Pumpkin Cobbler

Pumpkin Desserts
It's hard to capture the picture showing the creamy pumpkiny pie layer on the bottom but it is soooo yummmy!

Pumpkin Cobbler is also known as Pumpkin Dump Cake (But doesn't cobbler just sound more fallish?). Pumpkin Cobbler has a creamy pumpkin pie type bottom and a crumbly cake top.
It is easy to make and yummier to eat!  It's great to take to a pot luck and feeds a crowd! Whip Cream is a must! (I did notice a new cinnamon whip cream in the freezer section that looked delish!)

Pumpkin Cobbler


1 (29 oz.) or 2 (15 oz.) cans of pumpkin puree
1 (12 oz) can evaporated milk
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1 pkg. cake mix: Spice, yellow, or butter flavor
2 sticks margarine
optional: 1/2 cup chopped pecans
whip cream


Preheat oven to 350 degrees F. lightly spray 9 x 13 inch cake pan with non-stick spray.
In mixing bowl mix pumpkin, milk, both sugars, eggs, and spices blend well.
Pour into cake pan.

Sprinkle dry cake mix evenly over pumpkin

melt both sticks margarine and drizzle evenly all over dry cake mix.
sprinkle on chopped nuts.

Bake for 1 hour at 350 degrees till edges are lightly browned.

Serve scoops of cobbler topped with whip cream.
The color of the cobbler hides the creamy pumpkin pie layer on the bottom.

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Parmesan Biscuits

Refridgerator biscuits

Have only a few minutes to pull together the finishing touches on dinner? These Parmesan Biscuits take less than 10 minutes to prepare and pop into the oven! It's a perfect paring with a bowl of soup. I put mine along side Fast & Easy Cheddar Broccoli Soup

Turning to my trusty church ladies cookbook, I discovered this lovely recipe called Crispy Biscuits.  I only tweeked it just a tiny bit, by using my garlic bread seasoning in place of the paremsan cheese.  Dressing up a package of  jumbo or "grand" sized refrigerator biscuits, turns ordinary into extraordinary in just moments.  The key is the mashed potato flakes mixed in with the seasonings. It keeps the topping nice and crispy, while the biscuit rises soft and fluffy!

Let's get you started!

Parmesan Biscuits:

1/4 cup instant, mashed potato flakes
2 Tbsp. grated Parmesan Cheese
1/4-1/2 teaspoon each: Italian Seasoning & Garlic granules
3 Tbsp. melted butter or margarine
1 can jumbo or "grands" style biscuits


Preheat oven to 400 degrees.  In small bowl mix together potato flakes, paremsan cheese, and seasonings. Set aside.

In another small bowl melt butter in microwave. Open can of biscuits and separate biscuits.  Dip each biscuit in melted butter on all sides and then dip into the cheese mixture, coating well.

Place on ungreased baking sheet  with sides touching. (I squish mine into an 8x8 pan so they will fill the pan and all sides will be touching so they stay soft and fluffy all around!)

Bake for about 10 minutes or until golden brown  . Hide one for your lunch tomorrow. Eat and enjoy!

Ya know?  I am wondering if you could cut the biscuits into quarters and toss the little nugget sizes into the butter and seasoning, baked together in a bundt pan monkey bread style? If any of you  try it,  let me know how it turns out!
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