Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

I think I’ve found pumpkin dessert mecca.

I love me a good chocolate lava cake, but no other dessert has really ever come close to that pinnacle of delicious.

Until now?

If you don’t like chocolate as much as you like pumpkin, then we are close to something that will blow your mind. If you are like my husband and thinks any dessert that doesn’t involve chocolate should be illegal, then you might not like is so much.

But you guys, no matter where you stand on the choco-loving scale, you’ve at least got to give this a try at least once this season! It’s spicy, sweet, festive and gets thrown together in a snap.

This is like a pumpkin lava cake and cobbler love child. It’s got all the yummy factors that I love in a dessert and uses ingredients I’m 99% sure you already have in your pantry. #winning

Just be sure to remember to add in the baking powder because…..it WILL NOT work without it.

I speak from experience. Sad sad experience. I may have shed a {pregnancy induced} tear or two when I pulled it from the oven.

Ahem.

ANYWAYS……

Here’s how to make it:

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Stir all dry ingredients together in a small bowl: flour, sugar, spices and leavenings. I’m positive you all have these items in your pantry right now.

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

In a separate bowl, stir together all the wet ingredients: milk, vanilla, melted butter and pumpkin!

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Now, incorporate the two. You’ll get a thick batter…exactly what you want.

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Pour this into a small casserole dish and spread out evenly.

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Like so!

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Top this with even more sugar {I know it looks like a lot….} and some chopped pecans.

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Right before it goes into the oven, pour over some super hot water. RESIST the urge to mix this. Pour it and forget it. I promise the oven will work it’s magic and create an amazing cakey, hot pumpkin lava situation that is worth the 40 minute wait.

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

You see? Puffy magic cake with…..wait for it……

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Sweet pumpkin lava gooeyness!!!!!! Heaven, folks.

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Divide into portions and serve.

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Don’t forget the extra pecans and ice cream! Yes yes yes.

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

Super simple pumpkin cobbler for your Fall dessert table. Holla!

Printable recipe below. Have a great day, friends 🙂

Print

Pumpkin Pecan Cobbler

Yield: 8 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 1 cup + 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla
  • topping:
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 cups very hot water

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
  3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
*Recipe Updates*

I’ve gotten a TON of comments and feedback from all of you about this recipe since it’s become VERY popular within the last few weeks of me posting this. A lot of the same questions keep getting asked and asked again, so I thought I would address the most common ones below so that you can make this with success 🙂

Is 1/2 cup of pumpkin the correct amount?

YES! You only need 1/2 cup of canned plain pumpkin {NOT pumpkin pie filling} for this recipe.

Can I double the recipe?

YES! And I know that 3 cups of water seems excessive but that is typically what you do when you double a recipe. You double every single measurement. I suppose if you’re worried about it, you can reduce that amount. That just means you’ll have less caramelly-pumpkiny liquid underneath your cake.

Can I bake this in a 9×13 pan?

Yes, especially if you plan on doubling the recipe!

Mine didn’t cook all the way through. What’s wrong?

When I first was testing this recipe, mine came out all globby and mushy at first too. But then I switched over to new, fresh baking powder and that did the trick! Don’t forget the baking powder! Also, check your oven temperature. Mine is spot on at 350 degrees and my cobbler was done in 40 minutes exactly. Some ovens run hot, some run cold. Also, glass baking dishes cook food differently than metal or ceramic. Lots of different factors can effect the baking time. The cobbler might be done at 40 minutes or you might have to cook it closer to 50. As long as the center is baked, you should be good to go.

Can I make this gluten free?

I don’t see why not, though lots of gluten-free baking mixes vary significantly because of their different blends of flours. I’ve had good success with Pamela’s brand GF all-purpose flour baking blend.

Did you forget to list eggs as an ingredient?

NO! There are no eggs needed for this recipe.

Your casserole dish you used in this recipe looks big! Is it?

The casserole dish I used is an oval 8-incher from Crate and Barrel. It’s on the small side for sure. I think there was some confusion because it’s so small yet in the recipe I state that you can get 8 servings. But, look at the increments. It doesn’t make a ton, but puffs up and is very sweet and decadent which is why I said it could serve 8.

Hope that helps! Enjoy! xoxo  -Lauren

Pumpkin Pecan Cobbler...cake on the top, hot caramel sauce on the bottom!! Fall dessert central.

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  1. We have some nut allergies, but can have almonds and filberts. What do you think about using one of those?

    Reply
  2. Lauren, do you think you could follow these same steps and make as a dump cake in crock pot?

    Reply
    • I haven’t tried this in a crockpot, but I don’t see why it wouldn’t work 🙂

      Reply
  3. Yay! I am so happy for this egg-free dessert! I can’t eat pumpkin pie, but this sounds awesome!

    Reply
  4. This looks absolutely delicious. Can’t wait to try it. Love your recipes!

    Reply
  5. Can you substitute canola oil and sweetner for the granulated sugar and veg oil/melted butter in the pumpkin cobbler?

    Reply
  6. Super duper recipe. My famoly love my pumpkin pie. In fact my grandson got upset with his nana one Easter cause “She didn’t make pumpkin pie.” Gonna try this pumpkin cobbler on them.

    Reply
  7. This sounds like pumpkin perfection! Looks amazing.

    Reply
  8. This looks like the perfect fall dessert. I can’t wait to try it!

    Reply
  9. can this be made with splenda instead of sugar

    Reply
  10. I had an apple cobbler recipe from Southern Living that used boiling hot water at the end before you baked it. I thought the recipe looked ruined and was pleasantly surprised when it work.

    This looks really good. We have a monthly meeting with a conservation group and they would surely love this dessert.

    Reply
  11. The pumpkin recipe looks like a “have to try that” delicious sounding. However, I get that the site needs advertising, and I can live with one on the recipe content. The same, repeated, ad for each photo, is, for me, visual overload and very distracting.

    Reply
  12. Can I use butternut? Any kind of pumpkin? I’m from SA and we’re not firmilliar with pumpkin deserts, so not so sure what pumpkin to use.

    Reply
    • I’ve used kent & queensland blue pumpkin before and both have turned out fine. Just cut into chunks and steam until soft before blending or mashing to make the puree.

      Reply
    • In my world, pumpkin, butternut, and sweet potato are completely interchangeable.

      Reply
  13. Hi Lauren! Love all your recipes, and this sounds AMAZING!! Could this pumpkin pecan cobbler be doubled and use a 9 x 13 pan? I would love to take it to Thanksgiving dinner at my mother-in-laws!
    Susan

    Reply
  14. Lauren,can this be doubled?

    Reply
  15. Has anyone tried this with gluten free flour?

    Reply
  16. This looks like breakfast to me! I make a similar thing for gingerbread and cannot wait to try this! Thanks!

    Reply
  17. Would this be okay to make in a glass dish? Possibly Pyrex? do I have to Greese the bottom?

    Reply
  18. Love pumpkin recipes. This looks like a keeper.

    Reply
  19. can I substitute the all purpose flour with cake flour?
    and can I use fresh pumpkin or butternut instead of the canned version?

    Reply
  20. Can this dessert be made in advance and reheated and does it still come out just as good. Would like to take to my son’s for thanksgiving but we have to travel.

    Reply
  21. What if you dusted mini chocolate chips with a little flour, so they don’t sink to the bottom, and added them to the batter? Would that work to satisfy the chocolate lovers while still keeping the focus on the pumpkin-y goodness?

    Reply
  22. Is there a nutritional or at least carb. count for this recipe?

    Reply
  23. You can used ore-cooked sweet potatoes….Just Cook mash ..sweeten etc…Very little difference in taste..I have added minute oats also..like an Apple crisp recipe

    Reply
  24. Could applesauce be substituted for the puréed pumpkin? I can’t eat pumpkin but this looks delicious and I would like to try it somehow.

    Reply
    • What about sweet potato or another squash?

      Reply
  25. My entire family loves pumpkin desserts, and I am with you about Chocolate Lava Cake, but I think this recipe sounds even better. Can’t wait to try it. Thank you!

    Reply
  26. Looks absolutely divine…..can’t wait to make it….

    Reply
  27. Same ? again as other viewer-Can this recipe be doubled and made in 9X13 dish?

    Reply
  28. Pumpkin lava cake

    Reply
  29. This is so easy and sooo delicious. I had to bake it 10 minutes longer in MY oven. This is a “keeper” !! Look forward to trying out other of your recipes. Thanks for sharing.

    Reply
  30. I have to have Gluten free. I will try this with GF flour and hope it works.

    Reply
    • Did it turn out okay with GF flour? If so, did use rice flour or some other type of flour? Thanks!

      Reply
  31. Hi Lauren,

    We tried this recipe today & it was so good. We doubled the recipe & used two glass pie dishes. Skipped the cloves since we didn’t have on hand. The house smelled wonderful. The dishes did not bubble over in the oven (but thanks for the warning.) This one is a keeper! P.S. If you make this recipe, don’t skip the ice cream. It adds the perfect amount of cool creaminess.

    Reply
    • How long did you bake the cobbler when you used the pie pan?

      Reply
  32. It sounds and looks ?

    Reply
  33. could you possibly use Libby’s Pumpkin Pie Mix that I usually add a can of Eagle Brand to?

    I would like to prepare this for Thanksgiving Dinner!

    Reply
  34. Lauren. Could I use chocolate chips? If so When To Add Them

    Reply
  35. This looks toooo easy, and way to yummy! Can hardly wait to try it! Going to send to my daughter-in-law, my son son loves pumpkin pie. This looks like something he could take for one of their office parties.

    Reply
  36. This recipe doesn’t work I have tried twice first time it was way too watery even after an hour because I added time so I tried again and used half cup less water now it’s not liquidity but even after 40 minutes it still doesn’t look cooked it’s mushy.

    Reply
  37. Lauren, could I use Pumpkin Pie Spice instead of the cinnamon, cloves, and nutmeg called for in this recipe with the same results?

    Reply
  38. This recipe sounds awesome!! I would really like to know if the water could be substituted with bourbon instead. I think that flavor would be amazing!

    Reply
  39. Please tell me it’s not 500+ calories

    Reply
  40. 1/2 cup of pumpkin puree does not seem like enough and how much hot water should be used. BTW, it looks DELICIOUS!!!!!!!!

    Reply
  41. only 1/2 cup of pumpkin? Your picture looks like a lot more than that.

    Reply
  42. This looks delicious – going to make it this coming weekend. What size of Pumpkin Puree did you use?

    Reply