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Pumpkin Pecan Cobbler

4.96 from 333 votes

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

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

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler: Ultimate Fall Dessert

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

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

Here’s how to make this Pumpkin Pecan Cobbler:

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

pecan cobbler

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

pecan cobbler

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

Pumpkin Cobbler

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

Pumpkin Cobbler

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

Pumpkin Cobbler

Like so!


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

Pumpkin Cobbler

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

Pumpkin Cobbler

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

Pumpkin Cobbler

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

Pecan Cobbler

Divide into portions and serve.

Pumpkin Pecan Cobbler

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

Pumpkin Pecan Cobbler

Love Pumpkin Pecan Cobbler? Try these other recipes:

4.96 from 333 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


For the Cobbler

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

For the Topping


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


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

*Recipe Updates*

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

Is 1/2 cup of pumpkin the correct amount?

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

Can I double the recipe?

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

Can I bake this in a 9×13 pan?

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

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

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

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Recipe Rating

808 Responses
  1. Donna

    Love pumpkin!! I’ve made pumpkin pie,pumpkin bread,pumpkin pie cake. This Pumpkin Pecan Cobbler looks very delicious. Thank You for the recipe!

  2. Grace

    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!!

  3. Bobbi Hicks

    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

  4. Cyndi

    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.

  5. Nadeen

    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!

  6. Eydie

    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?

    1. Kristi

      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!

  7. Cassie

    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.

  8. Judy Monahan

    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

  9. Rev. Sabina Kupa

    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

  10. Dianne Smith

    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.

  11. Alison Tee

    5 stars
    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!!!

  12. JordaN

    5 stars
    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!

  13. Debi

    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!

  14. Lisa

    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.

  15. Kristin

    5 stars
    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!

  16. Dawn M.

    5 stars
    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!

  17. Rhonda Sittig

    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!

  18. Jessica Beacom

    5 stars
    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!

  19. Christine

    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?

  20. Marcie Conklin

    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…..

  21. Chris Hodges

    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?

  22. Karen

    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!

  23. Nancy

    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

  24. Julie S

    5 stars
    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!

  25. Penny

    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!

  26. Tina

    5 stars
    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.!

  27. Karen

    5 stars
    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