Easy Pumpkin Crunch Cobbler Recipes
PUMPKIN COBBLER
This is the recipe everyone asks me to make and bring starting in October and through the holidays. It is simple and delicious!
Provided by holly
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 408 calories, Carbohydrate 59 g, Cholesterol 92.3 mg, Fat 16.9 g, Fiber 2.8 g, Protein 7 g, SaturatedFat 7.7 g, Sodium 655.5 mg, Sugar 40.5 g
PUMPKIN CRUNCH COBBLER
A new use for canned pumpkin and great for Thanksgiving (or any time of the year).
Provided by jsm7184
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 57.9 g, Cholesterol 94.4 mg, Fat 25.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 669.1 mg, Sugar 38 g
MY LITE 'N EASY PUMPKIN COBBLER
Celebrate the Season--Fall Baking Recipe Magazine Contest 2010 shared by Jodie Gharbi from Shreveport, LA
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310, Carbohydrate 47 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 30 g, TransFat 0 g
EASIEST AND MOST AMAZING PUMPKIN COBBLER
This is tooooooooooooo DIE FOR!! My mom and I can sit down and probably eat this entire thing. It is extremely simple to make and tastes wonderful. This dessert tastes best warm. It is excellent with vanilla ice cream or whipped cream.
Provided by Jamie Lynne
Categories Dessert
Time 55m
Yield 1 cobbler, 8 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 557.3, Fat 23.2, SaturatedFat 10.9, Cholesterol 113.7, Sodium 593, Carbohydrate 81.3, Fiber 1.5, Sugar 51.1, Protein 9
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