Cobbler is such a comfort food in our home. Our pumpkin pecan cobbler recipe is a fall staple for any recipe box. It can be whipped up quickly and never disappoints a crowd! Grab the recipe today to add to your fall baking list.
What can I say about cobbler? It’s one of my all-time favorite desserts. I love any kind of cobbler. I’m not picky. We enjoy cobblers a lot throughout the summer but not as much in the fall months. Honestly, I’m not sure why. I put cobbler up there with pies, the perfect dessert. Being that it’s October 1st, I think that calls for a pumpkin recipe! When I came across a recipe a while back for pumpkin cobbler I knew I had to try it. I’m a big pumpkin fan so I knew this would be a great recipe for the fall season.
I did some testing and a lot tweaking to get a recipe that we loved and I think we’ve got a keeper with this one. This pumpkin pecan cobbler consist of a thick batter base, topped with a sugared pecan topping. It rises beautifully with a creamy, gooey pumpkin sauce below. Top it with a scoop of vanilla ice cream and you’ve got fall perfection.
Baking Your Cobbler
Pumpkin pecan cobbler is similar to other cobblers. Instead of pouring melted butter in the bottom of your baking dish, you’ll top this dish with hot water. Although it may not sound so great, I promise it turns out perfectly. You can bake it in a traditional 9 x 13″ pan with tall sides or do as I did, and bake in individual dishes. I used some vintage, oven safe soup bowls. These bowls have lids, making it simple to store and I think it gives this recipe an extra cute look. I like finding different ways to use my bakeware than one would expect.
If you decide to bake your cobbler in individual dishes, line a baking sheet with parchment paper to catch any drips during the baking process. This recipe does like to bubble up while baking.
The Pecan Topping
After this cobbler bakes the topping become crystalized on the top and will be set. The pecans add a great crunch and they’re a perfect pairing with the creamy pumpkin. If you or someone in your home has a nut allergy, the pecans can be omitted, however I do think it’s better with them.
You can top this cobbler with ice cream or whip cream. Cinnamon whip cream would be heavenly. You can make homemade whip cream pretty easily. Take a pint of heavy whipping cream, 1 tsp. of ground cinnamon and a couple tablespoons of a sweetener of choice and put into a whip cream maker or in a blender. I personally like vanilla ice cream with my pies and cobblers. Hot cobbler and cold ice cream are the perfect mates.
Pumpkin Pecan Cobbler
- 2 cups + 6 tbsp. soft white wheat flour or all-purpose flour
- 4 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups granulated sugar
- 1 tsp. cloves
- 1 tsp. nutmeg
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup butter, metled
- 1 tbsp. vanilla extract
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1/2 cup pecans, chopped
- 3 cups hot water
Preheat oven to 350 degrees.
In a bowl, whisk flour, baking powder, salt, sugar, and spices together and set aside.
In a smaller bowl, whisk milk, pumpkin, melted butter and vanilla together until combined.
Pour wet ingredients into the dry ingredients and stir until combined. Pour batter into a 9x13" baking pan with high sides or into 8 individual baking dishes.
Make Pecan Topping
Mix both sugars together with the chopped pecans and evenly spread over the pumpkin batter.
Pour very hot water over the batter and pecan mixture. Resist stir together.
Place in the oven and bake for 40 minutes or until the center is set. *If baking in individiual pans, bake for 30-35 minutes or until set in the center.*
Cool in the pan for 5 to 10 minutes and serve with a scoop of ice cream.
At the bottom of the cobbler you’ll find all of the yummy liquid from the pumpkin and sugar. It really reminds me of a caramel sauce. This is a great dessert for all those fall gatherings, including Thanksgiving. You can also enjoy this dessert for a date night in. This recipe can be cut in half, easily. It’s quick to throw together and can be stored for a couple of days in the fridge. I have not tried to freeze this dish, however I don’t see why you couldn’t. If you freeze it and have success let me know.
I think my house might smell of nutmeg and cloves for a while. There’s nothing quite like the smells of fall dishes baking in the oven! Today, I’ve joined a few pumpkin loving friends to bring you some of our favorite recipes. If you’re craving more pumpkin recipes to add to your list this fall, be sure to check out all of the delicious recipes below. There’s 17 to be exact and they’re sure to please. I wish you all a wonderful fall season and happy baking!
17 Sweet Pumpkin Recipes
Pumpkin Banana Bread or Pumpkin Apple Bread? – My 100 Year Old Home
Spiced Pumpkin Cake with Espresso Frosting – Finding Lovely
Creamy Pumpkin Spice Latte – Satori Design For Living
Pumpkin Pie Muffins – Lemon Grove Lane
Pumpkin Muffins with My Secret Crumb Topping– Happy Happy Nester
Easy Pumpkin Roll Recipe – Jennifer Maune
Pumpkin Pecan Cobbler – Sincerely, Marie Designs
Pumpkin Pie Bars – My Sweet Savannah
One Bowl Pumpkin Olive Oil Cake – Modern Glam
Copycat Starbucks Keto Pumpkin Cream Cheese Muffins – The Happy Housie
Dairy Free Pumpkin Ice-Cream – Zevy Joy
Pumpkin Pastry Twists – Paint Me Pink
Low Carb Keto Caramel Pumpkin Cheesecakes – Tatertots & Jello
Pumpkin Madeleines – Most Lovely Things
Baked Pumpkin Cake Donuts – Inspiration For Moms
Easy Mini Pumpkin Pie – Dreaming of Homemaking
Pumpkin Cinnamon Rolls – Twelve on Main
The recipe is vague on the amount of water to pour over the batter. How much over the batter do you have the water? Can’t wait to try this recipe.
Hi Michelle, the amount of water required is listed in the ingredients above. 🙂
I was wondering the same, but for the individual ones. How much water per each if I make the 8 individual cups? This recipe spoke to me… I love anything with pumpkin 😍. Thanks
Thanks Crystal! I just divided the 3 cups out evenly. You can measure it out exactly, but I just eye balled it.
Janine Waite says
I always love a cobbler with a dollop of ice cream! This looks so delicious!
This looks and sound absolutely amazing, Amanda!
This looks and sounds absolutely amazing, Amanda!
Susan Sobon says
Looks delish. Cant wait to make. This recipe has a lot of sugar in the base and the topping, could I cut the amount down to 1/2 c of sugar for the base?
Hi Susan, I don’t see why you couldn’t cut it back. You’ll probably need to adjust your wet ingredients accordingly to make up for the missing cup of sugar. I think you could get away with 1 cup of sugar and be able to leave everything else about the same.
I just tried this recipe in ramekins and it came out great! My husband LOVED it. This was my test run before Thanksgiving. Can’t wait to serve it to my family. Thank you!
I actually did not put the full 3 cups of hot water in the ramekins. I just filled them up until the nuts were floating. I think I still had about a cup left, and they came out just fine.