This Easy Pumpkin Crunch Cobbler is the ultimate fall dessert. A crunchy streusel topping and creamy pumpkin layer is the perfect comfort food.
It’s a delicious dessert to add to your fall plans.
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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 are 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. Usually I’m over here usually eating plate after plate of that sugar-filled goodness every.single.day. Not a pretty picture at all!
Thank goodness I made (and ate) this delicious pumpkin cobbler with a cake mix 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 dessert.
This pumpkin pie 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 pumpkin crunch cake recipe.
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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 pumpkin crunch cobbler, I remembered why I loved it so much. Never again will this easy pumpkin 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.
Whenever we get the craving for pie and ice cream, we make a cake mix cobbler.
How to make Easy Pumpkin Crunch Cobbler:
- Mix together the pumpkin, sugar, spices, salt, cornstarch, eggs, and milk together.
- Pour into a greased cake pan.
- Mix together the dry cake mix, chopped pecans, and toffee bits and sprinkle the mixture evenly on top of the pumpkin batter.
- 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 cake bakes.
How to eat a Pumpkin Cobbler:
After this magic pumpkin cobbler comes out of the oven, you have two options for eating it.
- Scoop a big bowl of warm pumpkin 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.
- 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 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 fall cobbler. Maybe after I’m done being crazy and start eating sugar again, I will make another pan of this Easy Pumpkin Crunch Cobbler.
You know…for more research purposes. Wink, wink!
More easy pumpkin recipes you need to try this fall:
- Pumpkin Toffee Angel Food Cake
- Cinnamon Roll Pumpkin Cake
- Pumpkin Cheesecake Brownie Pie
- Pumpkin Spice Latte Cheesecake Bites
- Layered Pumpkin Coffee Cake
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This Easy Pumpkin Crunch Cobbler is the ultimate fall dessert. A crunchy streusel topping and creamy pumpkin layer is the perfect fall comfort food.Easy Pumpkin Crunch Cobbler
Ingredients
Instructions
Nutrition Information:
Yield:
12 servings Serving Size:
1
Amount Per Serving:Calories: 476 Total Fat: 22g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 95mg Sodium: 536mg Carbohydrates: 66g Net Carbohydrates: 0g Fiber: 3g Sugar: 43g Sugar Alcohols: 0g Protein: 6g
Medha @ Whisk & Shout says
This cobbler looks delicious and I love the textural contrast with the gooey center and the crunch!
Jocelyn says
This is one of those desserts that you can’t stop eating! So good with the creamy and crunchy bites!!!
Janice says
Does anyone know if you can use almond milk in this recipe?
Jocelyn says
I haven’t tried that, but I don’t see why not. I just used regular milk with cornstarch to thicken it up. Let me know if you try it and how it works.
Maria says
Can’t wait to make this!
Jocelyn says
I hope you enjoy it as much as we did!!!
Joanne says
So delicious! I love the crunch on top!
Jocelyn says
As much as I like pumpkin pie…the crunchy topping is my favorite too!!!
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).
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!
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 🙂
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!
Laura @ Laura's Culinary Adventures says
What a great Fall treat! I can’t even imagine baking all of these treats without eating sugar. That is amazing will powder!
Jocelyn says
Yeah, it’s been pretty difficult to bake and not eat it all! I’m doing ok…just not as good as I had hoped!!!
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!
Jocelyn says
I agree…this is a definitely keeper! And I love how you think. Ice cream first night, Cool Whip the next night! Love it!
Nicole Taggart says
I don’t want to cut slices of this, I just want to dig right in with a spoon. not sharing
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!!!
Jessica @ A Kitchen Addiction says
Love the crunchy topping! Can’t wait to give this a try!
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!
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!
Sandra says
What are pecan chips? Not at my market, where do you find them? Can you just use chopped pecans?
Jocelyn says
They are just finely chopped pecans. I buy a bag of them at Walmart in the baking aisle.
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
Jocelyn says
Yes, it will be soft while it is warm. It will set up in the refrigerator! I hope you enjoy it!
Eric says
Looks great, but would it turn out ok without all the added sugar from the toffee candy? Thanks!
Jocelyn says
You can leave the toffee bits out if you like. It will still bake up ok. I hope you enjoy the cobbler!!!
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!
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 🙂
DAR says
So this uses a sugar free cake mix?
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…… 😊)
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.
Lisa says
Can you just use pumpkin pie mix???
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!
Julie says
This looks delish! Can I substitute with GF cake mix?
Jocelyn says
I have not tried a GF cake mix in this recipe, but I think it should work just fine. Keep me posted on how it turns out!
Brandi says
I hate toffee flavoring. Would chocolate chips work in place of that?
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.
Beccs says
Does this need to be refrigerated after?
Jocelyn says
Yes, this does need refrigerating because it contains milk and eggs in the pumpkin layer. Refrigeration helps prevent the growth of bacteria.
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!
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. 🙂