PUMPKIN PIE PECAN COBBLER
Pumpkin pie pecan cobbler will be one of the best pumpkin desserts you will make this Fall. A soft pumpkin pie like filling topped with a crunchy pecan cake mix cobbler topping.
It reminds me of pumpkin pie and pecan pie mixed together. Top it with ice cream and caramel syrup for the best pumpkin spice dessert that is so cozy and delicious. Also try this peach cobbler dump cake. Same concept but made with canned peaches!
Ingredients
1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
1 cup light brown sugar
3 large eggs
1 tablespoon pumpkin pie spice
1 box (15.25 oz) spice cake mix see notes below
1 cup chopped pecans
1 cup (2 sticks) salted butter melted
Instructions
Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
In large mixing bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk together until combined and smooth. Pour into the baking dish.
Sprinkle the dry cake mix (do not prepare) evenly over the top of the pumpkin mixture. Sprinkle chopped pecans evenly over the cake mix.
** An alternate way to make this is to combine the dry cake mix, melted butter, and chopped pecans into a bowl. Mix together and then sprinkle it evenly over the pumpkin mixture in the pan. This allows for the cake mix to be completely mixed in so you don't end up with potential dry cake mix spots once it's baked. It also produces more of a crisp type topping.
Drizzle the melted butter over the top of the pecans. Try and cover all the dry cake mix, that way you don't end up with dry cake mix spots once it's baked.
Bake for 40-50 minutes. The edges will be golden brown and the center will be set. The pumpkin pie layer will be soft (it's supposed to be).
Let the cobbler sit for about 10 minutes before serving to allow the cobbler to set and cool a bit. Serve with a scoop of vanilla ice cream, whipped cream, caramel syrup drizzle, and/or chopped pecans.
It reminds me of pumpkin pie and pecan pie mixed together. Top it with ice cream and caramel syrup for the best pumpkin spice dessert that is so cozy and delicious. Also try this peach cobbler dump cake. Same concept but made with canned peaches!
Ingredients
1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
1 cup light brown sugar
3 large eggs
1 tablespoon pumpkin pie spice
1 box (15.25 oz) spice cake mix see notes below
1 cup chopped pecans
1 cup (2 sticks) salted butter melted
Instructions
Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
In large mixing bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk together until combined and smooth. Pour into the baking dish.
Sprinkle the dry cake mix (do not prepare) evenly over the top of the pumpkin mixture. Sprinkle chopped pecans evenly over the cake mix.
** An alternate way to make this is to combine the dry cake mix, melted butter, and chopped pecans into a bowl. Mix together and then sprinkle it evenly over the pumpkin mixture in the pan. This allows for the cake mix to be completely mixed in so you don't end up with potential dry cake mix spots once it's baked. It also produces more of a crisp type topping.
Drizzle the melted butter over the top of the pecans. Try and cover all the dry cake mix, that way you don't end up with dry cake mix spots once it's baked.
Bake for 40-50 minutes. The edges will be golden brown and the center will be set. The pumpkin pie layer will be soft (it's supposed to be).
Let the cobbler sit for about 10 minutes before serving to allow the cobbler to set and cool a bit. Serve with a scoop of vanilla ice cream, whipped cream, caramel syrup drizzle, and/or chopped pecans.
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