Rustic Pumpkin Pecan Cobbler Recipe: A Fall Favorite (Print Version)

This Pumpkin Pecan Cobbler Recipe brings warm, spiced pumpkin with crunchy pecans. A comforting dessert that feels like a hug on a chilly evening.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Base

01 - 1 (15-ounce) can pumpkin puree (not pie filling)
02 - 1/2 cup light brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 1/2 cup milk (whole milk recommended)
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/8 teaspoon ground cloves

→ Pecan Topping

09 - 1 cup all-purpose flour
10 - 1/2 cup granulated sugar
11 - 1 teaspoon baking powder
12 - 1/4 teaspoon salt
13 - 1/2 cup unsalted butter, melted
14 - 1 cup chopped pecans

→ For Serving

15 - Vanilla bean ice cream or whipped cream (optional)

# Instructions:

01 - In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, milk, and all your lovely spices (cinnamon, nutmeg, ginger, cloves). Make sure it's all smooth and well combined. This is where I always get a little messy, a tiny splash here, a flour puff there – that's just part of the fun of making this Pumpkin Pecan Cobbler Recipe, right?
02 - Pour your pumpkin mixture into a lightly greased 8x8 or 9x9 inch baking dish. Try to spread it out evenly, or you might end up with dry spots in some areas. I learned that the hard way once, thinking a lumpy base would magically even out in the oven. Nope! Even distribution is your friend here for that consistent, comforting bite.
03 - In another bowl, whisk together the flour, granulated sugar, baking powder, and a pinch of salt. Now, pour in the melted butter and stir until it forms a crumbly mixture. It will look a bit rustic and clumpy, which is exactly what we want for that classic cobbler texture. Don't overmix, just combine until you see those lovely crumbles.
04 - Gently fold in your chopped pecans into the flour and butter mixture. Don't be shy with the pecans! They're honestly one of the stars of this Pumpkin Pecan Cobbler Recipe, adding that essential crunch and nutty flavor. I've been known to add a little extra – a handful never hurt anyone, right?
05 - Evenly sprinkle the pecan topping over the pumpkin base in your baking dish. Try to cover as much of the surface as you can. It might look a little sparse in some areas, but it will spread out beautifully as it bakes. This is where the magic starts to happen, transforming simple ingredients into something truly special.
06 - Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the topping is golden brown and the pumpkin filling is bubbly around the edges. Your kitchen will smell absolutely incredible, a true autumn dream! Let it cool for about 10-15 minutes before serving. Honestly, resisting the urge to dig in immediately is the hardest part, but that little cool down makes it even better.

# Notes:

01 - Don't rush the baking; that's where the magic happens, trust me, especially for that deep flavor.
02 - Leftovers? Just cover and refrigerate. It actually tastes even better the next day, honestly!
03 - No pecans on hand? To be real, walnuts or even a streusel topping work surprisingly well.
04 - A warm slice of this Pumpkin Pecan Cobbler Recipe with a dollop of vanilla bean ice cream is my personal heaven.

# Equipment Needed:

01 - 8x8 or 9x9 inch baking dish
02 - large mixing bowls
03 - whisk
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 40-50g
Protein: 4-6g

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