Pumpkin Cheesecake Cobbler

 

 

Pumpkin Cheesecake Cobbler

Is it too early for pumpkin? September just began. I couldn’t wait any longer to dive right into something PUMPKIN. This is a Pumpkin Cheesecake Cobbler. Yes, two great flavors go into this Cobbler to make it irresistible. I’m already getting requests to make it again.

Although the weather is by no means cooling off here

and I’m not  throwing on a sweater and jeans

it doesn’t mean I’m going to wait to make this again

It’s comfort food at it’s best!

I love how crisp the top got with the cheesecake flavor peeking though.

I couldn’t even wait for the cobbler to cool.

By the time I cut a piece and put a scoop of ice cream on top, it was melting……

oh darn….

I had to gobble up that piece before there was a mess to clean up.

Well I may just have licked the plate a little bit.

another one of my favorite pumpkin treats are these:


 

 

 

 

 

 

 

 

 

Pumpkin Scones

If you like pumpkin as much as me, I made the recipe printable too :) Pumpkin Scone Recipe

I will be making this Pumpkin Cheesecake Cobbler again and again. It was a real crowd pleaser.

Pumpkin Cheesecake Cobbler
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 29 oz can pumpkin
  • 1 12 oz. can evaporated milk
  • 2 teaspoons pumpkin pie spice
  • ¾ cup graham cracker crumbs
  • 1 package vanilla cake mix
  • ½ cup butter
  • 1 8oz package cream cheese
  • 1 cup powdered sugar
Instructions
  1. Mix pumpkin, evaporated milk and 1 teaspoon pumpkin pie spice and place into greased 13x9 casarole dish.
  2. blend together vanilla cake mix, 2 teaspoons pumpkin pie spice with ¼ cup graham cracker crumbs. Spread on top of pumpkin mixture. Mix gently with a fork. It does not need to be mixed completely. I still had dry cake mix on top before I added the next step.
  3. mix softened cream cheese with powderes sugar and spread on top
  4. mix butter with ½ cup graham cracker crumbs and pour on top and spread out.
  5. Bake at 350 degrees for 50 minutes until set in middle.

 

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24 Comments

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Comments

  1. 1

    The cobbler looks amazing, but I got sidetracked by the scones. I thought I had a great pumpkin scone recipe, but these look even better. In my opinion it’s never too early to start thinking about pumpkin!

    • 2

      I got sidetracked by them myself and can’t stop thinking about the pumpkin scones either :) Looks like it may just be a pumpkin week here!

  2. 3

    Oh my goodness… what a delicious pumpkin recipe!

  3. 4

    wow this looks amazing! Great way to use pumpkin

  4. 5

    It is definitely not too early for pumpkin! This looks amazing!!

  5. 6

    Oh I’m definitely making this. I love all things pumkpkin. We actually had a beautiful day here in TX, yesterday. Finally it was in the 80′s all day. Perfect day for something pumpkin ; )

  6. 7

    No! It’s never too early for pumpkin recipes. What a treat for us to get two of your delicious treats in one post.

  7. 8

    Yum! Can’t wait to try this.

  8. 9

    Heaven, absolute heaven! I can not wait to try this recipe, thanks for sharing!

  9. 10

    I Love anything pumpkin!! A little worried that the ones in my garden won’t ripen this year – they are still quite green.

    Will definitely print this recipe right away!
    Thanks so much for sharing it!

  10. 11

    Oh my, I’m sure I could probably eat the whole thing!

  11. 12

    Diane…love this pumpkin cobbler.
    I would love if you added this and any other links to my pumpkin themed “Happy Post” today. http://su.pr/1rMDg2

  12. 13

    That looks like such a yummy dessert!

  13. 14

    Making my grocery list now. I get so excited when the time for flavored snacks and drinks come out. One question thought is it a 10 oz or 5 oz can of the evaporated milk? Thanks :)

    • 15

      Hi Nia,
      I used a 12 oz can of evaporated milk. I will adjust recipe, thanks!

      • 16

        Hi Diane,

        I’m looking forward to making this recipe tonight, but I’m a bit confused on one of the ingredients. When you say cake mix, do you want me to just throw it in dry? Or mix it normally, like a batter and then add it? If you could elaborate a bit more regarding that bit, I would be so appreciative. Thanks and Happy Samhain! Slainte!

        • 17

          You heard right, you put DRY cake mix, you do not follow package directions, just put cake mix on it. The moisture from the other ingredients and butter along with cream cheese, absorb the dry mix. If you’be ever heard of dump cake, it’s similar to that, just dump it in.
          ~Diane

  14. 18

    Okay, so I’m late as heck finding this… hoping I can still get a response =)
    I was just reading the recipe and had a tiny question. In the ingredient list, I see 2 tsp pumpkin pie spice, then in the directions, I see a total of 3 tsp spice (one tsp in pumpkin layer, and two tsp in the cake mix layer). So, is it 3 total? or should I only put 1 tsp into each? Thanks for the tempting recipes!

    • 19

      I do not have my notes on this recipe at my finger tips, but I really believe 2 teaspoons would be sufficient. But really for the amount that the recipe makes three would be fine also. If you love pumpkin spice go ahead and add the extra. I most likely typed it incorrectly. I’m glad you found my blog :) hopefully I’ll keep the errors to a minimum! ~Diane

  15. 20

    this looks soooo good. Thank you.
    I reposted your post on my blog this morning.
    Paulette
    http://createwithtlc-createwithtlc.blogspot.com/

  16. 22

    This looks so good. Thank you.

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