Pumpkin Pecan Cobbler Recipe – Easy Homemade Fall Dessert

Sweet spices swirling through the air, buttery pecans crackling on top, and soft pumpkin filling bubbling underneath—this pumpkin pecan cobbler isn’t just dessert, it’s pure autumn comfort. I still remember the first time I made it on a chilly October evening, the kitchen windows fogged up and my youngest asking if he could “lick the bowl” every five minutes! Cobbler has always been a family favorite, but I wanted something richer, cozier, and with a twist—that’s when pumpkin joined the party. Pumpkin pecan cobbler is basically fall in a baking dish. It’s got that classic, creamy pumpkin pie vibe but with a soul-warming cobbler top and crunchy pecans that make each bite feel like a celebration.

If you love pumpkin spice anything (honestly, who doesn’t this time of year?), this recipe will be your new go-to. It’s easy enough for weeknights, special enough for Thanksgiving, and it always disappears fast at potlucks. As a home baker who’s tested this recipe a dozen times, I promise you won’t need fancy ingredients or advanced skills—just a little mixing, layering, and baking. Whether you’re baking for a crowd or just craving something cozy after dinner, pumpkin pecan cobbler brings together creamy pumpkin filling and a tender, spiced topping, finished off with toasted pecans. It’s got that irresistible, melt-in-your-mouth magic that makes you sneak back for seconds. Trust me, this pumpkin pecan cobbler isn’t just another autumn dessert. It’s the kind you’ll want to make all season long.

Why You’ll Love This Pumpkin Pecan Cobbler Recipe

I’ve made a lot of cobblers, but this pumpkin pecan cobbler stands out every time. Here’s what makes it a must-try in my kitchen:

• Quick & Easy: Ready in under an hour with just one bowl—perfect for busy fall nights or last-minute guests.
• Simple Ingredients: Nothing weird or hard to find. Most of these items are probably already in your pantry.
• Perfect for Cozy Gatherings: It’s the dream dessert for Thanksgiving, Friendsgiving, or Sunday supper.
• Crowd-Pleaser: Kids, adults, and even folks who claim they “don’t like pumpkin” end up loving this recipe!
• Unbelievably Delicious: The combo of velvety pumpkin filling, warm spices, gooey cobbler topping, and crunchy pecans is downright addictive.

What makes this pumpkin pecan cobbler different? For starters, the cobbler topping is spiced and rustic, not too cake-y or dense. I blend the pumpkin filling with a touch of brown sugar and real vanilla, so it tastes like pumpkin pie but isn’t too sweet or heavy. Pouring hot water over the batter before baking creates that signature gooey, self-saucing texture—trust me, it’s magic. Toasted pecans on top add a nutty crunch you just can’t fake with anything else.

This isn’t just comfort food—it’s like wrapping yourself in a soft sweater while sipping hot cider. You know that feeling when you bite into something so good you have to close your eyes? That’s what happens here. I make this pumpkin pecan cobbler when I want people to gather round and linger at the table. It’s the kind of dessert that brings everyone back for seconds, and honestly, it’s the one I keep craving all year long.

Ingredients Needed for Pumpkin Pecan Cobbler

This recipe uses wholesome, easy-to-find ingredients to create bold flavor and the perfect cobbler texture. Here’s what you’ll need:

• For the Pumpkin Filling:
  • Pumpkin puree (not pumpkin pie filling)—1 cup (240g)
  • Granulated sugar—1/2 cup (100g)
  • Brown sugar—1/4 cup (50g), packed (adds caramel flavor)
  • Whole milk or evaporated milk—1/2 cup (120ml) (richness)
  • Large eggs—2, lightly beaten (room temperature)
  • Unsalted butter—1/4 cup (60g), melted
  • Vanilla extract—2 teaspoons
  • Pumpkin pie spice—2 teaspoons (blend of cinnamon, nutmeg, ginger, cloves)
  • Salt—1/4 teaspoon
• For the Cobbler Topping:
  • All-purpose flour—1 cup (120g)
  • Granulated sugar—1/2 cup (100g)
  • Baking powder—1 1/2 teaspoons
  • Salt—1/4 teaspoon
  • Pumpkin pie spice—1 teaspoon
  • Whole milk—1/2 cup (120ml)
  • Unsalted butter—1/4 cup (60g), melted
  • Vanilla extract—1 teaspoon
• For the Pecan Top & Cobbler “Sauce”:
  • Pecans—3/4 cup (80g), chopped (toasted for extra crunch)
  • Brown sugar—1/2 cup (100g) (for that gooey top)
  • Hot water—1 1/2 cups (350ml) (pouring this over creates the classic cobbler sauce)

Ingredient Tips & Substitutions:

• If you prefer, swap in almond milk or oat milk for a dairy-free version.
• Use gluten-free flour blend for a gluten-free pumpkin pecan cobbler—Bob’s Red Mill 1-to-1 works well.
• No pecans? Walnuts work, but pecans are the classic choice here.
• If pumpkin pie spice isn’t on hand, mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
• You can use coconut sugar instead of brown sugar for a slightly different flavor.

Most of these ingredients are pantry staples for fall baking. I usually keep cans of pumpkin puree and bags of pecans in the cupboard just for recipes like this. The hot water step might sound odd, but it’s essential for that self-saucing cobbler effect—don’t skip it! If you’re making this for a crowd, you can easily double the recipe and bake in a larger dish.

Equipment Needed for Pumpkin Pecan Cobbler

Here’s what you’ll need to whip up pumpkin pecan cobbler (no fancy gadgets required):

• Large mixing bowl (for the filling and topping)
• Medium mixing bowl (optional, for separating wet/dry ingredients)
• 9×13-inch baking dish (or similar size, ceramic or glass works best)
• Whisk (helps blend the filling smoothly)
• Rubber spatula (for scraping every last bit of pumpkin goodness)
• Measuring cups and spoons (accuracy matters for cobbler texture)
• Small saucepan (for melting butter—microwave works too)
• Oven mitts (trust me, the dish gets hot!)

If you don’t have a 9×13-inch dish, an 11×7-inch or even a deep pie dish will do. I’ve baked this in everything from Pyrex to old enamel pans. For easy cleanup, lightly grease your baking dish with butter or nonstick spray. If your whisk is missing, a fork works in a pinch—just don’t over-mix. When it comes to measuring, I use a digital scale for flour and sugar (less guesswork, better results), but regular measuring cups are fine too.

Maintenance tip: Keep your baking dish scratch-free by avoiding metal utensils. If you’re shopping for kitchen gear, budget-friendly brands like Anchor Hocking or OXO offer sturdy pans that last for years. I’ve made pumpkin pecan cobbler in my grandmother’s vintage dish and in a dollar store pan—the results are always delicious!

Preparation Method: How to Make Pumpkin Pecan Cobbler

1. Preheat your oven:

   Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with unsalted butter or nonstick spray.

2. Make the pumpkin filling:

   In a large mixing bowl, combine 1 cup (240g) pumpkin puree, 1/2 cup (100g) granulated sugar, 1/4 cup (50g) brown sugar, 2 large eggs, 1/2 cup (120ml) whole milk, 1/4 cup (60g) melted butter, 2 teaspoons vanilla extract, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt.

   Whisk until smooth and fully combined—look for a creamy, slightly thick batter. If it seems too runny, add a tablespoon of flour (sometimes pumpkin brands vary in water content).

3. Pour the filling:

   Spread the pumpkin mixture evenly into the prepared baking dish. Smooth the top with a spatula.

4. Prepare the cobbler topping:

   In a separate bowl, mix together 1 cup (120g) all-purpose flour, 1/2 cup (100g) sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1 teaspoon pumpkin pie spice.

   Add 1/2 cup (120ml) milk, 1/4 cup (60g) melted butter, and 1 teaspoon vanilla extract. Stir until just combined—don’t overmix or the cobbler will be tough.

5. Layer the topping:

   Spoon the cobbler batter over the pumpkin filling. Use a spatula to gently spread it out. It’s okay if some pumpkin peeks through—it’ll all bake together!

6. Add the pecan layer:

   Sprinkle 3/4 cup (80g) chopped pecans evenly over the cobbler topping. Next, sprinkle 1/2 cup (100g) brown sugar over the pecans for extra gooeyness.

7. Pour hot water:

   Carefully pour 1 1/2 cups (350ml) hot water over the entire dish (yes, really!). Pour slowly and evenly—it’ll look a little odd, but this step creates the cobbler’s signature sauce.

   Warning: Do not stir after adding the water. The layers will settle and bake perfectly.

8. Bake:

   Place the dish in the preheated oven and bake for 40-45 minutes. The cobbler should be golden on top, bubbling around the edges, and set in the center (a little jiggle is okay).

   Check with a toothpick—if it comes out mostly clean from the topping, it’s ready. Cover loosely with foil if the pecans start to over-brown halfway through.

9. Cool and serve:

   Let the pumpkin pecan cobbler cool for 15-20 minutes before serving. The filling will thicken and the sauce will set up. Serve warm with ice cream or whipped cream!

Personal tips: I usually prep the filling and topping while the oven preheats—makes the process feel quick. If you’re doubling the recipe, bake for 50-55 minutes and rotate the pan halfway for even cooking. If you’re short on time, use pre-chopped pecans and microwave the butter for easy melting. The smell alone will have everyone circling the kitchen!

Cooking Tips & Techniques for Perfect Pumpkin Pecan Cobbler

After making pumpkin pecan cobbler (honestly, more times than I can count), I’ve picked up a few tricks—and survived some mishaps too!

• Don’t overmix the topping: Overworking the cobbler batter can make it dense. Stir just until the flour disappears—lumps are okay!
• Hot water magic: Pouring hot water over the top is what gives cobbler its gooey, self-saucing bottom. It might look weird, but don’t skip this step.
• Watch the bake time: Ovens vary (I learned that the hard way!). Start checking at 40 minutes—the top should be golden but not dry, and the edges should be bubbly.
• Protect the pecans: If your oven runs hot, tent foil over the dish halfway through to keep pecans from burning.
• Use real pumpkin puree: Canned pumpkin is fine, but make sure it’s not pumpkin pie filling. Homemade puree works too, just drain excess moisture.
• Pre-toast pecans: For extra crunch and flavor, toast pecans in a dry skillet for 2-3 minutes before adding.

I once forgot the baking powder—result: cobbler topping was more like a biscuit. Always double-check your ingredient list! For multitasking, prep the filling and topping while the oven heats, and clean up as you go. Consistency is key: measure flour with a spoon and level method (not scooping straight from the bag). If you want to guarantee gooeyness, stir the hot water with a fork before pouring (removes any clumps). And, if you ever want to impress guests, serve the cobbler in individual ramekins—looks fancy, tastes just as good.

Variations & Adaptations for Pumpkin Pecan Cobbler

Whether you’re baking for different diets or just want to switch up the flavors, pumpkin pecan cobbler is super flexible. Here are some of my favorite twists:

• Gluten-Free Cobbler: Swap the all-purpose flour with a gluten-free blend. Bob’s Red Mill 1-to-1 Baking Flour gives great results—no one will know the difference!
• Dairy-Free Version: Use almond milk or oat milk in place of regular milk, and coconut oil or vegan butter instead of dairy butter. The texture is still soft and rich.
• Extra Spice: Add an extra teaspoon of cinnamon or a pinch of cardamom to the filling for deeper warmth.
• Maple Pecan Cobbler: Replace half the brown sugar with pure maple syrup in the filling and topping. The flavor is even cozier!
• Nut-Free Adaptation: Skip the pecans and add a handful of rolled oats to the topping for crunch, or use pumpkin seeds for a nut-free option.
• Flavor Customization: Stir in chocolate chips, dried cranberries, or even chopped apples with the pumpkin for extra texture.

One time, I swapped the pecans for walnuts and added a splash of bourbon to the sauce—wow, that batch didn’t last long! If you want to bake the cobbler in individual ramekins, reduce the bake time to about 25 minutes. For a lighter version, use light brown sugar and low-fat milk. Oh, and if you’re feeling extra festive, sprinkle turbinado sugar on top for sparkle and crunch.

Serving & Storage Suggestions for Pumpkin Pecan Cobbler

Honestly, pumpkin pecan cobbler is best served warm straight from the oven. The sauce is gooey, the topping is crisp, and the pumpkin filling is soft and creamy. If you want to impress, spoon it into bowls and top with vanilla ice cream or cinnamon whipped cream—the cold-on-hot combo is unreal.

• Serving Temperature: Warm is best, but room temperature works too. If you’re serving later, reheat in a 300°F (150°C) oven for 10 minutes.
• Presentation: Sprinkle a few toasted pecans and a dash of cinnamon on top for extra autumn vibes.
• Pairings: Serve with spiced chai, coffee, or hot chocolate. For brunch, pair with scrambled eggs and fruit salad.
• Storage: Cover leftovers tightly and refrigerate for up to 4 days. The cobbler gets gooier over time, which I kind of love.
• Freezing: Freeze cooled cobbler in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat gently before serving.
• Reheating: Microwave individual portions for 30-45 seconds or warm the whole dish in the oven.

Pro tip: The flavors deepen after a day in the fridge, so sometimes I make it ahead (let’s face it, leftovers are never a bad thing with cobbler). If you want that “just baked” crunch, add a sprinkle of fresh pecans after reheating. Don’t forget—this cobbler is totally delicious for breakfast, too!

Nutritional Information & Benefits

Here’s a rough idea of the nutrition per serving (based on 12 servings):

• Calories: approximately 320
• Fat: 14g (mostly from pecans and butter)
• Carbs: 45g
• Protein: 4g
• Fiber: 3g (thanks to pumpkin and pecans)

Health Benefits: Pumpkin is loaded with vitamin A, antioxidants, and fiber. Pecans add heart-healthy fats and a dose of magnesium. If you use almond milk or coconut sugar, you can lower the carbs a bit. This recipe is naturally vegetarian, and with simple swaps, it’s easy to make gluten-free or dairy-free.

Potential allergens: Contains eggs, dairy, nuts, and wheat (unless adapted). As a mom and nutrition nerd, I love that pumpkin pecan cobbler sneaks in real veggies and nuts. It’s sweet, but not over-the-top, and you can adjust the sugar for your family’s needs. Dessert doesn’t have to mean guilt—especially when it tastes this homey!

Conclusion: Make Pumpkin Pecan Cobbler Your Fall Tradition

If you’re looking for a dessert that’s easy, comforting, and full of autumn flavor, pumpkin pecan cobbler is the answer. It’s not just another pumpkin recipe—it’s the kind you’ll crave on chilly nights and bring out for special occasions. You can make it your own with simple swaps, and it’s forgiving enough for beginner bakers (trust me, I’ve made every mistake and it always turns out delicious).

I love this recipe because it brings people together. The smell, the flavor, the way everyone huddles up for seconds—it’s a fall tradition in my house. I hope you give it a try, tweak it to fit your taste, and maybe even make it part of your own family’s autumn rituals. If you bake it, please drop a comment below—tell me your favorite twist or how it went. Pin it, share it, and tag me if you post your pumpkin pecan cobbler pics. Here’s to cozy nights and sweet treats!

Frequently Asked Questions

Can I make pumpkin pecan cobbler ahead of time?

Yes! Bake as directed, cool completely, then cover and refrigerate. Reheat in the oven before serving—flavors deepen after a day.

Can I use fresh pumpkin instead of canned?

Absolutely. Just roast and puree your pumpkin, then drain any extra moisture before using. Homemade puree tastes amazing in this recipe.

What if I’m allergic to nuts?

Skip the pecans and sprinkle rolled oats or pumpkin seeds on top for crunch. The cobbler will still be delicious and nut-free!

How do I know when the cobbler is done baking?

The topping should be golden and the edges bubbly. A toothpick should come out mostly clean from the top layer. Some jiggle is normal due to the sauce.

Can I freeze pumpkin pecan cobbler?

Yes! Freeze cooled cobbler in an airtight container for up to 2 months. Thaw overnight and reheat before serving—tastes just as good!

Pumpkin Pecan Cobbler

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• Author: Jason Miller
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

Pumpkin pecan cobbler is a cozy fall dessert featuring creamy pumpkin filling, a spiced cobbler topping, and crunchy pecans. It’s easy to make, crowd-pleasing, and perfect for gatherings or weeknight treats.

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Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup whole milk or evaporated milk
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 3/4 cup pecans, chopped (toasted for extra crunch)
• 1/2 cup brown sugar
• 1 1/2 cups hot water

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with unsalted butter or nonstick spray.
2. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, milk, melted butter, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Spread the pumpkin mixture evenly into the prepared baking dish and smooth the top with a spatula.
4. In a separate bowl, mix flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Add milk, melted butter, and vanilla extract. Stir until just combined; do not overmix.
5. Spoon the cobbler batter over the pumpkin filling and gently spread it out. It’s okay if some pumpkin peeks through.
6. Sprinkle chopped pecans evenly over the cobbler topping, then sprinkle brown sugar over the pecans.
7. Carefully pour hot water over the entire dish, pouring slowly and evenly. Do not stir after adding the water.
8. Bake for 40-45 minutes, until the top is golden, edges are bubbly, and the center is set with a slight jiggle. Cover loosely with foil if pecans start to over-brown.
9. Let cool for 15-20 minutes before serving. Serve warm with ice cream or whipped cream.

Notes

Don’t overmix the cobbler topping; lumps are okay. Pouring hot water over the batter creates the gooey sauce—don’t skip this step. Toast pecans for extra crunch. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute almond or oat milk and vegan butter. Cover with foil if pecans brown too quickly. Leftovers can be refrigerated for up to 4 days or frozen for 2 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1/12 of cobbler
• Calories: 320
• Sugar: 28
• Sodium: 180
• Fat: 14
• Saturated Fat: 6
• Carbohydrates: 45
• Fiber: 3
• Protein: 4

Keywords: pumpkin cobbler, pecan cobbler, fall dessert, Thanksgiving dessert, easy pumpkin dessert, autumn baking, pumpkin spice, self-saucing cobbler