Easy Pumpkin Cobbler Recipes

PUMPKIN COBBLER

Pumpkin Cobbler image

This Pumpkin Cobbler is like an upside down pumpkin pie, but I like it even better! With a creamy pumpkin filling and a crumbly, buttery topping, it is the perfect Fall dessert.

Provided by Emily Walker

Categories Dessert

Time 1h10m

Number Of Ingredients 13

Ingredients

4 eggs
29 ounces pumpkin puree (NOT pumpkin pie filling)
1 1/2 cup sugar
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1 1/2 cups half and half
1 yellow cake mix (unprepared)
3/4 cup butter (melted)
4 teaspoons sugar
1 teaspoon cinnamon
chopped pecans ((optional))

Steps:

Mix all the filling ingredients together in a large bowl. Pour into a 9x13 baking dish.
Sprinkle cake mix evenly over the whole pan. Pat the cake mix down a little then pour melted butter evenly over the top. Then sprinkle with cinnamon and sugar (and pecans-optional).
Bake at 350 for 60 minutes. A knife inserted in the center should come out clean when it is done. Serve with cool whip or vanilla ice cream over the top.

Nutrition Facts : Calories 298 kcal, Carbohydrate 46 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 431 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving

EASIEST AND MOST AMAZING PUMPKIN COBBLER

Easiest and Most Amazing Pumpkin Cobbler image

This is tooooooooooooo DIE FOR!! My mom and I can sit down and probably eat this entire thing. It is extremely simple to make and tastes wonderful. This dessert tastes best warm. It is excellent with vanilla ice cream or whipped cream.

Provided by Jamie Lynne

Categories Dessert

Time 55m

Yield 1 cobbler, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sugar
3 eggs, beaten
30 ounces pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
12 ounces evaporated milk
1 lb yellow cake mix
1/2 cup sweet butter, melted

Steps:

Preheat oven to 350 degrees.
Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt, and milk.
Grease a 9x13 inch pan and pour the above mixture inches.
Sprinkle the DRY cake mix on top.
Pour melted butter evenly over the cake. Pour the butter slowly and carefully because it sometimes likes to go all in one spot!
Bake at 350 for 50-60 minutes.
Serve warm!

Nutrition Facts : Calories 557.3, Fat 23.2, SaturatedFat 10.9, Cholesterol 113.7, Sodium 593, Carbohydrate 81.3, Fiber 1.5, Sugar 51.1, Protein 9

PUMPKIN CRUNCH COBBLER

Pumpkin Crunch Cobbler image

A new use for canned pumpkin and great for Thanksgiving (or any time of the year).

Provided by jsm7184

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 10

Number Of Ingredients 12

Ingredients

1 (15 ounce) can pumpkin puree
1 cup milk
3 eggs
½ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt
⅛ teaspoon ground cloves
1 (18.25 ounce) package butter cake mix
¾ cup butter, melted
¾ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 470.3 calories, Carbohydrate 57.9 g, Cholesterol 94.4 mg, Fat 25.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 669.1 mg, Sugar 38 g

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