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.
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with unsalted butter or nonstick spray.
- 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.
- Spread the pumpkin mixture evenly into the prepared baking dish and smooth the top with a spatula.
- 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.
- Spoon the cobbler batter over the pumpkin filling and gently spread it out. It’s okay if some pumpkin peeks through.
- Sprinkle chopped pecans evenly over the cobbler topping, then sprinkle brown sugar over the pecans.
- Carefully pour hot water over the entire dish, pouring slowly and evenly. Do not stir after adding the water.
- 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.
- 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