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.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Breakfast
Cuisine American
Servings 20
Calories 240 kcal
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
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.
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
Calories: 240 kcal Carbohydrates: 38 g Protein: 3 g Fat: 9 g Saturated Fat: 4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.2 g Cholesterol: 31 mg Sodium: 253 mg Potassium: 105 mg Fiber: 2 g Sugar: 26 g Vitamin A: 3698 IU Vitamin C: 1 mg Calcium: 84 mg Iron: 1 mg
Keyword breakfast, breakfast cobbler, brunch, coffeecake, pumpkin