• Prep Time: 20 minutes
  • Cooking Time: 60 minutes
  • Serves: 20

Pumpkin Breakfast Cobbler

  • Recipe Submitted by on

 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


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.

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