Pumpkin Cobbler Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
• Whisk sugar and eggs together in a bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt into egg mixture. Pour pumpkin mixture into the prepared baking dish. Lightly sprinkle cake mix over the top, covering pumpkin mixture completely. Slowly drizzle melted butter over the cake mix so it doesn't puddle.
• Bake in the preheated oven until the pumpkin mixture is set and topping is golden brown, 50 minutes to 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pumpkin, heavy cream, and eggs together in a large bowl. Add 1 cup white sugar, brown sugar, 1 tablespoon flour, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg; mix well.
• Pour 1/2 cup melted butter into a 9x13-inch baking pan.
• Mix 1 cup flour, milk, 3/4 cup white sugar, baking powder, vanilla extract, and 1/2 teaspoon salt in a bowl until just combined. Pour over melted butter in the pan. Spoon pumpkin filling evenly on top. Dot with 1 tablespoon butter; sprinkle 2 tablespoons sugar on top.
• Bake in the preheated oven until golden brown, about 1 hour.

Steps:

• Preheat oven to 350 degrees.
• Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt, and milk.
• Grease a 9x13 inch pan and pour the above mixture inches.
• Sprinkle the DRY cake mix on top.
• Pour melted butter evenly over the cake. Pour the butter slowly and carefully because it sometimes likes to go all in one spot!
• Bake at 350 for 50-60 minutes.
• Serve warm!

Steps:

• Preheat oven to 350°.
• Cut butter into four pieces and place in 9x13 glass baking dish.
• Place the dish in the heating oven to melt the butter.
• In a medium bowl, mix together the flour, sugar, regular milk and vanilla.
• Remove the melted butter from the oven and pour the flour mixture into the dish directly over the butter.
• Do not stir!
• Set the mixture aside.
• Whisk eggs in a mixing bowl, add evaporated milk and pumpkin pie filling.
• Stir to mix well.
• Spoon the filling mixture on top of the reserved crust batter in the pan.
• Do not stir and do not worry about the filling reaching the sides of the pan.
• Bake until crust is dark golden brown on top, about 50 minutes to 1 hour.
• Let cobbler rest for at least 20 minutes before serving.
• Notes: 1 cup of self rising flour= 1 cup all purpose flour plus 1 1/2 tsp baking powder plus 1/2 tsp salt.
• *Donot use regular pumpkin puree, must be a filling or sometimes called a mix.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray.
• In large bowl, mix all ingredients except cake mix, spread and pecans with whisk; pour into pan. In medium bowl, mix cake mix and spread with fork until blended; spoon tablespoonfuls of batter randomly over mixture in pan. Sprinkle with pecans.
• Bake 48 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm with whipped topping or vanilla ice cream, if desired. Store covered in refrigerator.