Pumpkin Pecan Cobbler Recipe

Description: Warm & Gooey Pumpkin Pecan Cobbler Recipe

When I first tried this Pumpkin Pecan Cobbler recipe, I couldn’t believe how simple it was to make and how delicious it turned out. The soft, spiced cake on top and the gooey caramel sauce at the bottom felt like magic in a single bite.

I made it on a chilly evening, and the warm smell of cinnamon, nutmeg, and pumpkin filled my kitchen. Serving it with a scoop of vanilla ice cream made it even better.

Honestly, after making it, I felt just as excited as when I maked my first Tropical Mojito Mocktail—only this time.

Additional Tips for Making This Recipe Better

Making this cobbler is easy, but I learned a few tricks that make it even more amazing. These little changes helped me perfect the flavor and texture every time.

• I always toast the pecans lightly before adding them. It brings out a deeper, nuttier flavor.
• Don’t skip the hot water step—it creates the caramel sauce underneath, which is the highlight of this recipe.
• I prefer using butter instead of oil for a richer flavor, though oil works if you want it lighter.
• If you love extra spice, add a pinch of ginger or cardamom to the batter.
• Let the cobbler cool for about 10 minutes before serving. It thickens the sauce slightly but stays perfectly warm.

Variations to Try

This cobbler is versatile, and you can tweak it to fit your taste or dietary needs. I’ve tried a few variations, and they all worked beautifully.

• Use almond milk instead of dairy milk for a dairy-free version.
• Swap white sugar for coconut sugar to make it a little healthier.
• Add a handful of chocolate chips to the topping for a sweet surprise.
• Replace pecans with walnuts or hazelnuts for a different nutty crunch.
• For a sugar-free option, use a sugar substitute that bakes well.

If you enjoy experimenting, you can also explore other dinner recipes where cobbler-style baking works wonderfully with savory twists.

Equipment You Need

To keep things smooth, here’s the equipment I use when making Pumpkin Pecan Cobbler:

• Mixing bowls – for combining dry, wet, and topping ingredients.
• Whisk – to mix the flour and spices evenly.
• Wooden spoon or spatula – for gently combining the batter.
• 8-inch casserole dish (high sides) – the perfect size for baking this dessert.
• Baking sheet – placed under the dish in case it bubbles over.
• Oven – preheated to 350°F for baking to perfection.

How to Serve Pumpkin Pecan Cobbler?

Serving this cobbler is as fun as making it. The warm cake and caramel sauce pair beautifully with a few extras. Here are my favorite ways to serve it:

• Scoop it warm into bowls and top with vanilla ice cream.
• Sprinkle extra toasted pecans for a crunchy garnish.
• Drizzle with caramel or maple syrup for added sweetness.
• Serve with whipped cream and a dusting of cinnamon on top.
• Try it chilled the next day for a pudding-like texture.

I once served it alongside Gingerbread Pudding Cake Recipe, and the combination of mint and pumpkin was surprisingly delightful!

Calories Count (Per Serving)

Here’s a quick breakdown of the nutrition facts:

• Calories: 318 kcal
• Carbohydrates: 59g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 16mg
• Sodium: 208mg
• Potassium: 191mg
• Fiber: 1g
• Sugar: 45g
• Vitamin A: 2575IU
• Vitamin C: 0.7mg
• Calcium: 78mg
• Iron: 1.2mg

How to Store Pumpkin Pecan Cobbler

This dessert stays delicious for days if stored properly. Here’s how I do it:

Restoring

If you want to enjoy it later in the day, simply cover the dish with foil and let it sit at room temperature for up to 6 hours. It stays moist and soft.

Freezing

To freeze, let the cobbler cool completely. Then, wrap tightly in foil or place in an airtight container. It can stay frozen for up to 2 months.

Reheating

For best results, reheat in the oven at 300°F for 10–15 minutes. If reheating a single serving, the microwave works well too—just 30–40 seconds.

Why You’ll Love This Recipe?

There are so many reasons this Pumpkin Pecan Cobbler will become one of your favorite fall desserts. Here’s why:

• Simple and quick: You only need 10 minutes of prep before the oven does the rest.
• Perfect flavor combo: The spiced pumpkin cake pairs beautifully with the gooey caramel sauce.
• Customizable: You can swap ingredients or adjust spices to your liking.
• Crowd-pleaser: It’s a dessert that always impresses at gatherings.
• Comfort food: Warm, sweet, and full of cozy fall flavors—it’s like a hug in a bowl.

Ben Carraoli

Pumpkin Pecan Cobbler Recipe

Pumpkin Pecan Cobbler is the perfect fall dessert to cozy up with. It’s warm, spiced, and has a soft cake-like top with gooey caramel sauce underneath. The crunchy pecan topping adds a delightful bite, making it a crowd-pleaser for holidays or chilly evenings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Dessert

Calories: 318

Ingredients Method

Ingredients

  

• For the Cobbler
• 1 cup + 3 tablespoons all-purpose flour – gives structure to the cobbler. Use fresh flour for best results.
• 2 teaspoons baking powder – helps the cobbler rise and stay fluffy.
• 1/2 teaspoon salt – balances the sweetness.
• 3/4 cup granulated sugar – sweetens the cobbler and caramelizes slightly.
• 1 teaspoon cinnamon – adds warm fall spice.
• 1/2 teaspoon nutmeg – deepens the flavor with an earthy kick.
• 1/2 teaspoon cloves – gives a bold spice note; a little goes a long way.
• 1/2 cup pumpkin puree – use pure pumpkin not pumpkin pie filling. It keeps the cobbler moist.
• 1/4 cup milk – helps thin the batter for the right texture.
• 1/4 cup melted butter or vegetable oil – adds richness; butter gives more flavor.
• 1 1/2 teaspoons vanilla – enhances the sweetness and aroma.
• For the Topping
• 1/2 cup granulated sugar – part of the sweet crusty topping.
• 1/2 cup brown sugar – adds depth with a molasses flavor.
• 1/4 cup chopped pecans – gives a nutty crunch; toast lightly for extra flavor.
• 1 1/2 cups very hot water – creates the caramel sauce at the bottom while baking.

Method

 

1. Start by whisking together flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves in a medium-sized bowl. Mixing the dry ingredients first ensures the spices spread evenly throughout the batter, giving the cobbler a balanced flavor in every bite.
2. In a smaller bowl, stir together the pumpkin puree, milk, melted butter, and vanilla. The pumpkin puree should be smooth, and the melted butter slightly cooled. Mixing these before adding them to the dry ingredients ensures the batter stays lump-free and blends easily.
3. Pour the wet mixture into the dry ingredients and stir gently. The batter will be thick, which is exactly what you want. Don’t overmix, as that can make the cobbler dense. Spread this thick batter evenly into the casserole dish, making sure it covers the bottom.
4. In another bowl, stir together the granulated sugar, brown sugar, and chopped pecans. Sprinkle this mixture evenly over the batter. This sweet and nutty topping will create the crunchy crust and help form the caramel sauce.
5. Carefully pour the very hot water over the top of the mixture. Do not stir it in—this step is crucial. The hot water works its magic in the oven, creating a luscious caramel sauce underneath the cake layer.
6. Place the casserole dish on top of a baking sheet to catch any bubbling over. Bake at 350°F for about 40 minutes, or until the middle looks set. The top should be golden brown, with the sauce bubbling slightly at the edges.
7. Allow the cobbler to cool for 5–10 minutes before serving. This lets the sauce thicken slightly while still staying warm. Serve with vanilla ice cream and a sprinkle of pecans for the ultimate fall dessert experience.