Pumpkin Breakfast Cobbler
Pumpkin Breakfast Cobbler is one humdinger of a recipe! Oh, my, I love it when a new recipe turns out well. Pumpkin Breakfast Cobbler is half coffeecake and half cobbler. It’s the best of both worlds–kind of cake like, but with a gooier texture and spectacular taste that’s out of this world. You start with a cake mix batter for the “crust” layer, add a pumpkin pie mix layer, then a pecan layer topped with streusel. After baking the cobbler is iced with powdered sugar icing. This breakfast entree is scrumptious with a capital “S!”
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I was trying to think of lots of sweet things I could make for our Ladies’ Retreat breakfast meal without having to go to the store and realized I had some pumpkin left over from Christmas baking that I could use up. I decided to try one of my Breakfast Cobblers and see how it would turn out with a pumpkin layer instead of a pie filling layer. I borrowed the pumpkin pie mix layer from my Pumpkin Dessert recipe, and decided to add a layer of pecans since I had so many bags on hand. Other than that, it is very similar to the Blueberry Breakfast Cobbler recipe I posted a couple of days ago.
Pumpkin Breakfast Cobbler turned out beyond my wildest dreams! It was certainly my favorite of the 15 or so different things I made for the breakfast and everyone I know who sampled it loved it too. It does have a few steps so it’s perhaps not in the super quick and easy field like some recipes, but it’s really not difficult. The key to the recipe, though, is baking it long enough. It does set up better if you cook it a little bit longer than most of my Breakfast Cobbler recipes. The regular ones using pie filling take between 30 and 45 minutes. This one takes almost an hour. But it is just so-so-so-so-so good!
If you want a wonderful special occasion breakfast recipe especially for holidays, I can’t recommend this recipe high enough. It’s truly sensational and you are sure to get rave reviews when you make it. If you like pumpkin in anything sweet, you are sure to love this recipe.
Pumpkin Breakfast Cobbler is terrific.
This side view shows the delicious pumpkin layer in the middle. This recipe has the perfect complement of flavors.
We loved the way Pumpkin Breakfast Cobbler turned out. It was so mouthwatering.
Here’s what I did.
Mix 1 1/2 cups cake mix with egg and water. Whisk to combine.
Spray a 9×13″ glass baking dish with cooking spray. Add batter.
Mix pumpkin, sugar, salt, cinnamon, ginger, cloves and either half-and-half or evaporated milk.
Whisk to combine.
Spoon pumpkin mixture over top of cake batter.
Sprinkle with finely chopped pecans.
Cut butter into remaining cake mix until coarse crumbs form.
Sprinkle streusel layer over top of pecans.
Bake at 350 for 45-60 minutes until toothpick inserted in center comes out clean. Allow cobbler to cool before adding icing.
Mix powdered sugar and water with a whisk.
Add only enough water to allow for spreading consistency. You want the icing to be as thick as possible.
Drizzle icing over top of cobbler.
Cut into squares to serve.
Doesn’t Pumpkin Breakfast Cobbler look amazing?
Remember this recipe will be gooier than a coffeecake since it is a cobbler.
Pumpkin Breakfast Cobbler is perfect for Thanksgiving or other fall breakfasts.
Here’s the recipe.
PUMPKIN BREAKFAST COBBLER
(Recipe inspired from Janna Hopson’s Breakfast Cobbler recipe and Mimi Pownall’s Pumpkin Dessert recipe)
Pumpkin Breakfast Cobbler
Equipment
- 1 9x13" glass baking dish
- 2 medium mixing bowls
- 1 wooden spoon
- 1 whisk
- 1 nut chopper if nuts are not pre-chopped
- 2 small mixing bowls
- 1 pastry blender
- measuring cups
- measuring spoons
Ingredients
- 1 box yellow cake mix
- 2/3 cup water or 2% milk
- 2 large eggs
- 16 oz. can canned pumpkin
- 3/4 cup granulated 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 pecans chopped
- 1 cup powdered sugar
- 1 tbsp. water or 2% milk
Instructions
- Spray a 9x13” baking dish with cooking spray.
- Set aside.
- Stir 1 ½ cups cake mix into 2/3 cup water (or 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.
- In a small mixing bowl, cut butter into remaining cake mix with a pastry blender and sprinkle over filling.
- Bake at 350° for about 45-60 minutes or until toothpick inserted in center comes out clean.
- Cool cobbler.
- Combine 1 cup powdered sugar with 1 to 2 tbsp. water or 2% milk in a small mixing bowl.
- Drizzle mixture over top of cooled cobbler.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 box yellow cake mix
- 2/3 cup water or milk
- 2 eggs
- 1 16-oz. can Libby’s pumpkin
- ¾ cup sugar
- 1 cup half and half or evaporated milk
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. ground cloves
- 1/3 cup butter
- 1 cup chopped pecans
- 1 cup powdered sugar
- 1 tbsp. water or milk
- Spray a 9×13” 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.
Pumpkin Breakfast Cobbler is a great entree for special occasion breakfasts–especially the holidays.
Your company will rave over this luscious Pumpkin Breakfast Cobbler. I limited myself to ONE piece–but it was hard! If you enjoy pumpkin, you will love this coffeecake.
You may also enjoy these delicious recipes!
Pumpkin Breakfast Cobbler
Equipment
- 1 9×13" glass baking dish
- 2 medium mixing bowls
- 1 wooden spoon
- 1 whisk
- 1 nut chopper if nuts are not pre-chopped
- 2 small mixing bowls
- 1 pastry blender
- measuring cups
- measuring spoons
Ingredients
- 1 box yellow cake mix
- 2/3 cup water or 2% milk
- 2 large eggs
- 16 oz. can canned pumpkin
- 3/4 cup granulated 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 pecans chopped
- 1 cup powdered sugar
- 1 tbsp. water or 2% milk
Instructions
- Spray a 9×13” baking dish with cooking spray.
- Set aside.
- Stir 1 ½ cups cake mix into 2/3 cup water (or 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.
- In a small mixing bowl, cut butter into remaining cake mix with a pastry blender and sprinkle over filling.
- Bake at 350° for about 45-60 minutes or until toothpick inserted in center comes out clean.
- Cool cobbler.
- Combine 1 cup powdered sugar with 1 to 2 tbsp. water or 2% milk in a small mixing bowl.
- Drizzle mixture over top of cooled cobbler.