This pumpkin cobbler recipe is the one everyone asks me to make and bring starting in October and continuing through the holiday season. A perfectly spiced pumpkin filling is topped with an easy cobbler topping made with a box of yellow cake mix and melted butter. It's simple and delicious! Top with vanilla ice cream or homemade whipped cream.
Ingredients
- cooking spray:
- white sugar: 0.5 cup
- eggs: 2 piece (beaten)
- pumpkin puree: 1 can (15 ounce can)
- evaporated milk: 0.75 cup
- orange extract: 1 tsp
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- ground cloves: 0.25 tsp
- salt: 0.25 tsp
- yellow cake mix (such as Jiffy® Golden Yellow cake mix): 1 pack (9 ounce pack)
- unsalted butter: 0.25 cup (melted)
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
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Combine sugar and eggs in a bowl; whisk until light and fluffy.
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Add pumpkin puree, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt; mix until well combined. Pour pumpkin mixture into the prepared baking dish.
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Lightly sprinkle cake mix over the pumpkin mixture until completely covered. Slowly drizzle melted butter over cake mix.
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Bake in the preheated oven until the pumpkin mixture is set and the topping is golden brown, 50 minutes to 1 hour.
