Pumpkin Pecan Cobbler

4.71 from 468 votes

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Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

I think I’ve found pumpkin dessert mecca in the form of this Pumpkin Pecan Cobbler. I love a good chocolate lava cake, but no other dessert has really ever come close to that pinnacle of delicious. Until now? If you don’t like chocolate as much as you like pumpkin, then we are close to something that will blow your mind.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler: Ultimate Fall Dessert

No matter where you stand on the choco-loving scale, you’ve at least got to give this a try at least once this season! This Pumpkin Pecan Cobbler is spicy, sweet, festive and gets thrown together in a snap. This is like a pumpkin lava cake and cobbler love child. It’s got all the yummy factors that I love in a dessert and uses ingredients I’m 99% sure you already have in your pantry. #winning

Just be sure to remember to add in the baking powder because…..it WILL NOT work without it.

Here’s how to make this Pumpkin Pecan Cobbler:

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

pecan cobbler

Stir all dry ingredients together in a small bowl: flour, sugar, spices and leavenings. I’m positive you all have these items in your pantry right now.

pecan cobbler

In a separate bowl, stir together all the wet ingredients: milk, vanilla, melted butter and pumpkin!

Pumpkin Cobbler

Now, incorporate the two. You’ll get a thick batter…exactly what you want.

Pumpkin Cobbler

Pour this into a small casserole dish and spread out evenly.

Pumpkin Cobbler

Like so!


Top this with even more sugar {I know it looks like a lot….} and some chopped pecans.

Pumpkin Cobbler

Right before it goes into the oven, pour over some super hot water. RESIST the urge to mix this. Pour it and forget it. I promise the oven will work it’s magic and create an amazing cakey, hot pumpkin lava situation that is worth the 40 minute wait.

Pumpkin Cobbler

You see? Puffy magic cake with…..wait for it……

Pumpkin Cobbler

Sweet pumpkin lava gooeyness!!!!!! Heaven, folks.

Pecan Cobbler

Divide into portions and serve.

Pumpkin Pecan Cobbler

Don’t forget the extra pecans and ice cream! Yes yes yes.

Pumpkin Pecan Cobbler

Love Pumpkin Pecan Cobbler? Try these other recipes:

Pumpkin Pecan Cobbler
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4.71 from 468 votes

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!
servings 8 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


For the Cobbler

  • 1 cup + 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla

For the Topping


  • Preheat oven to 350 degrees.
  • In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
  • In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  • In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.



Calories: 318kcal | Carbohydrates: 59g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 208mg | Potassium: 191mg | Fiber: 1g | Sugar: 45g | Vitamin A: 2575IU | Vitamin C: 0.7mg | Calcium: 78mg | Iron: 1.2mg
Course: Dessert
Cuisine: American
Keyword: Pumpkin, pumpkin cake, pumpkin dessert

*Recipe Updates*

I’ve gotten a TON of comments and feedback from all of you about this recipe since it’s become VERY popular within the last few weeks of me posting this. A lot of the same questions keep getting asked and asked again, so I thought I would address the most common ones below so that you can make this with success 🙂

Is 1/2 cup of pumpkin the correct amount?

YES! You only need 1/2 cup of canned plain pumpkin {NOT pumpkin pie filling} for this recipe.

Can I double the recipe?

YES! And I know that 3 cups of water seems excessive but that is typically what you do when you double a recipe. You double every single measurement. I suppose if you’re worried about it, you can reduce that amount. That just means you’ll have less caramelly-pumpkiny liquid underneath your cake.

Can I bake this in a 9×13 pan?

Yes, but only if you plan on doubling the recipe!

Mine didn’t cook all the way through. What’s wrong?

When I first was testing this recipe, mine came out all globby and mushy at first too. But then I switched over to new, fresh baking powder and that did the trick! Don’t forget the baking powder! Also, check your oven temperature. Mine is spot on at 350 degrees and my cobbler was done in 40 minutes exactly. Some ovens run hot, some run cold. Also, glass baking dishes cook food differently than metal or ceramic. Lots of different factors can affect the baking time. The cobbler might be done at 40 minutes or you might have to cook it closer to 50. As long as the center is baked, you should be good to go.

Can I make this gluten free?

I don’t see why not, though lots of gluten-free baking mixes vary significantly because of their different blends of flours. I’ve had good success with Pamela’s brand GF all-purpose flour baking blend.

Did you forget to list eggs as an ingredient?

NO! There are no eggs needed for this recipe.

Your casserole dish you used in this recipe looks big! Is it?

The casserole dish I used is a 9″x 6″ baking dish from Crate and Barrel. It’s on the small side for sure. I think there was some confusion because it’s so small yet in the recipe I state that you can get 8 servings. But, look at the increments. It doesn’t make a ton, but puffs up and is very sweet and decadent which is why I said it could serve 8.

Can I make this recipe in advance?

Yes, you definitely can, but the longer it sits, the less syrupy goodness remains. The best thing I could recommend is make the batter ahead of time (with double acting baking powder) and right before baking, add the sugar and nut topping along with the very hot water. That way, you’re still prepping ahead of time, but enjoying it fresh. The double acting baking powder is important because it helps the cobbler rise once when introduced to liquids and twice when it’s introduced to heat.

I have never frozen this recipe, so have no input on how that would work.

Hope that helps! Enjoy! xoxo  -Lauren

4.71 from 468 votes (107 ratings without comment)

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Recipe Rating

856 Responses
    1. Rhiannon

      5 stars
      Just made this for a small gathering of 6 and it was delicious! Followed the recipe exactly and it turned out perfectly. I served with butter pecan ice cream!

  1. Erin Sturdevant

    This recipe sounds awesome!! I would really like to know if the water could be substituted with bourbon instead. I think that flavor would be amazing!

  2. Judith Mann

    Lauren, could I use Pumpkin Pie Spice instead of the cinnamon, cloves, and nutmeg called for in this recipe with the same results?

  3. Kari

    This recipe doesn’t work I have tried twice first time it was way too watery even after an hour because I added time so I tried again and used half cup less water now it’s not liquidity but even after 40 minutes it still doesn’t look cooked it’s mushy.

    1. Breezy

      She mentioned something about using fresher baking powder, check your oven temps, and glass, metal, and ceramic pans cooks differently 🤷🏻‍♀️🤷🏻‍♀️

  4. Brigid Reyes

    This looks toooo easy, and way to yummy! Can hardly wait to try it! Going to send to my daughter-in-law, my son son loves pumpkin pie. This looks like something he could take for one of their office parties.

  5. Jacqueline Jensen

    could you possibly use Libby’s Pumpkin Pie Mix that I usually add a can of Eagle Brand to?

    I would like to prepare this for Thanksgiving Dinner!

  6. DT

    5 stars
    Hi Lauren,

    We tried this recipe today & it was so good. We doubled the recipe & used two glass pie dishes. Skipped the cloves since we didn’t have on hand. The house smelled wonderful. The dishes did not bubble over in the oven (but thanks for the warning.) This one is a keeper! P.S. If you make this recipe, don’t skip the ice cream. It adds the perfect amount of cool creaminess.

  7. Dolores Berg

    This is so easy and sooo delicious. I had to bake it 10 minutes longer in MY oven. This is a “keeper” !! Look forward to trying out other of your recipes. Thanks for sharing.

  8. Randy

    My entire family loves pumpkin desserts, and I am with you about Chocolate Lava Cake, but I think this recipe sounds even better. Can’t wait to try it. Thank you!

  9. Elaine

    Could applesauce be substituted for the puréed pumpkin? I can’t eat pumpkin but this looks delicious and I would like to try it somehow.

  10. Drema Coook

    You can used ore-cooked sweet potatoes….Just Cook mash ..sweeten etc…Very little difference in taste..I have added minute oats also..like an Apple crisp recipe

  11. Robin C.

    What if you dusted mini chocolate chips with a little flour, so they don’t sink to the bottom, and added them to the batter? Would that work to satisfy the chocolate lovers while still keeping the focus on the pumpkin-y goodness?

  12. Beth Mackie

    Can this dessert be made in advance and reheated and does it still come out just as good. Would like to take to my son’s for thanksgiving but we have to travel.

  13. ibtisam

    can I substitute the all purpose flour with cake flour?
    and can I use fresh pumpkin or butternut instead of the canned version?

    1. Kim

      I made this with Bob’s Red Mill 1:1 gluten free flour and it was delicious. I followed the recipe exactly as written. I did have to bake it for extra time as is the case with many gluten free baked goods. I baked it for an hour and 15 minutes total. It had a great texture with spicy syrupy caramel sauce. No one knew it was gluten free.

    2. Sam

      5 stars
      Delicious. Substituted oat milk and coconut oil to make it non-dairy, decreased the amount of sugar in the batter, and added more pecans than necessary to the topping.

  14. Susan

    5 stars
    Hi Lauren! Love all your recipes, and this sounds AMAZING!! Could this pumpkin pecan cobbler be doubled and use a 9 x 13 pan? I would love to take it to Thanksgiving dinner at my mother-in-laws!

  15. Tanya

    Can I use butternut? Any kind of pumpkin? I’m from SA and we’re not firmilliar with pumpkin deserts, so not so sure what pumpkin to use.

    1. Tori

      I’ve used kent & queensland blue pumpkin before and both have turned out fine. Just cut into chunks and steam until soft before blending or mashing to make the puree.

  16. Ruth Cobb

    5 stars
    I had an apple cobbler recipe from Southern Living that used boiling hot water at the end before you baked it. I thought the recipe looked ruined and was pleasantly surprised when it work.

    This looks really good. We have a monthly meeting with a conservation group and they would surely love this dessert.

  17. Melba Christie

    Super duper recipe. My famoly love my pumpkin pie. In fact my grandson got upset with his nana one Easter cause “She didn’t make pumpkin pie.” Gonna try this pumpkin cobbler on them.

  18. Karen @ On the Banks of Salt Creek

    Yeah! a new pumpkin recipe. I have oh about 25 baking pumpkins in my garden and one will be put to use on this soon.