This Easy 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.
You guys! This week I did it! I decided it was time to go sugar-free. Oh trust me, it’s not for an extended period of time! That would just be crazy! I mean, have you met me? Sugar coated sugar is my life!
But the extra bites of chocolate Nutella bars and peanut butter brownie dessert and sips of coffee with creamer all summer long 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.
Right now I’m on day three without much sugar in my body. Yes, I realize three days without sugar isn’t really a major accomplishment to shout from the rooftops. But hey, this is me we are talking about! You guys see all the pictures of yummy food that I share. Unfortunately I’m over here usually eating plate after plate of that sugar-filled goodness. Not a pretty picture at all!
Thank goodness I made (and ate) this delicious and pumpkin recipe last week. I would have been very sad to be on this sugar-free quest and to not be able to enjoy any bites of this amazing pumpkin treat.
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!
The creamy pumpkin pie filling and a crunchy, buttery cake topping work so well together. This is basically just a dump cake in disguise. Isn’t that the worst name for a dessert? How can something so delicious have such an unattractive name?
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!
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