Easy Pumpkin Crunch Cobbler

Easy Pumpkin Crunch Cobbler 1 - 15 ounce can pumpkin puree 1/2 cup sugar 1/2 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon cloves 1/2 teaspoon salt 1 Tablespoon cornstarch 4 eggs 1 1/2 cups milk 1 box yellow cake mix 1 cup pecan chips 1/2 cup toffee bits 1/2 cup butter, melted Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. Whisk together the pumpkin, sugars, spices, salt, cornstarch, eggs, and milk. Pour into the prepared pan. Stir together the cake mix, pecan chips, and toffee bits. Sprinkle evenly over the top of the pumpkin mixture. Drizzle the butter on top. Bake for 60 minutes. Remove and cool slightly. Serve warm with ice cream, or refrigerate and serve cold with Cool Whip