Pumpkin Pecan Cobbler

This pumpkin pecan cobbler is a warm and comforting fall dessert. It features a spiced pumpkin cake base that bakes up soft and moist. On top, a brown sugar and pecan crumble provides a sweet crunch. As it bakes, the cobbler works a little magic, forming a warm caramel-like sauce at the bottom of the dish.

From start to finish, this dessert takes just under an hour. It uses common pantry staples you likely have on hand during the autumn months. It’s a straightforward recipe that delivers a cozy and satisfying treat for any chilly evening.

Why will you love Pumpkin Pecan Cobbler?

Pouring hot water over the top without stirring is the key. This technique allows the water to sink, dissolving the sugar topping and creating a sweet sauce underneath the cake as it bakes.

Using both brown and granulated sugar in the topping adds depth. The brown sugar provides a richer, molasses-like flavor to the sauce.

Letting the cobbler rest after baking is important. This gives the sauce time to thicken to a spoonable consistency.

Pumpkin Pecan Cobbler Ingredients

• Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.

• Pecans: For a deeper, nuttier flavor, you can toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes before using them.

• Flour: Standard all-purpose flour gives this cobbler a tender, cake-like texture.

• Milk: Whole milk adds richness, but 2% milk or a dairy-free alternative like almond milk will also work well.

Exact quantities are in the recipe card below.

How to Make Pumpkin Pecan Cobbler

Step 1: Prepare the Batter

First, preheat your oven and grease your baking dish. In a large bowl, mix the flour, sugar, baking powder, spices, and salt. In another bowl, combine the pumpkin, milk, melted butter, and vanilla. Add the wet ingredients to the dry and stir gently until just combined, then spread the batter in your dish.

Step 2: Add the Topping

In a small bowl, stir together the brown sugar, remaining granulated sugar, and chopped pecans. Sprinkle this mixture evenly over the batter in the baking dish, covering it from edge to edge.

Step 3: Bake the Cobbler

Carefully pour very hot water all over the sugar-pecan topping. Do not stir it in. Place the dish in the preheated oven and bake until the top is golden and the cake portion is set. Let it cool for a few minutes before serving to allow the sauce to thicken slightly.

What to Serve with Pumpkin Pecan Cobbler

This cobbler is delicious served warm on its own. It is also wonderful with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Helpful Tricks for Pumpkin Pecan Cobbler

It is important to use very hot water, as it helps create the sauce layer at the bottom of the pan.

Resist the urge to stir after adding the hot water. The layers are what make the cobbler self-saucing.

Feel free to substitute the individual spices with 2 teaspoons of a pre-made pumpkin pie spice blend.

The cobbler is done when the cake portion is cooked through. A wooden skewer inserted into the cakey part should come out with moist crumbs attached.

How to Store and Freeze Pumpkin Pecan Cobbler

Store leftover cobbler covered in the refrigerator for up to 4 days. You can also freeze individual portions in airtight containers for up to 3 months. Reheat in the microwave or in a 350°F (175°C) oven until warmed through.

Pumpkin Pecan Cobbler Recipe FAQs

Can I use fresh pumpkin puree instead of canned?

Yes, you can use homemade pumpkin puree. Just make sure it is thick and not watery, with a consistency similar to canned puree, so it doesn’t make the batter too thin.

Why is my cobbler sauce runny?

The sauce will be thin when it first comes out of the oven. It needs to cool for at least 10-15 minutes to thicken properly. If it’s still very thin, the cobbler may have been slightly underbaked.

Can I make this recipe gluten-free?

Yes, this recipe should work well with a good quality measure-for-measure gluten-free flour blend that contains xanthan gum. Use it as a direct substitute for the all-purpose flour.

Pumpkin Pecan Cobbler

A warm pumpkin spice batter bakes under a crunchy pecan-sugar topping, creating its own caramel sauce as it cooks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 2 1/4 cups all-purpose flour 270g
• 1 cup granulated sugar 200g
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 cup pumpkin puree 240g
• 1/2 cup milk 120ml
• 1/2 cup unsalted butter melted, 113g
• 2 teaspoons vanilla extract
• 3/4 cup packed light brown sugar 165g
• 1/2 cup granulated sugar 100g
• 3/4 cup chopped pecans 85g
• 2 cups very hot water 480ml

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
• In a large bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, all spices, and salt.
• In a separate medium bowl, whisk the pumpkin puree, milk, melted butter, and vanilla extract until smooth.
• Pour the wet pumpkin mixture into the dry ingredients and stir just until no dry streaks remain. Do not overmix. Spread the batter evenly in the prepared baking dish.
• In a small bowl, combine the light brown sugar, the remaining 1/2 cup of granulated sugar, and the chopped pecans. Sprinkle this mixture evenly over the batter.
• Carefully and slowly pour the very hot water over the entire surface of the topping. Do not stir the layers together.
• Bake for 40 to 45 minutes, or until the top is golden brown and the center is mostly set. The center may still be slightly soft beneath the crust.
• Let the cobbler cool in the pan for at least 10-15 minutes before serving. The sauce will thicken as it cools.

Notes

It is important to use very hot water, as it helps create the sauce layer at the bottom of the pan.

Resist the urge to stir after adding the hot water. The layers are what make the cobbler self-saucing.

Feel free to substitute the individual spices with 2 teaspoons of a pre-made pumpkin pie spice blend.

The cobbler is done when the cake portion is cooked through. A wooden skewer inserted into the cakey part should come out with moist crumbs attached.

Keyword Cobbler, fall baking, Pecan Desserts, pumpkin, pumpkin pecan cobbler