Fall is definitely the season for pumpkin desserts. I am not a pumpkin dessert fan unless it contains chocolate, and this new pumpkin cobbler recipe might be one of my favorite creations yet! It’s crunchy, sweet, and a little spicy.
This homemade cobbler recipe is a perfect treat to get you in the mood for fall and would make a delicious addition to a Thanksgiving dinner line up of desserts!
You can assemble the cobbler in a baking pan or individual jars. I liked making them in small jars so much that I designed a free printable tag to use for a gifts. Jars of chocolate caramel pumpkin cobbler would be so cute to serve at a party!
After baking the cobbler, serve with a big scoop of vanilla ice cream drizzled with caramel and chocolate chips! I promise you, this will be a hit at any party or Thanksgiving dinner! It’s not only super easy to make, but oh so delicious!
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Chocolate Caramel Pumpkin CobblerPrint
- 1 can 15 oz Pumpkin Puree
- 1 cup sugar
- 1 cup milk
- 1 tsp Cinnamon
- 1 tsp All Spice
- 1/2 tsp Nutmeg
- 3 cups yellow cake mix
- 1/2 cup chopped pecans
- 2 cups crushed gingersnap cookies
- 1/2 cup melted butter
- 1 cup mini chocolate chips
- 1 jar caramel topping
- Preheat oven to 350 degrees.
- Spray a 9x13 baking dish with cooking spray.
- Mix pumpkin, sugar, milk and spices in a bowl.
- Sprinkle the bottom of pan with 1 cup of crushed gingersnap cookies.
- Drizzle caramel over the cookies.
- Pour the pumpkin mix over the caramel and cookies.
- Sprinkle cake mix evenly over pumpkin mixture.
- Sprinkle the top with pecans and the rest of the gingersnap cookies
- Drizzle melted butter evenly over the top.
- Bake for 1 hour or until top is golden brown.
- Immediately after removing from oven, sprinkle chocolate chips over the top.
- Drizzle caramel over the top and let stand for 10 more minutes before serving.