Introduction

Pumpkin Pecan Cobbler is a warm, comforting dessert that perfectly blends spiced pumpkin with crunchy pecans. This easy-to-make cobbler offers rich flavors and a delightful texture, making it ideal for fall gatherings or any cozy night in.

A white bowl holds a layered dessert starting with a bottom layer of moist, light brown filling visible at the sides, topped by a rough textured golden crumb layer mixed with whole pecan nuts that have a shiny, rich brown color. On top of this is a scoop of smooth, creamy white ice cream dusted lightly with powdered sugar, which also covers parts of the pecans and crumb layer. The dessert sits against a soft, out-of-focus white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup whole milk
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/2 cup chopped pecans
1 cup brown sugar, packed (for topping)
1 1/2 cups boiling water
1/2 cup chopped pecans (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter.
Step 2: In a large bowl, combine the pumpkin puree, 3/4 cup granulated sugar, 1/4 cup brown sugar, milk, egg, vanilla extract, cinnamon, nutmeg, ginger, cloves, and 1/4 tsp salt. Whisk until smooth and creamy, then pour evenly into the prepared baking dish.
Step 3: In a separate bowl, whisk together the flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, baking powder, and 1/4 tsp salt. Stir in the melted butter until a thick batter forms. Carefully spread the batter over the pumpkin layer.
Step 4: Sprinkle 1 cup brown sugar evenly over the batter. Slowly pour the boiling water over the entire dish—do not stir. Scatter the remaining 1/2 cup chopped pecans on top.
Step 5: Bake in the oven for 45-50 minutes until the top is golden brown and the sauce is bubbling underneath.
Step 6: Allow the cobbler to cool for 10-15 minutes before serving to let the sauce thicken slightly.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them on top.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
If you prefer a less sweet dessert, reduce the brown sugar in the topping by 1/4 cup.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds until warm. This cobbler also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A close-up of a white bowl showing a warm dessert with three main layers: a bottom layer of soft, golden-brown cooked filling, a middle layer of crumbly brown streusel topping mixed with whole pecans, and a top layer of smooth, slightly melting white vanilla ice cream dusted lightly with powdered sugar and some crumbled streusel bits. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because canned pumpkin pie filling contains added sugars and spices, which can affect the taste and texture of the cobbler.

What can I substitute for pecans?

If you’re not a fan of pecans or have an allergy, walnuts or almonds can be used as a substitute. They provide a similar crunch and nutty flavor.

Pumpkin Pecan Cobbler Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

This Pumpkin Pecan Cobbler is a warm, comforting dessert perfect for fall gatherings or holiday meals. It features a creamy pumpkin base layered with a spiced batter topping, baked to golden perfection and topped with pecans for added crunch. The dessert is finished by pouring boiling water over the topping before baking, which creates a deliciously bubbling sauce underneath the crust.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pumpkin Layer

1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup whole milk
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt

Cobbler Topping

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted

Finishing Touches

1 cup brown sugar, packed
1 1/2 cups boiling water
1/2 cup chopped pecans
1/2 cup chopped pecans (for sprinkling on top)

Instructions

Preparation: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking and ensure easy serving.
Make the Pumpkin Layer: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, milk, egg, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and creamy. Pour this pumpkin mixture evenly into your prepared baking dish, spreading it out evenly.
Prepare the Cobbler Topping: In a separate bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Stir in the melted butter and mix until a thick batter forms. Carefully spread this batter evenly over the pumpkin layer without disturbing the pumpkin mixture underneath.
Add the Sugars and Pecans: Evenly sprinkle 1 cup of packed brown sugar over the top of the cobbler batter. Then, slowly pour the 1 1/2 cups of boiling water over the entire dish. Avoid stirring to allow the topping to settle and create a sauce when baked. Finally, scatter 1/2 cup chopped pecans evenly over the top.
Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes. You will know the cobbler is ready when the top turns a golden brown color and the sauce underneath is bubbling vigorously.
Cool and Serve: Allow the cobbler to cool for 10-15 minutes after removing it from the oven. This resting time lets the sauce thicken slightly, making it easier to serve and enhancing the flavors.

Notes

Be careful when pouring the boiling water over the sugar topping—pour slowly to prevent splashing.
This dessert is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
For a nut-free version, omit the pecans and add extra brown sugar topping.
Make sure not to stir after adding the boiling water; this technique creates a delightful sauce beneath the cobbler crust.
The recipe works best with canned pumpkin puree; avoid using pumpkin pie filling which is already sweetened and spiced.

Keywords: pumpkin cobbler, pecan cobbler, fall dessert, autumn recipes, pumpkin dessert, baked pumpkin dish