Name: Pumpkin Pecan Cobbler
Prep time: 4 min
Cook time: 45 min
Total time: 49 min
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 3/4 cup granulated sugar; 1 3/4 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp cloves; 1/2 cup pumpkin puree (not pumpkin pie filling); 1/4 cup milk; 1/4 cup melted butter; 2 tsp vanilla extract; Topping:; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup chopped pecans; 1 1/2 cups very hot water

Jump to Recipe

This delicious pumpkin pecan cobbler is like a pumpkin spice cake with caramel sauce!

Pumpkin pecan cobbler with caramel sauce underneath

You won’t believe how delicious this pumpkin pecan cobbler is–with a cake-like top and hidden caramel sauce underneath, it’s a decadent fall dessert!

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Have you ever had a molten lava cake before? You know how it has a cake-like top, but inside it’s full of gooey, fudgy chocolate sauce?

It’s pretty much heaven in a dessert, right?

Well, brace yourself.

Because you’re going to LOVE this pumpkin pecan cobbler! It’s basically like a pumpkin version of a molten lava cake. It has a cake-like consistency on top, sprinkled with pecans, but underneath is a gooey caramel-like sauce that is to die for.

Fall isn’t complete without pumpkin treats–like this old-fashioned pumpkin bread, pumpkin whoopie pies, pumpkin chocolate chip cookies, or even pumpkin snickerdoodle cookies.

But this pumpkin pecan cobbler is one you won’t soon forget!

More Delicious Pumpkin Recipes:

deep dish pie plate filled with pumpkin cobbler and topped with pecans

What is Pumpkin Cobbler?

Typically, I think of a cobbler as a fruity dessert, such as apple cobbler or peach cobbler. But other cobblers, such as chocolate cobbler and this pumpkin pecan cobbler, don’t include any fruit at all.

I think these types of cobblers originated in the south, but one thing is for certain–they are crowd-pleasers!

Serve it with a scoop of Ninja Creami pumpkin ice cream for an extra delicious treat. 🙂

How to Make Pumpkin pecan cobbler

It’s really easy to make this simple yet decadent dessert.

Ingredients You’ll Need:

All-purpose flour
Baking powder
Salt
Sugar
Cinnamon
Nutmeg
Cloves
Pumpkin puree
Milk
Melted butter
Vanilla
Brown sugar
Pecans
Hot water

How to Make It:

(Full printable recipe is available below)

Mix dry ingredients. First, you’ll mix together the flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves.

Add in some wet ingredients. Next, you’ll add in the pumpkin puree, milk, melted butter, and vanilla, mixing well until combined.

Transfer to baking dish and add topping. Next, you’ll press this mixture into a prepared baking dish. Sprinkle a topping of white sugar, brown sugar, and pecans over the batter.

kids helping to assemble pumpkin pecan cobbler

Add hot water. Last, pour some hot water over the batter, but DO NOT STIR.

pouring water over the topping of pumpkin cobbler

Bake. Transfer the baking dish to the oven and let it bake for about 40-45 minutes. Allow to cool slightly before serving, but it’s best served warm.

white bowl filled with pumpkin cobbler next to the serving dish

Notes and Adaptations:

Feel free to omit the pecans if you need this to be nut-free.
Serve this warm. While it will keep for a few days, the amount of sauce on the bottom decreases over time as it absorbs into the cake. It’s also great serve a la mode, topped with vanilla ice cream!
You can do some of the prep work ahead of time if needed, simply by combining your dry ingredients in one bowl and the wet ingredients in another and the topping in another, and assemble everything when you’re ready to bake it.

Recommended Equipment:

Deep dish pie pan

Yield: 8-10 Servings

Pumpkin Pecan Cobbler

This pumpkin pecan cobbler is a decadent, cake-like dessert with a hidden caramel sauce underneath, then topped with crunchy pecans. Serve warm with ice cream for a real treat!

Prep Time 4 minutes

Cook Time 45 minutes

Total Time 49 minutes

Ingredients

1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1 3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup pumpkin puree (not pumpkin pie filling)
1/4 cup milk
1/4 cup melted butter
2 tsp vanilla extract
Topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup chopped pecans
1 1/2 cups very hot water

Instructions

Preheat oven to 350F.
In a large mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves.
Add in the pumpkin puree, milk, melted butter, and vanilla, stirring well to combine.
Press this mixture into a baking dish (I used a deep dish pie pan).
In a separate bowl, prepare the topping by combining the granulated sugar, brown sugar, and pecans. Sprinkle the topping over the batter in the baking dish.
Pour hot water evenly over the topping. DO NOT STIR.
Carefully transfer the baking dish to the oven. I recommend placing a baking sheet on the lower rack under the baking dish to catch any drips, just in case it bubbles over as it bakes.
Bake for about 40-45 minutes, or until the top is golden-brown and set.
Remove from oven and allow to cool slightly. Serve warm, topped with ice cream or whipped cream if desired.

Notes

Omit the pecans if you need this to be nut-free.

Serve this yummy cobbler warm. Although it will keep for a few days, the amount of sauce on the bottom decreases over time as it absorbs into the cake.

You can do some of the prep work ahead of time if needed, simply by combining your dry ingredients in one bowl and the wet ingredients in another and the topping in another, and assemble everything when you’re ready to bake it.

Recipe adapted from Amazing Pumpkin Cobbler

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 279