153 responses

  1. Sheryl
    October 24, 2023

    hello everyone;
    I have always for the past 2 years been very stunned over a lot of strange questions.
    If you have not made the dish or baked goods PLEASE do not comment.
    Also if you do not know what a cup is; PLS AS stated GOOGLE.
    I get very irritated and …….. when a “baker” says grams or whatever; this is the US. I asked politely just the the other day a baker who has their baking site to pls tell me CUPS and not grams etc etc; she got very unprofessional.

    Reply

    • Robbie
      September 1, 2024

      Sheryl, I agree that people should not comment if they haven’t made something. However Pinterest is NOT USA, it is worldwide. In many parts of the world we use the metric system. Just like one can google what a “cup” is, they can also google how many ounces to grams or how many grams in a cup.

      Reply

  2. Sandie
    January 2, 2022

    Can I cut down on the oil as I have to watch my cholesterol? Would it still turn out ok?

    Reply

    • Kara Cook
      January 4, 2022

      It’s already pretty low in oil, so I don’t know how it would turn out with less. I’d just use vegetable or avocado oil, or another oil that doesn’t have cholesterol. Good luck!

      Reply

  3. Honey
    November 30, 2021

    Can you use a 9×13 even if you don’t double it?

    Reply

    • Kara Cook
      December 2, 2021

      I don’t recommend it. It will be too thin, so the liquid will evaporate too quickly, and you will probably end up with a dry or burned cobbler.

      Reply

      • Janice
        September 21, 2022

        This was soooooooo good. Will be making this over and over again.

        Reply

      • Kara Cook
        October 25, 2022

        Hope you enjoy it for years to come!

        Reply

  4. Jan
    June 7, 2021

    I’m wondering about the size of the can of pumpkin. I always buy the 30 oz can, but I’m guessing you used a smaller size?

    Reply

    • Kara Cook
      July 9, 2021

      I actually usually buy the big can as well, and then I bake up a bunch of pumpkin goodies! You only need a cup of pumpkin puree for this recipe, so if you want less left over, you should use the smaller can.

      Reply

  5. Kruti
    March 1, 2021

    Just tried this and love it! Pinning it 🙂

    Reply

    • Kara Cook
      March 20, 2021

      Glad that you loved it! (And thanks for pinning – that is always appreciated!)

      Reply

  6. kim
    February 28, 2021

    Hi, I am Korean.
    Your recipe is wonderful.
    But I find it difficult to measure.
    I don’t know exactly how much your cup is.
    I need you to tell me the exact capacity of the cup.
    It doesn’t matter if it’s mm or gram.
    Thank you. Always be happy.

    Reply

    • Kara Cook
      March 20, 2021

      I don’t weigh my ingredients, so if I need to know how much a cup of a certain ingredient weighs, I just google it. I just googled how much a cup of pumpkin puree weighs, and it says between 8.5-10 ounces.

      Reply

    • Laura
      October 15, 2022

      Hi Kim,

      1 cup (dry ingredients) = 128 grams by weight

      1 cup (liquid ingredients) = 237 milliliters

      Hope that helps!

      Reply

      • Kara Cook
        October 25, 2022

        Thanks Laura!

        Reply

  7. Terri Bolt
    September 26, 2020

    Can this dessert be frozen for a week? When ready to eat, thaw in fridge and then warm piece at a time in the microwave and service with ice cream?

    Reply

    • Kara Cook
      December 1, 2020

      I don’t recommend freezing it. The sauce would all be absorbed into the cake, so it would throw off the taste and the texture.

      Reply

  8. Carol
    February 19, 2020

    I love cobblers and pumpkin desserts so had to try this combination. It was delicious and so easy. I used my own frozen garden pumpkin which isn’t as dense as canned but it worked well. Thanks for the great recipe. I will be making it often.

    Reply

    • Kara Cook
      December 1, 2020

      That’s awesome that you tried it with your own pumpkins! Glad to hear that it turned out. 🙂

      Reply

  9. Liezel Kennedy
    November 6, 2019

    I was looking through my pinned recipes for a carrot cake recipe when this pumpkin dessert came up. So I made it! Wow! Super delicious! 10/10!

    Reply

    • Kara Cook
      December 1, 2020

      I am so happy that you loved it Liezel! And thanks so much for taking the time to leave a kind comment, I do appreciate them!

      Reply

  10. Tara Lindow
    October 20, 2019

    Making this right now!!!! I can’t wait! It smells great in here! I actually made it gluten free!!

    Reply

    • Kara Cook
      October 30, 2019

      How did it turn out? Did you just use gluten free flour?

      Reply

  11. Miranda
    October 12, 2019

    Wish I could leave a picture! Made this tonight and it’s AMAZING!! Subbed the nuts out for broken up coconut clusters and oats. Made this in a 8” pie dish!!

    Reply

  12. Elaine
    December 10, 2018

    This was so good. Do you have any other “magic” recipes? How about toffee sticky pudding?

    Reply

    • Kara Cook
      December 14, 2018

      I haven’t made the toffee sticky pudding yet, but it’s on my list!

      Reply

  13. Lorie
    November 11, 2018

    Can you double this recipe? Also what flour would be best for gluten free? Thanks

    Reply

    • Kara Cook
      November 12, 2018

      You can’t double the recipe or it will overflow in the pan and make a big mess in your oven. You would be better off just making two pans and baking them side by side. I’ve never used gluten free flour of any kind, so I’m not sure about that. Hopefully one of my readers will have a suggestion. 🙂

      Reply

      • Valerie
        September 13, 2019

        I’ve made this several times with Bob’s Redmill cup to cup gluten free flour and it turns out great! My husband and I love it! We’ve even added sliced apples to the bottom of the baking dish. The apples and the pumpkin go great together. Thanks so much for this recipe!

        Reply

  14. Ashley
    November 5, 2018

    Can I use pumpkin pie spice instead of all the individual spices? If so, what amount do you think?

    Thanks!

    Reply

    • Kara Cook
      November 12, 2018

      Yes, you can try substituting pumpkin pie spice for the individual spices. I’d use about 2 teaspoons, but you can use more or less depending on your preference.

      Reply

  15. Cynthia Murray
    October 28, 2018

    This recipe came out really good! My husband and teen girls loved it! If they wanted it a little sweeter they had the option of caramel but they said it was sweet enough and with the ice cream – perfect!

    Reply

  16. Max
    October 26, 2018

    Hi Kara (& others)!

    Is it possible or has anyone swapped the pumpkin for mashed sweet potatoes?

    Reply

    • Cynthia Murray
      October 28, 2018

      No, but I sure thought about it though…or mixing the two….The sweet potato should be amazing!

      Reply

  17. Sarah Kirby
    October 14, 2018

    I made this recipe today and I loved loved loved it!!!! It is so ooey gooey and the perfect dessert on a cold rainy fall day. It literally hit the spot for me. I added 1/2 cup white chocolate chips, omitted the nuts, and used self rising flour. Served with vanilla bean ice cream and drizzled with caramel sauce. Superb!!

    Reply

    • Kara Cook
      October 16, 2018

      I bet it was extra decadent with the white chocolate! Thanks for sharing your variation!

      Reply

  18. Sandra Tatsuno
    October 5, 2018

    Made this and it was absolutely delicious, and magical, hehe As has been said, the cake is meant to be gooey and dense (not fluffy), similar to my baked Indian pudding recipe! For those who say it lacks flavor, just up your spices, and for those who say it’s too sweet, reduce the sugar and/or instead of topping with ice cream, try unsweetened, freshly whipped cream as we sometimes do! Now, I’m SO tempted to try swapping the hot water for cider, reducing the sugar as cider is already sweetened. Thanks so much for a great fall (my fave food season!) recipe!

    Reply

    • Kara Cook
      October 9, 2018

      If you try it with the apple cider, let me know how it goes. Sounds delicious to me!

      Reply

    • JCole
      October 15, 2018

      I’d LOVE to know how this turns out with cider myself!! If you try it, would you let us know how much sugar you use? I’m not an expert baker, but I’m working on it! I’ll be trying this recipe tonight. Thanks for all the tips everyone!

      Reply

  19. Jaiyme
    September 25, 2018

    I made this tonight and it was AMAZING! The only differences: I used an 8 inch square pan because I didn’t have a 9 inch square pan, I did add a pinch more of each spice and about a spoonful of extra pumpkin as noted in some of the comments. I topped mine with frozen Cool Whip and it was delicious!!

    Reply

    • Kara Cook
      October 9, 2018

      Glad to hear that it worked in an 8″ pan. Thanks for the tip!

      Reply

  20. Toni
    September 11, 2018

    If the water needs to be really hot like close to boiling, I think you need to say that. We made this and the cake did not rise above the liquid. It came out very dense and soupy on top. We used hot water.

    Reply

    • Kara Cook
      September 12, 2018

      I’ve never used boiling water, just hot tap water. Not sure why yours didn’t turn out. 🙁

      Reply

  21. MaryAnn Coy
    July 26, 2018

    Kara I love the original version in chocolate. I have loved it for as long as I remember! My Mother taught me how to bake it when I was about 9. I don’t know where you found it but most say a Hershey Cocoa Container. However it is much older. The original name is Chocolate Pudding Cake. It was included in my Mother’s World War 2 era Goodhousekeeping Cookbook & Grandmere’s World War 1 era version, the oldest version called for brown sugar ,not cane. It was printed in my 1973 Good Housekeeping But It was
    written for cane sugar, might have been accidentally updated for the modern edition from the WW2 collection, but back then cane was so expensive before the war most homemakers used cheaper brown sugar. Anyhow thank you for coming up with this awesome new idea, try it with brown sugar see if it makes the sauce thicker & the flavor should be more pronounced. I would think pumpkin pie spices would be tasty enough but, people now have different tastes. We had it on Saturday night & a cake for Sunday dinner so the sweet was so special we didn’t mind it. It can be made early & held in a warm oven under foil or in a covered casserole. I would think any leftovers would reheat fine in a microwave, carefully in short bursts because of the sugar. Covered of course. But I’ve never heard of anyone having leftovers! I regret not being able to have ice cream, like then, but dairy no longer respects me. Cream either. A custard sauce made from non-dairy Coconut milk works. You could try real custard sauce on your pumpkin version for a fancy Thanksgiving Dessert. I.am looking forward to having it when the this horrid heat & humidity breaks. The ladie’s Idea of using hot
    Coffee on the chocolate version should be a treat. My Father would have that idea! I have never seen this recipe fail ever! That poor lady, my only Idea was that her water wasn’t hot enough. My Mother always specified boiling it in the kettle! Well in case your wondering I’m 63yo. A lot of pudding cakes under the bridge! But I am blown away by your pumpkin cobbler, can’t wait to try this. New idea! I love new Ideas! Hubs loves the chocolate version, if he had his way it would have peanut butter sauce. But I am sure he’ll
    like the pumpkin version! Oh BTW I always added ginger to pumpkin pie. Bet it will add more magic to your creation! Thank you millions for this new idea I love it already! MA from Boston, MA ❤️????❤️

    Reply

    • Trish
      October 31, 2018

      My goodness Ms. Coy, you are too precious! I enjoyed your reply and your information. 🙂

      Reply

    • Kara Cook
      October 31, 2018

      MaryAnn, thank you so very much for stopping by and sharing so much fun information! I had no idea that brown sugar was cheaper than cane sugar back then. Sorry that you can’t have dairy, that is a big bummer! Oh, and I love the idea of a peanut butter sauce with the chocolate version. I just might have to try and come up with a recipe for that!
      I hope you have a fabulous week! 🙂

      Reply

      • Stephanie
        August 28, 2022

        Do do diabetes in the family can I use swerve instead of sugar .

        Reply

      • Kara Cook
        September 2, 2022

        I’ve never tried swerve for this recipe, but I think it should work.

        Reply

  22. Rebecca
    January 17, 2018

    Hi this looks delist! Can I replace hot water with hot coffee?

    Reply

    • Kara Cook
      January 17, 2018

      I have never tried it, but I would think it would work. It would of course change the flavor, but if you like mocha, that could be a bonus. Give it a try and let me know how it turns out!

      Reply

  23. Shelly
    November 23, 2017

    I just made this and the cake didn’t rise?? All the goo is on top?? Has this ever happened to you. I follow all the directions!!

    Reply

    • Kara Cook
      January 17, 2018

      That has never happened when I’ve made it. Sorry you had trouble.

      Reply

    • Dianne
      November 25, 2020

      Recipe calls for baking powder, Wonder if you accidentally used baking soda instead?
      Baking soda would require an acid as well as a liquid for it to activate and make things rise whereas baking powder only requires a liquid which would be the water in this recipe.

      Reply

  24. Debbie
    November 18, 2017

    Decreased the sugar content in the cake batter to 1/2 cup and it was still pretty sweet. I think the ice cream is mandatory to offset the overall sweetness and to provide a creamier flavor to the caramel sauce otherwise it seems to possess a watery aftertaste. Not sure if I’ll make this again. Still a good recipe, just needs a little bit of tweaking for my tastes

    Reply

  25. Nicole Martinez
    November 13, 2017

    I want to make this ahead of time. To reheat, do you think 350° for 15 min would be sufficient? What else do you suggest to keep the gooey texture?

    Reply

    • Kara Cook
      November 16, 2017

      I’ve never tried reheating it in the oven, but I would start with 15 minutes and then check to see if it needs more time. It will definitely not be as gooey, because the cake soaks up some of the sauce as it sits. But it will still taste great.

      Reply

  26. Jessica Perkins
    October 26, 2017

    Is there a benefit to using the plain pumpkin and adding all the spices vs. just using pumpkin pie filling?

    Reply

    • Kara Cook
      October 31, 2017

      I have never used pumpkin pie filling, so I don’t know how it tastes. I know it’s sweetened, so you would also need to omit the sugar. If you try it, let us know how it works!

      Reply

      • Victoria
        November 11, 2017

        What this idea work with other things. I’d like to make it with cherries.

        Reply

      • Kara Cook
        November 16, 2017

        I’ve only tried the chocolate and pumpkin varieties, so I don’t know. It’s not a typical cobbler recipe where you have a layer of fruit and a layer of topping, so that wouldn’t work. But it may work to add some chopped cherries to the dough. You could always try it!

        Reply

    • MaryAnn Coy
      July 26, 2018

      Yes! Prepared Filling is made to be Custard & I can guarantee it would be what it should be. Plus plain canned pumpkin last longer.
      The prepared filling has a quicker outdated. I like to stock up on pumpkin at the after Christmas Sale. It is so useful as dessert or bread, or vegetable, endless ways to use it. Miss my deep freezer I like adding chunked pumpkin to Stews & Soups. It’s so healthy, can get enough of deep yellow vegetables! MA from Boston, MA ❤️????❤️

      Reply

  27. Victoria
    October 25, 2017

    I made this a couple weeks ago and I love it! It was weird pouring water over it but it works! Love love love it! Thanks for the recipe. ????

    Reply

    • Kara Cook
      October 31, 2017

      I agree, it is a little strange pouring water over a dessert, but it does work. So glad you liked it!

      Reply

  28. Chelsea
    October 22, 2017

    Huge hit! I’ve made it a few times with just a few tweaks. Extra cinnamon, less white sugar in the cake, replace the oil with melter butter and slightly reduce the amount of water on top. It makes for slightly less caramel on the bottom but a fluffier cake which suits me but might not be ideal for everyone. Overall amazing recipe!

    Reply

    • Virginia
      November 15, 2017

      How much less sugar did you use, I was thinking I would try to reduce some too? Thanks!

      Reply

  29. Cathy
    October 16, 2017

    I made this and everyone raved about what a genius I am. So impressed, this recipe is now a family favorite. Honestly though, I use recipes other than my own as guidelines and do substitutions or aditions depending on the circumstances. I added half and half to the cobbler mixture and added carmel sauce to the top instead of ice cream. Thanks for sharing your recipe.

    Reply

  30. Jamie
    October 12, 2017

    This was way WAY too sweet for my taste. The consistency was very nice, came out fluffy and moist with the Carmel sauce, but not much flavor besides just sugar. Not a fan of this one.

    Reply

    • Dana Weatherly
      October 13, 2017

      Most pumpkin recipes can be tweeted to taste. I prefer to add a bit more spice to enhance the pumpkin flavor. My pies especially. I did it with this recipe only because that’s what I do not because I thought it needed it. Maybe if you did the same it may be more to your liking. Just a thought ????

      Reply

  31. Kathryn
    October 9, 2017

    I would like it a lot if you had a ‘print’ for the recipe with a picture. This would make my life easier as I print all the recipes I would like to try. Then keep them in my binder if they are terrific!

    Reply

    • Kara Cook
      October 9, 2017

      Kathryn, I do have a printable recipe with a picture. It is on the second page of the post. Hope the recipe makes it into your binder. 🙂

      Reply

  32. Brenda
    October 9, 2017

    Excited to try Easy Pumpkin Cobbler for my family this Thanks Giving, thanks for sharing your recipes.

    Reply

  33. jkweigle
    October 2, 2017

    It would be great to have a pic w/o the ice cream. I’v very visual and need to see how it’s supposed to look when it comes from the oven. Seems like it is delicious. Perfect autumn flavours.

    Reply

    • Carrie
      October 21, 2017

      This recipe looks and sounds sooo yummy!!

      I too, would also to see a pic w/o the ice cream on top. I’m such a visual baker….and want to make sure mine looks like it should!

      Reply

  34. Ruth Ann
    September 21, 2017

    I just made this and was disappointed. The cake seemed very dense. The original recipe calls for milk. Do you think that could be the problem. I’m not a novice at baking as I bake almost every day for my daughters restaurant. I would not be happy serving this I will try it one more time.

    Reply

    • Kara Cook
      September 29, 2017

      The cake part should be pretty dense, more like a brownie than a fluffy cake. I actually like it that way because it holds up to the sauce without feeling soggy. But that is just my preference. You could try it with the milk instead and see if you prefer it that way. Good luck!

      Reply

      • Michelle
        October 3, 2017

        I pinned this like a month ago and just finally got around to making it, and it came out great! My husband and son love it! Have not made your hot fudge cake but that’s next! Can’t wait! Probably tomorrow! Yummm!

        Reply

    • MaryAnn Coy
      July 26, 2018

      The original name is Pudding Cake, it’s is Best served still very warm & should be very fudge brownie-like. Not batter-like but very Fudgy & then you spoon the sauce on top. You don’t use milk in it. Definitely water but the water needs to be very hot. We boiled it in the kettle then measured & poured it right on. My Mother would put it in the oven first & pour it only just before closing the door..
      It was aprecaution so it wouldn’t, slop & burn somebody. Also so it wouldn’t penetrate though the cake by getting jarred or accidentally stirred by some motion. MA Boston.

      Reply

  35. Ruth Ann
    September 21, 2017

    The first time I made this the cake seemed gummy. Like it ways to done. It baked for an hour. I tried it again and still not thrilled with it. The original recipe called for milk. Do you think that would make a difference. I’m not a novice at baking as I bake most every day. This has me puzzled.

    Reply

    • Linda Quinn
      September 29, 2017

      Then don’t make it again .. You have obviously tried it several times and still are not happy with your
      Results .

      Reply

      • Monique
        November 20, 2017

        Lol! I agree

        Reply

  36. Bobbie
    September 19, 2017

    This looks awesome . Can’t wait to try . The caramel sauce is that what makes from the baking process or something you add?

    Reply

    • Kara Cook
      September 29, 2017

      The caramel sauce comes together during the baking process. My youngest daughter thinks it’s magic! 🙂

      Reply

  37. Kathleen K.
    September 18, 2017

    I made this on Saturday, followed directions exactly except I left out the nuts. It’s delicious!!! Definitely make sure you have vanilla ice cream. Yummy as it melts on warm cake.

    Reply

    • Kara Cook
      September 29, 2017

      I agree about the vanilla ice cream. It’s definitely a must with this recipe!

      Reply

  38. Lisa
    September 17, 2017

    Wow just Wow!!! I made this for my tribe and it is amazing. I seriously did not think tipping water on it would work but it did and the caramel was gooooood. Will definitely be making this again. Thank you for the recipe 🙂

    Reply

    • Kara Cook
      September 29, 2017

      It is definitely a little strange to pour water onto a cake, but it somehow works. So glad you enjoyed it!

      Reply

      • Toni
        October 11, 2017

        Kara, what canned pumpkin do we use..100% pure pumpkin or use the pumpkin mix ?

        Reply

  39. Jolene W.
    September 15, 2017

    I made this last night to serve to a ladies group– it was delicious — a yummy fall treat– I was skeptical about the caramel sauce — but it turned out wonderful– great with ice cream– about to have some leftovers now– Thanks for the recipe– will def. make again and again.

    Reply

    • Kara Cook
      September 29, 2017

      So glad to hear it Jolene! That caramel sauce with ice cream is hard to beat. I’m always happy when I have a few leftovers for myself. 🙂

      Reply

  40. Rachel
    August 29, 2017

    The cake baked up beautifully, with a nice, rich sauce. However, it was reallllllly sweet, even for a dessert. I may try the recipe that inspired this one, which looks like it has much less sugar.

    Reply

  41. Teri
    August 22, 2017

    I’m not a fan of nuts in dessert but I DO love streusel. Could I sub the nuts for oats/butter or put a strussel on top at end of baking, then bake a few more minutes?

    Reply

    • Kara Cook
      August 22, 2017

      If you don’t like nuts, you can just leave them out. I’m not sure how it would work to add the streusel at the end, the additional cooking time would probably dry out the cake and sauce. You could certainly try it though.

      Reply

  42. Dee
    August 16, 2017

    Can you use fresh pumpkin puree instead of canned pumpkin?

    Reply

    • Kara Cook
      August 22, 2017

      Yes, you can absolutely use fresh pumpkin puree!

      Reply

      • Sabrina
        September 20, 2017

        Can this cook in s crock pot?

        Reply

      • Kara Cook
        September 29, 2017

        I haven’t tried it in the crock pot, but I bet it would work.

        Reply

  43. Shellie
    July 11, 2017

    Im allergic to cloves and ginger. Otherwise this look awesome! Can you recommend a substitute for me??

    Reply

    • Kara Cook
      July 19, 2017

      You can just add additional cinnamon and nutmeg, and it should still be delicious!

      Reply

  44. Wendy k
    December 19, 2016

    I guess I’m in the minority but this just wasn’t very good. It certainly was sweet but it was boring. It tasted faintly of pumpkin but none of the spice came through. I think maybe using some butter instead of all water might give it some flavor. Not a win for me. ????

    Reply

    • MHS
      September 2, 2017

      Maybe try fresh spices – mine turned out amazing and the spices came through perfectly.

      Reply

  45. Marci
    November 20, 2016

    when baked does this recipe turn out with a cobbler consistency of crust and filing? Or is it more like a gooey pumpkin cake with a Caramel sauce?

    Reply

    • Kara
      November 25, 2016

      It basically turns out like a really moist cake with a caramel sauce.

      Reply

  46. Nicole Howard
    November 20, 2016

    Hello! This looks delicious and am planning to make it for Thanksgiving. How much water would you estimate you pour over the top? Thank you!

    Reply

    • Kara
      November 25, 2016

      If you make the recipe as stated, you use 1 1/2 cups. If you make half a recipe, you cut all the ingredients in half, including the water. Hope that helps.

      Reply

  47. Tecia
    November 10, 2016

    I made this last night for a church activity. It got great reviews from everybody. Amazing stuff. I was a little skeptical pouring water over everything right before I cooked it, but is is soooo worth it.

    Reply

    • Kara
      November 25, 2016

      It does seem a little strange to pour water over a cake, but it ends up working just like magic. So glad it was a hit! 🙂

      Reply

  48. Tecia
    November 10, 2016

    I made this last night for a Church activity and I got so many great reviews. Kara, you made a winner with this one! Love love love!

    Reply

  49. Traci
    November 3, 2016

    Oh wowzer. This had a great flavor, but too sweet for me. I will have to find a way to cut the sugar or just find a way to adapt it. :-/

    Reply

    • Kara
      November 6, 2016

      If you try cutting back on the sugar, let me know how it turns out. 🙂

      Reply

  50. AprilD
    November 1, 2016

    Your recipe is amazing! I’ve used it multiple times even for muffins. From the baking impaired everywhere I Thank You

    Reply

    • Kara
      November 6, 2016

      I never thought to make it in a muffin pan. Great idea for making individual serving sizes!

      Reply

  51. Kathryn
    October 30, 2016

    How would you modify this for a crock pot?

    Reply

    • Kara
      November 25, 2016

      I haven’t tried this in the crock pot, but it should work like the hot fudge version. To make it in a crock pot, spread the cake ingredients in a greased 3 1/2 quart crock pot. Sprinkle the nuts on top. Then bring the brown sugar, cinnamon, and water to a boil and slowly pour over the batter. Cook on HIGH for about 4 hours. Slow cooker temperatures vary greatly, so check it often during the last hour.

      Reply

  52. Alicia
    October 23, 2016

    I was wondering. I completely forgot to put the hot water on top of it. I put it in for 45 mins because I’m using a 8″. And 30 mins into I realized I didn’t put the hot water on top. So I did hoping to save it. Is it safe to say to do a redo? Ughhh. Thank you!

    Reply

  53. Heidi N
    October 21, 2016

    Looks even better than the ginger snaps I just made. Maybe I can persuade Jacob to make these instead of water brownies so he stops using up all of my cocoa for his favorite dessert 🙂

    Reply

    • Kara
      October 21, 2016

      Haha. Yes, it is nice to change things up once in awhile. Hopefully he’ll go for it and leave you some cocoa. 🙂

      Reply

  54. Laurel Larsen
    October 20, 2016

    What size can of pumpkin? This sounds terrific!

    Reply

    • Kara
      October 21, 2016

      It’s just one cup of pumpkin, so a small can would be plenty.

      Reply

  55. Courtney
    October 16, 2016

    Can you use fresh pumpkin instead of canned?

    Reply

    • Kara
      October 21, 2016

      As long as you cook and puree it first, fresh pumpkin would work just fine.

      Reply

  56. Kathy St Andre
    October 6, 2016

    Kara can you put the chocolate pudding cobbler out there please?

    Reply

  57. Jesseca
    October 5, 2016

    We had just enough pumpkin left over from another recipe to give this a try and it was SO GOOD. Two thumbs up from everyone in my home.

    Reply

    • Kara
      October 10, 2016

      Yay, glad to hear it Jesseca! 🙂

      Reply

  58. Cynd
    October 4, 2016

    I’m a great fan pumpkin! Your recipes all look amazingly delicious. I won’t be waiting for cooler weather to try one of these desserts because here in Texas it’s still high eighty degrees.

    Reply

    • Kara
      October 10, 2016

      I’m a fan of pumpkin desserts all year long! And if you serve it with ice cream, it’s just perfect, even in eighty degree weather. 😉

      Reply

  59. Holly
    October 2, 2016

    Can self rising flour be used instead of flour and baking powder?

    Reply

    • Kara
      October 3, 2016

      I’ve never used self rising flour, but it would probably work. You would need to omit the salt, because self rising flour has salt added.

      Reply

  60. Alison
    October 2, 2016

    If you were to give everyone a nice big scoop of this, how many would you say this would serve. Trying to figure if I should double it or not. Tempted to, just to have leftovers.

    Reply

    • Kara
      October 3, 2016

      It serves about 8, so if you are serving more than that, I’d double it. Leftovers are great warmed up in the microwave!

      Reply

  61. Joan OBrien
    September 30, 2016

    Since it’s meant to be gooey, how do I know when it’s done?

    Reply

    • Kara
      September 30, 2016

      The cake part rises to the top, so I usually poke it with a knife to make sure it’s cooked through.

      Reply

  62. Ped
    September 30, 2016

    Any tips on making this ahead for a “sunday supper” party?

    Reply

    • Kara
      September 30, 2016

      This is definitely one of those desserts that is best served warm, so it might not be best made ahead unless all the guests can heat it up in the microwave. As an alternative, you could try under-baking it a little, then baking it for just a few minutes before you serve it.

      Reply

  63. Kylee
    September 29, 2016

    Is it regular cloves or ground cloves?

    Reply

    • Kara
      September 30, 2016

      Definitely ground cloves! I assumed everyone would know that, but I guess I better specify in the recipe. Whole cloves would be like little rocks in your cobbler, and that would not be good! 🙂

      Reply

      • Kylee
        September 30, 2016

        I figured but I wanted to be 100% sure. I’m new to the whole home made baking stuff. I did make it last night and it was delicious. My husband, who doesn’t like pumpkin stuff, wanted seconds!!

        Reply

      • Kara
        October 3, 2016

        So glad to hear it was a success!

        Reply

  64. Deb
    September 29, 2016

    What if you omit the cloves?

    Reply

    • Kara
      September 29, 2016

      You can definitely omit the cloves, it will still turn out fabulously!

      Reply

  65. Shari
    September 24, 2016

    This looks amazing! Quick question though. It says to serve warm which I’m sure you absolutely want to do. But if you don’t use it all the first time, can it be reheated? And if so, just microwave?

    Reply

    • Kara
      September 29, 2016

      Yes, you can heat up the leftovers in the microwave and it works just fine!

      Reply

  66. Diane Beaudin
    September 21, 2016

    Going to try this with a 1:1gluten free flour someday and see how it turns out! This sounds so awesome, and grateful it is egg free and dairy free!

    Reply

    • Natalie
      October 21, 2016

      Hi Diane, how did it come out? I am celiac & would also need to make it gluten free.

      Reply

      • cheri pizani
        October 14, 2017

        how did the gluten free version work?

        Reply

  67. Becky
    September 14, 2016

    Can this be doubled and baked in a 9×13 pan?

    Reply

    • Kara
      September 29, 2016

      Yes, you can double and bake in a 9×13 pan. It will definitely need longer to bake. I’d start with an extra 10 minutes and add more as needed.

      Reply

      • candice
        October 10, 2016

        I found when doubling this recipe for a 9×13 pan there is no need to use quite as much topping or water 1.5 x or even just the single batch worked better

        Reply

  68. Jenn@eatcakefordinner
    September 3, 2016

    This sounds divine!

    Reply

    • Kara
      September 5, 2016

      Thanks Jenn! It really is amazing!

      Reply

    • Kathy
      September 14, 2016

      I just made this, just ate it and it is delicious! Thanks for sharing your recipe.

      Reply

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