Everyone loves the taste of homemade desserts, but let’s face it, sometimes ain’t nobody got time for that! With the assistance of canned pumpkin purée and a boxed cake mix, this semi-homemade cobbler is quick and easy to whip up when you are strapped for time but still want a fresh baked dessert on the table.

Inspired by one of my favorite Thanksgiving side dishes and one of my go-to summer cobbler recipes, I’m so pleased with how this turned out that, dare I say it, I might like this more than pumpkin pie (which is really saying something because that is pretty much my favorite fall dessert ever).

Just a few steps and you will be on your way to a warm, gooey, sweet dessert that is nothing short of melt in your mouth awesomeness. Easy peasy! Let’s do it!

Bake it Step-by-step

Gather your ingredients. Don your apron and prepare for awesomeness!

Preheat oven to 350º degrees and grab a 13×9 baking dish.

Mix together the pumpkin puree, condensed milk, eggs, vanilla, sugar, spices, and salt until smooth. Pour into baking dish.

Sprinkle the boxed cake mix on top of pumpkin mix.

Toss together brown sugar and pecans. Sprinkle this on top of dish.

Cut the entire stick of cold butter into thin slices. (That’s right. An entire stick of butter. Were you looking for healthy? Please! This is a holiday dish!) Place the slices across the top of the dish like so.

Bake for 45 mins – 1 hour or until the top starts to brown slightly and brown sugar melts a little to form a sugary, crunchy crust. Look at that beautiful crust.

Remove from oven and let cool for about 10 mins. Serve warm, topped with CoolWhip (my fave) or whipped cream.

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Easy-Peasy Pumpkin Pecan Cobbler

By Heidi

September 8, 2017

• Categorized: Desserts

An easy semi-homemade sweet dessert that is a gooey mashup of a pumpkin pie and pecan cobbler that is nothing short of melt in your mouth awesomeness.

• Prep Time: 10m
• Cook Time: 1h

Ingredients

• 1 large (29oz) can Libby's canned pumpkin (or two smaller cans will do as well - about 30 oz)
• 1 can (12 oz) condensed milk
• 2 eggs
• 1 tbsp. vanilla
• 1 c white sugar
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 boxed cake mix (yellow or white)
• 1/2 c brown sugar
• 1 c chopped pecans
• 1 stick cold butter
• CoolWhip/Whipped cream for topping

Instructions

1. Preheat oven to 350º degrees and grab a 13x9 baking dish.
2. Mix together the pumpkin puree, condensed milk, eggs, vanilla, sugar, spices, and salt until smooth. Pour into baking dish.
3. Sprinkle the boxed cake mix on top of pumpkin mix.
4. Toss together brown sugar and pecans. Sprinkle this on top of dish.
5. Cut the entire stick of cold butter into thin slices and place the slices across the top of the cake mix.
6. Bake for 45 mins - 1 hour or until the top starts to brown slightly and brown sugar melts a little to form a sugary, crunchy crust. Remove from oven and let cool for about 10 mins. Serve warm, topped with CoolWhip (my fave) or whipped cream.

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