Pumpkin Cobbler

1 (18.25 ounce) box yellow cake mix
    (reserve 1 cup for topping)
1/2 cup butter or margarine
1 egg
1 (30 ounce) can pumpkin
3 eggs
2/3 cup canned milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup brown sugar

Topping:
1 cup reserved cake mix
1/2 cup granulated sugar
1/4 cup butter or margarine

Mix with spoon cake mix, butter and the 1 egg. Press into an ungreased 13 x 9-inch pan.

Pour pumpkin, 3 eggs, milk, vanilla extract, cinnamon and brown sugar over dough; sprinkle with nuts if desired. Bake at 350 degrees F for 45 to 50 minutes.

Serve with Cool Whip.