This easy pumpkin cobbler is made with cake mix. The filling is flavored with brown sugar, warm spices, and vanilla. Topped with a buttery and spiced streusel crisp.
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This fall inspired pumpkin pie dessert will make your home smell like Thanksgiving. It's such a cozy treat for chilly nights that the whole family will love.
Check out this Sweet Potato Cobbler, Pineapple Cobbler, or The Viral TikTok Chicken Cobbler!!
Ingredients and Substitutions
Cake mix cobbler recipe starts by picking your favorite cake mix, canned pumpkin, butter, and flavorings.
Canned Pumpkin
When choosing canned pumpkin at the grocery store pick one that is 100% pure pumpkin not pumpkin pie filling.
Canned pumpkin pie filling is pre-seasoned with spices and other ingredients. Choosing just pumpkin will allow you add your favorite spices and flavors.
Boxed Cake Mix
My boxed cake mix of choice is spiced cake mix, which is perfect for fall and Thanksgiving.
Substitute yellow, butter pecan, carrot, or a cinnamon flavored cake mix if preferred.
Butter
For the best desserts, real butter is key; the flavor is classic. You can substitute with a neutral oil or butter substitute like margarine.
Brown Sugar and Flavors
To flavor the pumpkin puree add sweetness with brown sugar, extra pumpkin spice, and vanilla extract. Can substitute maple syrup, honey, or sweetener of choice.
Warm spices like ginger, all spice, nutmeg, and cinnamon would be great substitutions for pumpkin spice. Try this easy mixed spice recipe.
Serving and Toppings
After the pumpkin cobbler has baked up golden and bubbly, served warm right out of the baking pan. Grab a large spoon and scoop it out onto a small plate or bowl.
Top it with a scoop of vanilla ice cream, whipped cream or topping, caramel sauce, toasted nuts, or sprinkle of warm spices.
Out of whipped cream??… Try this easy Evaporated Milk Whipped Topping !!
How To Store Leftovers
Store leftovers in an airtight container or cover with plastic wrap, keep in the refrigerated for up to 4 days. Reheated in the microwave or oven.
Step by Step Photos and Directions
- Grab the ingredients and prep them. Including brown sugar or sweetener of choice.
- Preheat the oven to 350℉.
3. In a mixing bowl add canned pumpkin, ¼ cup cake mix, vanilla extract, and brown sugar or extra pumpkin spice (optional). Mix well.
4. Add the filling mixture to a 9x13 baking dish. Spread the mixture in an even layer.
5. In a mixing bowl add the remainder of the cake mix and softened butter.
6. Mix the wet ingredients until a soft dough is formed.
7. Layer onto the pumpkin mixture in small clumps.
8. Place into the oven and bake for 50 minutes until golden brown and bubbly.
9. Remove from the oven and let cool.
10. Serve warm with whipped cream or topping and a sprinkle of pumpkin spice. Enjoy.
Pumpkin Cobbler
Equipment
- 9x13 Baking Dish
- Mixing Bowls
- Rubber spatula
Ingredients
- 2 15oz Canned Pumpkin (100% Pure Not Pie Filling)
- 1 15.25oz Spice Cake Mix or Yellow Cake Mix (separate ¼ cup)
- 1 cup Butter, softened
- 2 teaspoon Vanilla Extract
- ⅓-1/2 cup Brown Sugar
- Pumpkin Spice or Mixed Spice (optional)
Instructions
- Preheat the oven to 350℉.
- In a mixing bowl add canned pumpkin, ¼ cup cake mix, vanilla extract, and brown sugar (optional) or extra pumpkin spice.
- Mix well and add the mixture to a 9x13 baking dish. Spread the mixture in an even layer.
- In a mixing bowl add the remainder of the cake mix and softened butter.
- Mix until a soft dough is formed. Layer onto the pumpkin mixture in small clumps.
- Place into the oven and bake for 50 minutes until golden brown and bubbly.
- Remove from the oven and let cool. Serve warm with whipped cream or topping and a sprinkle of pumpkin spice. Enjoy.
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