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Pumpkin and spice and everything nice… that’s what this Pumpkin Cobbler is made of. It’s that “pumpkin” time of year, so I scouted the What’s Cookin’ at First Security Vol. 2 cookbook and found this fabulously easy recipe that satisfies the pumpkin craving and makes your house smell like you’ve been burning the most luxurious pumpkin candle. It is a great pumpkin recipe to switch things up this holiday season.
This recipe, submitted by Ann Rutledge, was a perfect addition to the First Security Bank Cookbook. She gave me the perfect pumpkin recipe to try something new and give my pumpkin-loving family a twist on our classic pumpkin recipes. Easy, delicious, and takes little time to prep, this will impress your guests and give you that extra time to visit with the ones you love. Whether it is just for your family Thanksgiving or you need something for a potluck, this recipe is the one for you.
Did you know?
There are over 800 recipes published in the What’s Cookin’ cookbook at First Security Bank, all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.
Easy Peasy Tips
- While this recipe calls for cinnamon, ginger, and cloves, I swapped those 3 spices out for 1 easy spice mix. Why use 3 when you can use 1? I always have pumpkin spice on hand during the holidays, so I used 3 teaspoons of pumpkin spice in place of the cinnamon, ginger, and cloves and it was still amazing.
- For good measure, I drizzled 2 sticks of melted butter over the cake topping. Butter is its own food group, right?
- You must, however hard the temptation, let the Pumpkin Cobbler rest for at least 30 to 45 minutes. If you have a wire rack, use it. Your cobbler needs some time to set up.
- This Pumpkin Cobbler is a great make-ahead dish! The prep time is super-fast, bakes for an hour then needs time to cool. Place it in the fridge until ready to serve. Refrigerating makes cutting extremely easy. When ready to eat, heat individual portions in the microwave until warm or eat as is.
- Top with whipped topping or ice cream.
Pumpkin Cobbler
Ingredients
- 3 eggs
- 1 cup sugar
- 1 – 12ounce can evaporated milk
- 1 – 15 ounce can pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1 box yellow cake mix
- 1 ½ sticks melted butter
- 1 ½ cups chopped pecans
Directions
Preheat oven to 350 degrees. Mix eggs, sugar, milk, pumpkin, cinnamon, ginger and cloves well; pour into greased 9×13-inch pan. Crumble dry cake mix over top. Drizzle melted butter over cake mix. Sprinkle chopped pecans evenly over buttered cake topping. Bake for 1 hour. Remove from oven and allow to rest for 30 minutes. Refrigerate leftovers.
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