Pumpkin Pecan Cobbler

As autumn settles in, there’s nothing quite like the aroma of pumpkin spice wafting through your kitchen. This Pumpkin Pecan Cobbler combines two fall favorites into one irresistible dessert that practically bakes itself.

What makes this cobbler special is the magical way it transforms in the oven – the batter creates a cake-like top layer while developing a gooey, pudding-like sauce underneath. Topped with candied pecans, it’s the perfect balance of creamy and crunchy.

Why You’ll Love This

• No mixer needed – just a bowl and whisk
• Uses pantry staples and canned pumpkin
• Creates its own sauce while baking
• Perfect for holiday gatherings or cozy weekends
• Can be made ahead and reheated

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3/4 cup granulated sugar
• 1 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup hot water
• 1/2 cup brown sugar (for topping)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish.
2. Whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
3. Stir in pumpkin puree, milk, melted butter, and vanilla until smooth.
4. Spread batter in prepared baking dish.
5. Sprinkle with pecans and brown sugar.
6. Pour hot water over everything (do not stir).
7. Bake for 40-45 minutes until top is set but still slightly jiggly.
8. Let stand 15 minutes before serving.

Tips & Variations

• Swap pecans for walnuts or mixed nuts
• Add a tablespoon of bourbon to the batter for extra warmth
• Make it dairy-free using plant-based milk and butter
• Toast the pecans beforehand for enhanced flavor
• Check doneness with a toothpick in the cake portion only

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or fresh whipped cream. For an extra special touch, drizzle with caramel sauce and sprinkle with sea salt just before serving.

Notes

• Stores covered in the refrigerator for up to 3 days
• Reheat individual portions in the microwave for 30 seconds
• Mixture will look very watery before baking – this is normal

FAQs

• Can I make this ahead? Yes, prepare up to 24 hours in advance and bake just before serving.
• Why is there hot water in the recipe? The hot water creates the magical pudding-like sauce during baking.
• Can I freeze this cobbler? Not recommended, as the texture may become grainy when thawed.
• Is canned pumpkin the same as pumpkin pie filling? No, use pure pumpkin puree, not pre-seasoned pie filling.

Pumpkin Pecan Cobbler

Recipe by Stephanie Williams

🖨️ Print📌 Pin

As autumn settles in, there’s nothing quite like the aroma of pumpkin spice wafting through your kitchen. This Pumpkin Pecan Cobbler combines two fall

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3/4 cup granulated sugar
• 1 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup hot water
• 1/2 cup brown sugar (for topping)

Steps

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish.
2. Whisk together flour, baking powder, salt, pumpkin pie spice, and sugar.
3. Stir in pumpkin puree, milk, melted butter, and vanilla until smooth.
4. Spread batter in prepared baking dish.
5. Sprinkle with pecans and brown sugar.
6. Pour hot water over everything (do not stir).
7. Bake for 40-45 minutes until top is set but still slightly jiggly.
8. Let stand 15 minutes before serving.

Notes

• Stores covered in the refrigerator for up to 3 days
• Reheat individual portions in the microwave for 30 seconds
• Mixture will look very watery before baking – this is normal