Pumpkin Pecan Cobbler


Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler
40 Min

When you start to get those cravings for something warm, comforting, and full of pumpkin-y flavor, that's the time to make this Pumpkin Pecan Cobbler! This homemade pumpkin cobbler is sweet, satisfying, and full of crunchy-yummy pecans. It's the perfect fall dessert!

What You'll Need

  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup granulated sugar, divided
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup pure pumpkin
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup coarsely chopped pecans
  • 1/2 cup light brown sugar
  • 1 1/2 cup hot water

What to Do

  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. In a large bowl, combine flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder, and salt; mix well and set aside.
  3. In a medium bowl, combine pumpkin, butter, milk, and vanilla; mix well. Pour pumpkin mixture into flour mixture and stir until combined. Pour batter into baking dish.
  4. In a small bowl, combine pecans, brown sugar, and remaining 1/2 cup granulated sugar; mix well. Sprinkle nut mixture over batter.
  5. Slowly pour hot water over the top; do not stir. Bake 35 to 40 minutes, or until center is set. Serve warm or cold.


  • If you want to add another layer of deliciousness, serve this cobbler with a big scoop of vanilla ice cream or a dollop of whipped cream. We even drizzle ours with some caramel sauce as a double bonus!

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 363
  • Calories from Fat 122
  • Total Fat 14g 21 %
  • Saturated Fat 4.5g 22 %
  • Trans Fat 0.2g 0 %
  • Protein 3.6g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 16mg 5 %
  • Sodium 382mg 16 %
  • Total Carbohydrates 59g 20 %
  • Dietary Fiber 2.2g 9 %
  • Sugars 42g 0 %

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Just made this last night. It was delicious! I love pecans, but thought the topping had more than enough sugar for me. Next time I think I'll eliminate the white sugar and just go with the brown called for. This dessert is so intense, I think it needs to be served with whipped cream or ice cream, neither of which I had. It made a tasty and quick breakfast, too! lol


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