Pumpkin Pecan Cobbler

Pumpkin pecan cobbler first came to life in my kitchen when I wanted something different than the usual pies for Thanksgiving. I had leftover pumpkin purée and a serious craving for something gooey, warm, and extra indulgent. So I started playing around with a cobbler-style dessert and ended up layering pumpkin spice batter with a buttery brown sugar sauce and toasted pecans. One spoonful, and I knew this was going to become one of my go-to holiday desserts.

I love how the pumpkin brings a soft and spiced base while the bubbling caramel-like topping adds richness and texture. The pecans roast beautifully in the oven, turning golden and slightly crisp above that molten cobbler center. It’s cozy and decadent with very little fuss and I promise it disappears fast every time I serve it!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Helps form the soft, cakey cobbler base
• Pumpkin purée – Delivers moisture and a rich fall flavor
• Brown sugar – Adds deep caramel notes to both the batter and topping
• Granulated sugar – Lightens the sweetness and balances the flavors
• Baking powder – Lifts the cobbler for a soft, fluffy texture
• Ground cinnamon – Infuses warmth throughout the dessert
• Ground nutmeg – Complements the pumpkin and cinnamon
• Salt – Balances sweetness and enhances flavor
• Butter – Melts into the batter and forms a rich base for the topping
• Vanilla extract – Deepens the flavor and ties the spices together
• Milk – Helps thin the batter to the right consistency
• Chopped pecans – Toast and caramelize for crunchy contrast
• Hot water – Creates a self-saucing effect that becomes a gooey topping

Tools You’ll Need

• Mixing bowls – For preparing the batter and the topping separately
• Whisk and spatula – To combine ingredients and scrape down bowls
• Measuring cups and spoons – For accurate proportions
• Baking dish (9×9 or similar) – Where everything bakes into a rich, bubbling dessert
• Oven mitts – Essential for handling the hot dish right out of the oven
• Spoon or ladle – For serving big scoops of cobbler while warm

Instructions

Step 1: Preheat and prepare

I start by preheating my oven to 350°F (175°C) and greasing a 9×9-inch baking dish with butter or non-stick spray so the cobbler doesn’t stick.

In a large bowl, I whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, I combine the pumpkin purée, melted butter, milk, and vanilla, then stir that into the dry ingredients until smooth.

Step 3: Spread into dish

I pour the pumpkin batter into the greased baking dish and smooth the top with a spatula. The batter will be thick and soft.

Step 4: Add the topping

In a small bowl, I mix the brown sugar and chopped pecans. I sprinkle this mixture evenly over the batter—don’t stir it in!

Step 5: Pour hot water

This is the magic step. I carefully pour the hot water over the top without stirring. It might look odd now, but during baking, it forms a rich, gooey caramel sauce beneath the cobbler.

Step 6: Bake

I bake the cobbler for 40–45 minutes, until the top is golden and the edges are bubbling. The center should look set but still soft.

Step 7: Cool and serve

After removing from the oven, I let it cool for 10–15 minutes to allow the sauce to thicken. I serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips

If I want a deeper spice flavor, I add a pinch of cloves or allspice to the batter

I always toast the pecans for a few minutes beforehand – it intensifies their flavor

This cobbler is best served warm, but leftovers can be reheated in the microwave

A drizzle of maple syrup on top makes it even more indulgent

Ways to Serve

It’s perfect with vanilla ice cream melting over the top for a classic combo

I love serving this at fall dinner parties or as a no-fuss Thanksgiving dessert

For an extra cozy touch, I serve it in individual ramekins right out of the oven

Frequently Asked Questions

Can I make Pumpkin Pecan Cobbler ahead of time?

Yes, bake it ahead and reheat just before serving. Add a splash of milk when reheating to keep it moist.

What type of pumpkin should I use for Pumpkin Pecan Cobbler?

Use canned pure pumpkin purée, not pumpkin pie filling, for best results and consistent texture.

Can I make this cobbler without nuts?

Absolutely. Just omit the pecans or replace them with oats or pumpkin seeds for crunch.

Can I double the recipe?

Yes, simply double all ingredients and bake in a 9×13-inch pan. Add 5–10 extra minutes of baking time.

See You in the Kitchen

I hope you give this pumpkin pecan cobbler a try! It’s one of those cozy, bubbling desserts that looks rustic and tastes like pure comfort. Let me know how it turns out if you try it – and don’t forget to pin the recipe so you have it ready for your next fall gathering!

Happy Cooking!

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