gooey butter pumpkin cobbler
Gooey butter everything is my specialty! I'm always thinking about new twists. I wanted to do something specifically for fall but different from traditional gooey butter cake. The result was so delicious and baked up as easy as I had hoped.
yield
12 serving(s)
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For gooey butter pumpkin cobbler
- BOTTOM (CRUST) LAYER
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1 boxbutter flavor cake mix
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1/2 cbutter, melted
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1/2 tsppumpkin pie spice
-
1 lgegg
- PUMPKIN FILLING
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1 canpumpkin
-
2 lgeggs
-
1 cansweetened condensed milk
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1/2 tsppumpkin pie spice
- GOOEY BUTTER TOPPING LAYER
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1/2 tsppumpkin pie spice
-
1/2 cbutter, melted
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1 pkgcream cheese (8 oz)
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1 tspvanilla extract
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2 lgeggs
-
2 1/2 cpowdered sugar
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1 cbrown sugar
How To Make gooey butter pumpkin cobbler
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1Heat oven to 350 degrees F. Spray a 9x13 pan with cooking spray.
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2Combine all ingredients for the bottom layer and mix well; at least 2 minutes.
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3Press into bottom of prepared pan.
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4Combine all ingredients for the pumpkin layer and mix until completely smooth. Pour over the bottom layer.
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5Combine all ingredients for the gooey layer. Mix until fluffy; approximately 3-4 minutes.
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6Carefully pour over the pumpkin layer and spread evenly making sure not to mix the layers.
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7Bake on the center rack approximately 45-50 minutes until top is slightly browned and almost set. Don't under-bake.
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8Cool to room temperature then refrigerate at least an hour (overnight preferred) before serving. Top with whipped cream to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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