Pumpkin Cobbler

I found this recipe many moons ago in a Gooseberry Patch recipe book. I’m not sure if you’ve heard of Gooseberry Patch but they have amazing recipes, craft ideas and even cute gifts. I have several of their Christmas books. Actually several of their recipes are now family favorites, including this one. My hubby loves this one so thankfully I was able to surprise him while he took the big boy to soccer tonight. Good thing I stock up on things like cake mixes, pumpkin and spices when they are on sale for moments like this 😉 Oh, whatever you do — serve it with homemade whipping cream. I swear, you won’t be disappointed!!

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Gooseberry Patch Pumpkin Cobbler

3 eggs, beaten
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
1/8 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 (18 1/2 ounce) package yellow cake mix
1 1/4 cups margarine, melted {I used butter}
1 cup chopped nuts

1 In a mixing bowl, combine the first 8 ingredients; stir well.
2 Pour mixture into an ungreased 13×9 inch baking pan.
3 Sprinkle cake mix over the top.
4 Drizzle with melted margarine.
5 Bake in a 350° oven for 25 minutes; top with nuts.
6 Bake 15 more minutes.

Homemade Whipping cream

Heavy cream and sugar to taste. Just use a hand mixer {I prefer the Kitchen-aid cause you can just let it go} and whip for a bit. Once it starts to stiffen up, add sugar to taste. How much depends on how sweet you like it. A quarter cup may be plenty. Just give it a taste to see. Keep on mixing till it stands on it’s own and keep in the fridge. Use as needed.

Oh, did I mention how divine this whipped cream is on hot cocoa? Yep, heavenly.

















  1. I love cobbler, and I love pumpkin. The combo sound delish. Thanks for the recipe.

  2. This was a huge hit in the Phillips’ house tonight! I’d even say it is by far, the best pumpkin dessert I have EVER eaten.. And I’ve eaten many!


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