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Warm Pumpkin Pecan Cobbler: The Ultimate Fall Dessert

A close-up, mouthwatering slice of pumpkin pecan cobbler showing the rich orange filling and thick, brown, sugary crumble topping.

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Make this easy Pumpkin Pecan Cobbler for your next gathering. It features a soft, spiced pumpkin base topped with a buttery, crunchy pecan crumble. This is a comforting dessert better than pie for Thanksgiving.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 box (15.25 ounces) yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, cloves, and salt until well combined. Pour this pumpkin mixture into the prepared baking dish.
  3. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir.
  4. In a separate small bowl, combine the melted butter, chopped pecans, and brown sugar. Mix until crumbly.
  5. Scatter the pecan topping mixture evenly over the dry cake mix layer.
  6. Bake for 50 to 60 minutes, or until the topping is golden brown and the center is set. A toothpick inserted near the center should come out mostly clean.
  7. Let the cobbler cool slightly on a wire rack for at least 15 minutes before serving.
  8. Serve warm, perhaps with a scoop of vanilla ice cream or a caramel drizzle.

Notes

  • For a richer flavor, substitute 1/4 cup of the granulated sugar in the pumpkin layer with maple syrup.
  • You can prepare the pumpkin base mixture a day ahead and store it covered in the refrigerator. Add the dry topping just before baking.
  • This dessert is excellent made ahead and reheated gently before serving for holiday meals.

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