This Pumpkin Pecan Cobbler is a cozy, wholesome dessert perfect for autumn or year-round comfort.
Brimming with warming spices, fiber-rich pumpkin, and nutrient-packed pecans, it offers a satisfying balance of plant-based protein and healthy fats.
Easy to prepare and naturally decadent, it’s a quick, stress-free option for gatherings or everyday indulgence without compromising on taste or nutrition.
Pumpkin Pecan Cobbler
Equipment
- 1 × 9-inch pie dish
- Mixing bowls (2)
- Measuring Cups and Spoons
Ingredients
Pumpkin Cake Batter:
- 1¼ cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ⅔ cup canned pumpkin puree
- ⅓ cup white granulated sugar
- ⅓ cup light brown sugar
- ¼ cup unsalted butter melted
- ¼ cup milk
- 2 tsp vanilla bean paste or vanilla extract
Pecan Topping:
- ¾ cup pecan halves
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
- 1½ cups boiling water
Instructions
- Preheat the oven: Begin by setting your oven to 350°F (175°C). This ensures that the cobbler will bake evenly from start to finish. Place the oven rack in the center position for uniform heat distribution. While the oven warms, you can prepare the batter and pecan topping so the dish goes into the oven without delay.
- Prepare dry ingredients for pumpkin cake batter: In a medium mixing bowl, combine 1¼ cups all-purpose flour, 2 teaspoons baking powder, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt. Add ⅓ cup white granulated sugar and ⅓ cup light brown sugar. Whisk thoroughly until all spices, leavening agents, and sugars are evenly distributed. This ensures the batter will have a balanced flavor and even texture throughout.
- Mix wet ingredients for pumpkin cake batter: In a separate large mixing bowl, add ⅔ cup canned pumpkin puree, ¼ cup melted unsalted butter, ¼ cup milk, and 2 teaspoons vanilla bean paste (or vanilla extract).Whisk gently but thoroughly until the mixture is smooth and well combined. The pumpkin should be fully incorporated with the milk and butter to form a luscious wet base for the batter.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet pumpkin mixture. Stir gently using a spatula or wooden spoon until no white flour streaks remain and the batter is uniform. Avoid overmixing, as this can make the cobbler dense rather than tender. The resulting batter will be thick — this is intentional and necessary for the self-saucing effect.
- Prepare the baking dish: Lightly grease a 9-inch pie dish with butter or non-stick cooking spray. Pour the pumpkin batter into the dish, spreading it evenly with a spatula to ensure consistent baking. The batter should fill the dish evenly without overflowing. This even spread will allow the topping to layer perfectly later.
- Make the pecan topping: In a small mixing bowl, combine ¾ cup pecan halves, ½ cup white granulated sugar, ½ cup light brown sugar, ½ teaspoon ground cinnamon, and a pinch of salt. Mix gently until the pecans are fully coated in the spiced sugar blend. This topping will provide the crunchy, caramelized texture that contrasts beautifully with the tender pumpkin base.
- Add topping to batter: Sprinkle the pecan mixture evenly over the surface of the pumpkin batter, ensuring every part of the cobbler has coverage. This creates consistent flavor and texture in every bite. The topping will sink slightly and form a crust during baking, adding depth to the dessert.
- Add boiling water: Carefully pour 1½ cups boiling water evenly over the top of the cobbler. Do not stir. The boiling water will seep through the batter and pecan topping during baking, creating a moist, self-saucing dessert with a rich syrupy layer beneath the cake. This is a defining step for this style of cobbler.
- Bake the cobbler: Place the prepared pie dish in the preheated oven. Bake at 350°F (175°C) for about 45 minutes, or until the top is golden and set while the center remains slightly soft. You should notice a fragrant aroma filling the kitchen as the spices meld with the pecans and pumpkin during baking.
- Cool and serve: Once baked, remove the cobbler from the oven and allow it to rest for at least 10–15 minutes. This rest period allows the self-saucing layer to stabilize and makes slicing easier. Serve warm with a scoop of vanilla ice cream, custard, or freshly whipped cream for a comforting autumn treat.
- Enjoy and store: Enjoy the Pumpkin Pecan Cobbler fresh for the best taste and texture. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to restore warmth and flavor. This cobbler also freezes well if wrapped tightly in foil or plastic wrap for later enjoyment.
Notes
- Use fresh canned pumpkin puree rather than pumpkin pie filling, as it avoids extra spices and sugars, giving you full control over the flavor.
- Ensure your spices — cinnamon, nutmeg, ginger, and cloves — are fresh for maximum aroma and taste. Old spices lose potency over time.
- Boiling water is essential for the self-saucing effect, so ensure the water is truly boiling before pouring.
- Avoid stirring after adding water — this allows the layers to naturally form and the cobbler to develop its signature sauce.
- For a richer flavor, lightly toast the pecans before mixing them with sugar and cinnamon.
- This cobbler can be made a day ahead and gently reheated for a fuss-free dessert.
Chef’s Secrets For Ultimate Flavor
The key to a show-stopping Pumpkin Pecan Cobbler lies in layering flavors and textures.
Fresh spices are essential, as they create a warm, aromatic base that makes this dessert unforgettable.
Use real vanilla bean paste if available — it adds depth beyond standard vanilla extract.
When mixing, do not overwork the batter, as this keeps the texture tender and fluffy.
The pecan topping can be lightly toasted in a dry pan before baking to bring out a nutty richness that complements the pumpkin’s sweetness.
Finally, serving the cobbler warm enhances both the flavors and the comforting aroma, giving you the full cozy experience.
Serving Suggestions For Best Experience
This cobbler is a versatile dessert that pairs beautifully with a variety of accompaniments.
For a decadent touch, serve with a scoop of vanilla bean ice cream or a drizzle of creamy custard.
Whipped cream adds a light, airy contrast to the rich cake and syrupy topping.
For a seasonal twist, sprinkle a dash of cinnamon or crushed pecans over the serving.
You can also enjoy this cobbler on its own for a wholesome treat, making it ideal for gatherings, holiday dinners, or even a simple family dessert night.
Storage Tips To Preserve Freshness
Store leftover Pumpkin Pecan Cobbler in an airtight container in the refrigerator for up to 3 days.
Keep the cobbler covered to preserve moisture and prevent it from drying out.
To reheat, place individual portions in the microwave for 20–30 seconds or reheat the entire dish in a 325°F oven for 10–15 minutes until warm.
If preparing ahead of time, you can assemble the cobbler up to the boiling water step, cover it tightly, and refrigerate for up to 24 hours before baking.
This makes it an excellent option for meal prep or holiday planning.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but fresh pumpkin must be cooked, peeled, and pureed first. This adds time to preparation, but the flavor will be fresh and vibrant. Use a sweet variety like sugar pumpkin for best results.
2. Can this recipe be made gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain texture. The result will be slightly different but still delicious.
3. Can I use maple syrup instead of sugar in the topping?
Yes — replacing sugar with maple syrup will add a rich, warm flavor, but you may need to slightly adjust the amount of boiling water since syrup adds liquid.
4. How can I make this dessert ahead of time?
Prepare the batter and pecan topping in advance, but don’t add boiling water until ready to bake.
Cover the prepared dish tightly and refrigerate for up to 24 hours before baking to enjoy a freshly baked cobbler with minimal effort.
5. Can I freeze this cobbler for later?
Yes, Pumpkin Pecan Cobbler freezes well. Bake completely, cool, and wrap tightly in foil or plastic wrap before freezing.
Reheat in the oven at 325°F for about 20 minutes, until warm. Freezing may slightly alter the texture of the topping.
