Pumpkin Cobbler

Pumpkin Cobbler

6 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
holly
Recipe by  holly

“This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!”

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Ingredients

Adjust Servings

Original recipe yields 1 8x8-inch cobbler

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
  2. Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle.
  3. Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.

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Reviews (6)

Rate This Recipe
lutzflcat
6

lutzflcat

All of the flavor of a traditional pumpkin pie with all of the spices and just a hint of citrus from the orange extract. The filling firms up enough after cooling a bit that you can cut it into squares to serve. The filling is creamy, and the top of the cobbler is a soft and buttery crumble, just delicious. The recipe doesn't say whether to cool or how to serve. I served it warm with a little whipped cream sprinkled with pumpkin pie spice. Thanks, Holly, thumbs up on this one, it's a keeper, and I wouldn't change a thing!

DizzyDragonfly
3

DizzyDragonfly

Excellent! I made it exactly to the recipe, but I had to bake it for about an hour and 15 minutes (I'm at high altitude) It was SO easy!! I don't think I would change a thing except add some fresh whipped cream on top. I didn't have any on hand because I was just "experimenting" with this recipe. My whole family loved it, teenagers, 21 year old and adults!

hjeannine
2

hjeannine

I used this recipe for a contest at work and came in first place. My whole family loved it too.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 408 cal
  • 20%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 59 g
  • 19%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

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Pumpkin Pie Cake I

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Pumpkin Custard