Pumpkin Cobbler (also called pumpkin dump cake or upside down pumpkin pie) is the perfect dessert to warm you up after a long night of trick-or-treating or after a cold fall night of football. I like to call it a cobbler because it is made in a similar way to fruit cobbler. The pumpkin layer goes into the bottom of the dish, then you have a crunchy, cakey, buttery, cinnamon, and sugary crust baked on to the top. It is super easy to make, and you are going to love the way your house smells when it is baking! It is better than any fall-scented candle. I love to eat it warm right out of the oven, but if I am lucky enough to have leftovers, it also tastes great cold the next day!
Ingredients for Homemade Pumpkin Cobbler
Eggs – Large eggs bind the cobbler. Pumpkin puree – Make sure not to get pumpkin pie filling. Sugar – A subtle sweetness addition. Cinnamon, ginger, and clove – The perfect fall seasoning dry ingredients blend that goes well with pumpkin. Half and half – Stir in this creamy ingredient for the cobbler.
Ingredient Topping for Fall Cobbler
Yellow cake mix – This has all the dry ingredients that you need for the topping. Butter – Unsalted butter can be melted in the microwave. Sugar – You know it is good when there is extra sugar. Cinnamon – Only one teaspoon ground cinnamon that will add all the flavor you need. Pecans – Chopped up and ready to add to the batter.
How to Make Easy Pumpkin Cobbler
You are going to love how easy this recipe comes together. You can have everything ready to bake by the time you preheat the oven.
For the filling, start with pumpkin puree. Make sure you use pure pumpkin puree NOT pumpkin pie filling. The consistency will be totally wrong if you use pie filling. Next, add eggs, sugar, salt, cinnamon, ginger, cloves, and half and half. Mix everything together. Make sure the egg yolks break. If it makes it easier, you can beat the eggs before you add them. Make sure to scrape the bottom while mixing.Once the filling is mixed, pour the pumpkin mixture into a glass 9×13 baking dish or casserole dish that has been sprayed with cooking spray. Sprinkle the yellow cake mix evenly over the top. Make sure to pat it down so it is all touching the filling. This will help your pumpkin cobbler to bake evenly. Then, pour the melted butter evenly over the top. The last step before baking is to sprinkle the cinnamon, sugar, and pecans (optional) over the top. Bake for 60 minutes at 350. If the top starts to look too brown before the middle is done, you can put some aluminum foil over the top. You’ll know the cobbler is done when you can insert a knife into the center of the cake and it comes out clean.
Variations for the Cobbler Recipe
Gluten Free – You can make this pumpkin cobbler gluten free by using a gluten free yellow cake mix. Since I can’t have gluten, but the rest of my family can, I make this cake in small ramekins (see picture below). I top mine with the gluten free mix and the rest of the family’s with traditional cake mix.Nut Allergy – You can also make pumpkin cobbler in small ramekins if someone has a nut allergy. You can also just omit the pecans completely.Cake Mix – Most of the time I make this pumpkin cobbler with a yellow cake mix. However, I have topped it with a spice cake mix a few times and it is equally delicious!Toppings – I like to serve this dessert with whipped cream and a drizzle of caramel. You can also top it with vanilla ice cream. Sprinkle cinnamon, nutmeg, or pumpkin pie spice on top for extra flavor!
Frequently Asked Questions
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