Oh wow, have you ever had a dessert that feels like a warm hug? That’s exactly what Pumpkin Pecan Cobbler is. It’s soft, gooey, and packed with cozy fall flavors.

The pumpkin spice makes it taste like the best part of autumn, and the pecans add a perfect crunch. But here’s the best part—it makes its own caramel sauce while baking! Yup, magic happens right in the oven.

Every bite is rich, warm, and downright irresistible. It’s like a pumpkin pie and a cobbler had the most delicious baby. Trust me, you’ll want to grab a spoon and dive in.

So, what are you waiting for? Let’s make this drool-worthy treat and fill the house with the best fall smells ever. You’ll thank me later!

Why You’ll Love This Pumpkin Pecan Cobbler

• Self-Saucing Magic: This dessert creates its own buttery caramel sauce while baking. No extra work required!
• Warm, Cozy Spices: A blend of cinnamon, nutmeg, ginger, and cloves gives it that classic pumpkin spice flavor.
• Crunchy Pecan Topping: Toasted pecans add the perfect contrast to the soft, gooey cobbler.
• Easy to Make: No need for a mixer—just a few bowls and a whisk!
• Perfect for Fall & Holidays: A must-make dessert for Thanksgiving, cozy nights, or any pumpkin craving.

Required Kitchen Tools

• Mixing bowls
• Whisk
• 8×8-inch baking dish (or similar)
• Measuring cups & spoons
• Spatula
• Saucepan (for boiling water)

Ingredients for Pumpkin Pecan Cobbler

Here’s what you’ll need to bring this irresistible cobbler to life:

For the Pumpkin Cake Batter:

• 1 cup all-purpose flour – Provides structure to the cake.
• 2 teaspoons baking powder – Helps the cake rise and stay fluffy.
• 1 teaspoon cinnamon – Adds warmth and spice.
• ½ teaspoon ground ginger – Gives a subtle, cozy kick.
• ¼ teaspoon nutmeg – Earthy and rich.
• ⅛ teaspoon cloves – Adds depth and warmth.
• ½ teaspoon salt – Balances the sweetness.
• ½ cup canned pumpkin – The star ingredient! Adds moisture and rich flavor.
• ½ cup white granulated sugar – Sweetens the cake.
• ¼ cup light brown sugar – Adds a deeper caramel-like sweetness.
• ¼ cup unsalted butter, melted – Provides moisture and richness.
• ¼ cup milk – Helps create a smooth batter.
• 1 teaspoon vanilla bean paste (or vanilla extract) – Enhances all the flavors.

For the Pecan Topping:

• ½ cup pecan halves – Adds a delicious, nutty crunch.
• ¼ cup white granulated sugar – Sweetens the topping.
• ¼ cup brown sugar – Caramelizes beautifully.
• ½ teaspoon cinnamon – Infuses extra warmth.
• Pinch of salt – Enhances the pecan flavor.
• 1 cup boiling water – Creates the gooey, self-saucing magic.

Step-by-Step Instructions

Step 1: Prep the Baking Dish

Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with butter or non-stick spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Cinnamon
• Ginger
• Nutmeg
• Cloves
• Salt

Set this aside while we prepare the wet ingredients.

Step 3: Combine the Wet Ingredients

In a separate large bowl, whisk together:

• Canned pumpkin
• Granulated sugar
• Brown sugar
• Melted butter
• Milk
• Vanilla

Stir until smooth and well combined.

Step 4: Combine Wet & Dry Ingredients

Slowly add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. The batter will be thick—that’s exactly how it should be!

Step 5: Spread the Batter

Pour the pumpkin batter into your greased baking dish, spreading it evenly with a spatula.

Step-by-Step Instructions (Continued)

Step 6: Make the Pecan Topping

Now, let’s create that crunchy, caramelized pecan topping that takes this cobbler to the next level.

In a small bowl, mix together:

• Pecan halves
• Granulated sugar
• Brown sugar
• Cinnamon
• Pinch of salt

Step 7: Sprinkle the Pecan Topping

Evenly sprinkle the pecan-sugar mixture over the pumpkin batter in the baking dish. Don’t stir! The magic happens when the layers bake just as they are.

Step 8: Add the Self-Saucing Magic

Here’s where the gooey caramel sauce happens!

• Heat 1 cup of water until boiling.
• Slowly pour the boiling water over the entire dish.
• DO NOT stir—this liquid will sink to the bottom and transform into a rich caramel sauce as it bakes.

Baking Instructions

Step 9: Bake Until Golden & Bubbling

• Place the baking dish in the preheated 350°F (175°C) oven.
• Bake for 35-40 minutes, or until the top is golden brown and set, but the cobbler still has a gooey sauce underneath.
• You’ll know it’s done when the edges are firm but the center has a soft, cake-like texture with bubbling sauce around it.

Step 10: Let It Rest (Patience Pays Off!)

• Once out of the oven, let the cobbler rest for 5-10 minutes.
• This allows the sauce to thicken and become even more decadent.

Serving Suggestions

This Pumpkin Pecan Cobbler is best served warm, straight from the oven. Here’s how to make it even better:

• Top with Vanilla Ice Cream: The contrast of cold ice cream with warm cobbler is unbeatable.
• Drizzle with Caramel Sauce: Extra indulgence never hurts!
• Dust with Powdered Sugar: A light sprinkle adds a pretty finishing touch.
• Pair with Whipped Cream: For a lighter topping option.

How to Store Pumpkin Pecan Cobbler

Refrigeration:

• Store any leftovers in an airtight container or cover the baking dish tightly with plastic wrap.
• It will keep in the fridge for up to 4 days.

Reheating:

• Microwave: Warm individual servings in the microwave for 30-40 seconds.
• Oven: To keep the topping crisp, reheat in a 300°F oven for about 10 minutes.

Freezing:

• You can freeze Pumpkin Pecan Cobbler before or after baking.
• To freeze before baking, assemble the cobbler without the boiling water. Cover it tightly with plastic wrap and aluminum foil. When ready to bake, add the boiling water and bake as directed.
• To freeze after baking, let the cobbler cool completely, then wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Pumpkin Pecan Cobbler Variations

Want to switch things up? Here are some fun twists on the classic:

• Chocolate Lovers’ Version: Add ½ cup of chocolate chips to the batter for a pumpkin-chocolate combo.
• Nut-Free Option: Omit the pecans for a simple pumpkin cobbler.
• Extra Crunch: Sprinkle crushed biscoff cookies or graham cracker crumbs over the top before baking.
• Spiked Cobbler: Add a splash of bourbon or dark rum to the boiling water for a deep, caramelized flavor.
• Dairy-Free: Swap butter for coconut oil and milk for almond milk.

Tips & Tricks for the Best Pumpkin Pecan Cobbler

Use Fresh Spices – Since spices lose potency over time, make sure your cinnamon, nutmeg, and ginger are fresh for the best flavor.

Don’t Stir the Layers – It’s tempting, but resist! The magic of this cobbler happens when the layers remain separate, creating that luscious sauce.

Check for Doneness – The top should be golden, and the center should still have a gooey, pudding-like texture.

Customize the Sweetness – If you prefer a less sweet dessert, reduce the sugar in the batter by 2-3 tablespoons.

Double the Recipe – Feeding a crowd? This cobbler doubles beautifully in a 9×13-inch pan—just add 5-10 minutes to the bake time.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	310
Carbohydrates	48g
Protein	3g
Fat	14g
Saturated Fat	5g
Fiber	2g
Sugar	35g
Sodium	160mg

(Nutrition facts are estimates and may vary.)

Pumpkin Pecan Cobbler FAQs

Can I make this cobbler ahead of time?

Yes! You can assemble the batter and topping ahead, refrigerate it, and then add the boiling water just before baking.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.

Can I freeze Pumpkin Pecan Cobbler?

Yes! Freeze before baking (without the water) or after baking. Thaw overnight and reheat in a 300°F oven.

Do I have to use pecans?

Nope! You can substitute walnuts or leave out the nuts altogether.

Why does this recipe use boiling water?

The hot water melts the sugar and creates the caramel sauce underneath the cake as it bakes—no extra work needed!

Conclusion

Pumpkin Pecan Cobbler is the ultimate fall comfort dessert—warm, spiced, and irresistibly gooey with a built-in caramel sauce. It’s easy to make, requires no mixer, and delivers a perfect balance of soft pumpkin cake, crunchy pecans, and a buttery brown sugar sauce in every bite.

Whether you’re serving it at Thanksgiving, a cozy autumn gathering, or just because you love pumpkin desserts, this cobbler is guaranteed to be a crowd-pleaser. Pair it with vanilla ice cream, a drizzle of caramel, or a dollop of whipped cream for a truly indulgent experience.