Name: Pumpkin Pecan Cobbler
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tsp baking powder; ¼ tsp salt; ¾ cup granulated sugar; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves; ½ cup pumpkin purée; ½ cup milk; ¼ cup melted butter or vegetable oil; 1 tsp vanilla extract; ½ cup granulated sugar (for topping); ½ cup brown sugar (for topping); ½ cup chopped pecans; 1 ½ cups very hot water

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Pumpkin pecan cobbler is my ultimate fall dessert—warm, gooey, spiced, and comforting in every spoonful. It’s got a soft cake-like top and a molten caramel-pumpkin sauce bubbling beneath. Baked with chopped pecans and spices, this dessert turns simple pantry ingredients into something absolutely magical. Add a scoop of vanilla ice cream, and it becomes an instant classic at any fall gathering.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. The batter comes together quickly, and the hot water trick creates that irresistible pumpkin lava base with zero stirring. It’s cozy, sweet, and just the right amount of indulgent. This is my go-to when I want something festive but fuss-free—perfect for Thanksgiving or a crisp autumn evening.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cobbler
all-purpose flour
baking powder
salt
granulated sugar
ground cinnamon
nutmeg
ground cloves
pumpkin purée
milk
melted butter or vegetable oil
vanilla extract

For the Topping
granulated sugar
brown sugar
chopped pecans
very hot water

Directions

Preheat and Mix Dry Ingredients
I preheat the oven to 350°F and stir together the flour, baking powder, salt, sugar, and spices in a medium bowl.
Combine the Wet Ingredients
In a smaller bowl, I whisk the pumpkin purée, milk, melted butter, and vanilla. Then I add this to the dry mixture, stirring just until a thick batter forms.
Prepare the Baking Dish
I pour the batter into a greased 8-inch casserole dish with high sides and spread it out evenly.
Add the Sugar Topping
In a separate bowl, I mix the granulated sugar, brown sugar, and chopped pecans. I sprinkle this mixture evenly over the top of the batter.
Pour the Hot Water—No Stirring
Here’s the magic step—I gently pour the very hot water over the entire dish. I don’t stir it in. The oven does all the work, creating that gooey sauce underneath while the top bakes into a soft cake.
Bake and Serve
I place the dish on a baking sheet (just in case it bubbles over) and bake for 40 minutes, until the top is set. I let it cool for 5 to 10 minutes before serving warm with extra pecans and a generous scoop of vanilla ice cream.

Servings and timing

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Sometimes I swap the pecans for walnuts or even skip the nuts for a nut-free version. I’ve also added a pinch of ginger for extra warmth or stirred some mini marshmallows into the batter for a gooey twist. If I want more crunch on top, I sprinkle extra brown sugar and let it caramelize a bit more in the oven.

Storage/Reheating

Leftovers can be stored covered in the fridge for up to 3 days. I reheat individual portions in the microwave for 30 to 45 seconds until warm. The caramel sauce thickens slightly after chilling, but it softens right up when heated. It’s also surprisingly good cold, straight from the fridge for breakfast—no judgment here.

FAQs

What makes the sauce at the bottom?

The hot water poured over the batter melts the sugar topping and creates a self-saucing layer while the cobbler bakes. I don’t stir it—it just works!

Can I use canned pumpkin pie filling?

I use plain pumpkin purée because it lets me control the spices. Pumpkin pie filling is already sweetened and spiced, which may throw off the balance.

Can I make this ahead of time?

I prefer it fresh, but I sometimes assemble the batter and topping ahead of time. I pour the hot water and bake it right before serving for the best texture.

What kind of baking dish should I use?

I use an 8-inch square or round casserole dish with high sides. This cobbler bubbles up, so a deeper dish helps prevent overflow.

Do I need to peel the pecans?

No peeling needed—I just use chopped raw or lightly toasted pecans. They soften slightly while baking but still add nice crunch.

Conclusion

Pumpkin pecan cobbler is one of those desserts that feels like a warm hug in a bowl. It’s rich, cozy, and the kind of treat I look forward to every fall. With just a few simple ingredients and one baking dish, I get a show-stopping dessert that’s equal parts cake and caramel sauce. It’s everything I want in a seasonal sweet—easy, comforting, and completely unforgettable.