Side Pannel
Pumpkin Breakfast Cobbler
Pumpkin Breakfast Cobbler
- Recipe Submitted by maryjosh on 07/26/2018
Ingredients List
- 1 box yellow cake mix
- 2/3 cup water or milk
- 2 large eggs
- 16 oz. can Libby's canned pumpkin
- 3/4 cup sugar
- 1 cup half-and-half or evaporated milk
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. ground cloves
- 1/3 cup unsalted butter cold
- 1 cup chopped pecans
- 1 cup powdered sugar
- 1 tbsp. water or milk
Directions
Spray a 9x13” baking dish with cooking spray.
Set aside.
Stir 1 ½ cups cake mix into 2/3 cup milk and eggs.
Spoon mixture into prepared baking dish.
Mix pumpkin, sugar, half-and-half, salt, cinnamon, ginger and cloves with a whisk.
Spoon over top of batter in baking dish.
Sprinkle with chopped pecans.
Cut butter into remaining cake mix and sprinkle over filling.
Bake at 350° for about 45-60 minutes or until toothpick inserted in center comes out clean.
Cool cobbler.
Drizzle with a mixture of 1 cup powdered sugar and 1-2 tbsp. water or milk.
Set aside.
Stir 1 ½ cups cake mix into 2/3 cup milk and eggs.
Spoon mixture into prepared baking dish.
Mix pumpkin, sugar, half-and-half, salt, cinnamon, ginger and cloves with a whisk.
Spoon over top of batter in baking dish.
Sprinkle with chopped pecans.
Cut butter into remaining cake mix and sprinkle over filling.
Bake at 350° for about 45-60 minutes or until toothpick inserted in center comes out clean.
Cool cobbler.
Drizzle with a mixture of 1 cup powdered sugar and 1-2 tbsp. water or milk.
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