Last updated on January 26th, 2018 at 05:34 pm
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.
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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!
Get the Recipe and Free Printable Tags:
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Chocolate Caramel Pumpkin Cobbler
- 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.
Prepare in small mason jars for individual servings or gifts.
Refrigerate cobbler and eat within 3-4 days.