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Pumpkin Pecan Cobbler has a tender pumpkin cake with a hot caramel sauce underneath. It’s studded with pecans and is the perfect fall dessert served with a scoop of vanilla ice cream!
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This pumpkin pecan cobbler recipe combines two of my favorite types of desserts: pumpkin spice AND decadent cobblers! If you’ve been a fan of Dance Around the Kitchen for awhile, you know we love our cobblers…and not just the fruit cobbler type.
We’re talking ooey gooey chocolate cobbler, caramel apple cobbler, chocolate chip cookie cobbler and many more! But when fall season rolls around, nothing beats the smell of a pumpkin dessert baking in the oven!
Ingredients Needed
- All Purpose Flour
- Baking Powder
- Pumpkin Pie Spice – You can use store-bought or make your own.
- Salt
- Pumpkin Puree – Don’t get this confused with Pumpkin Pie Filling! (Pumpkin puree just has “pumpkin” on the ingredients part of the label).
- White Sugar – You’ll need sugar in the cake batter and the topping.
- Brown Sugar – Light or dark brown sugar will work; you’ll need brown sugar in the cake batter and the topping.
- Milk – Any type of milk is fine.
- Vegetable Oil – You can use melted butter instead if you’d like.
- Vanilla Extract
- Chopped Pecans – Feel free to skip the pecans if you want plain Pumpkin Cobbler recipe
- Boiling Water
How to Make Pumpkin Cobbler
Making this cobbler is quite simple!
Preheat Oven & Prepare the Pan
Preheat the oven so it’s nice and hot once the cobbler goes into the oven. Next, you’ll want to grease the baking dish with cooking spray. You can use an 8×8 inch square baking dish, a deep dish pie plate or a casserole dish if you have one that’s a similar size.
Make the Pumpkin Batter
For the cakey pumpkin layer, you’ll combine the dry ingredients (flour, baking powder, pumpkin pie spice and salt) then add the sugars and wet ingredients. Once it’s mixed, you’ll spread the thick batter evenly into the bottom of the pan.
Add the Toppings
Next, you’ll sprinkle the pecans on top of the batter. Again, feel free to skip the pecans if you wish to. Then, in a separate bowl, you’ll combine the sugars and salt and sprinkle it over the pecans. Lastly, pour the boiling water on top and DO NOT STIR.
Bake and Enjoy
Put the cobbler into the oven and let it bake for 35-40 minutes. You’ll notice that the pecans and cake will end up on the top and the decadent caramel sauce will be hot underneath.
How to Serve a Cobbler
I love this cobbler served warm with ice cream! You could also top with a dollop of cool whip, chopped crunchy pecans and a sprinkle of ground cinnamon! You could even add an extra drizzle of caramel sauce on top if you’re feelin’ fancy!
How to Store Leftover Cobbler
Like most cobbler recipes, this one is truly better fresh. However, if you do have leftovers, let it cool then store in an airtight container in the fridge for up to 3 days.
Our Most Popular Pumpkin Desserts
Pumpkin Pecan Cobbler
Equipment
- One 8×8 inch baking dish
Ingredients
Pumpkin Cake Batter
- 1 1/3 cups flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2/3 cup pumpkin puree
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla
Topping
- 1/2 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 1/2 cups boiling water
Instructions
- Preheat oven to 350℉ and grease a square baking dish* with cooking spray.
- Combine the flour, baking powder, pumpkin pie spice and salt in a mixing bowl.
- Add pumpkin, sugar, brown sugar, milk, oil and vanilla and stir until smooth.
- Pour in the prepared baking dish and spread to an even layer.
- Sprinkle the pecans over the batter and set aside.
- In a small bowl, combine the sugar, brown sugar and salt for the topping.
- Sprinkle evenly over the pecans.
- Pour the hot water over the sugar mixture; do NOT stir.
- Bake for 35-40 minutes or until the center of the cake is set.
- Enjoy warm with vanilla ice cream.
Hi! Can you fix this in the crockpot?
Thank you!
Hi Kim – I’ve never tried making this in the crockpot, so I’m not sure!! If you give it a try, I’d love to know how it turned out! ~Kelsey