I’m such a fan of rich fall desserts full of flavor. There’s something so comforting about a bowl of cobbler, and this is the perfect version for fall. Pumpkin spice, pumpkin puree, and rich caramel combine for the ultimate dessert – Caramel Pumpkin Cobbler. Throw this cobbler together and enjoy the smell of it baking. It’s the ooeey gooey dessert your family will love for fall.

Fall desserts have dimension to them and bring comfort to the table. The blend of pumpkin spices is undeniably rich. If you’re a fan of pumpkin, like me, you look forward to fall baking every year. I can’t wait to smell anything pumpkin baking in my oven. This cobbler is easy, and you’ll crave it. Dump, bake and enjoy!

There are almost two different layers to this Caramel Pumpkin Cobbler. The bottom gooey layer is a creamy pumpkin mixture, and then the top adds a bit of crunch. The secret ingredient is using yellow cake mix! Sprinkling the yellow cake mix on top and then baking adds a crunchy top layer.

It’s not a structured pretty dessert. Cobbler is a scoop into a bowl, a messy but delicious dessert. It’s a bowl of comfort for me. Add a scoop of ice cream, and you’re ready to enjoy it.

Looking for even more great pumpkin dessert recipes? Here are some of my most popular reader picks:

• Pumpkin Toffee Bundt Cake
• Cinnamon Roll Pumpkin Pie
• Pumpkin Streusel Dessert Bars

How To Make Caramel Pumpkin Cobbler

This recipe is baked in a 9×9-inch square pan. Depending on how big your servings are, you’ll get about 10-12 servings per recipe. It’s a very easy recipe to double if you need more than that. I have doubled it and put two 9×9-inch baking pans next to each other in the oven so they bake at the same time.

Why We Love This Recipe

You can find canned pumpkin anytime, and it’s a stupid, easy dessert recipe. You don’t have to be a master baker to throw together this Caramel Pumpkin Cobbler. Plus, the flavors of pumpkin and caramel pair well together! It’s a match that’ll make your taste buds sing.

How To Store Leftover Caramel Pumpkin Cobbler

I keep my cobbler in the original baking dish. I don’t bother transferring it to an airtight food storage container because it’s messy. The Caramel Pumpkin Cobbler will stay fresh in the refrigerator for 4-5 days. I just reheat individual portions.

You CAN freeze this cobbler! If you plan to freeze it, DO transfer it to an airtight food storage container. Keep it in the freezer for up to 3 months. Let it thaw overnight before reheating.

How To Reheat Caramel Pumpkin Cobbler

Reheat individual portions in the microwave. I reheat the leftover cobbler in small portions for 1-2 minutes on high. Add a fresh scoop of ice cream, caramel, or whipped cream to enjoy.

Recipe Substitutions

This recipe is all about being easy! So it includes ingredients that are store-bought instead of homemade. However, if you have the time, feel free to make the ingredients homemade. A homemade caramel sauce would be amazing for topping. Homemade Yellow Cake Mix is another option if you’re avoiding processed foods.

What To Add To Your Cobbler To Make It A Complete Dessert

Of course, the cobbler is amazing, but adding something special just makes it better. A scoop of pumpkin ice cream or vanilla bean ice cream just takes the cobbler to the next level! Or add some whipped cream on top. Serve the cobbler with a fresh pot of coffee if you have company over. You can’t go wrong.

What You Need From The Store:

• Granulated Sugar
• Eggs
• Pumpkin Puree
• Evaporated Milk
• Ground Cinnamon
• Ground Ginger
• Ground Cloves
• Salt
• Yellow Cake Mix
• Butter
• Caramel Ice Cream Topping
• Optional: Vanilla Bean Ice Cream, Pumpkin Ice Cream or Whipped Cream Topping

Step-By-Step Directions To Make Caramel Pumpkin Cobbler

Preheat oven to 350 and grease a 9×9 square pan with nonstick cooking spray. Set aside. 

Add sugar and eggs to a mixing bowl and whisk by hand for 2 minutes. Stir in pumpkin puree, evaporated milk, cinnamon, ginger, cloves, salt, and vanilla, and mix well.

Pour into prepared pan. 

Mix together cake mix and melted butter. The mixture will be crumbly. Sprinkle on top of the pumpkin mixture.

Bake for 45-50 minutes or until the center is set and the top is golden brown. Let stand to cool until warm, and drizzle with caramel ice cream topping before serving. Add a scoop of ice cream, if desired.