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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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Scoop of pumpkin pecan cobbler on a white plate over a wooden board.

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 cobblercaramel apple cobblerchocolate 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 to make Pumpkin cobbler.

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.

Pumpkin cake batter spread into the bottom of a baking dish.

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.

Pecans sprinkled over pumpkin batter.

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.  

Hot water being poured onto the top of a cobbler.

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. 

Plate of caramel pumpkin pecan cobbler with a scoop of vanilla ice cream on top.

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.

A scoop of pumpkin cobbler on a white plate sprinkled with ground cinnamon.

Our Most Popular Pumpkin Desserts 

Pumpkin Cheesecake Bars

Pumpkin Crisp

Easy Pumpkin Bread Pudding

Pumpkin Poke Cake

Pumpkin Dump Cake

Scoop of pumpkin pecan cobbler on a white plate with a scoop of ice cream on top.

Pumpkin Pecan Cobbler

Author: Kelsey
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
This decadent fall dessert has a tender pumpkin cake with a rich caramel sauce underneath. It's studded with pecans and is best served warm with a scoop of vanilla ice cream!


  • One 8×8 inch baking dish


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


  • 1/2 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups boiling water


  • 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.


*You can use an 8×8-inch baking dish, a round 9-inch cake pan or a deep dish pie plate.


Calories: 309kcal | Carbohydrates: 51g | Protein: 2.9g | Fat: 11g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 5.1g | Cholesterol: 0.8mg | Sodium: 310mg | Potassium: 80mg | Fiber: 1.7g | Sugar: 35g | Vitamin A: 2360IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 1mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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  1. Hi! Can you fix this in the crockpot?
    Thank you!

    1. 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