Irresistibly Gooey Pumpkin Pecan Cobbler

Close-up of a delicious pumpkin pecan cobbler in a baking dish. It has a golden brown crust, a gooey center filled with pecans, and a scoop of vanilla ice cream on the side.

As the crisp autumn air settles in, there’s nothing quite like a dessert that embodies the warmth and comfort of the season. Enter the Irresistibly Gooey Pumpkin Pecan Cobbler: a symphony of fall flavors guaranteed to tantalize your taste buds and leave you wanting more.

This cobbler isn’t just delicious, it’s incredibly easy to prepare. Forget complicated layering and fussy steps – our recipe comes together in a single bowl, making it perfect for busy weeknights or when you want to impress with minimal effort.

Why This Pumpkin Pecan Cobbler is the Perfect Fall Dessert

This cobbler boasts a delightful textural contrast: a soft, pillowy cake base cradles a creamy pumpkin filling, all topped with a crown of crunchy, caramelized pecans. With every bite, you’ll experience the explosion of warm spices like cinnamon, nutmeg, and cloves, perfectly complementing the rich pumpkin flavor.

But wait, there’s more! The magic truly happens when the hot water hits the sugar mixture. It creates an irresistible gooey layer nestled between the cake and the pecans – a textural delight that will have you swooning.

Easy Ingredients, Extraordinary Results: Gather What You Need

The beauty of this cobbler lies in its simplicity. Here’s what you’ll need to whip up this fall masterpiece (all measurements in US cups):

For the Cobbler:

  • 1 cup + 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ cup pumpkin puree
  • ¼ cup milk
  • ¼ cup melted butter or vegetable oil
  • 1 ½ teaspoons vanilla extract

For the Pecan Topping:

  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ¼ cup chopped pecans


  • 1 ½ cups very hot water
  • Vanilla ice cream and additional chopped pecans for serving (optional)

Baking Bliss in One Bowl: Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Now, let’s get baking!

  1. Dry Ingredients Party: In a large bowl, whisk together the flour, baking powder, salt, sugar, and all the lovely spices (cinnamon, nutmeg, and cloves).

  2. Wet Ingredients Unite: In a separate bowl, combine the pumpkin puree, milk, melted butter, and vanilla extract. Give it a good stir until everything is well incorporated.

  3. Batter Up!: Pour the wet ingredients into the dry ingredient bowl. Using a whisk or a spoon, gently fold everything together until just combined. Don’t overmix – a few lumps are perfectly fine!

  4. Cobbler Cradle: Pour the batter into a greased 8-inch baking dish with high sides.

  5. Pecan Perfection: In a small bowl, combine the granulated sugar, brown sugar, and chopped pecans. Sprinkle this mixture evenly over the batter in the dish.

  6. The Magic Touch: Here comes the secret weapon – carefully pour the very hot water over the entire cobbler, making sure to distribute it evenly. Resist the urge to stir!

  7. Baking Time: Pop your cobbler into the preheated oven and bake for 40 minutes, or until a toothpick inserted into the center comes out clean. The middle should be set but not completely dry.

  8. A Little Patience: Take the cobbler out of the oven and let it cool for at least 5-10 minutes before serving. This allows the gooey magic to settle and prevents a molten explosion in your mouth (tempting as it may be!).

Tips and Tricks for the Gooiest, Most Delicious Cobbler

  • Fresh is Best: For the most vibrant flavor, use fresh pumpkin puree instead of canned. Simply roast a pumpkin half, scoop out the flesh, and blend it until smooth.
  • Spice it Up: Feeling adventurous? Add a pinch of ginger or a dash of cardamom to the spice mix for a unique twist.
  • Nutty Variations: Don’t have pecans? Walnuts or chopped almonds would be delicious substitutes.
  • Gooey Control: If you prefer a slightly less gooey cobbler, reduce the amount of hot water to 1 cup.
  • Leftovers Bliss: This cobbler reheats beautifully in the microwave for a delightful anytime treat.

Dive into Fall Flavors: Serving Suggestions

This cobbler is divine on its own, but a scoop of vanilla ice cream takes it to the next level. For an extra festive touch, drizzle some maple syrup or caramel sauce on top.

Pumpkin Pecan Cobbler: FAQs Answered

Q: Can I use a different type of milk?

Absolutely! This recipe is friendly to most milk alternatives. Try using almond milk, oat milk, or even coconut milk for a richer flavor.

Q: My cobbler overflowed in the oven. What went wrong?

There are a couple of possibilities. First, ensure you’re using an 8-inch baking dish with high sides. Second, the batter might have been a little too runny. Remember, we want it thick and gently folded, not overmixed. If you’re worried, use a slightly smaller dish to prevent overflow.

Q: My cobbler isn’t very gooey. What can I do?

For a more pronounced gooey center, use the full 1 ½ cups of hot water. Remember, the magic happens when the hot water hits the sugar mixture, creating that irresistible layer.

Q: Can I make this cobbler ahead of time?

Yes, you can! Prepare the cobbler according to the recipe, but hold off on baking. Cover the dish tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, take it out of the fridge and let it sit at room temperature for 30 minutes before popping it in the preheated oven. Bake for an additional 5-10 minutes, or until the center is set.


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Close-up of a delicious pumpkin pecan cobbler in a baking dish. It has a golden brown crust, a gooey center filled with pecans, and a scoop of vanilla ice cream on the side.

Irresistibly Gooey Pumpkin Pecan Cobbler


Skip the fuss! This easy pumpkin pecan cobbler delivers fall flavors in one bowl. Gooey center, crunchy pecans, perfect for any occasion.


  • 1 cup + 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla


  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 cups very hot water


  1. Preheat oven to 350 degrees.

    In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

  2. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  3. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

With this recipe and these helpful tips, you’re well on your way to becoming a pumpkin pecan cobbler master. So, preheat your oven, gather your ingredients, and get ready to bake a fall dessert that will have everyone raving!

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