Pumpkin Pecan Cobbler Recipe

There’s something about the smell of pumpkin, cinnamon, and a hint of toasted pecans filling the kitchen that just screams “fall.” This pumpkin pecan cobbler has become one of my favorite autumn desserts, and it’s a recipe I turn to every year as soon as the leaves start to change. Imagine a warm, gooey pumpkin base with a crackly, sugary pecan topping that crisps up just right in the oven. And when you add a scoop of vanilla ice cream? Perfection.

I first tried a version of this recipe at a family potluck, where my aunt served a pumpkin cobbler that tasted like a cross between pumpkin pie and pecan pie but with less fuss than either. I was hooked after one bite! After a little experimentation, I found my own twist on it, adding a bit more spice and a whole lot of love. This pumpkin pecan cobbler isn’t just dessert—it’s an experience.

Pumpkin Pecan Cobbler Recipe

The origin story of pumpkin cobblers

Cobbler is one of those quintessentially American desserts, dating back to early settlers who didn’t have the proper ingredients or equipment to make traditional British puddings. Instead, they’d improvise with fruit and simple batter or biscuit toppings. Over the years, the concept of cobbler has evolved to include everything from peaches and berries to warm, spiced flavors like pumpkin. This pumpkin pecan cobbler feels like a blend of pumpkin pie and Southern pecan cobbler, capturing the best of both worlds. The magic of cobblers lies in their simplicity and the fact that they’re even better with a generous dollop of cream or a scoop of ice cream.

Let’s talk ingredients: where the magic happens

This cobbler is built from a few core ingredients that make it cozy and satisfying. Here’s what you’ll need and a few tips I’ve picked up:

  • Pumpkin puree: The heart of this cobbler! It brings that smooth, rich texture and earthy flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices).
  • Spices (cinnamon, ginger, nutmeg, cloves): These warm spices are the soul of any fall dessert. If you’re missing one, try adding a bit of pumpkin pie spice as a quick substitute.
  • Flour: A mix of all-purpose and whole wheat pastry flour gives a nice, hearty texture. You can use all-purpose flour alone if you don’t have whole wheat pastry flour on hand.
  • Pecans: Chopped pecans add a delicious crunch to the topping. If you’re out of pecans, walnuts or almonds would also work well.
  • Hot water: This might seem odd, but pouring hot water over the batter and topping helps create that gooey, pudding-like consistency underneath the cobbler crust. Trust me, it works!
Pumpkin Pecan Cobbler Recipe

Essential kitchen gear

For this recipe, you’ll need a 2-quart casserole dish or a deep 8×8-inch or 9×9-inch baking pan. I prefer a casserole dish because it’s a little deeper, allowing for that delicious gooey center while the top gets nice and crispy. A medium mixing bowl and a large measuring cup will also make things easier, especially since you’ll want to keep the dry and wet ingredients separate until the last moment. And don’t forget a rimmed baking sheet to catch any bubbling that might happen while it’s baking!

Step-by-step: my foolproof pumpkin pecan cobbler method

Ready to dive in? Here’s how to make this dreamy fall dessert from scratch.

  1. Preheat and prep: Start by preheating your oven to 350°F (175°C). Lightly grease your 2-quart casserole dish or baking pan to ensure easy serving later. If you’re like me and hate cleaning burnt sugar off the oven, place the dish on a rimmed baking sheet to catch any spills.
  2. Combine the dry ingredients: In a medium-sized mixing bowl, sift together the all-purpose flour, whole wheat pastry flour, baking powder, salt, granulated sugar, and all the spices—cinnamon, ginger, nutmeg, and cloves. Give it a quick stir to make sure everything is evenly distributed.
  3. Mix the wet ingredients: In a separate bowl, combine the pumpkin puree, milk, melted (and cooled) butter, and vanilla extract. Stir it up until it’s smooth and silky.
  4. Combine wet and dry: Pour the wet mixture into the dry mixture, gently folding them together until just combined. Be careful not to overmix here; the batter should be thick but still a little lumpy. Overmixing can make the cobbler tough instead of tender.
  5. Transfer to baking dish: Spread the thick batter into your prepared casserole dish, smoothing it out with a spatula. It’s okay if it looks a bit thick—that’s part of the magic!
  6. Prepare the topping: In a small bowl, mix together the granulated sugar, brown sugar, cinnamon, and chopped pecans. Sprinkle this mixture evenly over the batter in the dish. This topping is what gives the cobbler its sweet, crackly crust.
  7. Add the hot water: Now, here’s the fun part. Carefully pour the hot water over the topping. It might seem strange not to mix it in, but trust me, just let it sit on top. The water will combine with the sugars as it bakes, creating that gooey, pudding-like layer underneath.
  8. Bake: Pop the dish (on the baking sheet) into the preheated oven and bake for about 40 minutes, or until the center has set and the topping is golden brown. You’ll know it’s done when the edges are bubbling and the top is nicely crisp.
  9. Cool and serve: Let the cobbler cool for at least 5 minutes before digging in. Serve it warm with a scoop of vanilla ice cream, a drizzle of heavy cream, or a dollop of whipped cream. It’s pure bliss!
Pumpkin Pecan Cobbler Recipe

Variations on a theme: making this recipe your own

  • Make it vegan: Swap the milk for almond or oat milk, and use melted coconut oil or vegan butter instead of the regular butter. The coconut oil will add a slight coconut flavor, which is surprisingly delicious with pumpkin.
  • Gluten-free option: Use a gluten-free all-purpose flour blend in place of both the regular and whole wheat pastry flour. The texture will be slightly different but still wonderfully gooey and comforting.
  • Add chocolate chips: For a decadent twist, sprinkle a handful of chocolate chips over the batter before adding the topping. The melted chocolate pairs beautifully with the pumpkin and pecans.
  • Try a spiced maple topping: Substitute some of the sugar in the topping with maple sugar and add a dash of allspice for an extra layer of flavor. It’s a cozy, maple-sweet twist that’s perfect for chilly evenings.
  • Seasonal fruit: If you love the combo of pumpkin and fruit, try adding a layer of thinly sliced apples or pears on top of the pumpkin batter before adding the topping. It’s a nice way to incorporate even more fall flavors!

Serving suggestions for a cozy dessert night

This pumpkin pecan cobbler is best enjoyed warm. Serve it family-style, letting everyone scoop out their portion, or serve it in individual bowls with a generous spoonful of vanilla ice cream or whipped cream on top. If you’re feeling fancy, garnish with a sprinkle of cinnamon or a few extra chopped pecans for added crunch.

Perfect drink pairings

Pair this cobbler with a hot cup of spiced chai tea, a pumpkin spice latte, or even a glass of chilled apple cider for a lovely contrast. If you’re serving this for a holiday meal, a small glass of tawny port or a dessert wine like Moscato adds a delightful sweetness that complements the warm spices.

Storage and reheating tips

If you have leftovers (which is rare in my house), store the cobbler in an airtight container in the refrigerator for up to 3 days. To reheat, pop a portion in the microwave for about 20-30 seconds or warm it in a 300°F oven for 10-15 minutes. Just note that the topping will soften in the fridge but will crisp up again slightly when reheated.

Scaling the recipe

This recipe serves about 6-8 people. If you’re hosting a crowd, you can double the recipe and bake it in a 9×13-inch pan. Just keep an eye on the baking time; it may need a few extra minutes. For a smaller batch, halve the ingredients and bake in a smaller casserole dish or even in individual ramekins.

Pumpkin Pecan Cobbler Recipe

Common questions and tips

  1. Can I use canned pumpkin pie filling instead of pumpkin puree? – No, pumpkin pie filling has added sugar and spices that will throw off the recipe.
  2. Why is the hot water necessary? – The hot water helps create a pudding-like consistency in the bottom layer, making it gooey and delicious.
  3. Can I make this ahead? – It’s best served fresh, but you can prepare the batter and topping separately, then combine and bake right before serving.
  4. What if I don’t have whole wheat pastry flour? – No problem! Just use all-purpose flour for the whole amount.
  5. Can I use different nuts? – Absolutely! Walnuts or almonds work great if you’re out of pecans.

Give it a try!

I hope this pumpkin pecan cobbler brings as much joy to your kitchen as it does to mine. It’s a perfect dessert for chilly nights, holiday gatherings, or just treating yourself. Give it a try, make it your own, and enjoy every warm, gooey, crunchy bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Pecan Cobbler Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and gooey pumpkin pecan cobbler perfect for fall nights. Simple, spiced, and ideal with a scoop of ice cream.

  • Total Time: 55 minutes
  • Yield: 6-8 1x

Ingredients

Scale

For the Pumpkin Layer:

  • 1/2 cup + 3 tablespoons all-purpose flour
  • 1/2 cup whole wheat pastry flour or an equivalent amount of all-purpose flour
  • 2 teaspoons baking powder aluminum-free recommended
  • 1/2 teaspoon kosher salt
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup + 1 tablespoon milk room temperature
  • 1/4 cup unsalted butter melted and cooled
  • 2 teaspoons pure vanilla extract

For the Topping:

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar either light or dark
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup pecans chopped
  • 1 1/2 cups hot water
  • Optional: Vanilla ice cream heavy cream, or whipped cream for serving

Instructions

  • Preheat and prep: Start by preheating your oven to 350°F (175°C). Lightly grease your 2-quart casserole dish or baking pan to ensure easy serving later. If you’re like me and hate cleaning burnt sugar off the oven, place the dish on a rimmed baking sheet to catch any spills.
  • Combine the dry ingredients: In a medium-sized mixing bowl, sift together the all-purpose flour, whole wheat pastry flour, baking powder, salt, granulated sugar, and all the spices—cinnamon, ginger, nutmeg, and cloves. Give it a quick stir to make sure everything is evenly distributed.
  • Mix the wet ingredients: In a separate bowl, combine the pumpkin puree, milk, melted (and cooled) butter, and vanilla extract. Stir it up until it’s smooth and silky.
  • Combine wet and dry: Pour the wet mixture into the dry mixture, gently folding them together until just combined. Be careful not to overmix here; the batter should be thick but still a little lumpy. Overmixing can make the cobbler tough instead of tender.
  • Transfer to baking dish: Spread the thick batter into your prepared casserole dish, smoothing it out with a spatula. It’s okay if it looks a bit thick—that’s part of the magic!
  • Prepare the topping: In a small bowl, mix together the granulated sugar, brown sugar, cinnamon, and chopped pecans. Sprinkle this mixture evenly over the batter in the dish. This topping is what gives the cobbler its sweet, crackly crust.
  • Add the hot water: Now, here’s the fun part. Carefully pour the hot water over the topping. It might seem strange not to mix it in, but trust me, just let it sit on top. The water will combine with the sugars as it bakes, creating that gooey, pudding-like layer underneath.
  • Bake: Pop the dish (on the baking sheet) into the preheated oven and bake for about 40 minutes, or until the center has set and the topping is golden brown. You’ll know it’s done when the edges are bubbling and the top is nicely crisp.
  • Cool and serve: Let the cobbler cool for at least 5 minutes before digging in. Serve it warm with a scoop of vanilla ice cream, a drizzle of heavy cream, or a dollop of whipped cream. It’s pure bliss!

Notes

Serving suggestions for a cozy dessert night

This pumpkin pecan cobbler is best enjoyed warm. Serve it family-style, letting everyone scoop out their portion, or serve it in individual bowls with a generous spoonful of vanilla ice cream or whipped cream on top. If you’re feeling fancy, garnish with a sprinkle of cinnamon or a few extra chopped pecans for added crunch.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star