GUYS! I’ve been waiting for this recipe for years. YEARS. (I actually just stumbled on an old recipe card from my grandmother’s collection where she talks about this homemade pumpkin pecan cobbler being her signature fall dessert.)
A delightfully spiced pumpkin cobbler made with real pumpkin puree and loads of toasted pecans! There are warm spices throughout the filling, which makes it incredibly aromatic and comforting. It’s topped with a buttery, biscuit-like topping that bakes into golden perfection! This is how to make pumpkin pecan cobbler the way it was meant to be made.
Cuisine: American
Category: Dessert
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Serves: 8-10 people
My grandmother Nana had this recipe tucked away in her wooden recipe box for decades. She started making this pumpkin pecan cobbler about 40 years ago and has been perfecting it ever since. It’s finally time to share it with the world! I’ve been testing this homemade pumpkin cobbler recipe from her original notes, and it’s absolutely incredible.
Have you ever made puddings or cobblers that just didn’t have enough flavor? This one is different. It’s a pumpkin cobbler with spice cake vibes that come from the perfect blend of cinnamon, nutmeg, ginger, and cloves mixed right into both the filling and the topping. The combination is pure autumn magic.
I turned her original recipe into the ultimate how to make pumpkin pie cobbler experience: spiced pumpkin filling, buttery biscuit topping studded with toasted pecans, and that incredible caramelized edge that cobblers are famous for. The toasted pecans add this amazing nutty crunch that makes every bite absolutely perfect.
It’s ridiculously comforting and it’s SO GOOD! I think it’s an amazing combination. Pumpkin + pecans + buttery biscuit topping, HELLO. But if you want to make a healthy pumpkin cobbler version, you can easily reduce the sugar and substitute some of the butter – I’ll give you those tips below!
I brought this over to my friend Sarah’s house last weekend and she told me that she usually doesn’t like pumpkin desserts but she absolutely loved this cobbler. WIN! She said it reminded her of the best parts of pumpkin pie without being too heavy or dense.
What Makes This Pumpkin Pecan Cobbler Special
Here’s what you need to make this incredible homemade pumpkin pecan cobbler. Scroll down to the recipe card at the bottom of the post for complete instructions!
This pumpkin recipes dessert is also super rich and comforting. The filling is perfectly spiced and the topping is buttery and sweet. It has the same ultra comforting feel as traditional fruit cobblers, but with all those warming fall flavors we crave.
INGREDIENTS
For the Pumpkin Filling:
- 1 (15-oz) can pure pumpkin puree
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 (12-oz) can evaporated milk
- 2 teaspoons vanilla extract
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
For the Cobbler Topping:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup whole milk
- 1 teaspoon vanilla extract
For the Pecan Topping:
- 1 cup chopped pecans, toasted
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- Pinch of salt
PREPARATION
- Preheat the oven to 375 degrees F and grease a 9×13 inch baking dish. This is the perfect size for feeding a crowd with this homemade pumpkin cobbler recipe.
- Toast the pecans by spreading them on a baking sheet and toasting for 5-7 minutes until fragrant and slightly darker. Let them cool while you prepare the rest of the pumpkin pecan cobbler.
- Make the pumpkin filling by whisking together pumpkin puree, brown sugar, eggs, evaporated milk, vanilla, and all the spices in a large bowl until completely smooth. This creates that perfect pumpkin pie cobbler base flavor.
- Pour the filling into your prepared baking dish and spread it evenly. The filling should come about halfway up the sides of the dish.
- Prepare the cobbler topping by whisking together flour, both sugars, baking powder, cinnamon, and salt in a large bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add wet ingredients to the topping by stirring in the milk and vanilla just until combined. Don’t overmix – the dough should be slightly sticky and rustic looking.
- Drop the topping by spoonfuls over the pumpkin filling, leaving some gaps for the filling to bubble up through. This creates that classic cobbler appearance that makes how to make pumpkin pecan cobbler so appealing.
- Prepare pecan mixture by tossing the toasted pecans with melted butter, brown sugar, cinnamon, and salt. Sprinkle this mixture over the entire cobbler for extra crunch and flavor.
- Bake for 45-50 minutes until the topping is golden brown and a toothpick inserted into the topping comes out clean. The edges should be bubbling and caramelized.
- Cool slightly before serving – about 10-15 minutes. This pumpkin cobbler is best served warm with vanilla ice cream or fresh whipped cream!
Recipe Success Tips
This homemade pumpkin pecan cobbler is super simple to make successfully. Here are a few tips to ensure it turns out perfectly every time:
Don’t overmix the topping – you want it to stay light and biscuit-like, not tough. Mix just until the ingredients come together for the best pumpkin cobbler with spice cake texture.
Toast your pecans – this step is crucial for maximum flavor! The toasted pecans add so much more depth than raw ones ever could.
Use room temperature ingredients for the filling to ensure everything combines smoothly. Cold eggs and milk can create a lumpy filling that won’t bake evenly.
Healthy Pumpkin Cobbler Modifications
Want to make this a healthy pumpkin cobbler? Here are some easy swaps:
- Reduce sugar by using ½ cup brown sugar in the filling instead of ¾ cup
- Substitute butter with coconut oil (solid, not melted) for a dairy-free option
- Use whole wheat pastry flour instead of all-purpose for extra fiber
- Add extra spices to maintain flavor when reducing sugar
NUTRITION INFORMATION
- 285 calories per serving
- 6g protein per serving
- 38g carbs per serving
- 12g fat per serving
- 4g fiber per serving
This pumpkin recipes dessert provides comfort food satisfaction while incorporating the nutritional benefits of pumpkin. The pecans add healthy fats and protein to make it more satisfying.
Storage and Make-Ahead Tips
How to store this homemade pumpkin pecan cobbler: This keeps on the counter for a day, but after that store it in the fridge. Keep it covered so the topping doesn’t dry out!
Make-ahead options: You can prepare the filling up to 24 hours ahead and refrigerate it. Add the topping and bake when ready to serve.
Freezing instructions: This cobbler freezes well! You can freeze individual portions in airtight containers or freeze the whole dish. Just make sure it’s well sealed so it stays fresh and delicious.
Different Ways to Serve Pumpkin Pecan Cobbler
While this cobbler is incredible on its own, here are some amazing serving suggestions:
- Vanilla ice cream – the classic pairing that never fails
- Fresh whipped cream with a sprinkle of cinnamon
- Caramel sauce drizzled over the top for extra indulgence
- Crème fraîche for a tangy contrast to the sweet filling
For special occasions, try serving it with bourbon whipped cream or maple ice cream for an adult twist on this pumpkin recipes dessert.
Variations on How to Make Pumpkin Pie Cobbler
Apple-Pumpkin version: Add 1 cup of diced apples to the filling for extra texture and flavor.
Cranberry addition: Fold in ½ cup dried cranberries for a tart contrast to the sweet pumpkin.
Chocolate chip twist: Add ½ cup mini chocolate chips to the topping for a fun variation.
Individual servings: Divide the recipe between 6-8 ramekins for personal-sized pumpkin cobbler portions. Reduce baking time to 25-30 minutes.
Why This Recipe Works Every Time
After testing this homemade pumpkin cobbler recipe countless times, I can confidently say it delivers consistent, delicious results. The combination of evaporated milk and eggs creates that perfect custard-like consistency that’s neither too thin nor too thick.
The pumpkin cobbler with spice cake vibes come from the careful balance of spices in both the filling and topping. This ensures every bite has that perfect autumn flavor profile.
The toasted pecans aren’t just for show – they provide crucial textural contrast and nutty flavor that makes this pecan cobbler absolutely irresistible.
Perfect for Fall Gatherings
This pumpkin pecan cobbler is perfect for Thanksgiving, potluck dinners, or any time you want to bring something special to share. The 9×13 inch pan serves 8-10 people generously, making it ideal for feeding a crowd.
Unlike individual puddings or complicated desserts, this cobbler is forgiving and actually improves slightly as it sits, making it perfect for entertaining when you need desserts that can wait.
FREQUENTLY ASKED QUESTIONS
Can I use fresh pumpkin instead of canned?
Absolutely! Use 1¾ cups of fresh pumpkin puree. Make sure it’s well-drained and not watery, or your homemade pumpkin pecan cobbler might not set properly. Roasted pumpkin puree works beautifully in this recipe.
What if I can’t find pumpkin pie spice?
No problem! Make your own by combining 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice. This homemade blend will give you the perfect pumpkin cobbler flavor.
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different, but you’ll still get an incredible healthy pumpkin cobbler that everyone can enjoy.
How do I know when the cobbler is done?
The topping should be golden brown and a toothpick inserted into the biscuit topping should come out clean. The filling should be set but still slightly jiggly in the center – it will continue to set as it cools.
Can I use different nuts instead of pecans?
Definitely! Walnuts, hazelnuts, or even almonds work wonderfully in this pumpkin recipes dessert. Toast whatever nuts you choose for the best flavor and crunch.
More Pumpkin Recipes Dessert You’ll Love
If you’re looking for more amazing fall desserts, try these favorites:
- Classic Pumpkin Pie with graham cracker crust
- Pumpkin Bread Pudding with vanilla sauce
- Spiced Pumpkin Cheesecake with gingersnap crust
- Pumpkin Spice Crème Brûlée for elegant entertaining
The Ultimate Fall Comfort Dessert
This homemade pumpkin pecan cobbler has become our family’s go-to fall dessert because it hits every comfort food craving perfectly. The combination of spiced pumpkin filling with buttery, biscuit-like topping creates something truly special that captures the essence of autumn in every bite.
What makes this how to make pumpkin pie cobbler recipe so special is how it takes all the flavors we love about pumpkin pie and transforms them into something even more comforting and shareable. The toasted pecans add that extra layer of fall flavor that makes it absolutely irresistible.
Whether you’re hosting Thanksgiving dinner or just want to fill your house with the most incredible autumn aromas, this pumpkin pecan cobbler delivers every single time. It’s proof that some of the best recipes are the ones passed down through generations, perfected with love and shared with joy.
Share Your Pumpkin Cobbler Success!
I absolutely love seeing how this homemade pumpkin pecan cobbler turns out in your kitchen! Share your photos on my Facebook page – I love seeing your beautiful results and any creative variations you try.
Tag me @OlyviaBestRecipes on Pinterest or use #OlyviaBestRecipes when you make this pumpkin recipes dessert! Your feedback and photos help other home bakers discover amazing how to make pumpkin pecan cobbler techniques.
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Author: Olyvia T.
