Pumpkin Crunch Cobbler

By srumbel

Ingredients

• 1 - 15 ounce can pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 Tablespoon cornstarch
• 4 eggs
• 1 1/2 cups milk
• 1 box yellow cake mix
• 1 cup pecan chips
• 1/2 cup toffee bits
• 1/2 cup butter, melted

Details

Servings 12
Preparation time 15mins
Cooking time 75mins
Adapted from insidebrucrewlife.com

Preparation

Step 1

is delicious served hot or cold.  The crunchy topping and the creamy pumpkin layer is a fall treat we look forward to every year.

have started to catch up with me.  Even all the cross fit workouts and running I have been doing every day is not helping.  Something had to give because I have a work trip in a month, and I have cute skinny jeans to fit in to by then.

This cake/cobbler is one of my very favorite things to make in the fall.  I even won first place at a fall dessert contest one year with this recipe.  Although, as I was making it, I realized it had been a few years since I have made it.

That’s the down fall to being a dessert blogger, I guess.  Too many fun and exciting new recipes to make and share, so the old favorites tend to get overlooked!  But after one…ok, fine, more like ten bites of this dessert, I remembered why I loved it so much. Never again will this recipe be forgotten!

Cakes like this got their name because you basically “dump” everything in the pan and bake it. I just love how easy it is to have a delicious dessert with very little work.  We do the pie filling, cake mix, and butter combo whenever we get the craving for pie and ice cream.

This pumpkin version takes a little more work.  But not much at all.  You just need to whisk the pumpkin pie ingredients first, then dump it into the pan before sprinkling the cake mixture on top.  The last step is to drizzle melted butter all over the top.  I like to just use one stick of butter…you know, to keep it healthier.  LOL!

After this cobbler comes out of the oven, you have two options for eating it.  1. Scoop a big bowl of warm cobbler and top it with vanilla ice cream, caramel drizzles, and a few pecan chips.  The ice cream starts to melt and get all gooey with the pumpkin filling.

Or 2. let the cobbler cool and then refrigerate it for a few hours.  The cobbler will set up, and then you will be able to slice out a piece that resembles cake.  Spoon a big helping of Cool Whip on top, add a few nuts, and then go to town on it.

Honestly, I am not sure which way is my favorite way to eat this. Maybe after I’m done being crazy and start eating sugar again, I will make another pan of easy pumpkin crunch cobbler.  You know…for more research purposes.  Wink, wink!

Yield:

This Pumpkin Crunch Cobbler is delicious served hot or cold. The crunchy topping and the creamy pumpkin layer is a fall treat we look forward to every year.





Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.

Whisk together the pumpkin, sugars, spices, salt, cornstarch, eggs, and milk. Pour into the prepared pan.

Stir together the cake mix, pecan chips, and toffee bits. Sprinkle evenly over the top of the pumpkin mixture. Drizzle the butter on top. Bake for 60 minutes.

Remove and cool slightly. Serve warm with ice cream, or refrigerate and serve cold with Cool Whip. Serves 12.