Pumpkin Cobbler

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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 306 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon orange extract
• ¾ cup evaporated milk
• 1 (15 ounce) can pumpkin puree
• ¼ cup unsalted butter, melted
• 2 large eggs, beaten
• cooking spray
• 1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.

Step 2

Combine sugar and eggs in a bowl; whisk until light and fluffy. Add pumpkin puree, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt; mix until well combined. Pour pumpkin mixture into the prepared baking dish.

Step 3

Lightly sprinkle cake mix over the pumpkin mixture until completely covered. Slowly drizzle melted butter over cake mix.

Step 4

Bake in the preheated oven until the pumpkin mixture is set and the topping is golden brown, 50 minutes to 1 hour.