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Easy Pumpkin Crunch Cobbler

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This Easy Pumpkin Crunch Cobbler is the ultimate fall dessert. The crunchy streusel topping and creamy pumpkin pie layer will have you going back for another scoop in a hurry.

It’s the best pumpkin dessert recipe to add to your fall plans.

A brown and white plate with a square of pumpkin crunch cobbler topped with homemade whipped cream

A few weeks ago I made (and ate) this delicious pumpkin cobbler with a cake mix.  This pumpkin pecan cobbler is one of my very favorite things to make in the fall.  

Many, many years ago I even won first place at a fall dessert contest with this very pumpkin crunch cake recipe.  Think pumpkin pie meets cobbler! Yup, it’s as good as it sounds.

Although, as I was making it this time, I realized it has been years since I have made it.That’s the down fall to being a dessert blogger, I guess. There is always a  Pumpkin Spice Bundt Cake or a Pumpkin Pie to make, so the old favorites tend to get overlooked!

But after one…ok, fine, more like ten bites of this pumpkin crunch cobbler, I remembered why I loved it so much. The creamy pumpkin pie filling with a buttery crumb cake topping is divine!!! Never again will this easy pumpkin recipe be forgotten!

Overhead picture of a pan of pumpkin crunch cobbler with a few spoonfuls take out

The creamy pumpkin pie filling and a crunchy, buttery cake topping work so well together.  This is basically just a pumpkin dump cake in disguise.  

Isn’t that the worst name for a dessert?  How can something so delicious have such an unattractive name?

Dump cakes like this got their name because you basically “dump” everything in the pan and then bake it. I love how easy it is to have a delicious dessert with very little work.  

If you are not a big fan of pumpkin, or you are not ready to add pumpkin to everything, you may like this Blackberry Lemon Dump Cake instead.

A square of pumpkin crunch cobbler topped with whipped cream on a white plate

If you are craving something sweet but don’t want to spend a lot of time in the kitchen, make a cake mix cobbler. They are so easy and taste so good!

How to make Easy Pumpkin Crunch Cobbler:

  1. Mix together the pumpkin, sugar, spices, salt, cornstarch, eggs, and milk together. (full recipe at bottom)
  2. Pour the pumpkin mixture into a greased cake pan.
  3. Mix together the dry cake mix, pecans, and toffee bits and sprinkle the mixture evenly on top of the pumpkin batter.
  4. Melt the butter and drizzle it evenly all over the top and place in the oven.  The butter and cake mix will come together as the pumpkin crisp bakes.

A white bowl filled with warm pumpkin cobbler topped with vanilla ice cream and pecans

How to eat a Pumpkin Cobbler:

After this magic pumpkin cobbler comes out of the oven, you have two options for eating it.

  1.  Scoop a big bowl of warm pumpkin pecan 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.
  2. Let the pumpkin 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 Homemade Whipped Cream 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 fall cobbler. I might need to make another pan of this easy pumpkin cobbler.

You know…for more research purposes.  Wink, wink!

A square of pumpkin cobbler with whipped cream on a white plate with a bite take out of it

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More easy pumpkin recipes:

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Yield: 15 servings

Easy Pumpkin Crunch Cobbler

Easy Pumpkin Crunch Cobbler

This Easy Pumpkin Crunch Cobbler is the ultimate fall dessert. The crunchy streusel topping and creamy pumpkin layer will have you going back for another scoop in a hurry.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup granulated 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 large eggs
  • 1 1/2 cups milk
  • 1 box yellow cake mix
  • 1 cup pecan chips
  • 1/2 cup toffee bits
  • 12 Tablespoons butter, melted

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. Whisk together the pumpkin, sugars, spices, salt, cornstarch, eggs, and milk. Pour into the prepared pan.
  3. Stir together the cake mix, pecan chips, and toffee bits. Sprinkle evenly over the top of the pumpkin mixture.
  4. Drizzle the melted butter on top. Bake for 60 minutes.
  5. Remove and cool slightly. Serve warm with ice cream, or refrigerate and serve cold with Cool Whip or whipped cream.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 404Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 84mgSodium: 453mgCarbohydrates: 52gFiber: 2gSugar: 34gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Thanksgiving Recipes
Two pictures of Easy Pumpkin Crunch Cobbler collaged together with a black text box

*The post for Easy Pumpkin Crunch Cobbler was first published September 8, 2016. The post was updated and republished September 2, 2020.

 

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Comments

  4. Ellen says

    WOW!! This looks so very, very delicious that I can’t wait to make it! I will have to get yellow cake mix first (maybe several boxes). I am obsessed with anything and everything pumpkin- all year through. I wait impatiently for Fall just to be able to have pumpkin spice coffee and have been known to add pumpkin pie spice to regular coffee when feeling desperate. I love Fall just for its pumpkiny glory! Thank-you for this recipe, it will be featured at this weekend’s family brunch for my son’s birthday (another pumpkin lover).

    Reply

    • Jocelyn says

      Definitely get a few boxes of cake mix because you will want to make this over and over this fall. I am so excited it is fall time…bring on all the pumpkin goodness!!! I hope your family enjoyed this at your brunch!

      Reply

  5. Aimee @ ShugarySweets says

    Holy dessert heaven. I have a pumpkin crunch cobbler in an old church cookbook, I’ll have to see if it’s similar 🙂 Do some research of my own, haha!! I remember making it a few years before blogging and it being so heavenly…PS…good luck on sugar free 🙂

    Reply

    • Jocelyn says

      I have no idea where I got this recipe from. It’s pretty much the same one that everyone else is making this time of year, except I have a few twists. And as for sugar free…well, I’ve had some set backs. LOL!

      Reply

  7. Sandy_of_WV says

    It’s a KEEPER … name fits perfect!
    • easy to make
    • crunchy
    • pumpkin taste [dislike spices]
    • ice cream 2nite / Cool Whip 2mro nite

    Thanks for creating & sharing a yummy dessert!

    Reply

    • Jocelyn says

      Trust me, that is what I did when it first came out of the oven. My first bowl was hot and had ice cream on top. Day two I cut a slice and had it with Cool Whip! I’m in love with it both ways to be honest!!!

      Reply

  10. Mir says

    Sugar-free living can be rough the first few days. Hope your withdrawal phase is over and you’re on to not missing it much!
    This does look super good. I would not want to give up sugar if it meant I had to give this up!

    Reply

    • Jocelyn says

      Well…I’m definitely not doing as good on the sugar free aspect as I would have liked. I think I have to quit baking and leave my house for a few days to actually make some progress there!

      Reply

  12. Katie B says

    Mine is cooking and the top is gooey… is this how it’s supposed to be? It’s been 65+ min. It smells great but the top isn’t solid

    Reply

  14. AZ says

    Made this last night! The husband liked it and so did I! Mine was a little
    gooey, but I saw you said above that it will set up in the fridge. Thank
    you so much for sharing this recipe! It was a Sunday blessing in our
    house!

    Reply

    • Jocelyn says

      I am so glad you and your husband enjoyed the cobbler! It’s definitely one of my favorite fall desserts! It will be gooey when you first make it, which makes it so good with vanilla ice cream. But it will firm up in the fridge like pumpkin pie and then it’s delicious with Cool Whip 🙂

      Reply

    • DAR says

      Oh, never mind, I see THIS recipe was BEFORE your “sugar free” time and even has some added sugar in addition to the cake mix.
      (She said with a red face…… 😊)

      Reply

      • Jocelyn says

        LOL! I still eat sugar, just much more sparingly. I love to bake and to create desserts, so I would never be able to be a sugar free person. I have found that moderation and exercise is the best way.

        Reply

    • Jocelyn says

      Pumpkin pie mix has sugar and spices in it, so you would have to adjust the recipe. I prefer to use the pumpkin puree, so I can control the amount of sugar and spices in my recipes. I hope you enjoy the pumpkin cobbler!

      Reply

    • Jocelyn says

      I personally like chocolate and pumpkin together, so I think it would be fine. But, the chocolate might overtake the flavors of the cake. Your best bet is to just leave the toffee bits out and add a few more pecans instead.

      Reply

  20. Jessica Ford says

    I made this cobbler and brought it to work yesterday. I printed the recipe and left it in the staff room with the cobbler. Someone wrote “This is amazing!” on the recipe and made copies for other people. It truly is amazing! So easy and delicious. I’ll make it again this weekend for my family. Thanks, Jocelyn, for another delicious recipe!

    Reply

    • Jocelyn says

      That is so awesome to hear. I’m so happy that you made it and shared it with friends at work. Thank you so much for taking the time to come back and let me know. 🙂

      Reply

  22. SANDRA L MORAN says

    i found that the cake mix on top really didn’t seem to fold in after baked, i put more butter than it asked for

    Reply

    • Jocelyn says

      I took a look at this and realized that most dump cakes I have done before called for 12 Tablespoons of butter, so I updated the recipe to reflect that. It will taste great with 8, but 12 helps get the cake mix all the way baked on top. I’m glad you enjoyed it.

      Reply

  24. Delaney Evol says

    This may have already been addressed and I overlooked it. Are “whole” cloves required for this recipe or may I use a ratio of ground cloves to whole cloves? I am afraid whole cloves are much too expensive in my area ( I would not mind, but I shall only use whole cloves for this recipe). I would greatly appreciate a response—I would truly love to make what sounds to be a delicious Pumpkin Crunch Cobbler for my Vets and staff and local Police Department.

    Reply

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