Introduction

Pumpkin Pecan Cobbler is a cozy, fall-inspired dessert that combines warm spices with a sweet pumpkin batter and a crunchy pecan topping. This easy-to-make cobbler is perfect served warm with a scoop of vanilla ice cream on top.

The image shows a white rectangular casserole dish containing a two-layer dessert. The top layer is a golden brown baked crust with a slightly cracked surface and pecan halves embedded, adding texture and a deeper brown color. The bottom layer is a thick, glossy caramel-like sauce with a rich amber hue, partially visible due to a section taken out from the corner. A spoon with a silver handle is resting inside the dish, scooping some of the bottom layer. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup + 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup granulated sugar (for topping)
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: In a medium bowl, stir together the flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves. Set this dry mixture aside.
Step 3: In a smaller bowl, combine the pumpkin puree, milk, melted butter (or vegetable oil), and vanilla extract. Mix well.
Step 4: Pour the wet ingredients into the dry ingredients and stir until you have a thick batter.
Step 5: Pour the batter into a small 8-inch casserole dish with high sides, spreading it evenly.
Step 6: In a separate bowl, mix the granulated sugar, brown sugar, and chopped pecans for the topping. Sprinkle this mixture evenly over the batter in the casserole dish.
Step 7: Carefully pour the very hot water over the topping WITHOUT stirring. This will create a syrup as it bakes.
Step 8: Place the casserole dish on a baking sheet to catch any overflow, then bake for about 40 minutes, or until the center is set and bubbly.
Step 9: Let the cobbler cool for 5 to 10 minutes before serving. Serve warm, optionally topped with extra pecans and vanilla ice cream.

Tips & Variations

Use fresh pumpkin puree for a brighter pumpkin flavor, or canned for convenience.
Try adding a pinch of ground ginger or allspice for extra spice depth.
Swap out pecans for walnuts or pecan and walnut mix to vary the nutty flavor.
For a dairy-free option, use vegetable oil and plant-based milk in place of butter and cow’s milk.
Place the casserole dish on a baking sheet to prevent mess from bubbling over during baking.

Storage

Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven until heated through. The topping might soften with storage but remains delicious.

How to Serve

A white ceramic bowl holds a warm, golden-brown cobbler mixed with visible pieces of pecans. The cobbler has a soft, crumbly texture forming the base layer, covered by a thick, sticky, caramel-colored sauce layer. On top sits a perfectly round scoop of creamy vanilla ice cream, slightly melting and dripping down the sides, blending with the sauce. A spoon rests inside the bowl, ready to dig in. The background is a white marbled surface, creating a clean and bright contrast to the rich dessert colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler ahead of time?

You can prepare the batter and topping in advance and keep them separate. Assemble just before baking for the best texture. Leftovers store well, but fresh-baked is always best.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, as pumpkin pie filling contains added sugars and spices that could alter the flavor and consistency of the cobbler.