believe. But since I adore pumpkin and pumpkin pie spice, I was certain that trying a cobbler would be fantastic. With only a few simple ingredients, it’s simple to prepare and deliciously moist.

There are two methods to make the topping: with pecans and without.

Pumpkin cobbler ingredients


Ok, let’s see how it’s made!

  • You’ll need a sizable can of pumpkin (not pie filling) as well as white and brown sugar, salt, and pumpkin pie spice to get started. I normally choose the Libby’s brand. Combine the two, then whisk in the eggs and evaporated milk. The hues really scream autumn!
  • Fill a 9″ x 12″ pan with the mixture, then top with yellow cake mix.
  • Note: Before sprinkling the pumpkin layer on top, nothing is added to the cake mix.
  • If you’re using pecans, add them now, and then drizzle melted butter on top. It doesn’t need to be flawless.
  • It’s now time to bake it for around an hour and fifteen minutes in the oven. I am aware that it seems like a lot of time, but it is well worth it and smells amazing! When the top is no longer mushy and crumbly, it will be finished.
  • Warm pumpkin has a velvety texture, and the cake topping’s crispness pairs perfectly with it. For a lighter dish, top it with whipped cream and a sprinkle of cinnamon rather than vanilla ice cream.


This recipe is delicious in its simplicity. However, you can easily make some additions to change things up. Some ideas include:

  • Add vanilla ice cream to the dish.
  • Add a drizzle of caramel
  • Top with toffee chunks before baking.
  • Switch out the walnuts for chopped pecans.
  • Instead of yellow cake mix, use pumpkin spice cake mix.

Storage: This dessert should only be kept at room temperature for a few hours. For 3-5 days in the refrigerator, cover with plastic wrap for extended storage. Another alternative for this dessert is freezing. Although when thawed, the texture could be slightly different. Wrap the pan in foil one more before freezing it. For up to three months, label and freeze. In the fridge, defrost.


Pumpkins are super foods. They are a nature’s gift to us. There are so many health benefits of pumpkin seeds and pumpkin juice, if you want to know more about pumpkin nutrition facts, then keep on reading this article until the end. The pumpkin, is the fruit of a vine of tropical America. According to Nutrition Facts, a single cup of canned pumpkin provides only 30 calories, no fat and 1 gram of protein. It is virtually carbohydrate-free. Pumpkin is an excellent source of vitamin A in the form of beta-carotene — over 25 times your daily requirement.

1. Highly Nutritious and Particularly Rich in Vitamin A

Pumpkin has an impressive nutrient profile.

One cup of cooked pumpkin (245 grams) contains :

  • Calories: 49
  • Fat: 0.2 grams
  • Protein: 2 grams
  • Carbs: 12 grams
  • Fiber: 3 grams
  • Vitamin A: 245% of the Reference Daily Intake (RDI)
  • Vitamin C: 19% of the RDI
  • Potassium: 16% of the RDI
  • Copper: 11% of the RDI
  • Manganese: 11% of the RDI
  • Vitamin B2: 11% of the RDI
  • Vitamin E: 10% of the RDI
  • Iron: 8% of the RDI
  • Small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.

In addition to being rich in vitamins and minerals, pumpkin contains 94% water, making it comparatively inexpensive in calories.

Additionally, it contains a lot of beta-carotene, a pigment your body converts to vitamin A.

Pumpkin seeds are also edible, nutritious, and thought to provide a number of health advantages.

SUMMARYPumpkin is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A.

2. High Antioxidant Content May Reduce Your Risk of Chronic Diseases

The metabolic process in your body produces chemicals known as free radicals. Despite being extremely unstable, they serve useful purposes including eliminating dangerous microorganisms.

However, an excessive amount of free radicals in your body leads to a condition known as oxidative stress, which has been connected to chronic diseases including cancer and heart disease.

Antioxidants like alpha-, beta-, and beta-cryptoxanthin are found in pumpkins. Free radicals can be neutralized by these, preventing them from harming your cells.

Studies on test tubes and animals have demonstrated that these antioxidants shield skin from UV damage and reduce the risk of cancer, eye problems, and other illnesses.

However, keep in mind that more studies focusing on people are required before making any health recommendations.

SUMMARYPumpkin contains the antioxidants alpha-carotene, beta-carotene, beta-cryptoxanthin and many others, which may protect your cells against damage by free radicals.

3. Packs Vitamins That May Boost Immunity

Nutrient-rich pumpkin helps strengthen your immune system.

One is that it contains a lot of beta-carotene, which your body converts to vitamin A.

According to studies, vitamin A can boost your immune system and aid in the prevention of illnesses. In contrast, those who lack vitamin A may have immune system deterioration.

Pumpkin also contains a lot of vitamin C, which has been shown to speed up wound healing by boosting the synthesis of white blood cells and immune cells.

Pumpkin is a good source of vitamin E, iron, and folate in addition to the two vitamins already stated, all of which have been demonstrated to support the immune system.

SUMMARYPumpkin is high in vitamins A and C, which can help boost your immune system. Its supply of vitamin E, iron and folate may strengthen your immunity as well.

4. Vitamin A, Lutein and Zeaxanthin May Protect Your Eyesight

Age-related declines in eyesight are very typical.

Fortunately, the appropriate nutrients you consume can reduce your risk of losing your sight. Pumpkin is rich in minerals that have been associated with maintaining good eyesight as you age.

For example, its beta-carotene content gives your body the essential vitamin A it needs. According to research, vitamin A deficiency is a major contributor to blindness.

Researchers found that persons with higher intakes of beta-carotene had a considerably lower risk of cataracts, a prevalent cause of blindness, after analyzing data from 22 research.

The richest sources of lutein and zeaxanthin, two substances linked to a reduced risk of age-related macular degeneration (AMD) and cataracts, are found in pumpkin.

Additionally, it has significant amounts of vitamins C and E, which have antioxidant properties and may stop free radicals from harming the cells in your eyes.

SUMMARYPumpkins’ high vitamin A, lutein and zeaxanthin contents may protect your eyes against sight loss, which becomes more common with age.

5. Nutrient Density and Low Calorie Count May Promote Weight Loss

One food that is high in nutrients is pumpkin.

This means that despite being loaded with nutrients, it has a very low calorie count.

In actuality, pumpkin contains roughly 94% water and has fewer than 50 calories per cup (245 grams).

Pumpkin is a meal that promotes weight loss since you may eat more of it than other carb sources like rice and potatoes while still consuming less calories.

Additionally, pumpkin is a strong source of fiber, which can aid in appetite suppression.

SUMMARYPumpkin is packed with nutrients and yet has under 50 calories per cup (245 grams). This makes it a nutrient-dense food. It’s also a good source of fiber, which may suppress your appetite.

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