Pumpkin Cobbler with Pecan Topping

Pumpkin Cobbler with Pecan Topping is a warm, self-saucing dessert that captures all the cozy flavors of fall. Soft spiced pumpkin cake bakes beneath a sweet layer of brown sugar, cinnamon, and pecans, creating a rich caramel sauce as it cooks.

Serve it warm with ice cream or whipped cream for the ultimate autumn comfort treat. Fall is not the only time for this dessert, it will become one of your favorite Pumpkin Desssert Recipes. You will love it all year 'round.

Why You'll Love this Pumpkin Pecan Recipe

- Perfect texture combo: A soft, cake-like top with a rich, pudding-style bottom and a crunchy pecan topping.

- Cozy fall flavors: everything you're looking for, spiced, warm and indulgent.

- Self-saucing magic: As it bakes, the cobbler creates its own gooey caramel sauce underneath — no extra steps required.

- Simple ingredients: Made with pantry staples you probably already have on hand.

Ingredients to make Pumpkin Cobbler with Pecan Topping

• All-purpose flour: You'll need it to provide structure to the cake-y pumpkin layer. Personally, I use Gold Medal Flour. I do have friends that use King Arthur flour with great results.

• Baking powder: Helps the pumpkin layer rise and stay light and fluffy as it bakes.

• Salt: Balances the sweetness and enhances all the warm spice flavors. Granulated is better than kosher salt for baking, it is more accurate to measure.

• Granulated and brown sugar: The mix adds sweetness and depth — brown sugar brings a hint of molasses that creates a caramel-like sauce.

• Cinnamon: The main warm spice that defines the cozy pumpkin flavor.

• Ginger: Adds a subtle heat and brightness that complements the sweetness.

• Nutmeg: Brings a warm, nutty aroma that deepens the spice blend.

• Cloves: Adds an earthy, bold note — just a little goes a long way! Be careful.

• Pumpkin puree: The heart of the recipe — gives moisture, color, and that signature pumpkin flavor. Libby Pumpkin Puree in my go to brand.

• Milk: Keeps the batter smooth and adds moisture to the pumpkin layer. Whole milk is best.

• Butter: Adds richness and a soft, tender crumb to the cake. I use unsalted when I bake.

• Vanilla: Rounds out the flavors and enhances the pumpkin spices. McCormick Real Vanilla is my favorite. It has good flavor and very budget friendly, there is no need for expensive vanillas in this recipe.

• Pecans: Provide a buttery crunch and nutty contrast to the soft pumpkin base.

• Hot water: Magically transforms into a caramel-like sauce as the cobbler bakes. Do take the extra moments to get very hot water.

How to make Pumpkin Cobbler with Pecan Topping:

Preheat the oven to 350 degrees. Spray a 13x9 or similar sized baking dish. Set aside.

In a medium bowl, combine the flour, baking powder, salt, sugar, cinnamon, ginger, nutmeg and cloves. Whisk to combine.

In another medium bowl, combine the pumpkin, milk, melted butter and vanilla. Whisk to combine.

Add the wet ingredients into the dry and stir to combine well.

In another small bowl, combine the brown sugar, sugar and cinnamon, stir to combine.

Add in the pecans and stir to toss.

Transfer the pumpkin batter to the prepared pan and spread the mixture to the edges.

Sprinkle the pecan mixture over the pumpkin in the pan and spread evenly.

Gently pour the hot water over the mixture in the pan and do not stir.

Bake in the preheated oven for approximately 40 minutes or until the mixture is bubbly and slightly golden.

Allow to cool slightly. It’s best served warm — especially with a scoop of ice cream or a drizzle of cream on top.

How to store Pumpkin Cobbler?

You can store it at room temperature only if the kitchen is cool enough, if not, it's best to keep it in an airtight container, refrigerated. It will last up to two to three days in the fridge.

You can freeze the baked cobbler (once completely cooled) for up to 2 months. Thaw overnight in the fridge and reheat before serving.

To reheat, warm individual portions in the microwave for 20–30 seconds or reheat the whole dish in a 300°F oven until heated through.

Tools I Used for This Pumpkin Cobbler Recipe

Luckily, this yummy recipe does not require fancy tools. You may have them already.

• 9 by 13 inch pan to bake the cobbler. I use a Pyrex casserole dish that is 9x13 inches. That way, the cobbler can go straight to the table. A regular 9x13 pan will work just as well.
• 2 mixing bowls are nice but you can make due with one that is large enough to mix a cake in. Just rinse out the bowl and dry it before mixing the pecan topping. I prefer to use a second smaller bowl for mixing the Pecan Topping. Using two bowls allows you to mix the topping before you mix the batter.
• a large spoon, wooden spoon or whisk.

Love Pumpkin Pecan Cobbler? Try these other fall recipes:

• Easy Pumpkin Cupcakes with Toasted Meringue.
• Easy Cupcakes with Cream Cheese Frosting Pumpkins.
• Pumpkin Spice Cranberry Scone Recipe with Homemade Butter.
• Pumpkin Chocolate Chip Cookies.