Pumpkin Pecan Cobbler Homemade Fall Dessert

Craving a dessert that’ll make everyone beg for the recipe? This pumpkin pecan cobbler is silky, nutty, and so tasty I had to sneak a second slice.

It’s my fall showstopper, and you’ll want it at every table.

One crisp Saturday, I was in a pinch after promising a dessert for a neighborhood block party. My fridge was nearly bare, and I’d already botched a batch of cookies crisp one minute, rocks the next. I needed a pumpkin pecan cobbler to turn things around, so I dug out some pumpkin puree and pecans, hoping to pull off something memorable.

Now this pumpkin pecan cobbler is my ace in the hole. Honestly, this oven recipe comes together in about 55 minutes, perfect for when you’re short on time but need a crowd-pleaser.

That morning was a whirlwind. My alarm didn’t go off, the dog tracked mud everywhere, and I was one burnt dish from waving a white flag. Then I remembered a street fair from years back, where a vendor served this warm, spiced cobbler that had everyone buzzing. I hit the kitchen, determined to recreate it with my own spin—more crunch, less fuss.

The oven hummed, and soon this buttery, cinnamon-laced scent wafted through. My roommate poked her head in, eyes wide, and said, “You’re not sharing that, are you?” That’s when I knew I’d struck gold. You’ll get that buzz too.

Why You’ll Love This Pumpkin Pecan Cobbler

So, why’s this pumpkin pecan cobbler such a big deal? For one, it’s like fall decided to throw a party in your mouth. Here’s what makes it unforgettable:

• First, it’s velvety smooth. Pumpkin filling glides like custard.
• Next, pecans add toasty crunch. Love that snap.
• Also, it’s dead simple. No chef skills required.
• Plus, caramel drizzle feels decadent. Pure wow factor.
• Finally, feeds a crowd. Or just you, no judgment.

Best Pumpkin Pecan Cobbler Recipe You Need

Now, what makes this pumpkin pecan cobbler the real deal? To be frank, it’s my make-or-break take on that street fair dessert, but richer and easier. That block party day, I was over complicated tarts and snoozy brownies. So I leaned into the pecan cobbler recipe I’d tasted, boosting the spices and piling on pecans for extra bite.

Trust me, this blows away any stale, sugary mess I’ve grabbed at coffee shops. You’ll see why it’s my easy Thanksgiving dessert recipes go-to. I’ve crashed and burned before—fillings too watery, toppings like sawdust. Total wipeouts. But this one’s a keeper. My roommate’s still dropping hints for more. You’ll be hiding leftovers too.

Ingredients For Pumpkin Pecan Cobbler

Here’s what you need for this pumpkin pecan cobbler. Nothing tricky. Let’s roll.

Pumpkin Filling

• 1 cup canned pumpkin puree (from two 15 oz cans): Creamy heart. Canned’s quick.
• 2 large eggs, lightly beaten: Ties it all up. Beat smooth.
• 1 cup evaporated milk: Lush texture. Don’t use regular.
• ½ cup light brown sugar: Cozy sweetness. Pack it tight.
• ⅔ cup granulated sugar: Clean sweet note. Keep it level.
• 1 tablespoon all-purpose flour: Sets it just right. Light dusting.
• 1 teaspoon ground cinnamon: Warm hug of spice. Full scoop.
• ¼ teaspoon each: ground cloves, ginger, nutmeg, salt: Flavor spark. Measure precise.

Cobbler Batter

• 1 cup all-purpose flour: Fluffy base. Spoon it loose.
• 1 tablespoon baking powder: Puffs it up. Check it’s fresh.
• ¼ teaspoon salt: Sharpens taste. Pinch is enough.
• 1 teaspoon vanilla extract: Subtle glow. Real vanilla’s best.
• ½ cup melted unsalted butter: Golden foundation. Melt it gentle.
• 1 cup milk (whole or 2%): Silky mix. Whole adds depth.
• 1 cup granulated sugar: Crisp topping. Stir it in.

Pecan Topping

• 1 cup chopped pecans: Nutty star. Chop even.
• ½ cup packed brown sugar: Sticky charm. Press it down.
• 2 tablespoons all-purpose flour: Binds the crunch. Sprinkle soft.
• 4 tablespoons butter, melted: Holds it together. Drizzle careful.

To Serve

• Vanilla ice cream (about 1 quart): Cool and rich. Scoop generously.
• 1 cup caramel sauce: Sweet finish. Jarred or homemade.

All set? You’re locked in for warm desserts heaven. Let’s get to work.

Equipment You’ll Need

Next, here’s the gear to make this pumpkin pecan cobbler pop. Simple tools, big results. Check them out:

• First, a 9×13-inch baking dish cradles it perfect. Glass lets you watch the magic. You’ll use it nonstop.
• Also, a mixing bowl handles the wet stuff. Deep and wide’s a win. Keeps counters clean.
• Then, a whisk smooths it out. Comfy grip makes it easy. No lumps, no stress.
• Finally, a measuring cup gets portions right. Clear markings save guesswork. Grab a good one.

With these, you’re golden. Let’s keep it moving.

How to Make Pumpkin Pecan Cobbler (Step-by-Step)

Now, let’s bake this pumpkin pecan cobbler. It’s a blast and super approachable. Here’s the breakdown.

Step 1: Crank the oven

First, set your oven to 350°F and grab a 9×13-inch baking dish. I forgot to heat up once, and it slowed me down bad. Total buzzkill. So, start it early to stay on track. That oven hum was my green light. Filling time?

Basically, this step’s your kickoff. It sets up your pumpkin pecan cobbler for a win.

Pro Tip: Set timer for preheating. Then you’re not guessing.

Step 3: Lay down the butter

Next, pour ½ cup melted butter into the baking dish, tilting to coat every corner. I skipped the tilt once, got a dry edge. Crumbly mess, huge drag. So, swirl it slow to cover it all. That glossy base had me nodding. Batter next?

By the way, butter’s your anchor. It grounds your cobbler crust perfect.

Pro Tip: Melt in small bursts. Then it won’t scorch.

Step 4: Mix the batter

Now, in a mixing bowl, stir 1 cup flour, 1 cup sugar, 1 tablespoon baking powder, ¼ teaspoon salt, 1 cup milk, and 1 teaspoon vanilla until just blended. I overmixed once, ended with a tough top. Rubbery bite, big fail. So, keep it slightly lumpy and pour over the butter—no stirring. That fluffy wave was my happy place. Pumpkin now?

In short, batter’s the lift. It builds your homemade dessert structure.

Pro Tip: Stir by hand. Then it stays airy.

Step 5: Add the pumpkin layer

Then, gently spoon the pumpkin filling over the batter, spreading it evenly. I poured too fast once, sank the whole thing. Muddy chaos, total loss. So, go slow to let it sit pretty on top. That spiced pool got me excited. Pecans up?

For instance, layering’s the craft. It shapes your pumpkin pecan cobbler vibe.

Pro Tip: Use a big spoon. Then it pours steady.

Step 6: Scatter the pecans

Next, mix 1 cup chopped pecans, ½ cup brown sugar, 2 tablespoons flour, and 4 tablespoons melted butter. Sprinkle it lightly across the filling. I dumped it heavy once, got a thick crust. Hard chew, weak move. So, toss it loose for golden bits. That nutty topping was my grin-maker. Ready to bake?

Naturally, pecans steal the show. They crown your crunchy pecans just right.

Pro Tip: Spread by hand. Then it’s even.

Step 7: Bake and serve

Finally, bake at 350°F for 50-55 minutes until a toothpick comes out clean. Serve warm with vanilla ice cream and a caramel sauce swirl. I scooped too soon once, got a runny pile. Sloppy plate, total downer. So, let it chill for 10 minutes before dishing. That first bite was my party starter. You eating yet?

To be honest, baking’s the payoff. It wraps your gooey caramel dream tight.

Pro Tip: Check edges too. Then it’s fully set.

Tips for Success

So, how do you master this pumpkin pecan cobbler? I’ve stumbled enough to know. Here’s what keeps it top-notch:

• First, use canned pumpkin. Fresh was stringy, took forever. Canned’s smooth.
• Also, don’t mix layers. Stirred once, lost the fluff. Keep them apart.
• Next, check baking powder. Old stuff flopped, flat cobbler. Fresh rises.
• Plus, spread pecans thin. Piled high, they sank. Love the crunch.
• Finally, cool before cutting. Sliced hot, it crumbled. 10 minutes saves it.

I’ve learned the hard way. These make it a slam dunk.

What to Serve With Pumpkin Pecan Cobbler

Then, what goes with this Thanksgiving desserts pie winner? It plays nice with lots. Here’s my picks, plus some fumbles:

• First, spiced tea warms it up. Steeped too long, bitter sip. Perfect cozy match.
• Also, fresh berries cut the sweet. Picked bad ones, sour shock. Love the tart.
• Next, espresso balances it out. Burned my mouth, oops. Bold kick.
• Plus, whipped cream floats on top. Overbeat it, got clumps. Light finish.
• Finally, sliced oranges add zing. Peeled sloppy, sticky hands. Bright side.

What’s your choice? These sides make it pop.

Nutrition Information & Calories

Now, let’s break down this autumn gathering treat. Per serving, about 8-10 slices:

• First, calories: Around 410-460. Ice cream’s a factor. I go big, no shame.
• Also, fat: About 21g. Nuts and butter stack up. Love the richness.
• Next, carbs: Around 58g. Sugar’s the driver. Sweet fuel.
• Plus, protein: About 5g. Eggs pitch in. Keeps it balanced.
• Finally, sugar: Around 42g. Dessert’s meant to indulge. Worth it.

It’s a pecan pie cobbler splurge for special nights. I’m hooked.

Variations & Substitutes

So, how can you switch up this pumpkin pecan cobbler? I’ve tried a few twists. Here’s what lands:

• First, swap pecans for hazelnuts. Pecan cobbler remix. Earthy vibe.
• Also, use agave for brown sugar. Pumpkin cheesecake cobbler spin. Smooth sweet.
• Next, toss in ⅛ teaspoon cayenne. Thanksgiving desserts kids surprise. Subtle heat.
• Plus, try soy milk for evaporated. Gluten free pumpkin recipes friendly. Still creamy.
• Finally, drizzle maple syrup instead of caramel. Pumpkin pecan pudding cake style. Woodsy kick.

Ever messed with cobbler topping? It’s a fun way to play.

Serving & Storage Tips

Leftovers

Got extra pumpkin pecan cobbler? Store it in an airtight container in the fridge for 4-5 days. My roommate swiped a chunk that day. I stashed the rest, and it held up great.

Reheating Tips

Then, warm it in the oven at 325°F for 10-12 minutes. I tried microwaving once, got a soggy top. Total miss. Serve with fresh ice cream to keep that pecan pie easy charm alive.

What Others Are Saying

Next, what’s the word on this homemade dessert? My crew can’t stop talking. Here’s what they said:

• First, Kara raved, “This cobbler’s unreal! I’m stealing it.” She called me later, obsessed.
• Also, Dylan said, “Better than any pie I’ve had.” He hogged the pan, laughing.
• Next, Sofia swore, “My fall’s complete now.” She posted it online, glowing.
• Finally, Theo claimed, “You’re hiding a bakery!” He scribbled notes, hyped.

What’s your take? I bet you’ll have a story to share.

Pumpkin Pecan Cobbler FAQs

Can I use pumpkin pie filling?

Nah, stick to puree. Pie filling’s pre-spiced, throws it off. I tried it, got a cloying mess. Pure pumpkin keeps your pumpkin peach cobbler balanced.

No pecans—any swaps?

Totally. Use walnuts for pecan cobbler recipe vibes. I did it, still crunchy. Toast them first for extra flavor.

Can I freeze it?

Yep. Freeze baked cobbler for 2 months. Reheat at 350°F for cobbler recipe freshness. I’ve done it, saves party prep.

Why’s it not setting?

That’s a pain. Could be underbaked or too much liquid. Bake full 55 minutes for pumpkin pecan cobbler. I fixed mine that way.

In Conclusion

So, this pumpkin pecan cobbler is my chaos-tamer. It’s rich, warm, and loaded with flavors that turn any day around. I’ve had my share of flops—lumpy batter once had me swearing. Total bust. But that’s what makes it special. A pumpkin pecan cobbler that’s honest and delivers big. It’s your next fall obsession.

Give it a whirl. Snap a pic. Spill your thoughts in the comments, pin it on Pinterest, or text it to your crew! I’m dying to know how it hits. Don’t keep me waiting!