What could be better than pumpkin pie for Thanksgiving? A Pecan Crumble Pumpkin Cobbler! Add some whipped cream and a Caramel Drizzle... It's sure to be a family favorite!

This Pecan Crumble Pumpkin Cobbler has all the goodness of a pumpkin pie with a Pecan Crumble topping for added flavor and texture. It's simple to make, much easier than pie. For one thing, there's no crust to roll out. And the secret ingredient....a boxed cake mix.

Part of the cake mix is combined with butter, egg, and baking powder and spread into the bottom of a 9 by 13 inch pan. How easy is that for a crust?!

The filling is made from traditional pumpkin pie ingredients.

The pumpkin filling is spread over the bottom layer.

¾ of the cake mix is reserved and mixed with butter and sugar to form the crumb topping which is sprinkled on top.

Chopped pecans are sprinkled on last for flavor and crunch.

The Pecan Crumble Pumpkin Cobbler is baked at 350 until the top starts turning golden brown, and viola! As easy as pie...No! Easier!

Drizzle with Caramel Sauce and top with whipped cream or eat it plain as it is, either way it's delicious!

Jump to Section

Recipe

Pecan Crumble Pumpkin Cobbler with a Caramel Drizzle

Kelly

Pecan Crumble Pumpkin Cobbler has all the goodness of a pumpkin pie with a Pecan Crumble topping for added flavor and texture. It's simple to make, much easier than pie. The secret ingredient....a boxed cake mix.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Dessert

Cuisine American

Servings servings

Calories 470 kcal

Ingredients

For the crust:

1 box yellow cake mix reserve ¾ cup for topping
½ teaspoon baking powder
1 stick butter melted (½ cup, 4oz, 115g)
1 large egg beaten

For the pumpkin filling:

29 oz canned pumpkin not pie filling (822g)
3 eggs beaten
½ cup brown sugar 3.75oz, 107g
¼ cup white granulated sugar 1.75oz, 50g
⅔ cup evaporated milk 6oz, 170g
1 ½ teaspoons pumpkin pie spice or cinnamon

For topping:

¾ cup reserved cake mix
½ cup white granulated sugar 3.5oz, 100g
4 tablespoons butter cold (2oz, 57g)
1 cup chopped pecans

For serving:

Lightly sweetened whipped cream
Caramel Sauce

Instructions

For the crust:

Combine crust ingredients and spread onto bottom of 9 by 13 baking pan that has been buttered or sprayed with nonstick cooking spray.

For the pumpkin filling:

Mix pumpkin filling ingredients until thoroughly combined and pour into baking dish on top of crust layer.

For the topping:

Combine ¾ cup reserved cake mix, sugar, and butter. Crumble together with fingers and sprinkle on top of pumpkin filling.
Sprinkle 1 cup chopped pecans on top.
Bake at 350 F until golden brown on top, about 1 hour.
Drizzle with Caramel Sauce and top with whipped cream.

Notes

Drizzle with Caramel Sauce and top with whipped cream or eat it plain as it is, either way it's delicious!

Nutrition

Calories: 470kcalCarbohydrates: 66gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 91mgSodium: 464mgPotassium: 279mgFiber: 4gSugar: 44gVitamin A: 11136IUVitamin C: 3mgCalcium: 184mgIron: 2mg

Keyword pumpkin cobbler

Tried this recipe?Let us know how it was!

Pecan Crumble Pumpkin Cobbler with a Caramel Drizzle

Recipe