As the weather turns crisp and cool, warm, comforting desserts become all the more tempting. This Pumpkin Pecan Cobbler recipe is the perfect treat to indulge in during autumn evenings. The combination of pumpkin and pecans creates a rich and hearty flavor, while the cobbler texture makes for a satisfying dessert. Serve it with vanilla ice cream for a decadent finish to any meal.

I remember the first time I made this Pumpkin Pecan Cobbler for my husband and little family. It was a chilly fall evening and I was looking for a dessert that would warm us up. We all eagerly awaited the cobbler to finish baking in the oven, the sweet aroma filling the kitchen. When it finally came out, we couldn’t wait to dig in. The warm, gooey texture and delicious flavor of pumpkin and pecans made it an instant family favorite. Since then, this recipe has become a staple in our household, especially during the fall season.

Why This Pumpkin Pecan Cobbler is Worth Trying

The combination of pumpkin and pecans creates a unique and delicious flavor profile.
The cobbler texture adds a comforting and satisfying element to the dessert.
The recipe is easy to make, requiring only a few simple steps and ingredients.

This dessert is perfect for fall evenings and can be served with vanilla ice cream for an extra treat.

Ingredients:

1 cup + 3 tablespoons (140g) flour

2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (150g) granulated sugar

1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves

1/2 cup (120g) pumpkin puree
1/4 cup (60ml) whole milk
1/4 cup (60g) butter, melted

3 teaspoons vanilla FOR THE TOPPING:
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar

1/4 cup (30g) chopped pecans
1 1/2 cups (355ml) very hot water

Directions:

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a medium-sized bowl, mix flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves. Set aside.
In a smaller bowl, combine pumpkin, milk, melted butter, and vanilla. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

To make the topping, stir sugar, brown sugar, and pecans together in a separate bowl. Spread over the top of the batter evenly.
Pour hot water over the entire thing without stirring and place on a baking sheet in case it bubbles over.
Bake for 40 minutes or until the middle is set.

Cool for 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Notes:

If you don’t have pumpkin puree on hand, you can substitute it with mashed sweet potato or butternut squash.

Make sure to pour the hot water over the cobbler without stirring, as it helps create the pudding-like topping.
Leftovers can be stored in an airtight container in the fridge for up to three days.

Pumpkin Pecan Cobbler: A Deliciously Warm Dessert for Fall Nights

The combination of pumpkin and pecans creates a rich and hearty flavor, while the cobbler texture makes for a satisfying dessert. Serve it with vanilla ice cream for a decadent finish to any meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Course Dessert

Cuisine American

Servings 8

Ingredients

1 cup + 3 tablespoons 140g flour

2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 150g granulated sugar

1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves

1/2 cup 120g pumpkin puree
1/4 cup 60ml whole milk
1/4 cup 60g butter, melted

3 teaspoons vanilla FOR THE TOPPING:
1/2 cup 100g granulated sugar
1/2 cup 100g brown sugar

1/4 cup 30g chopped pecans
1 1/2 cups 355ml very hot water

Instructions

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

In a medium-sized bowl, mix flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves. Set aside.
In a smaller bowl, combine pumpkin, milk, melted butter, and vanilla. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
To make the topping, stir sugar, brown sugar, and pecans together in a separate bowl. Spread over the top of the batter evenly.

Pour hot water over the entire thing without stirring and place on a baking sheet in case it bubbles over.
Bake for 40 minutes or until the middle is set.
Cool for 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Notes

If you don't have pumpkin puree on hand, you can substitute it with mashed sweet potato or butternut squash.
Make sure to pour the hot water over the cobbler without stirring, as it helps create the pudding-like topping.
Leftovers can be stored in an airtight container in the fridge for up to three days.