Pumpkin Pecan Cobbler

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

This Pumpkin Pecan Cobbler is everything you want in a fall dessert. It has a soft, buttery pumpkin base filled with warm spices and crunchy pecans, with plenty of rich flavor in every bite. Serve it warm with a scoop of vanilla ice cream for Thanksgiving, a fall dinner, or whenever that pumpkin craving hits.

Ingredient Notes

Here’s a quick look at what each ingredient does in this pumpkin cobbler and why it’s included.

For the Cobbler:

• All-Purpose Flour: Used for the cobbler batter and gives it structure.
• Baking Powder: Helps the cobbler rise as it bakes.
• Granulated Sugar: Sweetens the cobbler batter.
• Cinnamon: Adds warm spice and pairs well with the pumpkin.
• Nutmeg: Adds a little extra warmth to the spice mixture.
• Cloves: Add a deeper, slightly sweet spice flavor.
• Pumpkin Puree: Gives the cobbler its pumpkin flavor and moisture.
• Milk: Helps bring the batter together and keeps it tender.
• Melted Butter or Vegetable Oil: Adds moisture and richness to the batter. Either one works well.
• Vanilla: Adds a little extra flavor to the cobbler.

For the Topping:

• Granulated Sugar: Adds sweetness to the topping.
• Brown Sugar: Adds sweetness and a deeper caramel-like flavor.
• Chopped Pecans: Add crunch and a buttery nutty flavor.
• Very Hot Water: Helps create the sweet sauce underneath the cobbler as it bakes.

How to Make Pumpkin Pecan Cobbler

Step 1: Preheat the Oven

Preheat the oven to 350°F.

Step 2: Mix the Dry Ingredients

In a medium bowl, stir together the flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves. Set aside.

Step 3: Make the Pumpkin Batter

In a separate bowl, stir together the pumpkin puree, milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.

Step 4: Add the Batter to the Dish

Pour the batter into a small 8-inch casserole dish with high sides and spread it out evenly.

Step 5: Add the Topping

Mix the granulated sugar, brown sugar, and chopped pecans in a small bowl. Spread the mixture evenly over the batter.

Step 6: Add the Water and Bake

Pour the very hot water over the top, but do not stir. Place the casserole dish on a baking sheet in case it bubbles over, then bake for about 40 minutes, or until the center is set. Let it cool for 5–10 minutes before serving with extra pecans and vanilla ice cream.

Tips for Success

• Use pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices, which can throw off the flavor and texture.
• Use a baking dish with high sides. The cobbler can bubble up while baking, so a shallow dish may cause a mess.
• Check the center before pulling it from the oven. The top can look done while the middle is still too soft. Look for a set center with no wet batter showing.
• Let it rest before serving. The sauce thickens slightly as it sits, making it easier to spoon out without the cobbler falling apart.
• Serve warm for the best texture. The contrast between the warm pumpkin cobbler, sauce, and cold vanilla ice cream makes a big difference.

What to Serve With Pumpkin Pecan Cobbler

Serve Pumpkin Pecan Cobbler with a simple dessert or warm drink to round out the meal.

• Vanilla Ice Cream– The cold, creamy texture pairs perfectly with the warm cobbler.
• Whipped Cream – A light topping adds creaminess without overpowering the pumpkin and pecan flavors.
• Apple Cider – Warm spiced cider makes a great drink alongside this fall dessert.
• Hot Chocolate – A rich cup of hot chocolate makes the cobbler feel extra indulgent.
• Pumpkin Bread– A simple pumpkin dessert that pairs well with the warm spices and pecans in the cobbler.

I hope this Pumpkin Pecan Cobbler becomes a fall favorite! It’s simple to make, full of warm pumpkin spice, and even better served warm with a scoop of vanilla ice cream.

Pumpkin Pecan Cobbler

Katie Cooksey

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

4.85 from 459 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 318 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

Keyword Pumpkin, pumpkin cake, pumpkin dessert

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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

Storage and Reheating

Store leftover cobbler covered in the refrigerator for up to 3 days. Freezing is not recommended because the sauce can become watery and the cobbler may lose its soft texture after thawing. To reheat, warm individual portions in the microwave until heated through.

*Recipe Updates*

I’ve gotten a TON of comments and feedback from all of you about this recipe since it’s become VERY popular in the last few weeks since I posted it. 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. 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 tested this recipe, mine came out gloppy 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 exactly 40 minutes. Some ovens run hot, some run cold. Also, glass baking dishes cook food differently than metal or ceramic. Many factors can affect 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 flour blends. 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! This recipe doesn’t require eggs.

The 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 definitely on the small side. I think there was some confusion because it’s so small, yet the recipe says you can get 8 servings. But look at the increments. It doesn’t make a ton, but it puffs up and is very sweet and decadent, which is why I said it could serve 8.

Hope that helps! Enjoy! xoxo  -Lauren

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.