This Pumpkin Pecan Cobbler is the ultimate cozy dessert for fall—warm, gooey, and filled with the comforting flavors of pumpkin, brown sugar, and buttery pecans. The top bakes into a soft, cake-like layer while the bottom transforms into a rich, caramel-like sauce that’s pure heaven when served with a scoop of vanilla ice cream. The first time I made this, I was amazed at how it created its own sauce in the oven—like a magic pudding cake, but with all the flavors of pumpkin pie and pecan cobbler combined. It’s simple, rustic, and absolutely irresistible.
Why You’ll Love This Recipe
This cobbler is a fall dessert dream come true. It’s easy to prepare, requires no mixer, and delivers a decadent, self-saucing texture that’s part cake, part pudding, and 100% comfort. You’ll love how the pumpkin purée adds a moist, velvety base, the pecans bring crunch, and the cinnamon-spiced sauce seeps through every bite. Perfect for Thanksgiving, potlucks, or cozy nights in, this dessert captures everything you love about autumn in one dish.
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Pumpkin Pecan Cobbler – Warm, Gooey, and Perfectly Spiced Fall Comfort
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Pumpkin Pecan Cobbler is a warm, gooey fall dessert that combines spiced pumpkin cake with a buttery brown sugar pecan topping. As it bakes, it creates its own rich caramel sauce underneath — perfect for serving with a scoop of vanilla ice cream or whipped cream.
Ingredients
- For the Pumpkin Batter:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup melted butter
- 1 1/2 tsp vanilla extract
- For the Topping:
- 1/2 cup chopped pecans
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- For the Hot Water Layer:
- 1 1/2 cups hot water
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together flour, baking powder, salt, sugar, pumpkin pie spice, and cinnamon.
- Stir in pumpkin puree, milk, melted butter, and vanilla extract until smooth. Spread the batter evenly into the prepared baking dish.
- In a separate bowl, mix brown sugar, granulated sugar, and chopped pecans. Sprinkle this mixture evenly over the batter.
- Carefully pour the hot water over the top (do not stir). This will form the caramel sauce as it bakes.
- Bake for 40–45 minutes, or until the top is set and golden but still gooey underneath.
- Let cool for 10 minutes before serving. Spoon into bowls and top with vanilla ice cream or whipped cream.
Notes
- Don’t mix the hot water into the batter — it creates the caramel sauce layer as it bakes.
- Use fresh pumpkin puree for a more natural flavor, or canned for convenience.
- For extra crunch, toast the pecans before adding them.
- Store leftovers in the fridge for up to 3 days and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- 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 Purée: The star of the dessert. Use pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
All-Purpose Flour: Forms the base of the cobbler batter and gives it structure.
Baking Powder: Helps the cobbler rise and stay fluffy on top.
Brown Sugar: Adds sweetness and a hint of caramel flavor to the batter and sauce.
White Sugar: Balances the sweetness and ensures a light texture.
Butter: Adds richness and moisture throughout the cobbler.
Milk: Keeps the batter smooth and creamy.
Vanilla Extract: Enhances the pumpkin and spice flavors beautifully.
Cinnamon, Nutmeg, and Cloves: Classic warm spices that define pumpkin desserts.
Salt: Balances sweetness and brings out flavor depth.
Chopped Pecans: Add crunch and nutty flavor, both inside and on top of the cobbler.
Boiling Water: Creates the magic self-saucing layer when poured over the top before baking.
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish. In a mixing bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate bowl, combine pumpkin purée, melted butter, milk, vanilla, and brown sugar. Pour the wet ingredients into the dry and stir until just combined—do not overmix. Spread the batter evenly in the prepared dish.
In another bowl, mix brown sugar, white sugar, and chopped pecans, then sprinkle this mixture evenly over the batter. Carefully pour boiling water over the top (do not stir). The water will sink to the bottom and transform into a thick, caramel-like sauce as the cobbler bakes.
Bake for 40–45 minutes, or until the top is set and golden brown. Let cool for 10 minutes before serving to allow the sauce to thicken. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate fall treat.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- 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.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Serves 6–8 people. Preparation time: 15 minutes. Baking time: 45 minutes. Total time: 1 hour.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave for 20–30 seconds or in the oven at 325°F (160°C) for about 10 minutes. You can also freeze the baked cobbler for up to 2 months—thaw overnight before reheating.
Variations and Customizations
Maple Pumpkin Cobbler: Add 2 tablespoons of pure maple syrup for extra sweetness and flavor.
Pecan Pie Twist: Add a drizzle of corn syrup and extra pecans on top for a pecan pie-inspired version.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Chocolate Pumpkin Cobbler: Stir in chocolate chips for a rich, decadent twist.
Coconut Pumpkin Cobbler: Replace milk with coconut milk and top with toasted coconut flakes.
Pumpkin Apple Cobbler: Add diced apples for an extra fruity layer.
Nut-Free Version: Omit pecans or use sunflower seeds for crunch.
Salted Caramel Topping: Drizzle caramel sauce and sprinkle with sea salt before serving.
Spiced Rum Version: Add a splash of rum to the batter for an adult-friendly dessert.
Mini Cobblers: Bake in ramekins for individual servings—reduce baking time by about 10 minutes.
FAQs
How does the cobbler make its own sauce?
The boiling water poured on top creates steam that sinks to the bottom, forming a rich, caramel-like sauce during baking.
Can I use canned pumpkin pie filling?
No, it’s too sweet and already spiced—use pure pumpkin purée.
Can I make it ahead of time?
Yes, bake it earlier in the day and warm it before serving.
How do I make it nut-free?
Simply leave out the pecans or substitute with seeds or oats.
Can I double the recipe?
Absolutely—use a 9×13-inch dish and add 10 minutes to the baking time.
Can I use plant-based milk?
Yes, almond, oat, or coconut milk all work well.
What should I serve with it?
Vanilla ice cream, whipped cream, or even crème fraîche complement it perfectly.
How do I know it’s done?
The top should be golden and set, but the bottom will be gooey and saucy.
Can I add more spice?
Yes, adjust the cinnamon or add a pinch of ginger or allspice for extra warmth.
Can I make it vegan?
Yes, use plant-based butter and milk—this cobbler turns out beautifully dairy-free.
Conclusion
This Pumpkin Pecan Cobbler is everything you love about fall desserts—warm, spiced, and irresistibly gooey. With its soft, cake-like top and rich caramel sauce underneath, it’s like pumpkin pie meets sticky toffee pudding. The pecans add the perfect crunch, and the comforting flavors make it a dessert you’ll want to make again and again. Whether served after Thanksgiving dinner or as a weekend treat, this cobbler is pure autumn magic in a baking dish.
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