This self saucing Pumpkin Pecan Cobbler is the ultimate cozy autumn dessert. Perfect for fall gatherings and holiday meals, it's simple to throw together but will have your guests coming back for seconds.
Think of this Pumpkin Pecan Cobbler like what would happen if a lava cake and pumpkin bread had a baby. Sparked your interest? This dessert is self-saucing and packed with fall flavors. It's best served warm topped with ice cream, custard or whipped cream. The perfect autumnal dessert!
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Equipment
For this recipe you will need:
- 9 inch Pie dish or baking dish of comparable size: This Emile Henry pie dish is one of my favorites.
- Measuring cups and spoons
- Mixing bowls: I use these glass bowls by Pyrex almost daily. They're great for fall baking.
Ingredients
- All purpose flour
- Baking powder
- Salt
- Cinnamon, nutmeg, ginger and cloves
- Canned pumpkin: Make sure you purchase pure pumpkin, rather than pumpkin pie filling.
- White granulated sugar
- Brown sugar: Light or dark brown both work.
- Milk: I recommend using whole milk.
- Melted butter: I recommend using unsalted butter. You could also use a neutral tasting oil, such as vegetable oil, if preferred.
- Vanilla bean paste: I love the flavor of vanilla bean paste but vanilla extract works as well.
- Pecans: I like using halved pecans, but if you prefer chopped pecans that works too. You could also substitute with walnuts if preferred.
- Boiling water: You want the water to be VERY hot.
Step-by-Step Photos
Time needed: 50 minutes
- Mix up the pumpkin cake batter.
- Spread the batter into the pie dish.
- Mix the pecan brown sugar topping.
- Sprinkle brown sugar pecan topping over the batter and cover with boiling water (don't stir).
- Bake and serve warm.
Serving Suggestions
My favorite way to serve this Pumpkin Pecan Cobbler is warm topped with ice cream, custard or whipped cream.
Recipe FAQs
When you pour the hot water over the top (don't stir), it will absorb the sugar and pull it through the cake batter to the bottom of the dish as a thick, sweet sauce.
Yes, if you substitute all purpose flour for 1:1 gluten free flour the recipe will work the same.
For the best results I recommend making the cobbler the day you want to serve it.
However, if you do make it in advance simply reheat in the oven at 325 for 15-20 minutes until warmed through or you can microwave it.
This recipe can be covered with foil or plastic wrap and stored in the fridge for 3-4 days. Keep in mind that once cold the sauce will firm up quite a bit and will need to be heated before serving again for the ideal texture and flavor.
I do not recommend using canned pumpkin pie filling for this recipe. Pumpkin pie filling has several ingredients added (sugar, spices, etc.) and will not work for this dish.
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Made this Pumpkin Pecan Cobbler recipe? Let me know what you think in the comments!
Recipe
Pumpkin Pecan Cobbler
Equipment
- 9 inch pie dish
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the pumpkin cake batter
- 1.25 cups all purpose flour
- 2 teaspoon baking powder
- 1.5 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- ⅔ cup canned pumpkin
- ⅓ cup white granulated sugar
- ⅓ cup light brown sugar
- ¼ cup unsalted butter, melted
- ¼ cup milk
- 2 teaspoon vanilla bean paste or vanilla extract
Pecan Topping
- ¾ cup pecan halves
- ½ cup white granulated sugar
- ½ cup brown sugar
- ½ tsp cinnamon
- pinch of salt
- 1.5 cups boiling water
Instructions
- Preheat the oven to 350 degrees F.
Make the pumpkin cake batter
- In a medium size mixing bowl combine flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves and the sugars. Mix until well combined. In a large mixing bowl combine pumpkin, milk, melted butter and vanilla bean paste (or extract). Whisk until well combined. Add the dry ingredients to the wet ingredients and stir until just combined, with no white streaks of flour remaining. *Note* the batter will be quite thick. Pour the batter into your pie dish and set aside.
Make the pecan topping.
- In a separate bowl combine the pecans with the sugars, cinnamon and a pinch of salt. Sprinkle the mixture over the top of the pumpkin batter. Then pour 1.5 cups of boiling hot water over the top. DO NOT STIR.
Bake and serve.
- Place the cobbler in the oven and bake at 350 for about 45 minutes until the center is soft but set. Remove from the oven and serve warm topped with ice cream, custard or whipped cream. Enjoy!
Video
Ned
Wow, what an incredible recipe that is totally delicious. I cannot wait to make this all fall! Thank you!
Lora
This pumpkin pecan cobbler sounds like the perfect fall dessert—warm, cozy, and full of those classic autumn flavors. I love that it’s easy to make but still impressive enough for holiday gatherings. Definitely saving this for Thanksgiving!
Swathi
Pumpkin pecan cobbler is delicious. I made it and enjoyed it with vanilla ice cream.
Ashley
Holy moly this was incredible. I'm going to make it for Thanksgiving--I know everyone will LOVE it!
Elizabeth
This pumpkin pecan cobbler was incredible! My family loved it. Added to our Thanksgiving menu for sure.
Claudia
I made this pumpkin pecan cobbler, and it was warm, comforting, and perfectly spiced—such a cozy treat!
TH
So delicious! Similar to pumpkin lava cake but easier! Served with cinnamon whipped cream. Also making for Thanksgiving. Great alternative to pumpkin pie.
jamjarkitchen
So glad you liked it!