This Pumpkin Pecan Cobbler is the ultimate fall dessert, blending warm spices, creamy pumpkin, and crunchy pecans into one irresistible treat. In just over an hour, you’ll have a gooey, caramelized cobbler with a golden crust that’s perfect for cozy evenings. The rich, buttery filling pairs beautifully with the nutty topping, creating a symphony of textures and flavors.
Each bite delivers a comforting mix of sweet pumpkin, toasty pecans, and a hint of cinnamon, making it a crowd-pleaser for any gathering. With only 15 minutes of prep, this dessert is as easy as it is indulgent. Serve it warm with a scoop of vanilla ice cream for a dessert that feels like a hug in every spoonful.
Ingredients for Pumpkin Pecan Cobbler
- Pumpkin Filling:
- 2 eggs, beaten
- 1 cup evaporated milk (or substitute with half-and-half for a richer flavor)
- 2 (15 ounce) cans pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 Tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Cobbler Crust:
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk (whole or 2% recommended)
- 1 teaspoon vanilla extract
- Pecan Topping:
- ½ cup brown sugar, packed
- 2 Tablespoons all-purpose flour
- 4 Tablespoons unsalted butter, melted
- 1 cup pecans, chopped (toasted for extra flavor, optional)
- For Serving (Optional):
- 1 quart vanilla ice cream
- 1 cup caramel sauce
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
- Prepare the pumpkin filling: In a large mixing bowl, whisk together the beaten eggs, evaporated milk, pumpkin puree, granulated sugar, brown sugar, flour, cinnamon, salt, ginger, cloves, and nutmeg until smooth. Set aside.
- Make the cobbler crust: Pour the melted butter into a 9×13-inch baking dish, tilting the dish to spread the butter evenly across the bottom.
- In a separate bowl, combine the flour, sugar, baking powder, salt, milk, and vanilla extract. Stir until just combined. Pour this mixture over the melted butter in the baking dish to form the crust.
- Layer the pumpkin filling: Gently spoon or pour the pumpkin filling mixture evenly over the crust.
- Prepare the pecan topping: In a small bowl, mix the brown sugar, flour, melted butter, and chopped pecans. Sprinkle this mixture evenly over the pumpkin filling.
- Bake: Place the dish in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly: Allow the cobbler to cool for about 10 minutes before serving.
- Serve: Top each serving with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired. Enjoy warm!
Perfect Pairings: Toppings and Serving Ideas
While this Pumpkin Pecan Cobbler is delicious on its own, it truly shines with a few extra touches. Serve it warm with a scoop of vanilla ice cream for a creamy contrast to the spiced pumpkin filling. Drizzle with caramel sauce or even a homemade bourbon caramel for a decadent twist. For a lighter option, try a dollop of whipped cream or a sprinkle of powdered sugar.
Storing and Reheating for Later Enjoyment
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-45 seconds or warm the entire dish in the oven at 300°F for 10-15 minutes. For the best texture, add fresh toppings like ice cream or caramel sauce after reheating.
Recipe Variations to Mix It Up
Feel free to customize this cobbler to suit your taste! Swap the pecans for walnuts or omit nuts entirely if you prefer. For a richer filling, try using coconut milk instead of evaporated milk. If you’re a fan of chocolate, sprinkle a handful of chocolate chips over the pecan topping before baking for a sweet surprise.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the pumpkin filling and pecan topping the night before and store them separately in the fridge. When ready to bake, simply assemble and pop it in the oven. Using a pre-measured spice blend like pumpkin pie spice can also save time without sacrificing flavor.
Essential Equipment for Success
Make sure you have a 9×13-inch baking dish to ensure even cooking. A sturdy whisk is key for blending the pumpkin filling smoothly, and a small mixing bowl is perfect for combining the cobbler crust ingredients. Don’t forget a toothpick to test for doneness—it should come out clean when the cobbler is ready!
Pumpkin Pecan Cobbler
Ingredients
Pumpkin Filling
- 2 eggs, beaten
- 1 cup evaporated milk
- 2 15 ounce cans pumpkin puree
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 Tablespoon flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Cobbler Crust
- 1/2 cup butter, melted
- 1 cup flour
- 1 cup sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
Pecan Topping
- 1/2 cup brown sugar
- 2 Tablespoons flour
- 4 Tablespoons butter, melted
- 1 cup pecans
- 1 quart vanilla ice cream
- 1 cup caramel sauce
Instructions
- Preheat oven to 350℉.
- For pumpkin filling, whisk together eggs, evaporated milk, pumpkin, sugar, brown sugar, flour, cinnamon, salt, ginger, cloves and nutmeg; set aside.
- For the cobbler crust, pour butter into a 9×13-inch baking dish, tilting dish to spread butter evenly.
- Combine flour, sugar, baking powder, salt, milk and vanilla in a small mixing bowl.
- Pour mixture over melted butter to make crust.
- Spoon or slowly pour pumpkin filling mixture evenly over crust.
- Combine pecan topping ingredients and sprinkle on top.
- Bake in preheated oven for 50 to 55 minutes or until an inserted toothpick comes out clean.
- Serve topped with vanilla ice cream and caramel sauce, if desired.