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Southern-Style Pumpkin Cobbler with Pecans

A cozy and easy dessert featuring creamy pumpkin filling and a buttery pecan topping, perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 575
Ingredients Method Notes

Ingredients
  

Pumpkin Base
  • 1 can (15 oz) pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 1 cup evaporated milk Can substitute with half-and-half or whole milk.
  • 1 cup granulated sugar Brown sugar can be substituted for a caramel flavor.
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon Or substitute with 1 teaspoon pumpkin pie spice.
Topping
  • 1 box (about 15 oz) yellow cake mix A spice cake mix can be used for more flavor.
  • 1 cup chopped pecans Walnuts can be used as a substitute.
  • 0.5 cup butter, melted 1 stick of butter.
To Serve
  • 1 scoop vanilla ice cream or whipped cream Allows for an extra comforting touch.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, vanilla extract, and cinnamon until smooth.
  3. Pour the mixture into the prepared baking dish and spread it evenly.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring.
  5. Scatter the chopped pecans over the dry cake mix.
  6. Drizzle the melted butter evenly over the top.
Baking
  1. Bake in the oven for about 1 hour, until the top is golden and set.
  2. If the pecans browns too quickly, loosely cover the dish with foil.
Serving
  1. Let the cobbler rest for 15 minutes before serving.
  2. Serve warm with vanilla ice cream or whipped cream.

Notes

For best results, do not stir the layers after adding the cake mix, and ensure the butter is evenly drizzled. Allowing 15 minutes of resting time is crucial for the filling to set properly.