Name: Pumpkin Cobbler
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: cooking spray; 0.5 cup white sugar; 2 large eggs, beaten; 1 (15 ounce) can pumpkin puree; 0.75 cup evaporated milk; 1 teaspoon orange extract; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cloves; 0.25 teaspoon salt; 1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix); 0.25 cup unsalted butter, melted

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hrs

Servings:

Yield:

1 8-inch square cobbler

Jump to Nutrition Facts

This pumpkin cobbler is a delicious way to switch things up this fall. Made with cheap and easy-to-find ingredients, you'll want to make this Thanksgiving-perfect dessert all autumn long.

Pumpkin Cobbler Ingredients

These are the ingredients you'll need to make this easy pumpkin cobbler with cake mix:

· Sugar: This recipe calls for white sugar, but you can use a mix of brown and white sugars if you like.
· Eggs: Two whole eggs are whisked with sugar until they're light and fluffy.
· Pumpkin: You can use store-bought pumpkin puree or make your own at home.
· Evaporated milk: Since most of the liquid is removed, evaporated milk produces thicker and more concentrated results than regular milk.
· Orange extract: A teaspoon of orange juice adds subtle brightness and enhances the other flavors.
· Spices: This pumpkin cobbler is flavored with cinnamon, ginger, cloves, and a pinch of salt.
· Cake mix: A package of yellow cake mix is sprinkled over the pumpkin mixture before baking.
· Butter: Melted butter is drizzled over the cake mix, adding richness and moisture.

How to Make Pumpkin Cobbler

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this cozy pumpkin cobbler:

1. Make the base: Beat the eggs and sugar together, then add the pumpkin, evaporated milk, spices, and salt. Pour the mixture into a prepared baking pan.
2. Add the topping: Sprinkle the cake mix over the pumpkin mixture. Drizzle the melted butter over the cake mix.
3. Bake the cobbler: Bake the pumpkin cobbler in a preheated oven until the pumpkin is set and the topping is golden brown.

How to Serve Pumpkin Cobbler

Recipe creator holly suggests serving this pumpkin cobbler with a scoop of vanilla ice cream or homemade whipped cream. For an extra touch of decadence, you could drizzle the cobbler with caramel sauce.

How to Store Pumpkin Cobbler

Allow the pumpkin cobbler to cool completely, cover it tightly with storage wrap, and store it in the fridge for up to one week.

Allrecipes Community Tips and Praise

"I made this tonight and it is a piece of heaven," raves SheShe1987. "I didn't have any orange extract, so I used vanilla extract. It will be added to the rotation."

"All of the flavor of a traditional pumpkin pie with all of the spices and just a hint of citrus from the orange extract," according to Allrecipes Allstar lutzflcat. "The filling is creamy, and the top of the cobbler is a soft and buttery crumble, just delicious."

"I used butter pecan cake mix instead [of yellow cake mix] and the flavor really complemented the cobbler and gave it more of a festive Thanksgiving feel," says Lindsay G.

Editorial contributions by Corey Williams

Ingredients

cooking spray
½ cup white sugar
2 large eggs, beaten
1 (15 ounce) can pumpkin puree
¾ cup evaporated milk
1 teaspoon orange extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix)
¼ cup unsalted butter, melted

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
Combine sugar and eggs in a bowl; whisk until light and fluffy. Add pumpkin puree, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt; mix until well combined. Pour pumpkin mixture into the prepared baking dish.
Lightly sprinkle cake mix over the pumpkin mixture until completely covered. Slowly drizzle melted butter over cake mix.
Bake in the preheated oven until the pumpkin mixture is set and the topping is golden brown, 50 minutes to 1 hour.

Tips

To make this recipe in a 9x13-inch dish, double all ingredients except the eggs and evaporated milk. For those, use 3 eggs, and a 12-ounce can evaporated milk.

Nutrition Facts (per serving)

306	Calories
13g	Fat
44g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 306
% Daily Value *
Total Fat 13g	16%
Saturated Fat 6g	29%
Cholesterol 69mg	23%
Sodium 440mg	19%
Total Carbohydrate 44g	16%
Dietary Fiber 2g	8%
Protein 5g
Vitamin C 3mg	14%
Calcium 130mg	10%
Iron 2mg	8%
Potassium 229mg	5%

* 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.