Pumpkin Pecan Cobbler

A decadent serving of pumpkin pecan cobbler with a generous drizzle of caramel sauce, highlighting its rich and moist layers.

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Warm Pumpkin Pecan Cobbler with gooey caramel, spiced pumpkin, and crunchy pecans—an easy fall dessert that’ll make your kitchen smell like heaven.

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You ever have one of those days where nothing goes quite right, but somehow, you end up stumbling into something perfect? That’s how this Pumpkin Pecan Cobbler became a regular in my fall baking lineup. It started on a chilly Saturday when my kids were arguing over whose pumpkin carving was better (spoiler: they both looked like squished squash), and I desperately needed a moment of peace.

I remembered this cobbler idea I’d jotted down on a sticky note—half-idea, half-recipe—and thought, “Why not?” The kitchen already looked like a fall explosion, so what was one more mess? As it baked, the smell of pumpkin and spices took over, and suddenly, everyone stopped bickering. My husband wandered in, “What’s that? Smells amazing.” By the time I pulled it out of the oven, we were all gathered around, waiting for the first bite like it was some kind of magic potion. Spoiler: it was.

Why You’ll Love This Pumpkin Pecan Cobbler Recipe?

  • It’s full-on dessert magic: Hot water over batter turns into caramel sauce underneath. It’s like baking alchemy.
  • Fall vibes in every bite: Warm pumpkin, cozy spices, crunchy pecans—it’s basically autumn on a plate.
  • Easy enough for weeknights, fancy enough for holidays: Whether it’s a Tuesday or Thanksgiving, this cobbler feels right at home.
  • Crowd-pleasing but not basic: It’s a step up from the usual pumpkin pie but still easy enough that you don’t need to stress.

A decadent serving of pumpkin pecan cobbler with a generous drizzle of caramel sauce, highlighting its rich and moist layers.

Ingredient Notes:

Let’s talk about what makes this Pumpkin Pecan Cobbler so good. Each ingredient earns its keep, trust me.

  • Pumpkin puree: Not pumpkin pie filling! Go for the plain stuff so you can control the sweetness and spice.
  • Warm spices: Cinnamon, nutmeg, cloves—they’re like the holy trinity of fall baking. Adjust them to taste if you want a little more kick.
  • Butter or oil: I’m usually team butter for the richness, but hey, if you’ve got oil, it works too. No judgment.
  • Brown sugar: It’s the secret to that deep caramel flavor in the sauce. Don’t skip it!
  • Pecans: These little gems add crunch and a hint of nuttiness. If you’re not into pecans, swap them for walnuts—or skip them if you must, though I’ll silently judge.

Pro Tip: Toast your pecans first. It sounds like an extra step, but the flavor payoff is so worth it. Just a few minutes in a dry pan until they’re fragrant. You’ll thank me later.

A close-up of a slice of pumpkin pecan cobbler topped with whipped cream and sprinkled with powdered sugar, showcasing its gooey, nutty texture.

How To Make Pumpkin Pecan Cobbler?

Step 1. Dry ingredients first.
Whisk together the flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves. This is where all the warm, cozy flavors start to come together. Honestly, just smelling this mix will get you in the fall mood.

Step 2. Mix the wet ingredients.
In another bowl, stir together the pumpkin puree, milk, melted butter (or oil), and vanilla. It turns into this creamy, dreamy batter that you’ll have to resist tasting. Or don’t. I won’t tell.

Step 3. Combine and pour.
Slowly mix the wet ingredients into the dry until just combined. Don’t overthink it—lumps are totally fine. Pour the batter into a greased 8-inch casserole dish.

Step 4. Make the topping.
Mix the granulated sugar, brown sugar, and pecans in a small bowl. Sprinkle it evenly over the batter. You’re layering in flavor here, so don’t skimp.

Step 5. The big twist—hot water magic.
Carefully pour the hot water over the whole dish. Do not stir. I know it feels weird, but trust the process. This step is what makes the caramel sauce happen underneath the cake.

Step 6. Bake and wait (impatiently).
Pop the dish into a preheated 350°F oven and bake for about 40 minutes. The top should be golden and crisp, and the caramel sauce will be bubbling underneath. Your kitchen will smell so good, you might start considering a second batch.

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Step 7. Cool, scoop, and serve.
Let the cobbler cool for 5–10 minutes (if you can wait that long). Serve warm with a big scoop of vanilla ice cream. The way it melts into the cobbler? Absolute perfection.

A plated portion of pumpkin pecan cobbler with a golden-brown crust and a rich, gooey filling, garnished with pecans for added crunch.

Storage Options:

Leftovers—if there are any—are just as good the next day.

  • Refrigerator: Store in an airtight container for up to 3 days. Reheat in the microwave for about 30 seconds, and it’s like freshly baked.
  • Freezer: Freeze individual portions for up to 2 months. Let them thaw overnight in the fridge, then warm them up gently.

Variations and Substitutions:

Feel like experimenting? Here’s how to make this cobbler your own:

  • Spice things up: Add a pinch of ginger or cardamom for extra warmth.
  • Go nut-free: Skip the pecans, or swap them for crunchy oats or seeds.
  • Maple twist: Use maple syrup in the batter instead of granulated sugar for a richer, deeper sweetness.
  • Gluten-free: Use a 1:1 gluten-free flour blend, and no one will know the difference.

A ramekin filled with pumpkin pecan cobbler topped with caramelized pecans and served warm, evoking comfort and indulgence.

What to Serve with Pumpkin Pecan Cobbler?

This cobbler is the dessert equivalent of a cozy sweater, but pairing it with the right extras makes it even better:

  • Vanilla ice cream: The classic combo. The cold creaminess with the warm cobbler is unbeatable.
  • Whipped cream: Light, fluffy, and a little fancy.
  • Hot drinks: Think spiced chai, hot apple cider, or even a pumpkin spice latte. Basically, anything fall-ish.

Frequently Asked Questions:

Can I skip the hot water step?

Nope, sorry. The hot water is what creates the caramel sauce. Without it, you’re just making a spiced cake.

Can I make this ahead of time?

Yes! You can prep the batter and topping, then bake it fresh when you’re ready. Just wait to add the hot water until right before it goes in the oven.

Can I double the recipe?

Absolutely. Use a larger baking dish, and keep an eye on the bake time—it might need a few extra minutes.

A bowl of pumpkin pecan cobbler, adorned with crunchy pecans and a dusting of cinnamon, perfect for a cozy dessert.

So, what do you think? Ready to bring some fall magic into your kitchen? I’d love to hear how your Pumpkin Pecan Cobbler turns out—bonus points if you pair it with a cozy drink and share your fall vibes!

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A plated portion of pumpkin pecan cobbler with a golden-brown crust and a rich, gooey filling, garnished with pecans for added crunch.

Pumpkin Pecan Cobbler

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Indulge, in the taste of autumn with our Pumpkin Pecan Cobbler, a combination of pumpkin, spices and pecans that perfectly captures the essence of the season. The outcome? A harmonious blend of flavors that will delight your palate. Whether you're savoring an evening alone or enjoying a meal with your loved ones this cobbler brings the enchantment of autumn right to your table. It's incredibly easy to prepare and simply irresistible – a treat for embracing the delights of this time of year.
8 Servings

Ingredients

For the Cobbler:

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

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
 

  1. Preheat your oven to 350°F (175°C) to create an autumn ambiance.
  2. In a mixing bowl combine 1 cup + 3 tbsp. of all-purpose flour, 2 tsp of baking powder, 1/2 tsp of salt, 3/4 cup of granulated sugar, 1 tsp of cinnamon, 1/2 tsp of nutmeg and 1/2 tsp of cloves. Let these ingredients blend together while you prepare for the next step.
  3. In another bowl mix together 1/2 cup of pumpkin puree, 1/4 cup of milk, 1/4 cup of melted butter (or vegetable oil) and 1 1/2 tsp of vanilla extract. Observe as they transform into an aromatic batter.
  4. Pour this batter into a small casserole dish, with high sides measuring about eight inches. This will be the canvas for your autumn masterpiece.
  5. Now in another bowl, combine 1/2 cup each of granulated sugar and brown sugar along with a quarter cup of chopped pecans. Let this mixture be the symphony that tops your cobbler batter.
  6. Here's the twist; without stirring anything gently pour one and a half cups of water over the entire creation. Trust in this process; it's part of the enchantment.
  7. Place it in the oven. Allow it to bake for approximately forty minutes. Experience the magic as your kitchen fills with the scent of autumn witnessing the alchemy in action.
  8. After baking it to perfection let the cobbler cool for around 5 to 10 minutes. This moment of anticipation is just as wonderful, as that first bite.
  9. Serve each portion with a sprinkle of pecans and a scoop of smooth vanilla ice cream. Indulge in the blend of warmth and coldness creamy goodness—a true taste of fall with every mouthful.

Notes

To make a gluten-free version of this Pumpkin Pecan Cobbler just replace the all-purpose flour with a gluten-free flour blend that you prefer. Make sure the baking powder you use is also certified as gluten. This way you can enjoy the fall flavors without any concerns, about gluten. The end result will still be a cobbler that captures the essence of the season now suitable for those with gluten sensitivities or preferences. Indulge, in the cozy deliciousness while meeting your needs!
Audrey
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2 Responses

  1. Question. So I make the flour mix. Then the pumpkin mix. And I don’t mix them? I just stack them? Then pour the sugar pecan mix on top and then hot water?? Did I understand that right??

    1. Hi Kitty,

      You understood it perfectly! First, you make the flour mixture and pumpkin mixture separately, then layer them in the dish. There’s no need to mix them together. Just pour the pumpkin mixture into the dish, sprinkle the sugar-pecan mixture evenly on top, and then carefully pour the hot water over everything (don’t stir it!). The magic happens in the oven as it bakes—creating that self-saucing, gooey cobbler we all love.

      Hope this clears things up! Let me know if you have any other questions. 😊

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I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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