Easy Bisquick Pumpkin Cobbler

ByChrysti Benner On Updated
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5 from 1 vote

This sweet pumpkin spice dessert is similar to a molten lava cake, with a sweet saucy layer underneath of a cake-like topping.

Bisquick pumpkin cobbler is easy to make with just a few ingredients, but it’s an impressive dessert that’s perfect for sharing. Add a scoop of ice cream on top and you’re set!

Bisquick pumpkin cobbler topped with vanilla ice cream and served on a white plate.

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Cobblers are one of my favorite types of desserts. They’re easy to make, since you don’t have to do any kind of fancy shaping or decorating.

You just dump some ingredients together and bake them, and you’re left with a warm sweet treat that begs to be served with a scoop of ice cream.

To keep things even simpler, I often use Bisquick for my cobblers, because it cuts down on measuring, which saves a little bit of time.

You may think of cobblers as a summer time dessert, but this Bisquick pumpkin cobbler is going to change your mind about that!

It’s similar to my chocolate cobbler or pecan cobbler, because it bakes up with a gooey, sweet saucy layer on the bottom and a cake-like layer on top.

I like to add pecans for a bit of crunch, but you can leave them out if you need a nut-free option.

It’s a delicious fall dessert you can share with friends and family, and it also makes a great addition to your Thanksgiving dessert table.

More Cobbler Recipes to Try:

Overhead view of a deep dish pie pan of freshly baked pumpkin cobbler made without a cake mix.

How to Make Pumpkin Cobbler without Cake Mix

It’s really easy to make this cobbler, but there are a couple of important instructions to keep in mind.

Ingredients You’ll Need

  • Bisquick Baking Mix
  • Sugar
  • Pumpkin Pie Spice
  • Pumpkin Puree
  • Milk
  • Butter
  • Vanilla Extract
  • Brown Sugar
  • Pecans
  • Water
Close-up view of a freshly baked pumpkin pecan cobbler made with Bisquick, showcasing the cake layer on top.

How to Make It:

Find the full printable recipe available below

Mix the batter. First, you’ll combine Bisquick, sugar, and pumpkin pie spice in a mixing bowl.

Then you’ll add the pumpkin puree, milk, melted butter, and vanilla. Stir everything until it’s well-combined into a smooth batter.

Spread the batter into a deep dish pie pan or other baking dish.

two photos; one shows ingredients for the base of pumpkin cobbler in a mixing bowl; the other shows the batter spread in the bottom of a deep dish pie pan.

Add the topping. Next, you’ll mix together some sugar, brown sugar, and chopped pecans. 

Sprinkle the mixture evenly over the batter in the pie pan.

Two photos; one shows sugar, brown sugar, and pecans in a small mixing bowl; the other shows the mixture sprinkled over the pumpkin cobbler base in a pie pan.

Add hot water and bake. Here’s the critical part of the instructions! You’re going to pour some very hot water over the top of everything in the baking dish, and just leave it like that.  DO NOT STIR! 

Then carefully transfer the dish to your preheated oven and bake for about 45 minutes or so. The top should be mostly baked to a cake-like texture, though the middle will still be a little jiggly.

Two photos; one shows very hot water poured over the other ingredients for pumpkin lava cake; the other shows the cobbler after baking in the oven.

Then you can let it cool for just a little bit, then scoop it out while it’s warm. You can serve it on its own, or add a scoop of ice cream or whipped cream.

Be sure to spoon plenty of that caramel-like sauce over the cake!

A scoop of Bisquick pumpkin cobbler with its sweet caramel-like sauce, served on a white plate.

Notes and Adaptations:

  • I use a deep dish pie pan for this recipe. I wouldn’t recommend a regular pie pan, as it wouldn’t be big enough. If you don’t have a deep dish pie plate, I think you could use an 8×8″ baking dish or a 2-quart size casserole dish.
  • This cobbler is best enjoyed when it’s warm from the oven. Although it does keep for a couple of days, the sauce on the bottom gets absorbed buy the cake layer over time, so it loses some of it’s saucy goodness.
Close-up view of pumpkin pie cobbler on a white plate with a scoop of vanilla ice cream on top.

Recommended Equipment:

Bisquick pumpkin cobbler served on a white plate, topped with a scoop of vanilla ice cream.
5 from 1 vote

Bisquick Pumpkin Cobbler

Author: Chrysti Benner
Serves: 8 Servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
This pumpkin cobbler is a delightful sweet treat, with pecans and a caramel sauce baked right in! Top it with ice cream and you'll be in pumpkin spice heaven!

Ingredients
 

  • 1 1/4 cups Bisquick baking mix
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk
  • 1/4 cup unsalted butter melted
  • 2 tsp vanilla extract

For the Topping:

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 1/2 cups very hot water

Instructions

  • Preheat oven to 350F.
  • In a medium mixing bowl, whisk together Bisquick, granulated sugar, and pumpkin pie spice..
  • Add the pumpkin puree, milk, melted butter, and vanilla to the dry ingredients. Stir or whisk to combine.
  • Spread the batter into a baking dish (I used a deep dish pie pan, but you could also use an 8×8" baking dish or a casserole dish).
  • In a small bowl, prepare the topping by combining the sugar, brown sugar, and pecans. Sprinkle the topping mixture evenly over the batter in the baking dish.
  • Pour very hot water evenly over the topping. DO NOT STIR.
  • Carefully transfer baking dish to preheated oven. You may want to place a baking sheet on the lower rack under the pie pan to catch any drips, just in case the cobbler bubbles over while baking.
  • Bake for about 40-45 minutes, or until the top is golden-brown and set, with just the center being a little jiggly.
  • Remove from oven and allow to cool for about 15 minutes. Serve warm, topped with ice cream or whipped cream if desired.

Notes

  • I used a deep dish pie pan for this recipe.  I wouldn’t recommend a regular pie pan, because it wouldn’t be large enough.  If you don’t have a deep dish pie pan, you could try an 8×8″ baking dish or a 2-quart casserole dish.
  • You can omit the pecans if you need a nut-free dessert.
  • This cobbler is best served warm from the oven. While it will keep for a couple of days, the amount of sauce on the bottom gets absorbed into the cake over time. 

Equipment

Farberware 5172565 Baker’s Advantage Ceramic Pie Dish 10-Inch Teal

Nutrition

Serving: 1g | Calories: 452kcal | Carbohydrates: 67g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 14mg | Sodium: 409mg | Fiber: 3g | Sugar: 48g
Nutrition info is automatically calculated and is not guaranteed for accuracy.
Course Desserts
Cuisine American

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Two photos; one shows a serving of pumpkin pecan cobbler on a white plate, topped with vanilla ice cream; the other shows a deep dish pie pan of freshly baked Bisquick pumpkin cobbler.

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Chrysti believes you can enjoy meaningful connection around the table without spending all day in the kitchen. She is a nurse, educator, homeschooling mom to three children and wife to her favorite fella. She loves empowering other moms to simplify mealtime, because feeding a family doesn't have to be complicated!

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4 Comments

    1. Chrysti Benner says:

      You’re welcome, Julie! It’s a decadent treat! 🙂

      Reply

  2. GOOD AFTERNOON, JULIE,
    I LOVE ANYTHING PUMPKIN!
    ALL YEAR LONG.
    WOULD YOU PLEASE RESPOND TO MY QUESTION,
    IF THE PUMPKIN COBBLER ISNT EATEN RIGHT AWAY DOES IT BECOME HARD OR SOGGY WITH ALL THAT SUGAR BEING ABSORBED INTO THE CAKE?
    I WANT TO MAKE IT BUT I’D HAVE TO MAKE IT A DAY AHEAD TO BE ABLE TO TAKE IT THE NEXT MORNING.

    Reply
    1. Chrysti Benner says:

      Hi Sheila! Thanks for your note. I wouldn’t say it gets soggy or hard if you let it sit, but the caramel sauce on the bottom will thicken up and some of it will be absorbed into the cake portion, so there’s less of the caramel sauce. I definitely eat leftovers the next day and still enjoy it, but I do think it’s best when it’s still warm after baking. I hope that helps! 🙂

      Reply

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