Go Back
–+ servings
Pumpkin Breakfast Cobbler | Can't Stay Out of the Kitchen | this amazing #coffeecake is perfect for a fall #breakfast or #holiday breakfasts like #Thanksgiving. #pumpkin #cobbler

Pumpkin Breakfast Cobbler

Teresa Ambra
Pumpkin Breakfast Cobbler is absolutely awesome. This Incredible breakfast entree is half coffeecake and half cobbler! It has a wonderful combination of flavors is so delightful that you'll swoon from the first bite! Marvelous for brunches, holiday breakfasts or special occasions.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 20
Calories 240 kcal

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

NOTE: This may take almost an hour to cook for the pumpkin to set enough so that it's not super gooey when you cut into it.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 240kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 31mgSodium: 253mgPotassium: 105mgFiber: 2gSugar: 26gVitamin A: 3698IUVitamin C: 1mgCalcium: 84mgIron: 1mg
Keyword breakfast, breakfast cobbler, brunch, coffeecake, pumpkin
Tried this recipe?Let us know how it was!