Pumpkin Pecan Cobbler

4.98 from 291 votes

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

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

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler: Ultimate Fall Dessert

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

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

Here’s how to make this Pumpkin Pecan Cobbler:

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

pecan cobbler

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

pecan cobbler

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

Pumpkin Cobbler

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

Pumpkin Cobbler

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

Pumpkin Cobbler

Like so!

Cobbler

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

Pumpkin Cobbler

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

Pumpkin Cobbler

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

Pumpkin Cobbler

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

Pecan Cobbler

Divide into portions and serve.

Pumpkin Pecan Cobbler

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

Pumpkin Pecan Cobbler

Love Pumpkin Pecan Cobbler? Try these other recipes:

4.98 from 291 votes

Pumpkin Pecan Cobbler

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

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.

Nutrition

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

*Recipe Updates*

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

Is 1/2 cup of pumpkin the correct amount?

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

Can I double the recipe?

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

Can I bake this in a 9×13 pan?

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

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

When I first was testing this recipe, mine came out all globby and mushy at first too. But then I switched over to new, fresh baking powder and that did the trick! Don’t forget the baking powder! Also, check your oven temperature. Mine is spot on at 350 degrees and my cobbler was done in 40 minutes exactly. Some ovens run hot, some run cold. Also, glass baking dishes cook food differently than metal or ceramic. Lots of different factors can effect 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 (aff link) 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

Polaroid photo of granola bars

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736 Responses
  1. Carla

    5 stars
    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!

  2. Sarah

    5 stars
    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

  3. Melba Tichenor

    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..

  4. Robin

    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!

  5. Kathleen J Dungan

    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!

  6. Lynn Duguay

    5 stars
    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.

  7. Sherry

    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!

  8. Patrel

    5 stars
    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.

  9. Chris Halle

    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!

  10. JoAnn Handley

    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.

  11. Ginger

    5 stars
    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.

  12. Pamela Hudnall

    5 stars
    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.

  13. Evelyn Rarrick

    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.

  14. marnie

    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

  15. kim

    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!

  16. Betty

    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.

  17. Frances Dail

    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! !

  18. Jenifer Wood

    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!

  19. Barb Kelsch

    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

  20. Katie

    5 stars
    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.

  21. Donna Arthur

    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.

  22. Glen

    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.

  23. Ginger Billingsley

    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!

  24. Michelle

    5 stars
    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 !!

  25. Dana Harr

    4 stars
    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.

  26. Jessica

    5 stars
    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!

  27. Paula

    5 stars
    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

  28. Kate

    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.