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Pumpkin Pecan Cobbler
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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: 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:
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.
In a separate bowl, stir together all the wet ingredients: milk, vanilla, melted butter and pumpkin!
Now, incorporate the two. You’ll get a thick batter…exactly what you want.
Pour this into a small casserole dish and spread out evenly.
Like so!
Top this with even more sugar {I know it looks like a lot….} and some chopped pecans.
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.
You see? Puffy magic cake with…..wait for it……
Sweet pumpkin lava gooeyness!!!!!! Heaven, folks.
Divide into portions and serve.
Don’t forget the extra pecans and ice cream! Yes yes yes.
Love Pumpkin Pecan Cobbler? Try these other recipes:
- Carrot Cake Cobbler
- Chocolate Cobbler Recipe
- Inside-Out Breakfast Peach Cobbler {almost vegan}
- Peach & Raspberry Cobbler {with Homemade Vanilla Ice Cream!}
- Steel Cut Oatmeal with Bananas & Cobbler Topping
Pumpkin Pecan Cobbler
Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!
Ingredients
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
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
- 1 1/2 cups very hot water
Instructions
- 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.
Video
Nutrition
Calories: 318kcalCarbohydrates: 59gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 16mgSodium: 208mgPotassium: 191mgFiber: 1gSugar: 45gVitamin A: 2575IUVitamin C: 0.7mgCalcium: 78mgIron: 1.2mg
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*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
This is the ultimate dessert. I made it to use up extra pumpkin after making pumpkin pie for Thanksgiving. This cobbler is better than any pumpkin pie. Each bite is a mixture of sweet and crunchy topped with the delicious caramel sauce.
Thank you, Lauren, for a wonderful recipe.
Okay, WOW ! Just made this for Thanksgiving. I have a domed countertops convection oven so I covered it with parchment paper and wire rack for 30 minutes and baked for another 20 minutes uncovered. This will be made again for Christmas. Delicious.
Can this be stored at room temperature or should it be refrigerated? It tastes great. Fun to make.
It turned out so good! My husband and I loved it. <3
Hey Lauren,
I just want you to know that I have been making your pumpkin pecan cobbler recipe since I wanna say 2018 or 2019. We ABSOLUTELY ADORE IT! My daughter is so obsessed that she always requests this dessert even for her birthday last year, this is what she wanted instead of cake. She is a young adult now but she’s still my baby. I just wanted you to know that you’re making a positive impact on our bellies and our taste buds, but most importantly on our family memories so thank you from the bottom of my heart for these yummy recipes. Keep it up babes. Much Love from West Virginia. 🥰🫶
Perfect
The transformation to metric is very wrong. It got me 16x the flour you mentioned and the whole recipe is messed up now 😣
I took this to a pot luck last fall (doubled recipe), served it with French Vanilla ice cream and everyone raved about it. I followed the recipe exactly except for putting praline pecans on top, which made it even more decadent. Absolute heaven in a bowl. Will be making again soon, even though it’s now spring.
OMG! This is a new favorite! I didn’t change a thing. It came out of the oven with a cake top and hot and gooey pumpkin goodness on the bottom. Put a scoop of vanilla ice cream on top and this was to die for! Everyone loved it! Thank you for this delicious recipe!
How do I store this? Does it need to be refrigerated?
Love it but it didn’t puff up. I’ll check my baking powder
Thanks, & I’ll check your other recipes too ?
Fantastic old-school recipe. Very easy to make as well! My father in law said it was his favorite thing that we made during the holidays!
I have made this many times just as written and it is always a big hit! It is in the oven now for Thanksgiving lunch instead of pumpkin pie this year.
If I double the recipe, do I have to bake it for longer?
Can you use an 8 x 8 pan?
I just made this and it’s absolutely scrumptious <3 since I doubled the recipe, it made me feel like maybe the caramel can be made with less sugar and therefore it wouldn’t be as sweet overall but as you said: less gooey goodness. Thanks so much for this
Made this for a last minute get together last weekend and doubled the recipe and it was a hit! Already shared with my MIL.
In the video it shows it says you added salt but it is not listed for amount used is it ok not to use it if it’s not listed
Do you have to refrigerate??
This was a fun recipe that’s smells delicious! My only question is how do I know when it is done. Do I stick it with a knife?
Where does the caramel sauce come in ?? There’s no mention of it in your directions. But you show it on the bottom of the dessert.
Cindy, the caramel sauce is created naturally when you add the hot water and bake it.
Served this to our dinner guests last night and everyone enjoyed it. We added butter pecan ice cream. We sent the leftovers with them so we wouldn’t get fat this week!! Great and EASY recipe.
I doubled this recipe and baked in a 9×13. I used 2 cups of water to pour over the top not 3 and it turned out amazing! I also used sea salt instead of table salt and lucked out with a salted caramel vibe. Delicious!!
Is the pan greased or ungreased??
Could I do this in a slow cooker?
Just made it tonight. I used evaporated milk for the milk, added more pecans and cut back a bit on the white sugar. We loved it! It’ll be a fall favorite.
I tried this recipe today and I did double it, except I did ½ cup less of the water when I doubled. This turned out SO delicious! Definitely have it with some ice cream. It is really good by itself, but the ice cream takes it over the top. It’s a keeper!
I used walnuts instead of pecans.
Disappointing. I was so excited to make this since I long pumpkin and pecans. Lacked flavor. Almost tasteless. So glad I did not make it for guest.
Delicious!! I made this yesterday but forgot to put it in the fridge overnight – will it be safe to eat?
I made this for Thanksgiving and it was a HUGE hit! As we had 15 of us, I doubled the recipe and really worried that the 3 cups of water was too much. However, when it was done cooking there was plenty of the caramel syrup and the cake was the perfect consistency. I also make the cake mix the night before so I could bake it as we were all sitting down to dinner. When everyone was ready for dessert, I was able to pull this hot out of the oven. So good and will be a go-to recipe for me in the future!!
So so delicious! I made it again and doubled the recipe. I used GF Namaste flour & 1Tbsp. only, using brown rice flour. Cup4Cup would be just as good. This is by far my favourite desert! Way to go Lauren!
Tried it for Thanksgiving topped with homemade ice cream and it was a huge hit!
This is so delicious!
Is supposed to be so liquid?
This is such a nice switch from pumpkin pie. Some of the best cobbler recipes use the “water on the top” method !
Wonderful. A great alternative to making pumpkin pie.
I loved this recipe. I made it twice and shared it with a friend. I cut the sugar significantly the second time. It keeps for several days in fridge but the sauce turns into a gooey topping. Also delicious! Thank you.
I wanted to make individual servings of this by baking in ramekins. What are your thoughts on this? Is it doable?
Can you use milk instead of water? I made this today and the cake base is amazing but I found the caramel to taste a bit watery
I took this to a church carry in dinner and it was a huge hit. The only change I will make next time is to cut the nutmeg and cloves to half what is called for. I felt they were overpowering. I really didn’t taste the pumpkin at all, just the spice
Made this for the first time and doubled the recipe. It was delicious but took longer to bake. However I forgot to double the water and realized after it was in the oven for 10 minutes. Added the extra water and continued baking. Took another 20 minutes but turned out fine. I will make this again.
Magnifique! Best desert, any time of the year ! ?
I scrolled a bit through the comments and didn’t see if this is recommended to be refrigerated or storing left overs (if any) on the counter is ok? Thank you, will be trying this out tomorrow!
OMG it was amazing! I cooked it for 10-20 minutes extra as it was still wiggly in the middle. Let’s just say there wasn’t any leftovers.
I made this recipe for the first time this evening and I think it came out perfectly! My only question is how do you store the rest?? Do you need to refrigerate? Or can it be left out in room temperature?
So good! Easy to make. My kids really liked it too.
Loved this!! I toasted the pecans first. Next time, I’ll cut the cloves in half. A little too strong for my taste.
Could I make this using sweet potatoes?
I might try replacing the water with heavy cream or half and half. Have you already tried that?
Oh my! This is hands down, one of the best pumpkin desserts ever! I’m will be making it again for a dinner party, so I’ll double the recipe. I always add more spices than called for because thats what I like…I did not add more cloves or nutmeg, they are a strong spice, but I did add more cinnamon & I added about 1-1/2 tsp of pumpkin pie spice. Crimineeee this is delish!
My neighbor loved it too & asked for Recipe. THANK YOU FOR SHARING this incredible tasty dessert!
This came out so delicious. Only change I made was to use sugar substitute and less than recipe indicated.
My.turned out like cake. No sauce. Baked in glass 8 inch pan. Baked at noon, served at 6. Any ideas what went wrong?
Do you store leftovers in the refrigerator or on the countertop?
Not a big fan. The “caramel” on the bottom is very watery, not caramel at all. My husband liked it though,.
Wondering if it’s supposed to be kind of wet on the bottom. I know you said above that if it’s not done, it might need longer, but it seems it’s supposed to be a little runny underneath. Is that right?
Can I make this recipe and leave out the pecans? My husband does not enjoy nuts.
I made this for the first time tonight (doubled it) and will definitely remake it in the future with some necessary edits. The double batch made 6 x 8oz cocottes and then two small gratin type dishes worth. Alas, all bubbled over. ??♀️ For those doing individual portions I’d recommend under filling these as they puffed up a lot!
Doubling seems to work well but I found it to be TOO nutmeg and clove forward when doubled, consider pulling back on those if doing the same. I also used the hot water sparingly which yes, meant less goo. So, more water = more molten goo. I might also do more pumpkin, I was heavy handed with my pumpkin and I could have used the extra moisture.
Looks so yummy!! Only gave u 4 of 5 stars, cuz I haven’t made it yet!! BUT, I’m sure it will b awesome ☺️
Can I make this the night before.
Unreal! Sooo delicious! Had to bake 10 extra minutes. 10/10 by everyone!
Hi Lauren….will you please go over this recipe…..can’t find eggs listed anywhere….sounds like a recipe that needs eggs. Thanks.
I address this in the post Cathy:
Did you forget to list eggs as an ingredient?
NO! There are no eggs needed for this recipe.
No eggs. It has a lot of baking powder And rises well. It’s really an odd recipe to follow -feels wrong in some ways- but it ends up delicious. It’s kind of light and fluffy and kind of sticky and kind of gooey or wet on the bottom all at once, but I think that’s the point. That’s what makes it “cobbler” I guess.
We have family breakfast almost every week (4 families). I made this pecan pumpkin cobble this morning and everyone loved it! A couple people even used the “pudding” part to dribble on their French toast. It was delightful. Definitely making it again.
This was delicious even though I screwed up the recipe. I prepared the batter and topping in separate bowls the night prior to cook in the morning before work. Never follow a recipe without coffee first! I read, “add the wet ingredients to the dry” so I added my topping into the wet batter. Then I read further and realized I had done that step the night before! It wasn’t the topping the recipe was referring to – duh – it was the flour, etc., I panicked but decided to follow the recipe and added the hot water on top. I doubled my recipe and cooked in a 9×13 glass pan. Mine took 60 minutes, but that could be due to lack of ability to follow a recipe first thing in the morning.
I brought it to work, warmed it in the oven in the afternoon, and it was amazing! All the “carmelly” goodness was at the bottom like magic! The part loved it! The only thing I would do differently is to add more pecans. A+++++++
Thank you for sharing!❤️
Have you tried this with anything other than pumpkin? Like sweet potato?
I’ve been making this delicious dessert for years. Everyone loves it! This is absolutely in my top 5 favorite desserts.
Made this cobbler for date night last night through the adventure challenge date book. It had us blind fold one another and coach eachother through the recipe with no action words. It was a blast and the cobbler was incredible. Gooey bottom – delicious flavor profile – excellent textures. Paired with vanilla gelato. Thanks for the recipe
I love anything pumpkin and this was a huge disappointment, Looks much better than it tastes.
Gonna try this today for Canadian Thanksgiving dessert, but just a question – when you say half a can of pumpkin – what size of can? In Canada we buy them in 796 ml cans or 26~ oz. That seems like maybe too much? How much is in the cans you reference? Thanks!
Can I substitute pecans with sliced almonds?
I have never commented on a recipe I’ve made before, but this recipe deserves one. This was absolutely delicious! It was easy, and oh so tasty! Even my husband, who’s not really a pumpkin lover, ate it up. I’ll definitely make this again to share with the rest of the family. Thank you for such a splendid recipe.
I was so intrigued about the hot water being poured over the top I just had to try it! I love that it uses simple ingredients I already had on hand, took just a little over 10 minutes to put together and 50 minutes to bake in my oven. Oh my word, it was SO DELICIOUS!!!! Everyone (even the pickiest of them all, my mom) loved this! I’m making a double batch next week when my dad comes to visit, and the only change I will be making is doubling the pecans.
Thank you SO much for this lovely fall recipe!
This was so delicious!!! I admit I was really nervous about the hot water being on top, but all the liquid just fell to the bottom in a delicious caramel sauce. This recipe was a hit and I’m definitely bookmarking it to use in the future. I cooked it for 45 minutes in my oven, turned out perfect.
Thank you for this AMAZING recipe!
I thought I lost it but just found it and now my fall is made!
Xoxox
I’ve made this many times and always comes out great. Great tip about the baking powder. I always throw any I have left after 6 months and buy a new one. Better safe than sorry. This morning I decided to try making this with mashed banana instead. Did everything thing the same except left out the clove and nutmeg and had walnuts on hand no pecans. Came out amazing as well. I might cut the sugar by 1/4 next time to account for the sugar in the banana but was still great.
This was like fall in a bowl!!!!! Very very good!!!!
OMG! It’s amazing! The caramel sauce under the cake is wonderful for drizzling over a scoop of ice cream, top with some chopped pecans oh my.
I made a double batch of this and the day I did, my husband went back to the store to get the ingredients for me to make it again as soon as the first pan was gone!
Made this for Thanksgiving dinner and it was delicious! We had a few desserts but this one was wiped and scraped clean. It came out perfect. I was skeptical about the water part and don’t know how it does that but now I don’t care. Haha will be making this all the time now and not only for Thanksgiving. Thank you for sharing this recipe. Aloha from Hawaii!
This cobbler is insanely good and 100% lived up to the description of “an amazing cakey, hot pumpkin lava situation.” One of the best desserts I have ever made. I did make it in the CROCKPOT so wanted to share with others that it DOES WORK! Just spread the batter into the bottom of a full size crock pot (I spread it not quite to the edges just so it wasn’t too thin), then top with the pecan sugar mixture, then pour the water over and do not mix. Cook on high for about 1.5 hours until the center is set. I think mine was in for closer to 2 hours because I was busy with dinner and not paying attention, but it was perfectly cooked and gooey. I turned the crockpot off and let it sit for about 15 mins, then served with vanilla ice cream of course. Amazing recipe, SO GOOD!
Made in place of my typical pumpkin pie for Thanksgiving with family. This was sooo good! It worked perfectly when I upped the serving count-ingredients to serve 12 and baked in a 10 or 11” enameled cast-iron Dutch Oven. I hope I said that right! Anyway, the spice factor was great, most to me do not have enough and I always end up adding more but this I only added a small amount more of pumpkin spice to ensure I didn’t over do any one spice.
I made this as one of our Thanksgiving desserts and everyone went wild over it!! I doubled the recipe and let it bake for 50 minutes and it turned out perfect! Delicious and beautiful! This is definitely a new favorite! Yum!!
How do you store the leftovers?
I just made this and it was terrific! When mixing, though, when I came to the instructions to “Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides,” after I had mixed the wet and dry ingredients, there was nothing to “pour.” It would plop, but not pour as it was more like a dough. I ended up adding 1 cup of additional pumpkin puree and 1/8 cup of milk to make it a spreadable consistency. I don’t know if anyone else has run into this. It turned out great, though.
Has anyone tried using stevia in place of the sugar? I’m trying to make this diabetic-friendly…
I’m so excited to try this recipe for Thanksgiving! I hope it turns out ok and I do plan on doubling the recipe for a larger crowd! I will let you know how my guests respond to this recipe. Thank you for sharing it, it sounds delicious!
Do I spray the pan with Pam?
Do I need to use double acting baking powder if I don’t make in advance?
Thanks, Libbi
No need to use nonstick cooking spray for this recipe. Yes, I would highly recommend double acting baking powder.
Crazy amazing! Super easy to make. Not so easy to reheat but close your eyes and it is divine. I changed out the sugar to brown coconut sugar and it was still delicious.
Pumpkin purée metric amount are wrong, it made me mess up and waste a lot of money and time. Please fix it
I don’t have metric amounts listed…?
Hello, Lauren, I don’t know if you remember me from BYUI, but I remember you with fondness. I really enjoy your delicious recipes and comments. I am so proud of you !!!!
Just curious, instead of just using hot water… Could you replace that with hot milk maybe???
Fantastic recipe! Super flavorful and easy to make.
Looks like the metric version of the recipe calls for 1.63 kg flour where the US customary calls for a cup. Which one is correct?
This recipe is delicious. Follow all the directions except ours took longer to cook. More like 50-55 minutes. But well worth the time. Perfect with ice cream on top.
This is such a tasty and easy recipe! I’ve made it twice now and followed the directions exactly and it’s been amazing. I served it with butter pecan ice cream. I think next time I’m going to swap the pumpkin for apple sauce and putting apple slices in the bottom of the pan.
Very cool how the water on top makes the sauce! When I was putting it in the oven I thought, is this dessert going to be a mistake? It wasn’t! I don’t have ice cream on hand so I topped with a dollop of Greek vanilla yogurt.
I have made this twice now and the center is still mushy. I even bought new baking powder. Maybe next time I will try baking in a metal or ceramic dish instead of a glass one. The first time I baked it I continued to bake for an additional 40 or 50 minutes. I put it in the refrigerator and about 1 1/2 weeks later I tried it and it was so good!!! I was surprised as I was ready to throw it out. So if it doesn’t it done in the middle just keep it in the refrigerator for a bit!!! Again the flavor is amazingly great and with ice cream!!
So, so, SO good, and we’re not even pumpkin fans! The leftovers were wonderful when warmed up, though fresh from the oven is the peak of this dessert’s warm gooey goodness. Vanilla ice cream is the perfect complement. We made this for Thanksgiving and it will be back by popular demand for Christmas. Thank you, Lauren!
Hi, the taste is divine! You call for 1 1/2 cup of water however when looking down below on common questions you say to use 3 cups of water. Which one is correct! Thank you Myra
The 3 cup measurement was in regards to doubling the recipe. So if you’re making it as written, 1 1/2 cups of water is accurate. If you want to double the recipe, you would use 3 cups.
I made this for Thanksgiving desert and it was incredible! I made the recipe exactly as is and it was perfect! Topped it off with a big scoop of vanilla bean ice cream and it was heavenly! I’ll be making this for many more occasions!
This was really really good and very easy to adapt for gluten free for anyone else that might ask. I used Bob’s 1-1 and swapped in 1/3 c of almond flour. You don’t have to do that, but I needed to adjust the carb balance to make it a little more diabetic friendly. I also cut the sugar a bit in the batter and we didn’t miss it.
I ended up making a double batch of this and it was a HIT with the family on Thanksgiving! I did make a few changes though ? I substituted eggnog for milk, used pumpkin spice in place of cloves, and added extra pecans! The 2 subs were because I didn’t have milk or cloves but it was absolutely delicious. Definitely saving this one for the future!
Oh My! I scaled the recipe down for us. I did add about 1/4 teaspoon of cardamom and a pinch of ginger, I did not add the cloves- but everything else was as written. I just served it- and this is so delicious! It’s like magic! Any gathering this is served at is sure to be a hit! Thank you for this recipe.
Can you make this in individual ramekins?
Yes! You just have to be careful making sure you’re measuring the batter and the water evenly between each ramekin so they bake at the same rate.
This was really delicious. Perfect for cold fall weather calling for a sweet treat!. Great recipe. Makes a LOT. Thanks for sharing!
This cobbler was AMAZING!! Super easy to make. It was moist, full of flavor, and the sauce the water creates just makes it decadent! My family loved it! I will be making this again next week for Thanksgiving dinner. 🙂
Can this be made in the crockpot?
I’ve never tried it in the crockpot, but you are welcome to try!
I made this for me and my husband and one for his mom and another 2 pans for friends. I have been asked for the recipe by all! It is a wonderful autumn, fall luscious dessert! Me and my husband had to try it right out of the oven to make sure it was worthy of giving to friends and we ended up eating more it was so good! Can you tell me what the serving size is for calories?
It is 1/8th of the pan. It was a little hard for me to measure given there is cake floating on caramel sauce. Just cut it into 8 and do your best to dish it up.
Could I use individual ramekins. Also, would it be possible to half the recipe?
Yes you sure can! My only hesitation with that is being able to divide the batter and water evenly so they all bake at the same rate. If you are up for the challenge, go right ahead!
Can you make the batter a day ahead, store in fridge and do the topping and hot water thing the next day?
It might not rise as much, but should still work and be ok. Double check that your baking powder is double acting! That would be important for making ahead.
Wowwweee! This was fan-freakin tastic! I cut the sugar for the topping in half and it was still every bit goey and delicious! Next time I make this I think I’ll add some raisins and walnuts to the batter for extra texture:)
Holy buckets this is good! I had to bake for a full hour, but it was worth it. Thank you!
My daughter made this tonight and omg,so good! We had used a heavy glass pan so we added 10min and it was perfect!
I made it just as written, in a Round French White casserole dish (the only one I own with high sides, which u need). Top 8” diameter, bottom 6” diameter. I was sure all that water was going to ruin it, but the magic happened and it was perfect. The large amount of sugar (1 3/4 c) makes this a very, very sweet dessert. The sugar on top forms that nice crust. Tip for doneness: after 40 min I stuck a thin knife in the middle and it came out goopy. Ten more min and the knife came out clean and it was done. Thank you for sharing this, Lauren!
Used only 1/2 c sugar in cobbler. Also substituted applesauce for oil. Used much less clove. Doesn’t take much of it. Very yummy!
This was amazing. I made it gluten free and dairy free with swapping out the flour for gf flour and almond milk for the milk. INCREDIBLE!!!
Absolutely delicious! Made this today for Sunday dinner and my entire family loved it! Needless to say there were no leftovers.
This is delicious & easy!
I added 1/2 cp chopped apple to batter. I used 1/2 cp brown sugar + <1/4 cp Honey/maple syrup in the batter. For the topping I used 1/4 cup each sugar plus pecans and full 1 1/2 cps water.
It still came out perfect!
Thank you Lauren!
This is my go-to dessert, the BEST EVER! Always a group favorite.
do you spray or butter casserole before putting batter into casserole ?
No! It can go in without nonstick spray.
Can or where do I buy double acting BP?
AMAZING..I would give it 10 stars if I could. The only thing I had to do differently was cook it for 50 minutes..it wasnt caramelized enough at 40 minutes. You absolutely gave me a new favorite recipe..thanks
This is one of the best pumpkin desserts (besides pumpkin pie) we have ever had.
Was concerned about the 1 1/2 cups of water dumped on top but OMG! That was the sauce.
Very Good! Thank you for sharing.
This recipe came put just as they are pictured. Thank you Lauren! Thanksgiving hit!
Have you tried making cupcakes?
Lauren,, can I add an egg.? I have made other versions of this type of cake. I feel like the bread part is dry.
I mean, I guess you can?! But the cobbler is supposed to have a “dry” cake on top and the caramel liquid underneath. Do you mean it’s dry as in crumbly?
Can you make in a crockpot?
I’ve never tried! In theory, I think it should work, but I just don’t know timing. You are welcome to test this out and report back!!
I just made this and it’s delicious! I used gluten free flour, flax milk and a 1/2 cup of pecans instead of 1/4. Baked it for 45 mins. I also only had canned sweet potato on hand so I used that and it turned out great. When spreading the sugar it seems like a TON of sugar but trust me it works out in the end! Definitely let it cool down so the syrup gets nice and sticky! Ice cream or whipped cream is not an option! This fulfills my sticky bun void as an egg free, gluten free baker. So yummy will definitely be making this for thanksgiving!
Too much granulated sugar. Too little pumpkin. May try again by adjusting sugar and pumpkin amounts. For us it’s just too sugary.
A huge hit for the whole family — !
After the first bite my daughter begged to make this for thanksgiving.
This was super easy and so good! thank you for sharing will make this again
Now have you ever tried using heavy cream or something similar instead of water?
No, I haven’t. I think there have been a few readers who have used apple cider though.
I have some leftover pumpkin pie mix and wondered if I can adapt this recipie to use it up? I was thinking to just add the dry ingredients, then water and give it a shot ?
[…] Get the recipe from Lauren’s Latest » […]
I have recently become allergic to chocolate and this is indeed a very satisfying substitute. It hits all the right flavor receptors. I am gluten free — substituted organic white rice flour and the result was divine. I did have to leave it in about 50 minutes till the center firmed up, but it was worth the wait.
I made this recipe in the middle of March because I was in a fall mood and I was so pleased with the outcome. This recipe is AMAZING! The only addition I added was butter pecan ice cream while serving 🙂 I will definitely be printing this recipe and be making it again very soon.
[…] This article and recipe adapted from this site […]
[…] Detailed recipe and credit – laurenslatest.com […]
This was SO GOOD!! My family ate it up!!
[…] Detailed recipe and credit – laurenslatest.com […]
I have been requested to make this recipe so many times! We love it! I call it pumpkin lava cake.
This was absolutely delicious! The sauce was thick and Carmely and the cake spicy… My family asked for a repeat before we were through eating eat. We added a scoop of Carmel swirl ice cream.
I’ve frozen this before and it is still amazing re heated! Loooove this recipe ❤️
I used a fresh pumpkin to make my own purée. Will this work?
This is OUT-OF-THIS-WORLD amazing!! I doubled the recipe and baked it in a disposable 9×13 pan, cooked at the exact time mentioned. Ridiculous how good it is!
Thanks Lauren!!!!
I make this every year with success. It’s EVERYONE’s favorite. I double the recipe/ make it a day in advance and then just microwave the serving and top with ice cream. Remember to plop upside down in serving dish so carmely sauce is mostly on top. It’s ugly and amazing. The most delicious ?
Do we still bake for 40 min if we double the recipe?
It might need a little longer in the oven, like 10-15 minutes. But definitely check it after 40! Every oven is different.
[…] with Jacky, we proceeded to spend the next hour and a half making pumpkin rolls, flatbread and cobbler while Grace deseeded a pumpkin. We started with the rolls since they had the longest prep time. […]
[…] Pumpkin Pecan Cobbler from Lauren’s Latest […]
[…] Pumpkin pecan cobbler […]
This was a huge hit at my card party. Next time I will stir the nuts into the batter so they stay more evenly distributed. I also like the idea of mini chocolate chips which I will sprinkle on top.
Hello, I have been looking forward to making this recipe for Thanksgiving for weeks! I do not have an 8-inch casserole pan. Can I use a 9×9 pan? Or would an 8″ round cake pan be better? Thanks!
A 9×9 would be great!
Another wonderful recipe, Lauren! It turned out perfectly!! Thank you for working so hard to bring us wonderful recipes!
Has anyone ever tried using apple cider instead of water? Do you think it would work?
[…] you want to try something other than a traditional pumpkin pie, why not try this Pumpkin Pecan Cobbler? The thing that makes us want to go back for more with this recipe is that it takes all the best […]
This is delicious! I followed the directions exactly and it came out perfectly. I had to add about 5 additional minutes to the cooking time. Thanks for this easy pumpkin dessert!
[…] Pumpkin Pecan Cobbler from Lauren’s Latest […]
So I made this last week, GF, and it turned out delicious!
I made it this week, and it’s all mushy. So I reread…and then I realized I used baking SODA last week and baking POWDER this week. My powder must not be fresh. Any ideas on how baking soda and powder might affect this differently? Wondering if it matters which one I use, so long as it’s fresh…
My go to recipe for all things fall! So easy to make and absolutely delicious!
[…] Pumpkin Pecan Cobbler […]
Hi, can I use fresh pumpkin cooked in any way instead of pumpkin puree? I’ve never cooked pumpkin before and am hoping to use up the pumpkin flesh after carving this year 🙂
The fresh pumpkin has a tendency to be way too watery after roasting and pureeing. Unless you have a pumpkin pie pumpkin (a specific kind of pumpkin; one meant for roasting and using in desserts) I wouldn’t recommend it.
I cannot wait to make this for Thanksgiving!
[…] Pumpkin Pecan Cobbler from Lauren’s Latest […]
My all time favorite fall recipe!
I printed this recipe a year ago and haven’t had a chance to make it yet. It is happening this weekend and I’m pretty excited about that!! : )
Lauren,
Wonderful recipe. As always, tested and perfect. This is my favorite recipe and post. I have read through your entire blog several times always finding a new recipe to add. I so appreciate you sharing so much with us. Your family, your thoughts, and your many talents. Thank you for working so hard to help so many folks out.
Lauren, this looks absolutely Devine! I will be making this today for my family. I can’t wait, I love all things pumpkin!
I plan to make this during this holiday season! It looks like an amazing combo of my favorite flavors and style of dessert. Yum!
This looks amazing. Definitely will make it.
Cathleen
Oh my word Lauren, this makes me drool lol Keep up the wonderful recipies!!
I can’t wait to make this one. I always try a new recipe for Thanksgiving with the family and I have found the one for this year! THANK YOU SOOO MUCH!
This looks sooooo good! I can’t wait to try it.
This looks amazing, now that fall has arrived this is a must try.
Just reading this recipe and the ingredients made me crave this cobbler! I love pumpkin, though I am not a big fan of it in the pie form. I put this together in no time and served it with vanilla ice cream. Waiting the whole ten minutes for it to cool was pure torture! The lava puts this recipe over the top. Thank you for creating this easy to follow, well thought out and simply delicious dessert! I follow you on Facebook and have tried many of your creations. This will definitely be a favorite of mine.
This looks so good, can’t wait to try it.
This is amazing! I made it last year for Thanksgiving and even my super picky brother couldn’t get enough! Will be trying it again this year for sure!!
I wish I had noticed this recipe before our Canadian Thanksgiving….oh well I’m trying it out tomorrow and I wont have to share lol
So good. I used almond milk in place of dairy milk, and coconut oil instead of butter/veg oil. I was extremely skeptical after pouring the 1 1/2 cups of hot water over everything, because it just looked very wrong. My friend and I laughed because it seemed like it was going to be a big old disaster. It came out perfect though, looking just like the pictures in the recipe. This is sooo good with vanilla ice cream, you can’t skip that part!
It needed about 12-13 extra minutes, though. At 40 minutes it was a gloopy, raw mess. At just under 55 minutes, it was perfect.
[…] Pumpkin Pecan Cobbler from Lauren’s Latest Pumpkin Pecan Donuts with Maple Vanilla Glaze from My Sequined Life Pumpkin Pie Cinnamon Roll Cups from Inside BruCrew Life Pumpkin Pie Bars from Baking Beauty Pumpkin Pie Bars with Pecan Praline Topping from Celebrating Sweets Pumpkin Pie Fudge with Gingersnap Crust from Cake Whiz […]
This was amazing! I was very skeptical of the lack of eggs and the amount of liquid the recipe calls for. But in the end I was very pleased with the recipe! It was delicious with ice cream. I let the cobbler cool down and as it did the liquid turned into a delicious syrup.
[…] [Read more] […]
This looks so good!! Can I use this recipe with any other kind of fruit or best with pumpkin?
I would suggest doing this with just pumpkin. I suppose unsweetened apple sauce would work just as well too.
I don’t see an oven temperature? What to bake it at?
All the specific directions are on the recipe card at the bottom of the post. Bake at 350!
I loved this! I just made this and it was perfect! It was so easy to put together, recipe was easy to follow and everyone loved it! I will make this again and it’s on my menu for a Thanksgiving dessert!
Awesome!
BEST recipe I’ve seen/had in a long time. After “reading” how it works, I didn’t think it would, what with all the water put on TOP of the mixed ingredients, however, I was SO surprised at its lusciousness,, how easy it was, and that it truly tasted as good as it looked. The upside down lava concept is what threw me b/c I’d never made a lava cake, but now I’m hooked!
TY for this marvelous recipe I’ll be sure to share, plus you also got me hooked on pintrist.
Ms. Flo
(ex-Baltimore, NYer, DCer, now South Carolinian.
Just wanted to pop in and confirm this is indeed absolute heaven. I added a lot more pecans, because I think you can never have too many, but otherwise followed the recipe exactly. Soooooo good. This will be one of those recipes we go back to year after year!
[…] finish using the pumpkin that’s already in there from year’s past. We’re giving this recipe a try today, but adjusting it to use more […]
I make a dessert once a month for a program for the homeless women in our community, and I try to make things according to the season. After seeing your recipe, I know I will make this when pumpkin “season” comes around next! So excited…it looks absolutely fabulous. Anything with pumpkins and pecans, I’m in….and I am a number one chocolate fan…the chocolate will just have to wait!
[…] Don’t worry if Peach Cobbler isn’t your thing, here are some other cobblers you’re sure to love: Chocolate Cobbler Recipe, Carrot Cake Cobbler, Fruit Cobblers & Pumpkin Pecan Cobbler. […]
[…] Pumpkin Pecan Cobbler […]
We have a daughter with gluten issues. So, we did a little homework and found that we can use pecan meal (flour) as a substitute. I buy it from MillicanPecan.com and found the pecan meal to work well in pecan recipes like yours. I thought your readers would like to know if they have similar issues.
MAY 4, 2019
Hi, I made this recipe today. I doubled the recipe & baked it in a 9×13″ metal pan. It didn’t run over, but I did put a larger cookie sheet under it, just in case.
This recipe is delicious & so easy to make.
(Attn:) The only thing I would change is the sugar topping. I would omit the white sugar & use only the amount of brown sugar it calls for. Not doubling it, using only (1/2 cup for the REGULAR recipe) & ( 1 cup for the DOUBLE Recipe). I cut back on my sugar intake a long time ago, & that is why it is so sweet tasting for me today.
Will definitely be making this DELICOUS RECIPE again real soon,with my sugar changes.
HAPPY BAKING B.J.
Can this be doubled for a 9×13″ dish? Also, can I use all Stevia or part Stevia and sugar or just sugar only?
Love this recipe! It’s delish for someone who loves pumpkin all year round. When I first made this recipe was worried it would not be good as I ended up using pumpkin pie mix on accident just took 20 min longer to bake and it came out great. The second time I used fresh pumpkin puree and it came out the same so good . Thanks for sharing these recipes.
[…] By Sansa William Desserts 0 Comments (adsbygoogle = window.adsbygoogle || []).push({}); INGREDIENTS: 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 Topping: 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 cup chopped pecans 1 1/2 cups very hot water DIRECTIONS: Get full recipe >> Pumpkin Pecan Cobbler @ laurenslatest.com […]
Do you spray your casserole dish before adding the batter?
no!
[…] If you want your pumpkin dessert served warm and dripping with vanilla ice cream you need to have a go at making this cobbler! (via Lauren’s Latest) […]
[…] Pumpkin Pecan Cobbler […]
[…] Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Servings 8 servings Calories 318 kcal Author Lauren […]
[…] Pumpkin Pecan Cobbler […]
[…] click to see the recipe from lauren’s latest […]
[…] Lauren’s Latest turns this classic Southern dessert on its head for the fall season with her pumpkin pecan cobbler. Know what makes this one mindblowing? Hot caramel sauce on the bottom. Hello! Slap some vanilla […]
[…] Pumpkin Pecan Cobbler […]
[…] Pumpkin Pecan Cobbler from Lauren’s Latest […]
[…] Detailed recipe and credit score – laurenslatest.com […]
[…] Recipe Source: Lauren's Latest […]
Oh.My.Goodness!
I know I am late to the party, but I just found this recipe and made it tonight.
MAGICAL is right! I don’t know what happened in the oven, but 40 minutes later this delicious, wonderful dessert came out!
Keep up the good work, Lauren!
[…] Pumpkin Pecan Cobbler […]
[…] Here is the recipe: laurenslatest.com […]
[…] Pumpkin Pecan Cobbler […]
[…] Source Recipe : lαurenslαtest.com […]
[…] Pumpin Pecan Cobbler […]
[…] Pumpkin Pecan Cobbler […]
[…] copycat pumpkin scones, pumpkin sugar cookies, pumpkin pecan cobbler, pumpkin pie […]
Thank you for this recipe. Very simple to make and taste great. Now what to do with the rest of the pumpkin, I’m guessing pie will be next.
I just made this for my husband and a friend that was over for dinner and we CAN NOT STOP talking about how amazing this is!! It is so yummy! Crispy edges, creamy caramel sauce and pecans (which I toasted) – this was so freaking good! I’m totally making this for thanksgiving! Thank you for such a yummy dessert!
[…] that heretofore had only ever been made with high carb ingredients. The original version of Pumpkin Pecan Cobbler, which I spotted on Lauren’s Latest, creates its own caramel sauce at the bottom as the cakey […]
[…] Pumpkin Pecan Cobbler from Lauren’s Latest […]
This is SO delicious and easy! A real winner!
[…] Pumpkin Pecan Cobbler | Lauren’s Latest […]
I often cook my self saucing puddings in a ring container in the microwave, 4 mins on med. 4 mins on high, may need a little longer. I will try this as well, recipe looks good. Thank you.
This is an excellent recipe. Super quick and easy with simple pantry ingredients. A great go-to recipe. I refrigerated the batter earlier in the day and then quickly added the sugar and water just as we sat down to dinner.
Hi: I’ve used pumpkin pie filling by mistake, and can’t change it now.
Should I add an egg?
I’m not sure of the measurements you want for the butter.
Is the 1/4 cup before or after it is melted?
[…] Pumpkin Pecan Cobbler […]
Just made this today, I didn’t have any plain pumpkin so I used pumpkin pie filling and it still turned out fabulous! Also had to sub walnuts for pecans, it was one of the easiest and most delicious desserts I have ever had! Wonderful recipe!
Just finished making and eating the chocolate one. Can’t wait to do this one. My family love’s pumpkin almost as much as chocolate
This is on my must try fall recipe list.
Really enjoyed this recipe. It’s definitely a keeper and my husband raved about it.
Perfect Sunday dinner dessert!! Simple, classy win….love it! Like you ??
I can’t wait to make it for our next Sunday night treat! My mouth is watering, thinking of vanilla ice cream melting all over this goodness!
My family goes cabin camping every year in November, looks like we will have to add this to the menu this year, warm and perfect for fall!
Two favorites! Pumpkin and pecans!
How do you think you would turn out with goat milk
I don’t drink goat milk, so I have no idea. Give it a whirl and let me know how it goes?!
I just made this and it is incredible. The flavor is amazing! I doubled the recipe, made it in a glass 9×13 pan and baked it for 45 minutes. Thank you for this winner of a recipe!
do you have a sugar free version of this for us diabetics? do you think it would work well with sugar replacement? it looks soooooooooooooooooooo yummy!
[…] Lauren’s Latest / Via laurenslatest.com […]
[…] Lauren’s Latest / Via laurenslatest.com […]
[…] Lauren’s Latest / Via laurenslatest.com […]
[…] Lauren’s Latest / Via laurenslatest.com […]
[…] INGREDIENTS: 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 Topping: 1/2 cup granulated sugar 1/2 cup brown sugar 1/4 cup chopped pecans 1 1/2 cups very hot water DIRECTIONS: Get full recipe >> Pumpkin Pecan Cobbler @ laurenslatest.com […]
[…] Recipe inspired by Lauren's Latest 3.5.3226 amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; […]
[…] Pumpkin Pecan Cobbler […]
[…] a pumpkin treat I’ve never tried – done! I made Pumpkin Pecan Cobbler while decorating my witch hat for Halloweenie Roast. I’d use a different pan and larger pecan […]
[…] Adapté de Plus récentes de Lauren […]
[…] Adapted from Lauren’s Latest […]
[…] Easter is a few days away and since I love carrot cake in any form and YOU love my Pumpkin Pecan Cobbler (and Chocolate Cobbler too!) why not combine the two, make a baby and create a Carrot Cake […]
Made this to go with my turkey dinner tonight. Easy and used ingredients readily available in my pantry. Husband and toddler approved.
[…] Pumpkin Pecan Cobbler: Yummmmy yum yum yum yum! All of this just sounds oh so so yummy! Cobbler is a definite dessert staple in the south, maybe in the north, as well, I’m not sure. Anyways, pumpkin-pecan flavor in the cold months? Even not cold months, sign me up! Throw some vanilla bean ice cream on top of this dessert for extra! […]
So perfect! Cakey, nutty and gooey… That bottom layer is like caramel heaven. Reheats perfectly also!
[…] recipe is from Lauren’s Latest there are images in the link that will help with the cooking […]
This was a hit! Thank you. I love to bake and experiment, but I’ve got to admit, I was very nervous about making this pumpkin cobbler. It took me two weeks to finally make it after buying the ingredients because I didn’t want to fail lol it turned out perfectly!! My husband sat at the stove with a spoon eating this dessert. He is not a dessert person btw I did add a cup of pumpkin instead of half but that’s the only change I made to the recipe. My husband and kids kept saying “man this is good” after almost every bite.
Thank you
This is a wonderful recipe, it came out perfectly and mine looked exactly like the pictures shown. My significant other is obsessed. Thanks for sharing, this is a new favorite winter classic.
[…] all went a little crazy over my Pumpkin Pecan Cobbler last fall, so I decided to make an extra chocolatey version for the holiday of love. This recipe […]
[…] am totally loving this fall weather!! So much so that I am eating all the pumpkin treats, crockpot recipes and now apple desserts! And apparently so are YOU! These two recipes that I […]
This recipe is so dang easy and so delicious every single time! It reheats well for delayed gooeyness!
Seriously the most delicious dessert I’ve tasted! Made this for Thanksgiving for both sides and it was a HUGE hit! Definitely a keeper. I served mine warm with homemade vanilla ice cream. Yum!
This cobbler looks delicious! It’s at the top of my want to try list!
Just made this recipe for my family for thanksgiving! They loved it, we were all a little worried that it would be too sweet but it was the perfect amount of sweetness. I even made the dough the night before and put it in the fridge then baked it the next day, still perfect! We will be making this next year again, 10/10 recommend!!
Mine did not rise. I’m sure I used the called for ingredients. Could it have been that my pan was too big? 9×13
What a perfect recipe for Thanksgiving Eve! I’ll be making this tomorrow! Happy Thanksgiving!
As a lover of all things pumpkin, this dessert looks amazing! I can’t wait to try it out on my family!
Looks so easy and yummy!
Today I’m making this for the third time. First time sugar free and gluten free–didn’t taste good, but plenty of syrup.
Second time, gluten free, almond milk–perfect.
Today I’m doubling the recipe for Thanksgiving tomorrow.
This recipe is perfection, my whole family loved it and it was so easy to make!!!
This is on my list of must-tries. Your pictures are so appealing!
This was absolute Heaven! Everyone devoured it!
okay, a little confused..does the brown sugar 1/2 c. is that in flour mix or just for topping? recipe only states add more sugar.?? would like to make this tomm.
We loved this eventhough I left the sugar out of the cake by accident. ha ha! I wondered why the batter was so thick. We ended up liking it that way, since the sauce is so sweet. I think I’ll add a bit of milk to make the cake moister and keep leaving the sugar out.
THIS RECIPE WAS A HUGE HIT! I made it for a harvest bbq celebration at my local gathering hall, and I had none left over! I even doubled the recipe! It was so good, I just HAD to make it the next day for my family. Making it again for Thanksgiving.
I made this for early thanksgiving. It was wonderful. I put an extra cup of chopped nuts on the top with the topping mix
Will I need to grease and flour the pan? I can’t find that in the directions! Thanks!
no!
I made this recipe last year for a fall dinner at church. It turned out really well, and I’m planning to make it for Thanksgiving this year. I actually really liked how it tasted after sitting in the fridge for a day or two. I know it was no longer like a warm, gooey cobbler, but it was still really good!!!
Thought you might like to make this for Thanksgiving or at anytime!
[…] Pumpkin Pecan Cobbler from Lauren’s Latest […]
[…] Lauren’s Latest | Pumpkin Pecan Cobbler […]
I made this for our Canadian Vegan Thanksgiving dessert. It turned out absolutely gob-smackin YUMOLICIOUS!!! It’s a real WINNER!!! I used cruelty-free soy coffee creamer in place of dairy milk. And replaced dairy butter with Earth Balance, a vegan cruelty-free butter. I added some organic orange zest as well. I can’t express enough about how much we all loved & ENJOYED this….served with CRUELTY-FREE, Vanilla Coconut Bliss ice-cream.
This was delicious! It tasted perfectly pumpkin-y with just the right amount of pumpkin flavor and fall spices. I used gluten free flour to accommodate a guest and wasn’t sure if I’d like it but it was SO good. I can’t wait to try it with regular flour. It took less than 15mins to make,
I made it before my company came, in a 7×11 2 qt pyrex, covered and put it in the fridge then just poured the hot water over right before baking. Yummy and so easy to make!
[…] pictures and delicious ideas. I was scrolling through Pinterest a while back and saw a post for Pumpkin Pecan Cobbler and immediately fell in love. It looked like heaven on a plate and heaven had ice cream on it! This […]
So I can bake this in a 9×13 glass casserole dish, just double the ingredients? Do I need to spay or butter my dish prior to baking??
Yes, just double the recipe! And no, you don’t have to spray with nonstick.
I think this will be served in heaven. It’s DELICIOUS
[…] Recipe adapted from: Lauren’s Latest […]
I doubled this and it turned out great! Everyone loved it!
[…] – Pumpkin Pecan Cobbler … at Lauren’s […]
Can it be reheated and taste just as yummy the day after?
I was reading the recipe that you adopted from and it calls for 1 cup + 3 tablespoons all purpose flour. Was wondering why you liked the lesser amount? Hope you don’t mind me asking:)
Can this be prepared the night before you bake?
[…] Pumpkin Cobbler by Lauren’s Latest […]
This was really delicious!!! and so easy to make for a pumpkinaholic like me! I used less sugar! And still great!
Can I use milk instead of water?
I’ve never tried it with milk…you are welcome to see if it works and let me know 🙂
I am going to try to make a vegan version of this using Earth Balance vegan butter and almond milk. Wish me luck!
Oh.My.Gosh. This is so delicious! Just made this. Doubled everything in the recipe and baked in a 9×13. Rich, sweet and decadent. Can’t wait for my family to try. Plus the whole house smells delicious from baking 🙂
I would normally agree with your husband that anything non chocolate should be illegal, BUT I just made this for my husband and it was amazing I am in love! I pretty much followed the recipe but instead of veggie oil I used olive oil and didn’t put the cloves. But it still was so good!
I made this for a family game night and it went over to well! The only thing was I think I let it sit too long and the ooey gooey just made it super moist. We compromised and use some sea salt caramel over the school of ice cream.
10/10 would make again.
this really looks amazing! have you ever tried freezing this? and then popping it into the oven when you have guests? thanks!
Made this a couple nights ago. OMG I ate half of it then. I regret nothing.
Best comment everrrrr.
[…] spice cobbler would be perfect to serve instead of {or in addition to} pumpkin pie at Thanksgiving. This recipe from Lauren’s Latest combines pumpkin and pecans to create a warm and delectable cobbler that […]
I cooked this and it was still watery after 40mins cooked it longer and the pumpkin was too crispy did I do something wrong
[…] important thing to keep in mind while making this that I read in the original recipe was to make absolute sure your baking powder is up to date as this recipe won’t work without […]
I have to admit that I was *HIGHLY* skeptical of this recipe. I have never dumped water over a dessert in my entire baking life. I thought no way this can work. I am here to tell you that this desert lives up to its lovely pumpkin Glory. It was AH-MAZING! Best served directly from the oven with a huge heaping scoop of vanilla ice cream on top. The only downfall is that it does not reheat well the next day. But don’t you worry, we enjoyed it for several nights in a row. Would be great to make for a dinner party or other large gathering. This will be my new fall go-to Pumpkin recipe from now on. You are a baking goddess and I thank you.
[…] Pumpkin Pecan Cobbler […]
Can you make this the day before? I’d like to take it to a work potluck.
Oh my gosh, this was awesome. Definitely pairs well warm with a scoop of ice cream. I love how the caramel sauce stays saucey even after a day or two (it wouldn’t last longer than that).
OMG! This looks awesome and simple….right up my alley.????
[…] that heretofore had only ever been made with high carb ingredients. The original version of Pumpkin Pecan Cobbler, which I spotted on Lauren’s Latest, creates its own caramel sauce at the bottom as the cakey […]
DELICIOUS! Easy to make! Tank a lot Lauren!
Amazing so easy to make
[…] Pumpkin Pecan Cobbler […]
Recipe calls for pumpkin puree but comments say plain pumpkin. Which is best?
Pumpkin puree IS plain pumpkin found in the can in the baking section of your grocery store. NOT to be confused with pumpkin pie filling.
Do I cover with albumin foil while cooking?
No!
Hey. Found the recipe on Pinterest, looks very yummy. One single question: the pumpkin puree I make from raw or cooked pumpkin?
cooked!
[…] Pumpkin Pecan Cobbler from Lumen’s Latest […]
[…] Pumpkin Pecan Cobbler […]
Made this tonight and it was delicious! Got rave reviews from all those who tried it as well and was easy to make… delicious all warm with Carmel swirl ice cream on top! Yum!
Can these be made ahead in 8oz ramikens and then reheated to serve?
I’ve never tried making these as individual portions, so good luck!! And, I wouldn’t want to make this ahead because the runny liquid below the cake tends to get soaked up in the cake after it cools and gets refrigerated.
How can I save this so I can find it later
Try printing the recipe, bookmarking my site within your browser or pinning this on Pinterest!
This was absolutely delicious! Loved this recipe, was perfect with vanilla ice cream.
[…] If you want your pumpkin dessert served warm and dripping with vanilla ice cream you need to have a go at making this cobbler! (via Lauren’s Latest) […]
Do I need to cook longer if I’m doubling the recipe?
This recipe is awesome and so delicious. I’ve never Heard of it before it is one I will definitely be making it again!!!
[…] My first baking of this year will definitely be this Pumpkin Pecan Cobbler, recipe can be found here and I will definitely post about it when I make one! Anything pumpkin, apple, caramel, or cream […]
[…] ~recipe for Pumpkin Peach Cobbler~ […]
[…] Check out the directions at Laurenslatest.com […]
[…] Pumpkin Pecan Cobbler from Lauren’s Latest […]
[…] LAUREN’S LATEST – Pumpkin pecan cobbler […]
[…] 3.5.3208 This recipe was adapted from here. […]
[…] 11. Pumpkin Pecan Cobbler Recipe […]
I made it tonight for the first time. I doubled the recipe and doubled the pecans. We totally loved it!! Thank you for sharing this wonderful recipe!!
[…] https://laurenslatest.com/pumpkin-pecan-cobbler/? […]
[…] Pumpkin Pecan Cobbler ~ Cobbler isn’t just for the summer. This recipe is perfect for Thanksgiving, too. Rumor has […]
Can I use sweet potatoes instead? I don’t like pumpkin ????
I don’t see why not!
Can leave the pecans out
Can I omit the nuts?
yes!
I am not a real big fan of pumpkin, so will this recipe work with sweet potatoes?
Are the cloves ground or whole?
I assume ground but ,wanted to make sure. Thanks.
ground cloves!
[…] Yummy looking Pumpkin Pecan Cobbler from laurenslatest.com: […]
I cut down on the sugar and substituted hot apple cider for the hot water. Highly recommended!
[…] You can find complete recipes of this Pumpkin Pecan Cobbler in laurenslatest.com […]
Best pumpkin dessert ever!! I made it twice this year and it was a huge hit. I had everything in my pantry already except pecans. It’s so simple to make and it’s nice to not have to buy a bunch of ingredients. I always have pumpkin on hand ????
These cobblers are my all-time go-to pick for a quick dessert when I’m going somewhere and need to bring something! (This one is my favourite, but the chocolate is a verrryyy close second!)
Think this will be the perfect finale to our Christmas Dinner. Nothing could be better than a dessert with pumpkin and pecans!
[…] Pumpkin Pecan Cobbler from Lauren’s Latest […]
This recipe did not work for me. It came out like cake. There was no lava at the bottom or any sign of it. I used a glass dish and baked for 40 mins exactly. I’m guessing maybe it baked for too long but I checked it before and it was mushy. I just don’t think it actually works. I saw another post saying it didn’t work. It tastes good don’t get me wrong but no lava and not cobbler ????
Pumpkin Cobbler
Today was hell. I have made this recipe before and it was perfect and everyone thought it was my best recipe. I decided to make it again for an office party today for everyone. I wanted to double the recipe so there would be enough and didn’t have a second rectangular pan so i used a bigger circular pan, one that you make like angel food in with the cone in the middle so that it would cook in the middle too. I laid out all of the ingredients ahead of time and this morning mixed it all together and threw it in the oven. After 50 minutes I took it out and it wasn’t done so I left it in…. for another hour. One hour later (and I was super late to work) I took the thing out and it still wasn’t done so I decided to scoop it out and throw it in the microwave. I couldn’t even do that because it was just liquid. I covered it and came home again today and have been cooking it for another hour and still hasn’t done anything. It should be called the son of a bitch cake because it just doesn’t do anything! incredibly frustrating. pretty sure i got the recipe right but don’t know why this was such a problem.
Wow! This is to die for! I made this for Thanksgiving and it turned out just like the recipe stated – gooey good. Don’t forget the ice cream but it is great without it! This one is going straight in my recipe book. I had to freeze it to keep us from eating it all day and my family does not like anything pumpkin ! Thank you so much it was a big hit.
Correct flour measurement, should have been @ the beginning of the ingredients list, not when we scroll down! Almost didn’the make this, because of Ist flour measurement!
This cobbler is in the oven now! Everyone says it is too sweet!
Has any one “cut down” the amount of sugar, in this recipe?
It’s in oven now! Thank you for clearing up the info re: size of pan, doubling the water, but @ first the “11/16” cup of flour? I had a BIG ? About that! Almost didn’the make it, but scrolled down, and found 1 cup plus 3 T. Of flour…this may confuse other bakers, and should have been correct @ the beginning of the ingredients list!
such a great and easy recipe! I just made this for Thanksgiving and my guests loved it. YUM!
How can I print this? I don’t see a printable version
For anyone wondering about making this gluten-free, I made it today for Thanksgiving subbing Cup4Cup brand gluten-free flour. It is delicious!! My new favorite dessert and I’ve never before been a fan of cobblers!
double the recipe mean I bake longer than 40 mins??? I already baked 40 mins and it’s not ready…help!?
Hi! Can I bake this ahead of time or do I need to do it right before serving? If I hear it up will the goo come back? Lol
[…] Find the recipe at www.laurenslatest.com […]
[…] Pumpkin Pecan Cobbler […]
I have a question, can you make ahead and reheat?
Can I mix this up today and then just pour the hot water over tomorrow before I bake it?
What happens if you use pumpkin pie filling????!
Did anyone try making this with less sugar and did it work?
You don’t specify where to split the ingredients so I put every ingredient in the cake and then when I got to the topping I got stuck and pretty sure I have way too much brown sugar and sugar than needed.
Hello! My only question is should I use salted or unsalted butter for this? Thank you!
Either is fine.
Can this be made in advance?
Yes, but when you reheat it, there won’t be as much sauce in the bottom.
This looks great! I’m going to try it for Thanksgiving. Can it be made a day in advance?
[…] Pumpkin Pecan Cobbler (sourced from Lauren’s Latest) […]
would a 1 1/2 quart casserole dish fit that serving size?
I finally made this and it is AMAZING!! Thank you so much for sharing the recipe. I couldn’t find the puree in any store in my little town in Denmark so opted for a homemade and it was delicious 🙂 again, thank you and this recipe will make it’s way into my “recipes to keep”-book 🙂
[…] Pumpkin Pecan Cobbler | Lauren’s Latest – […]
Just out of the oven. The corner I tested is REALLY promising!
[…] Pumpkin Pecan Cobbler from Lauren’s Latest […]
Question, can this be made a day ahead of time then reheated the next day?
Just made your pumpkin pecan cobbler recipe and I love it! Quick, easy, and delicious. The bottom was very syrupy, and when I looked at your photos it looks like you had a liquid bottom also. Is this correct? It was definitely set on top. Should I cook it longer?
Does this have a strong clove taste? I’m not a fan to cloves.
Feel free to omit!
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[…] www.laurenslatest.com […]
[…] Combine two classic fall flavors with this Pumpkin Pecan Cobblers. […]
Mine has just baked 50 minutes & is still watery on top. I’m so sad & mad. 🙁
HI Lauren,
If I needed to make ahead and reheat is that an option? Or this is a make and serve immediately type of dish? I will check my email for a reply. Thanks!
Yes, you can definitely do that; just be aware that there won’t be as much “sauce” at the bottom after reheating.
[…] to make, but you can’t beat ten minutes of prep for the ooey-gooey goodness of this Pumpkin Pecan Cobbler. Be sure to have some vanilla or cinnamon ice cream on hand to top it […]
[…] Pumpkin Pecan Cobbler […]
Made this for dessert tonight, exactly as written, and it is fabulous!
[…] Pumpkin Pecan Cobbler […]
Will this work out and taste good if I make it ahead of ti?me and leave it cool longer than 5-10 minutes
[…] Pumpkin Pecan Cobbler from Lauren’s Latest […]
I made this last night and it was a huge hit!!! I thought I may have screwed it up because I realized after I stuck it in the oven I had only used 1/4 cup of pumpkin. I impulsively decided to stir in another 1/4 cup so everything got stirred up. But it turned out amazing anyhow!! Thank you for sharing! I’m considering making this for Thanksgiving because in my opinion it’s way better than pumpkin pie 🙂
Oh wow, that sounds amazing! Definitely making this for this years Friendsgiving (and if it passes the test, Thanksgiving!) If I double the recipe (which I most likely will), what would you recommend for bake time?
As long as you keep the dish relatively shallow, maybe add another 5 or 10 minutes at the most. However, check it frequently because every oven is different.
[…] image credit: laurenslatest Get the recipe here for Pumpkin Pecan Cobbler […]
[…] Baked Up by: Lauren’s Latest […]
Does it have to be baked into a casserole dish, would it be possible to divide evenly into personal ramekins before baking?
You could do this, but measuring the water per ramekin might be tricky!
looks good
[…] Halloween a mere five days away (yikes!!), I’m craving this pumpkin pecan cobbler from Lauren of Lauren’s Latest. Give me a free afternoon and a few episodes of Grey’s […]
I made this recipe tonight and it was delicious. This will be on my Thanksgiving menu,
[…] is another recipe that Laura found online. She emailed it to me a few days ago and I said, “Yes. Let’s do it.” I […]
Last night it was a chilly 40 degrees in Indiana and fall is in full swing right now…I made this last night and it is PERFECT for fall! Or spring…or summer…or really year round. Such a good dish, turned out perfectly, can’t wait to make it for the holidays!
I made this vegan by substituting coconut milk for regular milk. Everyone loved it. I got this place in a cobbler competition and it was my first time making cobbler. I followed the instructions to a T. Thanks!
[…] any time of the year, especially with warm cobbler. This one I’d love to have right now!{ Pumpkin Pecan Cobbler […]
[…] for making great pies, but pumpkin dessert options really know no limits. Here’s a recipe for pumpkin pecan cobbler that will knock your socks […]
[…] Via Lauren’s Latest […]
I LOVE PUMPKIN!!!! AND I CANNOT WAIT TO TRY THIS RECIPE.. THANK YOU FOR SHARING!!
Made this for a church luncheon today. It was a big Hit! It is delicious! Thanks so much!
Not sure what happened with my cobbler. I’ve got soup instead of cobbler. I checked my baking powder – it’s not even close to expiring. I went back and re-read everything. Smells good but it’s a soupy mess.
Mine too!!!
[…] This is like a pumpkin lava cake and cobbler love child. How To on LAUREN’S latest. […]
This is hands down THE BEST dessert I have ever had. Ohhhmygod. I made this for my mom’s birthday and everyone loved it! I’ll admit, I was skeptical when first pouring in the hot water- it made all the pecans float to the top! My dad, who is quite the experienced chef, kept worryingly checking the oven while it was baking to make sure it was rising- it definitely did! I’d say it rose to double its height after pouring the water on. I baked it in a small rectangular metal bread pan on 350° for about an hour. I think if you’re baking it in anything other than ceramic, which gets very hot, I’d recommend keeping it in for more than 40 minutes. I also added a half cup of pecans instead of a quarter- but that’s personal preference. The result was a crunchy outer shell loaded with pecans (as I mentioned before, they float in the water so when the water sinks in they rest on top) with a super moist, cake like center sitting in tons of caramel lava!!! It works like a dream. I am beyond amazed at this- Lauren, I don’t know how you came up with this recipe but it simply astounds me! Also- it doesn’t look like a lot, but it’s super sweet and filling! Honestly, I’d say it could feed up to ten.
Hi Elena! Your comment made my day! So glad you enjoyed it 🙂 And happy birthday to your Mom!!
I made this yesterday for dinner with my friends
and I must say it was more like bread pudding than cobbler. T.here was so much liquid in the bottom of the dish the cobbler was all to moist.
Not a hit at the party
[…] Pumpkin Pecan Cobbler […]
This was awesome. I even used wheat flour because that was what I had.
Want to try this! I see yo bake for 40 min., but I don’t see a temperature. Maybe I missed it. Would you bake at 350F?
Total 5 out of 5! The best pumpkin dessert I’ve ever had in my 59 years! Thank you
Wow! That’s a big compliment 🙂 Thank you! Glad you enjoyed it!
I just found this recipe and can’t wait to try it! We live at 7000ft altitude so I will keep my fingers crossed that the regular adjustments will be enough. I also think I will bake it on Convection Bake to ensure it bakes completely and because we are an organic family, all ingredients will be organic and I plan on reducing the sugar but adding chopped apples and apple cider in place of some of the water …if it doesn’t turn out, I’ll report back! I have every confidence that it will turn out wonderful! I’m going to surprise my husband with it tomorrow night… wish me luck! If all goes well no more Pumpkin Pie for Thanksgiving! We will be having this!
I hope it works for you at high altitude 🙂 You’ll have to let me know!!
Have you tried making this in individual ramekin sizes? If so, how much time did you adjust your cooking time?
This looks so good!!
Did you toast the pecans (either the ones that went into the cobbler and/or the topping)? Also, do you think walnuts would go as well with this as pecans?
Thanks so much for sharing!! Can’t wait to try this!! 😀
Can you use pumpkin pie spice in place of the cinnamon, nutmeg and cloves?
of course!
I cannot wait to try this delish recipe soon. Thank you for posting this yummy recipe Lauren! ????????
[…] Click here for the recipe: Pumpkin Pecan Cobbler […]
[…] SOURCE […]
[…] through Pinterest as I love to do, this recipe from Lauren’s Latest intrigued me. Not the pumpkin pecan part, but the idea of pouring hot water over the whole thing […]
[…] I think this is good variant of dessert to treat the guests during wedding fest, birthday, corporative party. My father could ask me for month to prepare Pumpkin Pecan Cobber until I make it. […]
Hi, I made this last Saturday, at a party as the dessert. I served it with pecan ice cream. I doubled the recipe and used a ceramic dish. I also added 3/4 cups of Pecans. I felt that the clove spice was too strong. I will lower it to 1/2 a TSP . I would also add more pecans as well. It makes it richer and provides the contrast or crunch to the smoothness of the Pumpkin. Will make this again. Thanks Lauren for the recipe. JT
the receipt is pumpkin pecan cobbler
have you tried putting chocolate chips in this?
This looks so goooooood. I have to try it. I grew up eating pumpkins in all most any and everything.
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I can’t describe how much I LOVE this recipe ! It’s so easy to do, it’s different and it’s delicious. Made this for thanksgiving dinner and my guest loved it 🙂 Thank you !
I love all things pumpkin and have tried numerous pumpkin desserts, but this one shot to the very top of the “best of the best” list! Absolutely fabulous!
Looks terrific
Lauren – gonna take a chance here that this won’t be published, since i’m a full year later than most of these posts . . . (❗️)
HOW MANY TIMES CAN YOU ANSWER THE QUESTION ABOUT THE 13×9 PAN ?? YOU ARE
AN ABSOLUTE SAINT !!! And not only because this DOES looks scrumptious ….. but
because apparently it WORKS IT’S MAGIC while in the oven, WITHOUT any intervention
from me ???? Happy holidays to you and yours,
Lauren
[…] image source […]
[…] ✿ Pumpkin Pecan Cobbler […]
excellent
It was very easy to make! my boys liked it a lot and so did I!
Did everything exactly the same and it cooked really well in 40 minutes. No mess!
Made the cobbler today as Fall weather is in the air and that means baking time. It taste soooooo good. Thank you for the recipe.
Will this recipe work for high altitude (above 5,000 feet)? Thanks!
Made this dish this morning. Whenever I made a dish for the the first time, I follow the recipe exactly as the recipe says and then if necessary, I make changes the next time.
This dish is absolutely delicious and perfect just as the recipe is written!
Wow! This is definitely a keeper!!!
This recipe was absolutely amazing. Definitely a keeper!! I used a Pyrex pie dish and came out beautiful and delicious!!! Great recipe!!!
Can i reduce the sugar
Can I mix this all up and then take it to a friend’s and cook it there (obviously pouring the water right before cooking) it’s a 40 minute drive
So excited to make your pumpkin pecan cobbler recipe. I want to make this for Thanksgiving. Can it be made in advance and reheated? If not when should I bake it on Turkey Day?
I usually don’t write reviews but this recipe totally deserves a great review. Very very good! Next time I’ll put less sugar in it and more pecans on top but over all it is a keeper.
I wish I can post a picture of the one I made, my family loved it, I was kinda doubting myself after I pour the water.???? thank you for the recipe Lauren, definitely this one become a family favorite ????
[…] Pecan Cobbler // photo & recipe via Lauren’s Latest {can someone actually just make this for me RIGHT NOW!? […]
Would love to make this – how many servings does this recipe make?
Do you think this would work with sweet potatoes instead of pumpkin? I’m allergic to pumpkin and all types of squash.
I’ve never tried it, but I don’t see why it wouldn’t work.
soooo good and so easy. Have made it twice in two weeks. My new pumpkin recipe for fall. Thank you for sharing this with us.
[…] I’ve seen some amazing pumpkin recipes like these. Pumpkin Pecan Cobbler and Starbucks copycat Pumpkin Spice Scones are just two reasons why I love fall […]
What is the oven temperature for this cobbler?
[…] Recipe adapted from Lauren's Latest 3.3.3070 Check out these amazing Pumpkin […]
Tried this recipe today – loved it cooked in a loaf pan for 45 min. Thank you for sharing.
could i substitute sweet potato for pumpkin since i dont like pumpkin
sure!
I am going to try this…sounds delicious…. this could very easily be made into vegan – using non-dairy butter and non-dairy milk.! Thanks
My in-laws were visiting last night and I needed a dessert. I found this recipe. It uses things that are already in your pantry, except for pumpkin puree which is a fall staple that I did already have as well. It was so easy, quick, and absolutely delicious! I didn’t have ice cream and it doesn’t need it. I will be making this again and again.
[…] Recipe inspired by Lauren’s Latest Pumpkin Pecan Cobbler […]
I came across this recipe through Pinterest….yeah for Pinterest. This dessert was awesome. Even the leftovers (kept in the fridge), microwaved the next day and the day after were to die for.
I did add an apple and a pear. Cut up in small pieces and spread over the baking dish before adding the pumpkin batter.
Made a very yummy combo of apple goody dessert and pumpkin cobbler.
This may be the best thing on Pinterest! I doubled the recipe, baked it in a 9×13 with no problems. I used butter and only 2 1/4 cups of water. It is so good. The caramel is nice and thick on the bottom so if you want a runnier sauce, add more water!
Question… Small family here, how would I store leftovers and then how to serve a second time?
Cover well with plastic wrap {or scoop into a tupperware container} and keep in the fridge. Reheat in the microwave. There won’t be as much liquid eating it the second time around, but it’ll still be good!
[…] additional directions on making this recipe, be sure to visit the Lauren Latest Webpage. Let us know what you thought of this treat in the comment section below. We love to hear from our […]
[…] This is pumpkin dessert mecca! Pumpkin Pecan Cobbler Fall and Winter Dessert Recipe | Lauren’s Latest […]
[…] 3.5.3208 Recipe inspired by Lauren’s Latest […]
I would not change a thing! I made a double batch, but put it in 2 separate foil containers….sooooo yummy!!
Can this me made ahead and still taste good?
YES! There won’t be as much sauce at the bottom after getting reheated, but it’ll still taste great!
[…] of the desserts I plan to try soon is Pumpkin Pecan Cobbler; the recipe can be found at Lauren’s Latest. I can almost taste the warm, crunchy cobbler with vanilla ice cream melting through it. […]
Made Pumpkin Pecan Cobbler this evening. It is very good! I used about a 7 1/2 x 10″ baking dish and it didn’t bubble over. The caramel is really good and I can’t believe I had never thought/heard of using hot water before to make the sauce. The cake part was good, however with the baking powder and salt the recipe calls for, it was too much for my taste. I will be remaking this with homemade pumpkin puree next time. It is a really nice Fall change.
I haven’t made this yet but am planning to. I need to know if you grease the dish? Thank you, Elaine
Nope! You don’t have to grease the dish at all 🙂
[…] Pumpkin Pecan Cobbler […]
Just a note to thank you. I followed your recipe and it turned out perfect. My husband and I both loved. So thanks again for sharing!!!!!
Could you substitute something else for the milk
How does this freeze?
[…] Pumpkin Pecan Cobbler by Lauren’s Latest […]
There seems to be a lot of water still bubbling at minute 40. Should all water be evaporated at this point or is it ok to call it finished if the middle is cooked?
As long as the middle of the cake part is cooked, it’s done!
This recipe was delicious but a little to sweet for my husband and I. I’m wonder if I cut the sugar in half if it will taste good….. I’ll have to try again! Thanks for sharing
Holy smokes …. this just shot to the top of my favorite pumpkin dessert recipes! Absolutely fabulous and super easy to make – thanks so much for sharing!
Awesome! Glad you enjoyed it!
I doubled this recipe, made in a 9×13 glass pan. Baked for an hour and it was PERFECT. Thank you!!
[…] Source […]
I made this tonight (exact measurements minus the pecans and I used almond extract instead of vanilla) and I made it in the CROCK POT! It was cooked on low for a few hours whilst running errands. I served it with vanilla ice cream too. It turned out beautifully and it was very, very good!! I am so glad I tried this. My husband said it is now one of his new favorites. =)
This sounds and looks wonderful and can’t wait to make it, BUT, you say “cloves”, should I assume its ground cloves? Can’t possibly be whole cloves, correct?!Thank you SO much for letting me know asap so I can make it right away!
yes, ground cloves!
I can’t wait to try this!
[…] Lauren’s Latest | Pumpkin Pecan Cobbler […]
Oh no! I went all the way thru this recipe and forgot I replaced baking powder with a substitution of baking soda & vinegar.. but forgot to put the vinegar in! At the last minute when the dish was perfect an din the oven, I pulled it out, added the vinegar and gave it a gentle stir ( now w/ the hot water and topping beneath). Ideally, the vinegar would have been added to the batter, but since the water (& now vinegar mixture) will be absorbed by the batter, I hope it will come out okay?? Dope!
Here is a recipe for you
[…] Pumpkin Pecan Cobbler […]
[…] can find the tasty recipe here! I used gluten free flour and omitted some items due to my bladder sensitivity and it still came […]
This looks delicious! I wondered if you used light brown sugar or dark, and also I’m at high altitude and wondered if there was any difference for that? Thank you!
[…] Doesn’t this look so gooey and delicious? If you like traditional chocolate lava cakes, then you have to try Lauren’s Latest’s pumpkin pecan cobbler! […]
I want to try this on Saturday is it ok to prepare the batter ahead then just bake or shall I bake it beforehand then just warm it?
Hi came across your recipe for Pumpkin Pecan Cobbler and was wondering if I could double this and put it in a 9×13 or 13×9 pan? I am a lover of all things pumpkin…I want to make this soon ..even thou it is summer..I eat pumpkin anytime
Have you tried hot apple juice or cider in place of the water?
Absolutely loved this recipe! I discovered this recipe on Pinterest when I was trying to find a easy dessert to make. in order, to satisfy my sweet tooth. I usually do not bake so I was wary through the whole process….especially when it came to the hot water part. However, it came out perfectly and the bread was fluffy and ready to eat with ice cream.
I did have a small hiccup which was when it started to bubble over in the oven, this was easy to fix by putting a cookie sheet pan under it.
Love this recipe and will be making this again for Thanksgiving.
Your picture show you baked it in a oblong dish not a 8 inched from crate and barrel. What is up with that?
Is this supposed to be runny at the bottom, seems like a lot of liquid? The top is cooked through, smells delicious.
[…] Pumpkin Pecan Cobbler | Lauren’s Latest […]
[…] I think this is good variant of dessert to treat the guests during wedding fest, birthday, corporative party. My father could ask me for month to prepare Pumpkin Pecan Cobber until I make it. […]
This is so good! I made it for my husband and I last night, I didn’t know if he would like since he’s not a pumpkin fan but he loved it!
[…] Pumpkin Pecan Cobbler […]
Hi!
I JUST made this and it is DELICIOUS! One question: How do you store leftovers? At room temperature or refrigerated?
I make it with gluten free flour for my granddaughter, she loves it.
I’ve made this a few times now and every single time it turns out perfectly! Thank you for this 🙂
Hi, I just asked a question about making and leaving over night before baking? I just wanted to say, I have made this many times for my family and they love it! Definitely don’t want it to get tough sitting over night?
I’ve never tried making it in advance because my life is not that organized. Try it and report back 🙂
Hi there, have u ever tried making the day before and just adding the hot water right before baking?
Oh wow, this is so yummy! I’ve only just dipped into a corner, you know, to make sure it’s edible:) As I was preparing it, I was thinking there was no way it was going to turn out, but thankfully I have been proven wrong! I’m looking forward to having it warmed up w/ vanilla ice cream later on!
I made this recipe last night and loved it! It is very, very good. I made homemade vanilla ice cream to go with it.
Recipe
Just made this to go with dinner and it was very good. My brain had a hard time with this being a cobbler, because it was not made with fruit. I decreased the water to one cup and put it in a 9×9 pan and it turned out great.Thank you for sharing.
I doubled this recipe and baked in a 9 x 13 glass pan and it took about twice as long to bake. It was fantastic – thank you!
Awesome!!!! I made this for thanksgiving and making it for Christmas too!!!
I made this for thanksgiving and it was WONderful!!!!!!!!! I’m making it for Christmas 🙂
Tried extra time baking it and still ended up with a bunch of water at the bottom and uncooked batter in floating in it. would not recommend. Sorry!
I doubled this recipe for a church dinner. Everyone loved it. It was stated by one gentleman that it was so good ” it ought to be illegal”. Thank you for this recipe. Huge hit. I think next time I double it I’ll add slightly less water.
I made this for Thanksgiving and found that the spices were a little strong for my taste. I cut back the cloves and allspice to 1/4 tsp. and it was perfect for me. It was warm and gooey. Perfect Fall/Winter dessert with a scoop of ice cream and a cup of coffee. Thanks for the recipe.
I would like to prepare this for Christmas dinner, and wondered if it could be assembled and refrigerated in advance, adding the hot water just before baking?
It made ahead how long should it be reheated
Can you make the cake before hand and then pour the water over top before baking?
Would like to know that too. Does it have to be eaten right away, warm?
Can this be made ahead and warmed up again in the oven just before serving.I’m doing a dinner party and the main course is Beef Bourguignon -do you think this will be a complimentary dessert with this meal-it sounds delicious.
Made this for Thanksgiving – it was soooo yummy! Thank you!!
This tastes wonderful but the appearance of the “sauce” is off-putting. It looks like pumpkin soup. The cake part set up fine but I had to bake it for 55 minutes. I won’t be making it again. ?
could I use almond milk or cashew milk in place of the regular milk that the recipe calls for? I am unfortunately lactose intolerant.
I made this over the weekend. It was sooooo very good and easy to make. I didn’t have pecans so I substituted it for walnuts. It made a 8×8 casserole pan. OH MY Gosh! I ate moste of it myself! YUMMY!!
I made this *doubled the recipe* and added extra pecans in the dry mix. I used Splenda Brown Sugar and it was a huge success at my Boss’s FriendsGiving Event last night! My boss said she ate it for breakfast with ice cream this morning! 🙂
Have made it 4x already! The gooey lava is a hit with the kids. It’s sooo good! I would grease the dish and stick to an 8×8 if you’re following the recipe. I make it early afternoon and serve it after dinner. I put a serving portion in a bowl in the microwave for 40 seconds then add vanilla ice cream. Really good when the cobbler is hot!
I tried this for thanksgiving and everyone liked it.
We made this yesterday for Thanksgiving, and liked it so much we made it again today! Thanks so much!
OH MY GOSH! I made this for Thanksgiving dessert and everyone LOVED IT!!!
I doubled the recipe (I have a very large family & there were 8 other desserts), and baked it in a throw away foil pan. The last step (hot water) was intimidating, but when I saw the final result (crispy top, gooey caramel bottom & fluffy cake in the middle) I knew it was a success! Thank you for an awesome recipe!
So delicious! Made my Thanksgiving! I am thankful you shared the recipe!!!
Sorry, but this is not staying in my recipe book. This tasted like a gingerbread cookie.
We will be throwing this away
Just made this for Thanksgiving. Did 1 and 1/2 the recipe in a 9×9 baking stone casserole dish. Perfect and incredibly delicious!
I made this a couple of weeks ago and followed the directions exactly but I didn’t have any liquid. It still tasted good but no sauce at all.
can I make this the night before and warm the next day?
What about cooking convection? I have pure convection and convection bake settings on my Wolf Range. What would you recommend? I can also cook convetional setting at 350.
Have you made this ahead and served the next day? I am interested in taking this the next day for Thanksgiving.
Can I make this a day ahead of time or does it need to be made on the day you are eating it? If I CAN make it a day ahead of time, how do I store it? Room temp? Fridge? Thank you!
Can I make this the night before? if so how long should i heat for the following day?
Can I make individual servings? And can the mixture save in the fridge to make later?
I made this and LOVED it! Thank you so much for sharing. I was wondering if you think I could make it in a bread pan? The thin disposable ones? I’ve got to bring a dish to a party and can’t bring my good ones:)
How much water do you add?
Yummy
I did a remix on this recipe and used sweet potatoes and a few extra ingredients(ground coriander, cream cheese and half brown sugar/half granulated in the batter) and it came out amazing! Thanks so much for a great start
I did this in gluten free version and it was great! Will be making this for Thanksgiving 🙂
Hi, Lauren! I’m so excited to make this for Thanksgiving/ my brother’s birthday; it looks sooo yummy! I’m just curious — would it still bake up the same if I were to assemble the cobbler (minus the water) ahead of time (like the morning of), and add the water just before baking it that afternoon? Or does it need to be baked immediately? I’ll be using my mom’s kitchen, so I’m trying to stay out of her way as much as possible. ? Thanks in advance!
I think that should work ok! I’ve never made it in advance like that before because, well, I’m impatient…but I think it should be alright. Just make sure to pour over some very hot water before baking!
I tried this recipe today. Just a couple of comments and a question or two. You don’t mention greasing the pan; I sprayed mine lightly and then used a paper towel to wipe up the excess. I doubled the ingredients, except for the cloves. I used only 1/2 tsp; if I make it again, I will use only 1/4 (cloves are so strong). Also, I will reduce the amount of water; instead of doubling it (3 cups), I will try two cups. It came out pretty well, but I didn’t have any ice cream! I served it at a church dinner, so it was just warm, not hot out of the oven. But It is good and I appreciate your posting the recipe!
Can I make this ahead of time, say…the day before and refrigerate it to be served the next day?
The recipe does not state what size pan to use (8X8?) (7X8). I know one of the questions asked and answered is about DOUBLING the recipe an the answer is to use 13X9. What about single recipe?
I used an 8 inch oval casserole dish from Crate & Barrel for 1 recipe.
Can this be made ahead of time and frozen with out ruining it?
I want to take this to a friends for Thanksgiving can you reheat it before serving it?
Delicious!! We are chocolate lovers but this is exceptional, perfect for Thanksgiving. Way better than pumpkin pie too! My husband can’t have dairy so I used almond milk, great non-dairy dessert.
I just made this ..delish! Thanks for sharing.
I am going to try it with coconut milk, for a special event and a special lady who can not have milk. And easy on the sugar.. Here goes!
Can this be done in a crockpot?
Hi Lauren,
My husband and I are both diabetic. Is there any way I can substitute some of the sugar for Splenda? This sounds to divine not to ask and oh my goodness do I love pumpkin!
Sincerely,
Carol
[email protected]
Trying this today and cannot wait to taste. Have you ever put this recipe in small ramekins and made individually? Curious on bake time adjustment…
I made this and while it was VERY good, I think it could have been better. Perhaps I used the entire can of Pumpkin? And this may sound silly but 1/2 tsp Cloves? Ground I assume, but uncertain. I cannot imagine whole cloves in this. Used Pyrex pie dish. Had to bake extra 15 minutes. Will surely make again. Thank you
Pumpkin recipe
Do you use ground cloves or whole cloves? I can’t imagine that whole cloves would taste good biting into. i would like to make this for my soon to be in laws next week.
ground cloves!
This recipe has become one of my go-to recipes for Fall. Even my husband, who isn’t a big fan of pumpkin could not get enough of this dessert. I think I made it twice in the span of 4 days…and I gave it out to one of my friends! Thanks for sharing…and yum!
I am super excited to impress my sisters with this recipe. Being the youngest of 9 makes them think I don’t know how to cook/bake. Boy do they sure have a surprise waiting for them! Thank you Lauren!
Beth, I made this one night for dessert (delicious!!!) and then reheated a serving for the next two days….still just as delicious!!
Anyone know how I would alter this for high altitude?
Is pumpkin puree different than the canned pumpkin you use to make pumpkin pie? Or same stuff?
Pumpkin puree is the same as canned pumpkin. I use them interchangeably. Just plain pumpkin with no flavors or spices.
Made this a couple of weeks ago and brought it to work. The dish was literally scraped clean! It is amazingly delicious. I have a double batch in the oven as we speak to take to work again tomorrow. LOVE this recipe, and will likely be making it again next week for Thanksgiving instead of a cheesecake. Yep…it’s that good. ?
Making this for the third time tonight – it’s fabulous! My new go-to when I take dessert to an event, always gets rave reviews! I cut the sugar down to 1/4 cup in the batter, since there’s plenty in the topping & of course ice cream. Thanks for a great new recipe!
Do you think this would work with sweet potato puree?
I would like to make this for a Thanksgiving potluck. Would it be okay to pour the hot water in the mixture, cover, and bake once I’m at the hosts house? The drive would take about 30 minutes. Or would you suggest baking it at home then reheat it once were ready for dessert? I’m worried it won’t be as gooey and warm.
I think you could bake it at home, transport it and then reheat with no problems!
this looks yummy
This one looks good too…what do you think?
pumpkin cobbler
Do you think you could double this? Maybe put it in a 9×13?
I am baking this right now.
Almost 50 minutes, and water is still on the top! Middle of cake is gooey!
Help!
I love this recipe, I’ve made it for years, but I normally use apple cider in place of the water, it is amazing!!
Thank you for changing my life. In a wonderful way. This is my go-to dessert now. Your advice was spot on. And for being a self-confessed exclamation point user! I’m not ashamed either.
Thank you for posting this delicious recipe on your blog Ms. Lauren! This recipe is awesome and simple to follow. I just made my first pumpkin pecan cobbler tonight and it’s a big hit in my house! 🙂
Yummm!
You don’t mention how to store leftovers. Do you refrigerate?
Would love to make it, but I ‘m unable to cook. My husband and I mostly eat fast food. I really sounds great. Thank you
RE: Pumpkin Pecan Cobbler, could this recipe be doubled?
Best part? No eggs! I’m allergic as are many others. I look forward to trying this delicious looking yumminess-
I want to make this for a work party how far ahead can this be made?
This was a hit!
Delicious dessert!
Making it again tonight..YUM!!
Thanks for sharing. I made this today and it is a bit sweet while warm…. It does seem to subside some when it is cooled. I think I’d make a double batter with the same amount of top.
Can use /Truvia instead of sugar in batter?
This is like the Hot Fudge Cake Recipe! It has you sprinkle brown sugar and cocoa on top of the cake batter and then pour hot water over it without stirring to make its own sauce too.
It is a cold and rainy night in Minnesota and I just pulled this out of my oven. Could NOT be more perfect!
Tried the Pumpkin Pecan Cobbler. It was easy so therefore fun to make. The best part is that my husband, who is not a cobbler man, loved it and asked for seconds. Thanks Lauren for making this recipe available.
What about using hot apple cider instead of the water?
How much hot water?
Tried it on family and friends this weekend. Absolute hit!! This was so delicious I was wishing I had tripled the recipe! Thank you!
I made this last night and it turned out well. The only issue was the flavor of the clove was very strong. Would you suggest cutting the clove amount in half?
pumpkin cobbler
Wish I knew exactly what size dish to use. You call for a small dish, it looks like an oblong one in the picture and the recipe only calls for 8″. 8 by what might be helpful. Can’t wait to try this it looks delicious. Thank you
Hi Lauren, Can this recipe be doubled easily or will that screw up the baking time too much or ruin the lava gooeyness?
Did you use a 9 x 13 pan?
Would this be okay to make the day before then warm up in the oven? I’d love to make this for thanksgiving but I only have a small oven so I have to plan accordingly.
Hi Lauren,
Would love to make for thanksgiving. Can this be made ahead of time or is it a dessert that needs to be made just before you serve it?
Looks fabulous
Made this yesterday and it was a huge hit!!!! Soooooooo gooooodd!!!! Everyone loved it!
My New All Time Favorite ..!! I’ve Made It (Doubled Recipe) Three Times This Week .. Everybody Loved It ..!! Thank You For Sharing .. Peace & Love To You & Yours Doll .. 🙂
This looks so good can’t wait to try .looks like you have a cute little fam .
I am going to try this for my Bunco Group. Has anyone frozen this desert. Just wondering if it would freeze well. Would be nice to pull out a desert during the holidays when you need it. Wish me luck.
I made this last night for a dinner party, and it was a huge hit!! Everyone licked their bowls clean and couldn’t stop telling me how delicious they thought it was. Had to leave a comment to let you know! Made a few small tweaks – I used about half of the can of the pumpkin puree, and instead of cloves I used 1/2 tsp of all spice. I’ll definitely be making this again. Thank you!!!
I would like to substitute Pumpkin for Sweet Potato? Should I keep the same ingredients?
Yes, I would. And substitute sweet potato for pumpkin 1:1.
Can you tell me, if I double this recipe does that mean doubling the water to 3 cups? Just sounds like a lot of water.
Yes, doubling the recipe means doubling the water too. You may have to cook it a little longer from what the other commenters have said, but besides that, it should turn out just fine.
would it work to double this and make in 13 X 9 pan?
Made this for a group & it was awesome!! I doubled the recipe and put it in a disposable 1/2 pan. I made 2 of them. Followed the directions to the word, just more time in the oven to get them to set. So many compliments! I will definitely make it again. thanks
yummy
There is no egg in the pumpkin pecan cobbler?
I am to the point to put in oven and realized no egg?
No egg necessary.
I am sad. You promised I would have all the needed ingredients, and I don’t. Also, am I getting a can of pumpkin, or pumpkin pie filing? I guess I’m off to the store!
plain pumpkin, NOT pumpkin pie filling.
Hi Raeanna,
I saw this recipe and it looks so good I thought if you have pumpkins you don’t know what to do with them, here are some ideas. Anyway have fun and have a great day
Love Shirley
here’s that receipe
Will it work if you double the recipe? I have to feed a large crowd.
Hi, would you happen to have high-altitude directions, or can you tell me how to convert the recipe? I really want to try this but we’re in the mountains at over 6,000 feet, and regular recipes don’t work here. Thank you!
I doubled the recipe and the only change I had to make was increase the baking time. I think I added an additional 10 minutes to mine, but yours may vary.
sounds great thanks for the recipe
Do you think you I could triple it and bake in an 11×15 pyrex or would it bake unevenly?
Delicious! Easy! Definitely a pumpkin “go to” recipe. Made this dessert for a dinner party and I thought everyone was going to lick their bowls! I baked it just a little too early so the gooey yummy pumpkin lava was not as plentiful as it should have been. No one cared!
I ran into issues. When I mixed the wet with the dry there wasn’t enough moisture to blend the two together. I added a little more pumpkin, oil and milk to get the look that was in the pictures. After baking it came out great and taste wonderful. I’m just unsure if the measurements for the wet ingredients are correct.
I doubled the recipe and it fit perfectly in a 9×13 pan. However, I needed to cook it longer than the mentioned 40 minutes (not sure if the oven I was using runs at a lower temperature). 55-60 minutes would have been the perfect amount of time. Super delicious, I will definitely be making this again!
Are there an adjustments for high altitude?
I had to double the recipe since we just moved and we only have one pan. Does it need to cook loner? The top seems set, but almost like its floating.
Double recipe using a cake mix for first four ingredients. Bake in 9 X 13 pan.
What a beautiful dessert for the Thanksgiving table for those not wanting pie! Will have to try this. Thanks!
Just made this desert…….OMGOODNESS it was delicious! I doubled the recipe and put it in a 9×13 pan. Don’t let the water scare you it turns out awesome. Family loved it!
This sounds like the best pumpkin recipe yet!!! Will try this one out! So many pumpkins now!!
Took your dessert to a Halloween party. Everyone loved it – even those that told me they usually don’t like pumpkin anything. Thanks for an easy to make, delightful dessert!
Sounds delicious I can not wait to try tomorrow.
Amazing!!!!! Has anyone tried to double this recipe?
You are so funny! Can’t wait to try your pumpkin lava cake. All your desserts look incredible!
Give it a tie!
Your casserole and serving dish are so cute! Could you please let me know where you got them?
Crate and Barrel is where I got the casserole dish, the serving dish is just a small ceramic tart pan that I got years ago from williams sonoma.
Looks very good.
This looks absolutely delicious Lauren. I plan on making this for the holidays. I have a feeling it’ll be a big hit!
I did, and even the wheat eaters enjoyed it.
Hi Lauren,
Have you or any of your followers tried making this recipe gluten free. If so, any tips? I am unable to consume wheat but love pumpkin anything and this recipe looks divine!!!!
From your food loving comrade, Kim
OMG I cannot, cannot wait to make this dessert!!!! Here in Zimbabwe we don’t celebrate the pumpkin/Halloween/fall like you do in the US of A, but this will be a real treat – once I get down to making it!!!!!!!!!!!!
I have never written a recipe so fast after seeing this desert- can’t wait to try this
Thanks
Made this for my late thanksgiving supper and OMG! Fantastic! I will be making it again at Christmas – forget pumpkin pie
So, I made this last weekend. Delicious! My nephews came back for seconds. I think next time I will decrease the water a little to make the sauce a little thicker. Definitely a keeper!
Dear Lauren,
Please confirm, is this recipe missing eggs? Otherwise it sounds tasty.
Thank you.
No eggs needed!
I made this last night, and it was waaay too sweet. I normally don’t mind sugary desserts, but even a small scoop of this was overwhelming. The “lava” turned out pretty well, but the cake texture was sorta gummy…? I was really excited about this, but it just didn’t turn out well. I wouldn’t make it again without seriously cutting the amount of sugar and figuring out how to keep the texture more cakey and less gummy.
I can’t wait to try this ! looks scrumptious.
Have a dinner party this Friday and would love to make this. Someone there is gluten-free. Think gluten-free flour will work instead?
Do you think it would work with all purpose gluten free flour?
Wow this sounds amazing, passing on to my parents so they can make it for their restaurant ! thanks for sharing 🙂
Hi, do the leftovers need to be refrigerated?
Thanks!
looks and sounds yummy with ice cream
Does this need to be refrigerated if there are leftovers? Thanks!
Sounds delicious!!!!
Just made this! It was super yummy! My family absolutely loved it. Although, I did somehow forget the pecans (pregnant memory) and that was the part I was most excited about. I added a few chocolate chips instead, and it was still super yummy along with the ice cream! Will definitely be making this again!
Thank you!
A must try
I HAD to share this! Looks yummy!
Only 1/2 cup pumpkin or 1/2 can?
1/2 cup!!
Could u make this into a 9×13 pan?
Love pumpkin and this looks so good
And easy to make.
I am going to try it soon.
Thanks for sharing. .Joyce
Just made this… My husband & I loved it! Would add a little more water as mine did not have a lot of the caramel sauce at the end of baking but still delish!!
This sounds really good and I’d like to try it. Can you substitute 100% pumpkin for the pumpkin puree? If so, I’m good to go. Thanks.
Holy cow it’s good
Love pumpkin!! I’ve made pumpkin pie,pumpkin bread,pumpkin pie cake. This Pumpkin Pecan Cobbler looks very delicious. Thank You for the recipe!
This thing is delish!
But just a little too sweet, I think. I’m gonna cut the sugar in half and double the pecan.
So easy to make! This is one of the few times I like my vanilla ice cream 🙂 Thanks!!
This looks amazing! I can’t wait to try it for Christmas.
I am deaf.. I love it.
I enjoyed reading the recipe whether I’m able to convince myself to make your cake…lol You have a great ‘story-teller’ kinda thing goin’ on there. I do plan to try it…:D
Bobbi H
Could you substitute margarine for the butter in this recipe?
Let me know if this works for Gf. I have grandkids that are gf and would love to fix this for thanksgiving
can one substitute bananas for pumpkin?
To: Debbie Menconi, sliced almonds or filberts would certainly work. Of course, you could omit the nuts, too. They are there for texture. Other than that, omitting them will not affect the recipe.
Can you double and make in a 9 x 13 glass pan? I know someone else asked that, but it didn’t show the reply.
Oh my gosh!! This pic is one of the best I have seen on Pinterest! The new cover to my pumpkin board! I plan to make this at thanksgiving. It looks delicious!
This looks great and I want to serve it on Thanksgiving!
Please tell me what pumpkin puree is? Can I buy it or do I have to make it?
Thanks
Pumpkin puree is the inside flesh of a pumpkin. You may cook a pumpkin, scoop the inside out, without seeds, and buzz it in the food processor. Or, buy a can at the grocery store that says pumpkin puree on it (not pumpkin pie mix-yuck).
In October and November they are all over stores!
I made this tonight it was good but I did bake it about 10 minutes longer than it said. Did not have a square dish so I had to do it in a round casserole dish and most of my pecans went to the middle but I do not think that would happen with a square one but I do not know.
Very good, I just made your pumpkin cobbler today for dinner. It is a little too spicy for us, if I make it again I will cut the cinnamon in half. But overall, very good and I look forward to trying some of your other
recipes.
my website is still in progress. but I just want to tell you how wonderful your recipes are. I always feel the amount of blessings you put in your family (like your food) you will get in return. And those children are wonderful. If I am ever speaking at a woman’s retreat or event in your area, I will look you up. GOD Bless
I would like to make that in a 9by13 Pan can that be done if I double the recipe ?
I can hardly wait to make this easy recipe! I am not much of a baker so it will do wonders for me!!
Do you know if this is high in cholesterol?
Thank you,
I tried the pumpkin cobbler recipe – For me it was extremely sweet and as far as I am concerned it had no comparison to Chocolate lava cake. I would never make it again. It was more like a muffin soaked in a sugar syrup.
Made this tonight. Fabulous. As for all the people having questions… let’s see, I used a little more than half a cup of pumpkin and it worked fine. I can’t understand how this recipe didn’t work for the person who said they cooed it for an hour and it was still watery. I don’t think it’s reasonable to expect the author to know if all the different variations would work. I think that’s for YOU to figure out. It *should* work with gluten free flour but I would add 1/4 t xanthan gum to be on the safe side – I have not tried it. Chocolate chips will end up melting into the sauce, based on my experience with a similar chocolate pudding cake recipe. If you like chocolate butterscotch-y sauce, then go for it. Any kind of COOKED PUREED squash should work, or as another commenter mentioned, sweet potato that’s been cooked and mashed. So yes, fresh not canned pumpkin, COOKED and PUREED so it looks just like the stuff out of a can should work. Butternut or acorn squash, too. Not summer squashes though. The person who asked about Splenda – my experience with pudding cakes has been a big NO. The whole chemistry behind the water on top becoming sauce on the bottom is dependent on the action of the sugar.
If you have friends with egg allergies, this is a terrific recipe that will meet their needs!!!
great
This cobbler is delicious! I was skeptical at first, especially when I poured the water on top because it seemed like WAY too much but it turned out in the end. And I probably ended up baking it for closer to 55 min. This is definitely a keeper! Thanks!
Yes!! You can double this. I was going to use a 9×13 but was afraid it would be too small so I used a 10.5×14. It took about 30 minutes on convect. Pure pumpkin spice heaven!
I just tried this recipe… it was in the oven for an hour and 40 minutes and still not cooked like it was in the picture…oven was at 350 like the recipe said.
Yum! Made this today. Thumbs up from all and kids asking for seconds. Fabulous fall recipe.
sounds awesome .going to get ingredients asap.
thank you
I made this last night and oh my goodness. So good! I was really worried when I put it in the oven because it seemed like a lot of water. However it turned our perfectly and even my anti-sweets husband like it. Thank you for a delicious new recipe!
This looks so much more interesting than pumpkin pie-can’t wait to try it!
I made this tonight-followed the directions exactly, except I baked it about 45 minutes …this cobbler is super scrumptious!! I served it with vanilla ice cream and everyone here loved it. I will definitely make this one again!
We called it “chocolate pudding cake.” I grew up on that yummy stuff. And to find it in pumpkin form??!! I’m elated! Have it on the list to make this week. thanks!
Oh, oh, oh! This is certainly a pumpkin dessert mecca – especially for the egg-allergic folks like myself. I can’t wait to try this with a big scoop of homemade vanilla bean ice cream.
A million and once thank you’s for creating such delicious genius, Lauren!
I made this pumpkin pecan cobbler recipe tonight, and after 40 min. all the water was STILL sitting right on top. Another 30 min. and still 75% of the water had not yet been absorbed. Suggestions?
Didn’t make “cake” only gooey filling. Ended up serving it over ice cream. Will try ONCE more as it looks/sounds really yummy, but right now I am disappointed!! I even baked it LONGER (almost 1 hr total baking time)! I followed the directions right to the letter too…..
I could not find the ingredients to the Pumkin Cobbler recipe. This board is very confusing to me and I could not print a recipe that is not there with the ingredients. Can you help me?
Lauren, can this be prepared ahead and reheated the next day? I want to make it for company, and also bring it to a dinner party the next day. It sounds and looks so good!
Yes! It should be just fine served the next day! Just be sure to cover with foil or plastic wrap once it’s cooled.
This is very much like “Hot fudge upside down pudding cake” ! I can’t wait to try this on the family. I am sure it can be doubled into a 9×13 pan. And I would use the same ingredients as mentioned to assure same taste . I’m gonna give this a try and hope for the best! Thanks
This looks so sûper good. I have been wanting to. Make a pumpkin recipe so much. Thanks
Here is recipe- Gail
This is very good
Love it
I bake the pumpkin cobbler today and yes it was famous delicious with my friends. Huge thumb up Lauren!!!!
go for it!
Looks delicious! Something different to try beside pumpkin pie.Can wait to try it Thank you.
Good gravy that looks amazing. Pinned it!
Made this for my family for Thanksgiving dessert yesterday. It was a huge hit and so simple! It came out exactly as you said it would. Thanks!
Going to try it hope it tastes as good as it looks
Great dessert, I love it and it is soooo easy.
However, I suggest not using so much sugar, the first one was a bit too sweet. A delightful treat.
am now going try it with non gluten flour for my family member who has celiac disease. Thank you!
Sounds great. Will make it for an upcoming potluck. Thanks for sharing.
Lauren,
I made this tonight and will say that it is delicious. I would make one suggestion to readers, make with butter (good quality, salted butter) and this will be heavenly. I altered the recipe to include a 1/4teaspoon of ginger and used vegetable oil. Not using the butter instead of oil, left a sort of richness out of it. So use butter if possible it will make a difference in the richness….
Definitely a keeper in my recipe book, thank you for sharing.!
I made this for Thanksgiving potluck yesterday and it was a huge hit. I doubled the recipe and made it in a large cake pan. I made it a little s/lower carb by using Swerve sweetener in place of white sugar, and Coconut sugar in place of brown sugar, and topped with real cream whipped cream instead of ice cream
Tried this for thanksgiving & it turned out perfectly:)
For people on a celiac diet I used gluten free flour ! Yum!
My wife and I made the Pumpkin Pecan Cobbler. It was awesome! We will be having it again for sure.
I made this using gluten free flour (Bob’s Red Mill) and it worked perfectly! I did also add 1/2 teaspoon of xanthan gum because of the gf flour but I don’t know if that was necessary. Very high in sugar but totally delicious.
The pumpkin pecan cobbler was incredible. I put it into an 8″ round casserole but the next time I will use a larger pan, maybe an 8″ x 13″ pan. I didn’t add any ice cream or extra pecans. It was just as good cold as hot. Thank you
I just made this today. Only changes I made were to use a bunt cake pan (+ 4 min to the total cook time) and I added prob another 1/4 cup of chopped pecans to the topping. It turned out perfectly. Invert the finished cobbler to have a pecan “crust” and the ooie gooey pumpkin lava on top. Saves the step of having to scoop out the lava. Great recipe!
This sounds so tasty, will make the next time I have company.
I baked this last week and really enjoyed it! My husband does not like pumpkin, so this week I substituted the pumpkin for carrot. I used baby food carrots and it is great.
I just saw this recipe yesterday, and I just had to make it. I thought I would freeze homemade pumpkin puree for Thanksgiving, and saw this recipe. I doubled the recipe, because we are a family of 8. I used homemade Ghee to replace the butter, and Almond milk to replace the milk.
I was surprised that there were no EGGS. Anyways this is sooo YUMMY that I pinned it on Pinterest, and shared it on my Facebook page. No pumpkin pie for Thanksgiving, we’re having this. Thank you so much for sharing !!
This has to be my new all time favorite pumpkin dessert!
I am so excited to make this on this October afternoon. I have a question though, I have tried to print it twice on my mac and it is blurry? Is it the font? My other printing works well. Just wondered if anyone else had that issue!
It does look delicious and we will be trying it for sure, but t’s not actually anything like a lava cake. This is known as a warm pudding (which always seems to contain a cake component) and my grandmother used to make chocolate and caramel ones when I was a kid. The pumpkin one sounds like a great alternative.
Also not sure why you think people would have pumpkin or pecans in their home normally – they are pretty much specialty ingredients – but they are readily accessible at any store.
Good find.
You must not live in the South! Pumpkin puree in cans? Yes, ma’am! Pecans? Duh! All. Year. Long.
The 1/2 cup of pumpkin doesn’t look like enough. For those that have made this, is that the amount you used?
This was delicious. Made it for guests and everyone loved it. Thanks for sharing!
my mouth is watering now…
This sounds wonderful. I have recipes like this for the water on top of a cake. One is a rich dark chocolate and one is a peanut butter chocolate. Can’t wait to try this one.
Just made this and it was the best dessert I’ve ever made thanks to this recipe. I love this! Definitely will be making again in the future.
would love some sugarfree recipes
Will have to try this recipe since my husband will be gathering pecans this year. Looks like a bump crop! Can’t wait! Love the fall
Barb
I too thought that 1/2 cup of pumpkin seemed too little until I realized that this recipe is for a very small pan, now I think I will try it and see. I absolutely love anything pumpkin!
LOVE this recipe! Thanks!
How long would I cook it if I doubled the recipe and used a 9×13 inch pan to cook it in??? Would be perfect for a desert for Thanksgiving! !
Wondering if the recipe was doubled, I could use a 13 X 9 pyrex? I have a chocolate brownie pudding that you pour hot water on top and it creates a sauce under. Yummy! Can’t wait to try this this weekend.
Super excited for an easy pumpkin desert! Making this on Monday for Canadian Thanksgiving!!!
for a healthier but just as good version, sub white flour with coconut flour, sugar with all-natural maple syrup or agave nectar, vegetable oil with coconut oil. Super good!
I enjoy baking and especially during the holidays. I’m excited to see what new recipes I will receive from you guys! Thanks in advance
The food looks delicious….
This sounds delicious, will be trying it in the near future. If it is as as it looks , it will most likely be on my Dessert table for Thanksgiving.
Hello Lauren. My family would love this. If this recipe is doubled and put in a 13×9 dish, would it still have the lava effect? Also, chocolate chips sound so good in this, when would be the best time to add them? I have a special date that night, so any advice on this dessert, I would appreciate. Also, I will be driving about an hour, how long should I reheat it once I get there? I will be watching my email for your advice. Thank you so very much.
Yummy make it
Thank you so much. I can’t wait to try this for Thanksgiving – if not before! 😀
I made it tonight and my DH grabbed his chest and proclaimed, “It’s better than pumpkin pie!!!” He’s wanted a pumpkin pie for his birthday for all the 40 years we have been married! I think he liked it! Thank you. This is a keeper! Love your description too, very accurate.
Lauren, you have outdone yourself on this one!
Can gluten-free all purpose flour be substituted in this? It looks SO delicious, but I am gluten-free.
I legit have everything on hand to make this. This looks like a potentially dangerous thing! haha
You said to not forget the baking powder. Well, if you use self-rising flour, you don’t need the salt & baking powder. Self rising flour already has these two ingredients in it. Just thought I’d share this for the people who use the self rising flour instead of the all purpose flour. I’m going to try this this for my husband. He lives pumpkin pies & I usually make one or two for Thanksgiving. He just doesn’t care for the crust because it doesn’t always get done. If I don’t have the crust, I’ll just make it like a custard.
I just found this, this morning I own a restaurant and I am making this today !!!!! My customers love to try out new recipes I have a pizza/ family restaurant and make a lot of pies and homemade soups this will be perfect can’t wait to get it done of course I have to make it in bulk!
Oh my goodness! What a great end result! How did you figure that out?
Lauren, made this tonight. Super easy, started at 7:15ish, enjoyed as bedtime treat! Best part is not only is this “pumpkin lava” easy, it’s DELICIOUS!! This will become an addition to my fall baking repertoire! Thanks for sharing.
I have a question for anyone who has fixed this…I am attempting to make this paleo/gluten free. I substituted the flour with my own blend and the white sugar for maple sugar granules (also reducing the amount to 1/2 cup in the wet ingredient). It tastes great but has alot of syrup liquid in the bottom. Is that how it comes out when it’s made per the recipe? Thanks in advance!
I tried this recipe on the weekend and it was absolutely delicious. I’m going to make it for Thanksgiving Weekend as one of my deserts.
Did I miss onhow much each ingredients is????Look /delicious
I am making this recipe this coming weekend when my sister comes to visit. This looks to good to pass up.
Thank you for all your great recipes!
Two whole cups of sugar and only 1/2 cup of pumpkin? This recipe sounded soooooo good until I read the ingredients.
Sounds delicious, but I have 2 questions:
1. I’ve only cooked with cloves where you remove them before you serve the food. How are they used here?
2. Could I substitute pumpkin spice for the individual ingredients of cinnamon, nutmeg, & cloves. If so, how much should I use?
Can’t wait to try this!
Use ground cloves not whole.
And if you use pumpkin spice you will be altering it a little because it also has ginger and sometimes allspice. I’m assuming it will work but won’t taste the same as original recipe but may not be a bad thing.
Looks so yummy will make for thanks giving fast Easy can’t wait
Gonna make this Soon! Thank you!
I can’t figure out how to print this recipe. I am 80yrs old and not as quick as I used to be. Thanks for any assistance you can give..
Please send me a catolog
made this tonight and it is the best pumpkin dish i have ever had, delicious, magic and easy, and i did have every ingredient in my pantry:) thank you for sharing
OMG! I just made the Pumpkin Pecan Cobbler! It’s so good! I posted it on Facebook. Thank you! I had all the ingredients except the pumpkin and pecans. I braved the storm and got it (weather wasn’t that bad yesterday ?). So glad I did! This is good on any day but definitely since I’m stuck in the house due to the flooding in SC. Yum!
Has anyone tried doubling this recipe?
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!
Yes I did came out great! I used a 9×13.
I just made this…so easy and SO SO good.
This looks delicious – going to make it this coming weekend. What size of Pumpkin Puree did you use?
only 1/2 cup of pumpkin? Your picture looks like a lot more than that.
1/2 cup of pumpkin puree does not seem like enough and how much hot water should be used. BTW, it looks DELICIOUS!!!!!!!!
Please tell me it’s not 500+ calories
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!
Lauren, could I use Pumpkin Pie Spice instead of the cinnamon, cloves, and nutmeg called for in this recipe with the same results?
I was wondering the same thing!
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.
She mentioned something about using fresher baking powder, check your oven temps, and glass, metal, and ceramic pans cooks differently ??♀️??♀️
https://laurenslatest.com/pumpkin-pecan-cobbler/
Looks like a good fall weather dessert.
I would love your recipies.
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.
Lauren. Could I use chocolate chips? If so When To Add Them
Your choice, add them to the batter or sprinkle them on top. Either will work.
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!
It sounds and looks ?
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.
How long did you bake the cobbler when you used the pie pan?
I have to have Gluten free. I will try this with GF flour and hope it works.
Did it turn out okay with GF flour? If so, did use rice flour or some other type of flour? Thanks!
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.
can you double this recipe for 12 x9 pan?
Pumpkin lava cake
Same ? again as other viewer-Can this recipe be doubled and made in 9X13 dish?
Looks absolutely divine…..can’t wait to make it….
Yes it can be doubled for a 9×13 pan
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!
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.
What about sweet potato or another squash?
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
Is there a nutritional or at least carb. count for this recipe?
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?
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.
can I substitute the all purpose flour with cake flour?
and can I use fresh pumpkin or butternut instead of the canned version?
Love pumpkin recipes. This looks like a keeper.
Would this be okay to make in a glass dish? Possibly Pyrex? do I have to Greese the bottom?
This looks like breakfast to me! I make a similar thing for gingerbread and cannot wait to try this! Thanks!
Has anyone tried this with gluten free flour?
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.
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.
Lauren,can this be doubled?
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!
Susan
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.
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.
In my world, pumpkin, butternut, and sweet potato are completely interchangeable.
In my world too!
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.
can this be made with splenda instead of sugar
WOW, this looks incredible. Number one on my fall to-make list!!!!
This looks like the perfect fall dessert. I can’t wait to try it!
This looks divine!! This is totally on the menu for dessert for Sunday Supper!!
Oh my word does this look divine!!! This is totally on the menu for dessert for our Sunday supper!!
This sounds like pumpkin perfection! Looks amazing.
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.
Can you substitute canola oil and sweetner for the granulated sugar and veg oil/melted butter in the pumpkin cobbler?
This looks absolutely delicious. Can’t wait to try it. Love your recipes!
Yay! I am so happy for this egg-free dessert! I can’t eat pumpkin pie, but this sounds awesome!
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.
Lauren, do you think you could follow these same steps and make as a dump cake in crock pot?
I haven’t tried this in a crockpot, but I don’t see why it wouldn’t work 🙂
We have some nut allergies, but can have almonds and filberts. What do you think about using one of those?
This looks devine! Need to try!