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    Home » Recipes » Breakfast

    Pecan Crumble Pumpkin Cobbler with a Caramel Drizzle

    October 21, 2016 by Kelly 8 Comments

    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!

    Pecan Crumble Pumpkin Cobbler

    Pecan Crumble Pumpkin Cobbler this recipe!

    My mother, a fantastic cook, has been making this Pecan Crumble Pumpkin Cobbler since we were young children.

    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?!

    pumpkin-cake-1

    The filling is made from traditional pumpkin pie ingredients.

    Pecan Crumble Pumpkin Cake

    The pumpkin filling is spread over the bottom layer.

    pumpkin-cake-2

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

    Pecan Crumble Pumpkin Cake

    Pecan Crumble Pumpkin Cake

    Chopped pecans are sprinkled on last for flavor and crunch.

    Pecan Crumble Pumpkin Cake

    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!

    Pecan Crumble Pumpkin Cobbler pumpkin-cobbler2

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    Pecan Crumble Pumpkin Cobbler with a Caramel Drizzle


    ★★★★★

    5 from 3 reviews

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    Description

    A buttery crumble topping and crunchy pecans top a traditional pumpkin pie filling to make an amazing Pumpkin Cobbler. Drizzle with Caramel Sauce and whipped cream.


    Ingredients

    Scale

    For the crust:

    • 1 box of 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 can 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:

    1. 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:

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

    For the topping:

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

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

     

    « Easy Caramel Sauce
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    Comments

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    1. Lynda Saho

      October 23, 2016 at 10:19 am

      Traditional Family recipes are always the most tasty!
      The Recipe looks amazing and I love that the ingredients are stated clearly and that I can print out the recipe. This charming family dish will be on my Thanksgiving Table this year! Thank you ♡

      ★★★★★

      Reply
      • Kelly

        October 24, 2016 at 9:03 am

        🙂 Thanks Mom!

        Reply
    2. Emily

      October 28, 2016 at 4:34 am

      OMG i will totally be using this recipe soon!!

      ★★★★★

      Reply
      • Kelly

        October 28, 2016 at 2:18 pm

        Thank you! I hope you like it!

        Reply
    3. Luna

      October 28, 2016 at 4:34 am

      I am drooling already ! This must taste like heaven. Thanks for this recipe!

      ★★★★★

      Reply
      • Kelly

        October 28, 2016 at 2:17 pm

        You're welcome, Luna!

        Reply
    4. sibel

      November 01, 2016 at 9:32 am

      This is absolutely gorgeous, I’m in love with that caramel drizzle.. What a perfect fall recipe!

      Reply
      • Kelly

        November 01, 2016 at 12:09 pm

        Thank you so much, Sibel!

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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