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Pumpkin Cobbler

4

0 min

Pumpkin Cobbler

Pumpkin Cobbler Photo 1

Time

0 min

Serving

8 persons

Calories

306

Rating

4.00★ (64)

Cuisine

Author: Victoria Buriak
This pumpkin cobbler recipe is the one everyone asks me to make and bring starting in October and continuing through the holiday season. A perfectly spiced pumpkin filling is topped with an easy cobbler topping made with a box of yellow cake mix and melted butter. It's simple and delicious! Top with vanilla ice cream or homemade whipped cream.

Ingredients

  • cooking spray:
  • white sugar: 0.5 cup
  • eggs: 2 piece (beaten)
  • pumpkin puree: 1 can (15 ounce can)
  • evaporated milk: 0.75 cup
  • orange extract: 1 tsp
  • ground cinnamon: 1 tsp
  • ground ginger: 0.5 tsp
  • ground cloves: 0.25 tsp
  • salt: 0.25 tsp
  • yellow cake mix (such as Jiffy® Golden Yellow cake mix): 1 pack (9 ounce pack)
  • unsalted butter: 0.25 cup (melted)

Metric Conversion

Stages of cooking

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  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
    Pumpkin Cobbler Photo 2
  2. Combine sugar and eggs in a bowl; whisk until light and fluffy.
    Pumpkin Cobbler Photo 3
  3. Add pumpkin puree, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt; mix until well combined. Pour pumpkin mixture into the prepared baking dish.
    Pumpkin Cobbler Photo 4
  4. Lightly sprinkle cake mix over the pumpkin mixture until completely covered. Slowly drizzle melted butter over cake mix.
    Pumpkin Cobbler Photo 5
  5. Bake in the preheated oven until the pumpkin mixture is set and the topping is golden brown, 50 minutes to 1 hour.
    Pumpkin Cobbler Photo 6

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