Pumpkincobbler 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°.
• 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:

• 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:

• In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla., In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture., Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.

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.

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. Use a scant tablespoon butter to butter nine-inch square or 10-inch round baking pan one and a half to two inches deep.
• In large bowl combine pumpkin, apples, raisins, sugar, one-fourth cup flour, lemon juice, ginger, nutmeg and cloves. Spoon into baking dish. Dot with remaining butter.
• On floured work surface pat dough into an eight-inch square about one-half inch thick. Use cutter or knife to cut small rounds, squares or one-inch strips of dough and arrange on pattern over pumpkin-apple filling. Dust with sugar.
• Bake about 45 minutes, until topping has browned and filling is bubbly. Allow to cool until just warm before serving, or cool completely and reheat in oven to serve. Serve with creme fraiche.