I found this simple pumpkin cobbler recipe a couple weeks ago when I was cleaning out boxes from our move. I opened up a box that I hadn’t looked in in years and found this recipe given to me by a wonderful elderly woman I met in Tennessee while I was serving as a missionary for my church. I’ve altered the recipe a little, but it still maintains it’s cobbler roots, and is, therefore, completely divine.
To make the Pumpkin Spice Cobbler simply follow these instructions:
Yields 12
Ingredients
- 4 eggs
- 16 oz. can of Pumpkin
- 1 1/2 cups of sugar (I found this rather sweet. Feel free to use only 1 - 1 1/4 cups if you prefer your pumpkin to be less sweet.)
- 1 tsp. Nutmeg
- 1 tsp. Cinnamon
- 1/2 tsp. Salt
- 1 can of Evaporated Milk
- 1 Spice Cake Mix
- 2 Sticks of butter (melted)
Instructions
- Mix the 1st 7 ingredients and pour into a 9 x 13 pan.
- Sprinkle dry cake mix on top of pumpkin mix.
- Drizzle melted butter over cake mix.
- Bake at 350 for 1 hour 5 minutes.
- Serve with vanilla ice cream! Yum!
This pumpkin spice cobbler recipe is super easy and is perfect for Thanksgiving dessert or anytime you’re feeling like some pumpkin cobbler.

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