Fall is in the air, and what better way to celebrate the season than with a warm, comforting Pumpkin Pecan Cobbler? This dessert is the epitome of autumn flavors, combining the rich taste of pumpkin with the delightful crunch of pecans, all enveloped in a gooey, caramel-like sauce. Whether you're looking for a dessert to impress at a family gathering or simply want to indulge in something sweet, this Pumpkin Pecan Cobbler is sure to hit the spot. Keep reading to discover how to make this decadent treat and bring a bit of cozy warmth to your kitchen this season!

What is Pumpkin Pecan Cobbler?
Pumpkin Pecan Cobbler is a luscious dessert that blends the creamy texture of pumpkin with the satisfying crunch of pecans. This dessert starts with a thick, spiced pumpkin batter, which is then topped with a mixture of sugars, cinnamon, and chopped pecans. During baking, hot water is poured over the top, creating a magical transformation in the oven where the sugar melts and forms a rich, caramel sauce at the bottom while the batter bakes into a soft, cake-like consistency. The result is a dessert that’s both comforting and indulgent, with contrasting textures that keep every bite exciting.
Ingredients List for Pumpkin Layer:
- ½ cup all-purpose flour plus 3 tablespoons: This creates the structure of the cobbler, balancing moisture and ensuring the batter holds together while baking.
- ½ cup whole wheat pastry flour (or additional all-purpose flour): Adds a slight nuttiness and depth to the batter, making the dessert more wholesome.
- 2 teaspoons baking powder: Helps the cobbler rise, giving it a fluffy, cake-like texture.
- ½ teaspoon kosher salt: Enhances the flavors and balances the sweetness.
- ⅔ cup granulated sugar: Sweetens the pumpkin batter, ensuring it’s just the right amount of sweetness without being overpowering.
- 1 teaspoon ground cinnamon: Adds a warm, spicy note that complements the pumpkin beautifully.
- ½ teaspoon ground ginger: Provides a hint of zest and brightness to the spice mix.
- ¼ teaspoon ground nutmeg: Contributes a deep, earthy flavor that enhances the richness of the pumpkin.
- ¼ teaspoon ground cloves: Adds a bold, aromatic touch, making the spice blend complete.
- ½ cup pumpkin puree: The star of the show, this adds moisture and that quintessential pumpkin flavor.
- ¼ cup milk plus 1 tablespoon, (any kind you like—I used skim), at room temperature: Helps to thin the batter and gives it the necessary moisture.
- ¼ cup unsalted butter, melted and cooled: Adds richness and a buttery flavor to the cobbler.
- 2 teaspoons pure vanilla extract: Enhances the overall flavor profile, making the dessert even more delicious.
Ingredients List for Topping:
- ½ cup granulated sugar: Adds sweetness to the topping, helping to create that caramel sauce.
- ½ cup brown sugar (light or dark—I used dark): Provides a deeper, molasses-like flavor, essential for the rich sauce that forms during baking.
- ¼ teaspoon ground cinnamon: Adds an extra layer of spice to the topping, ensuring the flavors are well-rounded.
- ⅓ cup chopped pecans: Adds crunch and a nutty flavor, which contrasts beautifully with the soft pumpkin layer.
- 1 ½ cups very hot water: This is crucial for creating the cobbler’s signature sauce, transforming the sugar into a gooey, caramelized syrup during baking.
- Vanilla ice cream, heavy cream, and/or whipped cream for serving: Optional, but highly recommended for serving, as they add creaminess and a cool contrast to the warm cobbler.
Substitutions and Variations:
- Flours: If you don't have whole wheat pastry flour on hand, you can use all-purpose flour entirely for a more classic texture. For a gluten-free version, substitute the flours with a gluten-free baking blend.
- Sugars: You can swap the brown sugar for coconut sugar for a slightly healthier twist or use light brown sugar if you prefer a milder molasses flavor.
- Spices: Feel free to adjust the spices to your liking. If you love a more intense spice, increase the amounts of cinnamon, ginger, nutmeg, or cloves. You can also add a pinch of allspice or cardamom for extra warmth.
- Pumpkin Puree: If you're out of pumpkin puree, sweet potato or butternut squash puree can work as a substitute, though the flavor will be slightly different.
- Pecans: Walnuts can be used instead of pecans for a different nutty flavor, or omit them entirely if you have a nut allergy. For a different crunch, try adding some rolled oats or sunflower seeds to the topping.
- Dairy-Free: Use a plant-based milk like almond, soy, or oat milk, and substitute the butter with a dairy-free alternative like coconut oil or vegan butter.
Step-by-Step Cooking Instructions:

- Preheat the Oven: Start by preheating your oven to 350 degrees F (175 degrees C). This ensures the cobbler bakes evenly and the top crisps up nicely.
- Prepare the Baking Dish: Lightly coat a 2-quart casserole dish with cooking spray. A deep 8x8-inch or 9x9-inch pan works well too. The deeper the dish, the gooier the cobbler will be.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, kosher salt, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Set this mixture aside for later.
- Combine the Wet Ingredients: In a smaller bowl or large measuring cup, stir together the pumpkin puree, milk, melted butter, and vanilla extract until fully combined. The mixture should be smooth and cohesive.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir gently just until everything is combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
- Spread the Batter: Scrape the batter into your prepared baking dish, spreading it into an even layer with a spatula.
- Prepare the Topping: In a small bowl, stir together the granulated sugar, brown sugar, and ground cinnamon until well mixed. Add the chopped pecans, stirring to evenly distribute them.
- Add the Topping: Sprinkle the sugar and pecan mixture evenly over the pumpkin batter in the baking dish.
- Pour the Hot Water: Carefully pour the hot water over the entire surface of the cobbler. Do not stir! The water will help create the rich caramel sauce as the cobbler bakes.
- Bake: Place the baking dish on a large, rimmed baking sheet to catch any drips, then carefully transfer it to the preheated oven. Bake for 40 minutes, or until the middle is set and the top is golden brown.
- Cool Slightly: Once baked, remove the cobbler from the oven and let it cool for about 5 minutes before serving.
How to Cook Pumpkin Pecan Cobbler: A Step-by-Step Guide
Cooking Pumpkin Pecan Cobbler is all about layering flavors and textures. The most crucial step is ensuring the batter is thick but not overmixed to maintain the cake-like consistency. When pouring the hot water over the topping, resist the urge to stir. This step is essential for creating the cobbler's signature gooey sauce that makes each bite irresistibly moist and flavorful. The oven does all the work, transforming the simple ingredients into a rich, caramelized masterpiece. Follow each step carefully, and you'll have a dessert that's sure to impress.
Common Mistakes to Avoid:
- Overmixing the Batter: This can lead to a dense, tough cobbler instead of a light, fluffy texture.
- Using Cold Ingredients: Ensure all your wet ingredients, especially milk and butter, are at room temperature to prevent the batter from seizing or curdling.
- Stirring After Adding Water: Stirring will disrupt the formation of the caramel sauce, resulting in a less gooey cobbler.
- Underbaking: The cobbler should be fully set in the center and golden brown on top. If it's underbaked, it won't hold its structure and might be too runny.
Serving and Presentation Tips:
How to Serve Pumpkin Pecan Cobbler: Serve the Pumpkin Pecan Cobbler warm, straight from the oven. The best way to enjoy it is with a scoop of vanilla ice cream, which will melt into the warm cobbler, creating an even more decadent experience. You can also drizzle heavy cream over the top or dollop on some freshly whipped cream for added richness. This dessert is perfect for a cozy family dinner or a holiday feast, where everyone can gather around and serve themselves a hearty portion.
Presentation Ideas for Pumpkin Pecan Cobbler: For an inviting presentation, serve the cobbler in the same dish you baked it in, allowing guests to spoon out their servings. Top each serving with a sprinkle of extra chopped pecans or a dusting of cinnamon to enhance the seasonal feel. If you’re aiming for a more elegant presentation, you can serve the cobbler in individual ramekins, topped with a small scoop of ice cream or a swirl of whipped cream and a few whole pecans as garnish.
Pumpkin Pecan Cobbler Recipe Tips:
- Make Ahead: You can prepare the pumpkin batter a day in advance and store it in the refrigerator. Add the topping and bake it fresh when ready to serve.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
- Freezing: To freeze, let the cobbler cool completely, then cover it tightly with aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight and reheat in the oven before serving.
Frequently Asked Questions (FAQs)
1. Can I use canned pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling already contains added sugars and spices, which would make the cobbler too sweet and alter the flavor. Stick to pure pumpkin puree for the best results.
2. What can I substitute for pecans? If you have a nut allergy or simply don't like pecans, you can use walnuts or omit the nuts entirely. For a nut-free version, try adding sunflower seeds or rolled oats for a similar crunch.
3. Can I make this recipe gluten-free? Yes, you can substitute the all-purpose and whole wheat pastry flours with a gluten-free baking mix. Ensure the mix contains xanthan gum or add it separately for better texture.
4. Is it possible to make the cobbler ahead of time? Yes, you can prepare the batter ahead of time and store it in the fridge. Bake it fresh when you're ready to serve for the best texture and flavor.
5. What if I don’t have whole wheat pastry flour? You can use regular all-purpose flour in place of whole wheat pastry flour. The cobbler will still turn out delicious but with a slightly less nutty flavor.
6. Can I add other spices? Absolutely! Feel free to customize the spice blend to your taste. Add a pinch of allspice, cardamom, or even a bit of ground black pepper for a unique twist.
7. How do I store leftovers? Store any leftover cobbler in an airtight container in the refrigerator for up to three days. Reheat it in the oven or microwave before serving to bring back the warmth and gooey texture.
8. Can I freeze the cobbler? Yes, you can freeze the cobbler after it’s baked. Let it cool completely, cover tightly with foil, and freeze for up to one month. Thaw in the refrigerator overnight and reheat in the oven before serving.
Conclusion
Pumpkin Pecan Cobbler is the ultimate fall dessert, offering a perfect balance of creamy pumpkin, crunchy pecans, and a gooey caramel sauce that makes every bite unforgettable. With simple ingredients and straightforward steps, this recipe is accessible to both seasoned bakers and novices alike. Whether you're serving it at a holiday dinner or enjoying a cozy night in, this cobbler is sure to become a favorite in your home. So why not try it out today and treat yourself to a taste of autumn's best flavors? Happy baking!
PrintPumpkin Pecan Cobbler Recipe
This Pumpkin Pecan Cobbler features a spiced pumpkin batter topped with a crunchy pecan and caramelized sugar layer, offering a delightful blend of warm spices and nutty sweetness. The recipe highlights simple, wholesome ingredients like pumpkin puree and whole wheat flour, making it a cozy dessert perfect for autumn gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For Pumpkin Layer:
- ½ cup all-purpose flour plus 3 tbsp
- ½ cup whole wheat pastry flour (or additional all-purpose flour)
- 2 tsp baking powder
- ½ tsp kosher salt
- ⅔ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup pumpkin puree
- ¼ cup milk plus 1 tablespoon (any kind)
- ¼ cup unsalted butter, melted and cooled
- 2 tsp pure vanilla extract
For Topping:
- ½ cup granulated sugar
- ½ cup brown sugar (light or dark)
- ¼ tsp ground cinnamon
- ⅓ cup chopped pecans
- 1 ½ cups very hot water
- Optional: Vanilla ice cream, heavy cream, and/or whipped cream for serving
Instructions
- Preheat the oven and prepare the baking dish.
- In a bowl, mix the flours, baking powder, salt, and spices for the pumpkin layer.
- In another bowl, whisk together the sugar, pumpkin puree, milk, melted butter, and vanilla. Combine with the dry ingredients.
- Spread the batter in the prepared dish.
- For the topping, mix both sugars, cinnamon, and pecans. Sprinkle over the pumpkin batter.
- Pour hot water over the top (do not stir).
- Bake until the cobbler is set and the topping is bubbly and caramelized.
- Serve warm with your choice of ice cream or cream.
Notes
- Ensure the butter is melted and cooled to prevent curdling.
- Use whole wheat pastry flour for added nuttiness and depth of flavor.
- The very hot water is key to forming the cobbler's rich sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 40g
- Sodium: 200mg
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