Pumpkin Pie Cobbler

Recipe for Pumpkin Pie Cobbler

Why choose between pumpkin pie and cobbler when you can have both at the same time?! Introducing Pumpkin Pie Cobbler. A new holiday classic!

Pumpkin Pie Cobbler with Bourbon Butterscotch Sauce Recipe

Yield: 12 servings


  • 1 (29 oz) can pumpkin purée
  • 1 tbsp pumpkin pie spice
  • 3 eggs
  • 1/2 cup maple syrup
  • 1 box yellow cake mix
  • 1 cup pecans, toasted, chopped
  • 1 cup brown sugar
  • 1 stick (1/2 cup) unsalted butter, sliced into pats

Bourbon Butterscotch Sauce:

  • 1 cup brown sugar
  • 1/2 cup light corn syrup
  • 3 tbsp unsalted butter
  • 1 1/2 tsp kosher salt
  • 1/2 cup heavy cream
  • 1 tbsp bourbon


Preheat your Yoder Smokers pellet smoker to 375°F. Combine the pumpkin purée, pumpkin pie spice, eggs and maple syrup in a bowl and whisk until well combined. Transfer to a Lodge Logic 12” Cast Iron Skillet.

Combine the cake mix, pecans, brown sugar and melted butter in a bowl and mix until well combined. Crumble the mixture over the top of the pumpkin mixture.

Bake at 350°F for about 45 minutes. Until the top and edge just begins to brown.

This recipe was prepared on a Yoder Smokers YS640.

While the cobbler bakes make the Bourbon Butterscotch Sauce. Bring brown sugar, corn syrup, butter, and salt to a boil in a Lodge Logic 8” Cast Iron Skillet, whisking to dissolve sugar. Boil for about 3 minutes until syrupy and slightly reduced. Remove from heat, add cream and bourbon and stir until smooth. Hold warm for serving.

This starts out just like pumpkin pie, except we’re going to skip the crust and go for a crumbly cobbler topping.

To top things off we’ll prepare a salted butterscotch sauce with bourbon. A perfect compliment to the creamy pumpkin filling and sweet crumble topping.


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