Sweet Pumpkin Spice Cake Cobbler

Finding the perfect fall dessert that combines the cozy flavors of pumpkin spice with the comforting warmth of a homemade cobbler can feel like searching for a needle in a haystack. You want something that screams autumn without requiring hours in the kitchen, especially when you’re juggling work deadlines and family schedules.

That’s where this pumpkin spice cake cobbler comes to the rescue: it delivers all those warm spices you crave, comes together in one pan with minimal fuss, and works just as well for a casual weeknight treat as it does for your next dinner party.

What Kind of Canned Pumpkin Should I Use?

For this cobbler, you’ll want to grab 100% pure pumpkin puree, not pumpkin pie filling – there’s a big difference! Pure pumpkin is just cooked and mashed pumpkin with no added spices or sugar, which gives you complete control over the flavor. Pumpkin pie filling already has spices and sweeteners mixed in, which could throw off the balance of your cobbler since the cake mix and brown sugar are already providing sweetness. Most grocery stores carry both Libby’s and store-brand pure pumpkin puree, and either will work perfectly for this recipe. Just double-check the label to make sure it says “100% pure pumpkin” and not “pumpkin pie mix.”

Options for Substitutions

This simple cobbler is pretty forgiving when it comes to swaps:

• Canned pumpkin: If you can’t find pure pumpkin puree, you can use butternut squash puree or sweet potato puree instead. Just make sure it’s not pie filling, which already has spices and sugar added.
• Spice cake mix: Yellow cake mix works great too, or you can use white cake mix and add your own pumpkin spice blend (about 2 teaspoons). Avoid substituting with other flavored cake mixes as they might clash with the pumpkin.
• Butter: You can swap softened butter for margarine or even coconut oil (make sure it’s at room temperature). The texture will be slightly different but still tasty.
• Brown sugar: White sugar works fine if that’s what you have, or try maple syrup (reduce to about 1/4 cup since it’s liquid). You could even skip the extra sugar entirely if you prefer less sweetness.
• Pumpkin spice: Make your own blend with cinnamon, nutmeg, ginger, and a pinch of cloves. Start with 1 teaspoon cinnamon and 1/4 teaspoon each of the others, then adjust to taste.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin spice cake cobbler is mixing the cake mix directly into the pumpkin without reserving that crucial 1/4 cup – you need to keep it separate to sprinkle on top for the signature cobbler texture.

Another common error is using pumpkin pie filling instead of pure pumpkin puree, which contains added spices and sugar that can throw off the balance of flavors and make your cobbler too sweet.

Make sure your butter is properly softened (not melted) before mixing, as cold butter won’t incorporate well and melted butter can make the topping greasy instead of creating those lovely crumbly bits.

Don’t skip checking for doneness by inserting a toothpick into the cake portion – it should come out with just a few moist crumbs, and the top should be golden brown with a slightly firm texture.

What to Serve With Pumpkin Spice Cake Cobbler?

This warm, cozy cobbler is absolutely perfect with a scoop of vanilla ice cream on top – the cold creaminess pairs beautifully with the spiced pumpkin flavors. You could also dollop some fresh whipped cream or even a spoonful of Cool Whip if you want to keep things simple. For an extra special touch, try serving it with a drizzle of caramel sauce or a sprinkle of toasted pecans for some crunch. A hot cup of coffee or spiced chai tea makes the perfect drink pairing to round out this fall dessert.

Storage Instructions

Keep Fresh: This pumpkin spice cobbler tastes amazing for days! Cover it tightly with foil or plastic wrap and store it in the fridge for up to 5 days. I actually think it gets even better after a day because all those cozy spices have time to meld together.

Freeze: You can definitely freeze portions of this cobbler for later treats. Wrap individual servings in plastic wrap and then place them in a freezer-safe container for up to 3 months. It’s like having fall dessert ready whenever you need it!

Warm Up: To enjoy your cobbler warm again, just pop a serving in the microwave for 30-45 seconds or heat it in a 350°F oven for about 10 minutes. The butter and spices smell incredible when it’s warming up, and it tastes just like you made it fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 26-30 g
• Fat: 160-180 g
• Carbohydrates: 490-530 g

Ingredients

For the pumpkin layer:

• 2 cans (15 oz each) pure canned pumpkin (not pie mix)
• 1/4 cup spice cake mix or yellow cake mix
• 2 tsp vanilla extract
• 1/3 to 1/2 cup brown sugar, as desired
• Pumpkin pie spice or mixed spice, to taste (optional)

For the topping:

• 1 cup unsalted butter, softened
• 1 cup spice cake mix or yellow cake mix (remaining from 15.25 oz box)

Step 1: Preheat the Oven

Preheat your oven to 350℉ (175℃).

This will ensure it’s at the right temperature when you’re ready to bake.

Step 2: Prepare the Pumpkin Filling

• 2 cans (15 oz each) pure canned pumpkin (not pie mix)
• 1/4 cup spice cake mix or yellow cake mix
• 2 tsp vanilla extract
• 1/3 to 1/2 cup brown sugar, as desired
• pumpkin pie spice or mixed spice, to taste (optional)

In a large mixing bowl, combine the canned pumpkin, 1/4 cup of spice cake mix (or yellow cake mix), vanilla extract, and brown sugar.

If you prefer, you can also add pumpkin pie spice or mixed spice for extra flavor.

Mix thoroughly until smooth, then spread the mixture evenly in a 9×13 inch baking dish.

Step 3: Make the Cake Topping

• 1 cup spice cake mix or yellow cake mix (remaining from 15.25 oz box)
• 1 cup unsalted butter, softened

In a separate mixing bowl, combine the remaining 1 cup of spice cake mix (or yellow cake mix) with the softened unsalted butter.

Mix together until a soft dough forms; the mixture should be somewhat crumbly but hold together in clumps.

Step 4: Assemble and Bake

• pumpkin filling (from Step 2)
• cake topping dough (from Step 3)

Using your fingers or a spoon, drop small clumps of the cake mix and butter dough (from Step 3) evenly over the pumpkin filling (from Step 2) in the baking dish.

Place the assembled dish into the preheated oven and bake for about 50 minutes, or until the topping is golden brown and the filling is bubbly.

I like to rotate the pan halfway through to ensure even browning.

Step 5: Cool and Serve

Remove the pumpkin bake from the oven and allow it to cool for at least 10-15 minutes before serving.

For the best flavor, I serve it warm with a dollop of whipped cream and a sprinkle of pumpkin pie spice.

Enjoy!

Sweet Pumpkin Spice Cake Cobbler

Delicious Sweet Pumpkin Spice Cake Cobbler recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 22 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4

Calories 3650 kcal

Ingredients

  

For the pumpkin layer:

• 2 cans (15 oz each) pure canned pumpkin (not pie mix)
• 1/4 cup spice cake mix or yellow cake mix
• 2 tsp vanilla extract
• 1/3 to 1/2 cup brown sugar, as desired
• pumpkin pie spice or mixed spice, to taste (optional)

For the topping:

• 1 cup unsalted butter, softened
• 1 cup spice cake mix or yellow cake mix (remaining from 15.25 oz box)

Instructions

 

• Preheat your oven to 350℉ (175℃). This will ensure it's at the right temperature when you're ready to bake.
• In a large mixing bowl, combine the canned pumpkin, 1/4 cup of spice cake mix (or yellow cake mix), vanilla extract, and brown sugar. If you prefer, you can also add pumpkin pie spice or mixed spice for extra flavor. Mix thoroughly until smooth, then spread the mixture evenly in a 9x13 inch baking dish.
• In a separate mixing bowl, combine the remaining 1 cup of spice cake mix (or yellow cake mix) with the softened unsalted butter. Mix together until a soft dough forms; the mixture should be somewhat crumbly but hold together in clumps.
• Using your fingers or a spoon, drop small clumps of the cake mix and butter dough (from Step 3) evenly over the pumpkin filling (from Step 2) in the baking dish. Place the assembled dish into the preheated oven and bake for about 50 minutes, or until the topping is golden brown and the filling is bubbly. I like to rotate the pan halfway through to ensure even browning.
• Remove the pumpkin bake from the oven and allow it to cool for at least 10-15 minutes before serving. For the best flavor, I serve it warm with a dollop of whipped cream and a sprinkle of pumpkin pie spice. Enjoy!