Pumpkin Pecan Cobbler

If you’re looking for an easy Thanksgiving dessert full of warm fall flavors, this Pumpkin Pecan Cobbler recipe is hard to beat. It has soft pumpkin spice cake, toasted pecans, and a gooey caramel sauce that forms underneath as it bakes.

This warm pumpkin cobbler comes together with simple ingredients and very little prep. Serve it warm with vanilla ice cream for an easy fall dessert that is perfect for Thanksgiving.

Why You’ll Love This Pumpkin Pecan Cobbler Recipe

• Easy to make – Simple ingredients and very little hands-on prep.
• Warm and cozy – Soft pumpkin spice cake, toasted pecans, and gooey caramel sauce in every bite.
• A fun baking trick – Hot water creates the rich sauce underneath as it bakes.
• Perfect for fall – A great seasonal twist if you love my Super Easy Peach Cobbler or Easy Apple Cobbler.
• Great Thanksgiving dessert– Serve it warm with vanilla ice cream for an easy holiday dessert.
• Pumpkin + pecan combo – If you love those flavors together, try my Pecan Pumpkin Crunch Cake too.

If you need one easy pumpkin dessert to add to your fall or Thanksgiving menu, make this one and serve it warm while that caramel sauce is still gooey.

Ingredients for Pumpkin Pecan Cobbler

You only need a few basic baking ingredients for this easy pumpkin cobbler:

• Dry ingredients – All-purpose flour, baking powder, and salt.
• Sugar – Granulated sugar for the batter, plus granulated and light brown sugar for the topping.
• Warm spices – Cinnamon, nutmeg, and cloves.
• Pumpkin mixture – Pumpkin puree, milk, oil or melted butter, and vanilla.
• Pecans – Chopped toasted pecans add crunch and extra flavor.
• Very hot water – Poured over the top before baking to create the gooey caramel sauce underneath.

How to Make Pumpkin Pecan Cobbler

1. Mix the dry ingredients. Whisk together the flour, baking powder, and salt.
2. Mix the wet ingredients. In a separate bowl, whisk the sugar, spices, pumpkin puree, milk, oil or melted butter, and vanilla until smooth.
3. Combine. Pour the wet mixture into the dry ingredients and stir just until combined.
4. Spread in the pan. Transfer the batter to a greased deep 8-inch square baking dish and smooth the top.
5. Add the pecan topping. Mix granulated sugar, brown sugar, and toasted pecans, then sprinkle evenly over the batter.
6. Pour hot water over the top. Slowly pour the very hot water evenly over everything. Do not stir.
7. Bake. Place the dish on a lined baking sheet and bake at 350°F for 35–40 minutes, until the center is set and no longer looks wet.

As the cobbler bakes, the cake rises while a warm, gooey caramel sauce forms underneath.

Tips for the Best Pumpkin Cobbler

• Use a deep baking dish – An 8-inch square dish should be at least 2 1/2 inches deep because the cobbler bubbles up as it bakes.
• Place it on a baking sheet – Line the sheet with parchment or foil to catch any caramel sauce that may bubble over.
• Do not stir after adding the hot water – Just pour it evenly over the top and let the oven do the work.
• Use pumpkin puree, not pumpkin pie filling – They are not the same thing.
• Toast the pecans first – It gives them a deeper, nuttier flavor.
• Do not overbake – Bake just until the center is set and no longer looks wet, so the cake stays soft and the sauce remains gooey.

How to Serve Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is best served warm, while the caramel sauce is still soft and gooey. Spoon it into bowls and add a scoop of vanilla ice cream or a little whipped cream.

For a Thanksgiving dessert spread, pair it with another cozy pumpkin favorite like my Pumpkin Cream Cheese Coffee Cake , Pumpkin Lasagna, or Better Than Anything Pumpkin Cake.

How to Store Leftovers

Let the cobbler cool completely, then cover the baking dish or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, microwave individual servings for about 20–30 seconds at a time until warm, or cover the baking dish loosely with foil and warm in a 300°F oven for about 10–15 minutes.

I don’t recommend freezing this cobbler, since the soft cake and gooey sauce can lose their best texture after thawing.

More Easy Pumpkin Desserts

If you’re in full pumpkin-baking mode, try a few more reader favorites:

1. Pumpkin Lasagna – creamy, layered, and perfect for making ahead.
2. Better Than Anything Pumpkin Cake – an ultra-moist pumpkin poke cake, perfect for an easy fall or Thanksgiving dessert.
3. Pumpkin Cream Cheese Coffee Cake – soft pumpkin cake with a rich cream cheese layer.
4. Pecan Pumpkin Crunch Cake – another easy pumpkin-and-pecan dessert with plenty of fall flavor.
5. Pumpkin Pie Cupcakes – a fun individual dessert for fall parties and Thanksgiving.

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