Pumpkin Cobbler2 Reviews
- Prep: 10 min
- Cook: 50 min
- Ready In: 1 hr
“This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!” - by holly
Original recipe yields 1 8x8-inch cobbler
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
- 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.
- Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.
Amount Per Serving (6 total)
- 408 cal
- 16.9 g
- 59 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 squar..." See morees 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!"
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