Pumpkin Pecan Cobbler: A Magical Fall Dessert You’ll Want on Repeat

If you’re craving the warm, comforting flavors of pumpkin pie, pecan pie, and cobbler all in one bite — look no further. This Pumpkin Pecan Cobbler is a decadent, self-saucing dessert that magically creates its own caramel sauce as it bakes. With a soft pumpkin-spice cake on top and a gooey brown sugar pecan filling underneath, it’s a fall dessert masterpiece.

Whether you’re baking for Thanksgiving, a fall potluck, or just a cozy night in, this pumpkin cobbler will impress with minimal effort. Top it with ice cream or whipped cream, and you’ve got yourself a spoonful of autumn in every bite.

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Why You’ll Love Pumpkin Pecan Cobbler

🎃 Rich pumpkin flavor spiced with cinnamon, nutmeg, and cloves
🥄 Self-saucing dessert — it forms a gooey caramel sauce as it bakes
🌰 Toasted pecans add the perfect crunch
🧁 Soft, cake-like topping with a tender crumb
🕒 No mixer required and just 15 minutes of prep
🍨 Perfect topped with ice cream or whipped cream

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What Is Pumpkin Pecan Cobbler?

Pumpkin Pecan Cobbler is a twist on traditional cobbler desserts — think peach or apple — but instead of fruit, it’s made with a warmly spiced pumpkin batter. As it bakes, hot water poured on top sinks to the bottom, creating a gooey brown sugar sauce beneath the cake. Toasted pecans add crunch, making this the ultimate pumpkin dessert hybrid: part pumpkin pie, part cake, part pudding, all delicious.

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Ingredients

Dry Ingredients:

• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves

Wet Ingredients:

• ¾ cup pumpkin puree (not pumpkin pie filling)
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• ¼ cup milk
• ¼ cup melted butter or coconut oil
• 1½ tsp vanilla extract

For the Topping:

• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• ½ cup chopped pecans, toasted
• 1½ cups hot water

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Optional Garnish:

• Vanilla ice cream
• Fresh whipped cream
• Maple drizzle or caramel sauce
• Extra toasted pecans

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Tools You’ll Need

• 8×8 or 9×9 baking dish
• Mixing bowls
• Spatula or whisk
• Measuring cups and spoons
• Kettle or pan for heating water

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How to Make Pumpkin Pecan Cobbler

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.

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Step 2: Mix the Pumpkin Batter

In a medium bowl, whisk together:

• Flour
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Cloves

In another bowl, whisk together:

• Pumpkin puree
• Granulated sugar
• Brown sugar
• Milk
• Melted butter
• Vanilla

Add the wet ingredients to the dry and stir until just combined. Do not overmix.

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Step 3: Spread in Baking Dish

Pour the pumpkin batter into the prepared dish and spread evenly.

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Step 4: Add the Topping

In a small bowl, mix:

• Brown sugar
• Granulated sugar
• Toasted pecans

Sprinkle this mixture evenly over the pumpkin batter — do not stir.

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Step 5: Add Hot Water (The Magic Step)

Carefully pour 1½ cups of very hot water over the top. Do not stir. This step is what creates the gooey sauce underneath as the cobbler bakes.

🔥 Tip: Pour slowly over the back of a spoon to distribute the water gently.

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Step 6: Bake

Bake uncovered for 40–45 minutes, until the top is golden and set but the bottom is still saucy. The center should jiggle slightly.

Let cool for at least 10–15 minutes before serving to allow the sauce to thicken slightly.

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Step 7: Serve Warm

Scoop into bowls while warm. Top with:

• A scoop of vanilla ice cream
• A dollop of whipped cream
• A sprinkle of toasted pecans

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Make-Ahead and Storage Tips

🧊 To store:
Refrigerate leftovers in an airtight container for up to 4 days.

🔥 To reheat:
Microwave individual servings for 30–45 seconds or warm in the oven at 325°F.

❄️ To freeze:
Freezing is not recommended due to the pudding-like texture, but you can freeze the pumpkin batter and topping separately for future use.

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What to Serve With Pumpkin Pecan Cobbler

🍨 Ice cream (vanilla, maple, or butter pecan)
🍵 Chai tea or pumpkin spice latte
🥧 Cinnamon whipped cream
🍷 Sweet white wine or spiced cider

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Variations & Substitutions

🍫 Pumpkin Chocolate Cobbler – Add chocolate chips to the batter
🍎 Apple-Pumpkin Cobbler – Fold in small diced apples
🌱 Vegan Option – Use plant-based milk and vegan butter
🥥 Nut-Free Version – Skip pecans and sprinkle with oats or streusel
🧁 Mini Cobblers – Divide into ramekins and reduce baking time to 25–30 minutes

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Nutrition (per serving, approx.)

• Calories: 320
• Fat: 14g
• Carbs: 45g
• Sugar: 27g
• Protein: 3g
• Fiber: 2g

Exact nutrition will vary depending on portions and toppings.

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Frequently Asked Questions

Can I make this with canned pumpkin pie filling?

No — use 100% pumpkin puree. Pie filling contains sugar and spices that will throw off the balance.

Why pour hot water on top?

The hot water melts the sugar topping and creates a caramel-like sauce underneath the cake layer during baking.

Can I double this recipe?

Yes! Double the ingredients and bake in a 9×13-inch dish for about 50–55 minutes.

Can I make this gluten-free?

Yes — use a 1:1 gluten-free flour blend. Make sure your baking powder is certified gluten-free.

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Why This Recipe Works

✅ Combines two favorite pies — pumpkin and pecan — into one dessert
✅ Easy to prep with pantry staples
✅ Bakes into a warm, gooey, magical treat
✅ Impressive enough for holidays, simple enough for weeknights
✅ Perfect balance of spice, sweetness, and texture

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Final Thoughts: A Cozy Classic with a Twist

This Pumpkin Pecan Cobbler isn’t just a dessert — it’s an experience. From the rich pumpkin spice cake to the bubbling caramel-like sauce and the crunch of pecans, it’s everything you love about fall desserts in one spoonful. It’s a must-bake for Thanksgiving, Friendsgiving, or any chilly night when comfort is calling.

If you’re looking for a pumpkin dessert that’s unique but still hits all the traditional autumn flavor notes, this cobbler is your golden ticket.

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