Few desserts capture the essence of autumn like a Pumpkin Pecan Cobbler. It’s a delightful combination of soft, spiced pumpkin cake and a gooey caramel sauce that forms as it bakes — all topped with a generous sprinkle of toasted pecans. Every bite is rich, warm, and irresistibly comforting. This cozy dessert tastes like pumpkin pie meets sticky toffee pudding, making it a must-have for any fall table.
When I first made this cobbler, I was amazed at how the sauce magically appeared beneath the cake layer. I added a touch of maple syrup to the pumpkin batter once, and it gave the dessert a lovely depth of flavor. Whether you’re serving it at Thanksgiving or simply craving a sweet autumn treat, this Pumpkin Pecan Cobbler is the perfect way to end a meal with something warm and indulgent.
Why You’ll Love This Recipe
This Pumpkin Pecan Cobbler is the ultimate fall comfort dessert — it’s easy to make, uses pantry staples, and requires no fancy equipment. The pumpkin keeps the cake incredibly moist, while the brown sugar and pecans create a luscious caramel-like sauce during baking. It’s sweet, nutty, and perfectly spiced, making it a hit with anyone who loves pumpkin desserts. Best of all, it’s delicious on its own or served warm with a scoop of vanilla ice cream or whipped cream.
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Pumpkin Pecan Cobbler: A Warm and Comforting Fall Dessert
- Total Time: 1 hr
- Yield: 6 servings
- Diet: Vegetarian
Description
A warm and comforting Pumpkin Pecan Cobbler with a soft spiced pumpkin cake base and a gooey caramel-like sauce formed while baking, topped with a crunchy pecan layer — perfect for fall gatherings or Thanksgiving dessert.
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 1/2 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups hot water
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, combine pumpkin puree, milk, melted butter, and vanilla extract. Stir until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Spread the batter evenly in the prepared baking dish.
- Sprinkle chopped pecans evenly over the batter.
- In a separate bowl, mix brown sugar and granulated sugar together, then sprinkle the mixture evenly over the pecans and batter.
- Carefully pour the hot water over the top — do not stir.
- Bake for 40–45 minutes, until the center is set and a gooey sauce forms at the bottom.
- Cool for about 10 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- For extra crunch, toast the pecans before adding.
- Do not stir after adding hot water — it’s what creates the caramel sauce.
- Best served warm but can be reheated easily in the microwave.
- Use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin Puree – The base of this cobbler, adding moisture, sweetness, and that signature fall flavor. Use pure pumpkin puree, not pumpkin pie filling.
All-Purpose Flour – Provides structure for the cake layer and balances the moisture of the pumpkin.
Brown Sugar – Adds richness and helps form the gooey sauce at the bottom. Dark brown sugar gives an even deeper caramel flavor.
Granulated Sugar – Balances the brown sugar and enhances the sweetness of the cake layer.
Baking Powder – Helps the cake rise and become fluffy while baking.
Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves that gives this dessert its cozy, aromatic flavor.
Salt – Enhances the warm spices and balances the sweetness.
Milk – Adds creaminess and helps the batter come together smoothly.
Butter – Melted butter adds richness and contributes to the sauce’s texture.
Vanilla Extract – Rounds out the flavor with a hint of warmth.
Pecans – Chopped pecans provide crunch and a nutty balance to the soft pumpkin base. Toast them lightly for extra depth.
Hot Water – Poured over the batter before baking, it helps create the self-saucing effect that makes this cobbler so special.
Directions
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
In a mixing bowl, whisk together flour, baking powder, salt, pumpkin pie spice, brown sugar, and granulated sugar. In another bowl, combine pumpkin puree, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until well combined to form a smooth batter.
Spread the batter evenly in the prepared baking dish. Sprinkle the chopped pecans evenly on top. In a separate bowl, mix additional brown sugar and pumpkin pie spice, then sprinkle this mixture over the pecans. Carefully pour hot water over the top (do not stir).
Bake for 40–45 minutes, until the top is set and the edges are golden. The sauce will form underneath as it bakes. Let it cool for about 10 minutes before serving. Spoon into bowls and serve warm with ice cream or whipped cream.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves about 6 people. Preparation takes around 15 minutes, and baking requires 45 minutes, for a total time of about 1 hour.
Storage/reheating
Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20–30 seconds, or warm in the oven at 325°F (160°C) for 10–12 minutes. The sauce thickens slightly as it cools but returns to its gooey texture when warmed.
Variations and Customizations
Maple Pumpkin Cobbler – Add 2 tablespoons of maple syrup to the batter for extra sweetness and flavor.
Nut-Free Option – Skip the pecans or replace them with rolled oats for a crunchy topping.
Chocolate Twist – Sprinkle mini chocolate chips over the batter before baking for a pumpkin-chocolate combo.
Caramel Pecan Version – Drizzle caramel sauce over the cobbler after baking for a decadent finish.
Spiced Latte Cobbler – Add 1 teaspoon of instant espresso powder to the batter for a pumpkin spice latte flavor.
Gluten-Free Version – Substitute all-purpose flour with a gluten-free flour blend.
Vegan Alternative – Use almond milk, vegan butter, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water). I’ve made it this way before, and it was just as rich and flavorful.
Crunchy Top – Add extra pecans and a sprinkle of coarse sugar before baking for a crispier topping.
Bourbon Pumpkin Cobbler – Stir 1 tablespoon of bourbon into the sauce mixture for a grown-up twist.
Cream Cheese Swirl – Add spoonfuls of sweetened cream cheese to the batter for a cheesecake-like variation.
FAQs
What is Pumpkin Pecan Cobbler?
It’s a self-saucing dessert with pumpkin spice cake on top and a caramel-like sauce underneath, topped with pecans.
Can I use canned pumpkin pie filling?
No, use pure pumpkin puree for the best texture and flavor balance.
Why pour hot water over the batter?
The hot water helps create the rich caramel sauce that forms beneath the cake as it bakes.
Can I make it ahead?
Yes, you can prepare the batter and assemble it, then bake just before serving.
Can I use walnuts instead of pecans?
Absolutely, walnuts work well and offer a slightly more bitter, earthy flavor.
How do I know when it’s done?
The top should be set and springy, while a bubbling sauce forms at the bottom.
Is this dessert best served warm or cold?
Warm is ideal, especially with ice cream or whipped cream.
Can I make it dairy-free?
Yes, use plant-based milk and vegan butter substitutes.
How long will it keep?
Up to 3 days in the refrigerator, reheated before serving.
Can I freeze it?
Yes, freeze individual portions for up to one month. Thaw and reheat before enjoying.
Conclusion
Pumpkin Pecan Cobbler is the perfect fall dessert — simple to make yet full of warmth, texture, and flavor. With its soft pumpkin base, gooey caramel sauce, and crunchy pecan topping, it’s a comforting treat that embodies the best of the season. Serve it warm with a scoop of vanilla ice cream, and you’ll have a dessert that feels like a cozy autumn hug in every spoonful. Whether for a family dinner or a festive occasion, this cobbler is sure to impress.
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