Saturday, October 16, 2010

Fall Favorites: Pumpkin Cobbler

The amazing way this cobbler makes the house smell while baking is enough reason to make this one. The fragrance it creates beats any candle any day.... and BONUS you get to EAT it when it is done baking!! LOL This EASY recipe is sure to be a big hit with anyone that loves pumpkin. I made it again last night to take to our small group Bible study and there wasn't even a bite left to bring home.... gonna make another one this morning. ENJOY.

I originally posted this pumpkin cobbler recipe last year... this is a fall tradition that will be a part of our life for years to come. :) It is a EASY recipe, it just takes time to bake. It is good warm, it is good cold, it is FANTASTIC with vanilla ice cream.

Super Moist Pumpkin Cobbler
6 eggs, beaten
3 cups cooked pumpkin (or use canned pumpkin, not pumpkin pie filling)
2 1/4 cups sugar (I used 2 cups of brown sugar and it was PLENTY sweet.. could reduce)
1/4 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
3/4 tsp. cloves (I did not use this much and I also added a few dashes of nutmeg)
1 spice cake mix (I used a yellow cake mix and just sprinkled on some cinnamon and cloves)
1/2 cup butter, melted
1/2 cup chopped nuts, optional

Mix eggs, pumpkin, sugar, salt and spices. Pour into a greased 9x13 cake pan. Sprinkle cake mix over the top. Pour melted butter all over the cake mix. Sprinkle nuts on top. DO NOT MIX. Cover with foil and bake at 325 for 40 minutes. Uncover and bake for an additional 40 minutes.

Have a BLESSED day, BE a BLESSING!Heather

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1 comment:

Michelle @ Give a Girl a Fig said...

Recipe written...all ingredients on hand...I am SO making this! Thank you for will be perfect for this nice cool day we're finally having in California!