Oh my goodness, you’re in for a treat! This pumpkin pecan cobbler has been my go-to fall dessert for years – it’s the perfect cozy hug in baking dish form. That magical moment when your spoon cracks through the crispy pecan topping to reveal the rich, gooey pumpkin center? Absolute perfection. I first made this for a Friendsgiving potluck and now my friends demand it every autumn. What I love most is how simple it comes together with pantry staples, yet tastes like you spent hours in the kitchen. Trust me, one bite of this warm, spice-kissed dessert with vanilla ice cream melting over top, and you’ll understand why it’s earned its spot as my most-requested recipe.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Pecan Cobbler
This cobbler checks ALL the boxes for the perfect fall dessert:
- Effortless magic: Just mix, pour, and bake – no fancy skills needed!
- That dreamy texture: Crispy pecan topping gives way to a gloriously gooey pumpkin center.
- Flavor fireworks: Warm spices, caramelized sugar, and toasty pecans create the ultimate autumn bite.
- Crowd-pleaser: Serves up beautifully at holiday parties (but honestly, I’ve eaten half the pan myself before guests arrive).
Seriously – one bite and you’ll be hooked. My kids start begging for it as soon as the leaves change!
Ingredients for Pumpkin Pecan Cobbler
Here’s everything you’ll need for that magical pumpkin-pecan alchemy (I promise, it’s all simple stuff!):
- 1 cup all-purpose flour – spooned and leveled, not packed
- 2 teaspoons baking powder – make sure it’s fresh for maximum rise
- 1/2 teaspoon salt – balances all that sweetness
- 1 teaspoon cinnamon + 1/2 teaspoon nutmeg – my favorite autumnal duo
- 1/2 cup granulated sugar + 1/2 cup packed brown sugar – this combo creates the perfect caramelized crust
- 1/2 cup pumpkin puree – NOT pie filling (I learned that the hard way!)
- 1/4 cup milk – whole milk makes it extra rich
- 1/4 cup melted butter – cooled slightly so it doesn’t cook the eggs
- 1 teaspoon vanilla extract – the good stuff makes a difference
- 1/2 cup chopped pecans – I like some bigger pieces for extra crunch
- 1 1/2 cups boiling water – this creates that magical saucy layer underneath
See? Nothing weird or hard-to-find – just cozy, comforting ingredients that transform into something spectacular.
How to Make Pumpkin Pecan Cobbler
Okay, let’s make some magic happen! This cobbler comes together so easily, but there are a few key steps that make all the difference. Follow along – I’ll walk you through each one:
- Preheat that oven! Get it to 350°F (175°C) right away – we want it nice and hot when the batter goes in.
- Whisk the dry team: In a big bowl, mix together your flour, baking powder, salt, cinnamon, and nutmeg. Get out all those little clumps!
- Bring in the wet ingredients: Stir in both sugars, pumpkin puree, milk, melted butter, and vanilla. Mix just until smooth – no need to overdo it.
- Pour with love: Spread that gorgeous orange batter into a well-greased 8×8-inch baking dish. I like using butter for extra flavor here.
- Pecan party: Sprinkle your chopped pecans evenly over the top – try to cover every delicious inch!
- The magic water moment: Here’s the secret step! Slowly pour boiling water over the top (yes, really!) and whatever you do, DON’T stir it. This creates that incredible saucy layer underneath.
- Bake to perfection: Pop it in the oven for 40-45 minutes until golden on top. The center should be set but still slightly jiggly – that’s your cue it’s done!
- Let it rest: Resist diving in immediately! Let it cool for 10-15 minutes so the sauce can thicken up nicely.
Tips for the Perfect Pumpkin Pecan Cobbler
- Grease it good: Really coat that pan – the caramelized edges are the best part and you don’t want them sticking!
- Fresh is best: Toast your pecans first for maximum flavor. Stale nuts = sad cobbler.
- Spice it up: Love ginger? Add 1/4 teaspoon to the dry mix for extra warmth.
- Crispy top hack: If you want an extra crunchy finish, broil for 1-2 minutes at the end (watch closely!).
Pumpkin Pecan Cobbler Variations
Want to mix things up? Try these tasty twists:
- Nut swap: Walnuts work beautifully if you’re out of pecans (or use half pecans, half walnuts for texture).
- Chocolate love: Fold in 1/3 cup chocolate chips with the dry ingredients – the melty pockets are divine!
- Maple magic: Replace brown sugar with 1/3 cup real maple syrup for deeper autumn flavor (reduce milk to 2 tbsp).
Honestly? The original’s perfect – but play around and make it yours!
Serving and Storing Pumpkin Pecan Cobbler
Here’s the best part – diving into that warm, bubbly cobbler! Serve it straight from the oven with a big scoop of vanilla ice cream melting over the crispy pecans (trust me, the hot-cold contrast is heavenly). Leftovers? Let it cool completely, then store in an airtight container for up to 3 days. When the craving hits again, just reheat individual portions in the oven at 300°F for 10 minutes – it’ll taste just-baked all over again!
Pumpkin Pecan Cobbler Nutritional Information
Just so you know what you’re diving into (not that we’re counting when dessert’s this good!): Each serving has about 320 calories, with 28g sugar and 12g fat. These are estimates based on my ingredient measurements – your specific brands might vary slightly. The pumpkin adds a nice 2g fiber boost too. Now grab that spoon and enjoy every guilt-free bite!
Pumpkin Pecan Cobbler FAQs
Got questions? I’ve got answers!
Can I use canned pumpkin? Absolutely! Just make sure it’s 100% pumpkin puree (not pumpkin pie filling – that’s pre-sweetened and spiced). Libby’s works perfectly in this recipe.
Can I make it ahead? You bet! Assemble everything except the boiling water. Cover and refrigerate up to 24 hours. Add the boiling water right before baking – you may need 5 extra minutes in the oven.
How do I prevent a soggy topping? Two secrets: 1) Don’t stir after adding the water (I know, it’s tempting!) 2) Let it rest 15 minutes after baking so the sauce thickens properly. The pecans will stay gloriously crisp!
Share Your Pumpkin Pecan Cobbler Experience
I’d love to hear how your cobbler turns out! Snap a photo, leave a comment, or tag me – nothing makes me happier than seeing your autumn baking adventures! You can find more delicious recipes on our Pinterest page.
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Ultimate Pumpkin Pecan Cobbler – Easy, Magical 5-Star Dessert
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and easy-to-make pumpkin pecan cobbler with a rich, gooey center and a crunchy pecan topping. Perfect for fall desserts.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 1/2 cups boiling water
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, salt, cinnamon, and nutmeg.
- Stir in granulated sugar, brown sugar, pumpkin puree, milk, melted butter, and vanilla extract until smooth.
- Pour batter into a greased 8×8-inch baking dish.
- Sprinkle chopped pecans evenly over the batter.
- Carefully pour boiling water over the top (do not stir).
- Bake for 40-45 minutes until the top is golden and the center is set.
- Let cool slightly before serving.
Notes
- Serve warm with vanilla ice cream.
- Store leftovers in an airtight container for up to 3 days.
- For a crispier topping, broil for 1-2 minutes after baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
