Pumpkin Cobbler with Caramel and Pecans

Looking for a fall dessert that’s warm, comforting, and packed with flavor? This Pumpkin Cobbler with Caramel and Pecans is the perfect blend of spiced pumpkin, sweet caramel, and crunchy pecans—your new favorite cozy treat!

Imagine a warm, gooey pumpkin cobbler topped with a sweet caramel drizzle and sprinkled with toasted pecans. The rich pumpkin flavor pairs perfectly with the crunchy nuts and sticky caramel, creating the ultimate fall dessert.

This cobbler is the perfect way to celebrate the season. Whether it’s a family gathering, a holiday meal, or just a cozy night in, this dessert will have everyone coming back for seconds (and thirds)!

Ready to make this delicious, fall-inspired dessert? Let’s bake up this Pumpkin Cobbler with Caramel and Pecans and enjoy every bite of this comforting treat today!

Why You’ll Love This Recipe

• Self-Saucing Magic: This cobbler creates a caramel-like sauce underneath as it bakes — no stovetop caramel making required.
• Cozy Fall Flavor: It’s full of warm pumpkin spice, buttery notes, and toasted pecans for a truly autumn-inspired bite.
• No Fuss Baking: Everything comes together in one pan. No mixers, no rolling, and no chilling required.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: About 1 hour

Servings:
Serves 6 to 8 people, depending on portion size. Want leftovers? It reheats beautifully.

Difficulty:
Beginner-friendly. If you can mix and pour, you can make this.

Required Kitchen Tools

• 9×13-inch baking dish (or deep 8×8 if you prefer thicker cobbler)
• Mixing bowls (one large, one small)
• Whisk or fork
• Measuring cups and spoons
• Spatula or spoon for spreading
• Kettle or microwave-safe measuring cup (to heat water)

Ingredients for the Pumpkin Cobbler with Caramel and Pecans

Here’s everything you’ll need to create this rich, gooey dessert (exact amounts will be listed in the Recipe Card at the end):

For the Pumpkin Batter:

• All-purpose flour – The structure base for the cobbler topping.
• Granulated sugar – Adds sweetness to balance the earthy pumpkin.
• Pumpkin pie spice – Brings that familiar warm flavor.
• Evaporated milk – For richness and moisture.
• Melted butter – For flavor and tender texture.
• Pure pumpkin puree – Not pumpkin pie filling. You want 100% pumpkin.

For the Topping:

• Brown sugar – Creates the gooey caramel sauce.
• Chopped pecans – For crunch and nutty contrast.
• Hot water – Activates the caramel layer underneath as it bakes.

Variations for Pumpkin Cobbler with Caramel and Pecans

• Swap the Nuts: Not a pecan fan? Walnuts or chopped almonds can be used instead — or leave them out entirely for a nut-free version.
• Add a Maple Twist: Drizzle a little pure maple syrup into the batter for extra depth.
• Top with Ice Cream: Vanilla bean or butter pecan ice cream on top turns this into a restaurant-worthy dessert.
• Make it Mini: Divide the batter into ramekins for individual servings. Reduce bake time to about 25 minutes.
• Use Pumpkin Pie Filling (Carefully): If using pre-sweetened pumpkin pie filling, cut back on added sugar to avoid overpowering sweetness.

How to Make Pumpkin Cobbler with Caramel and Pecans

Step-by-Step Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Lightly grease your baking dish with butter or non-stick spray.

2. Make the Pumpkin Batter

In a large bowl, whisk together the flour, granulated sugar, and pumpkin pie spice.
Add in the evaporated milk, pumpkin puree, and melted butter. Mix until smooth and well combined — the batter will be fairly thick.

3. Spread the Batter

Pour the pumpkin batter into the greased dish and use a spatula to spread it evenly across the bottom.

4. Add the Caramel Topping

Sprinkle the brown sugar evenly over the batter. Then scatter the chopped pecans across the top.
Next, carefully pour hot water over everything — do not stir. Just pour it slowly and gently across the surface. This is the key step that creates that rich caramel layer underneath while it bakes.

5. Bake

Transfer the dish to the oven and bake for about 45 minutes, or until the top is golden and set, and you can see some bubbling caramel around the edges.
Let it cool for 10–15 minutes before serving to allow the sauce to settle.

How to Serve Pumpkin Cobbler

This cobbler is all about comfort, so keep it simple:

• Serve Warm: The caramel underneath is at its best when the cobbler is still warm.
• Top with Ice Cream or Whipped Cream: Vanilla ice cream adds a creamy, cool contrast. Homemade whipped cream works beautifully too.
• Garnish (Optional): A light dusting of cinnamon or a drizzle of maple syrup adds visual appeal and flavor.

Storing Pumpkin Cobbler

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm individual portions in the microwave (about 20–30 seconds) or reheat the whole dish in the oven at 325°F until warmed through.
• Freezing: While possible, freezing may change the texture of the caramel sauce. For best results, enjoy fresh or refrigerated.

Tips and Tricks for Success

• Don’t Stir the Water: That hot water layer may feel strange, but it’s essential — it sinks below and turns into caramel sauce while baking.
• Use Pure Pumpkin: Skip canned pumpkin pie filling unless adjusting sugar. You want unsweetened, pure pumpkin puree.
• Let it Rest Before Serving: Giving it 10–15 minutes after baking helps the caramel thicken and settle.

Nutrition (Per Serving — Based on 8 Servings)

Nutrient	Amount
Calories	~340 kcal
Carbohydrates	~44g
Protein	~4g
Fat	~17g
Saturated Fat	~6g
Fiber	~2g
Sugar	~29g
Sodium	~140mg

Note: These values are approximate and can vary based on exact ingredients used.

Pumpkin Cobbler FAQs

Can I use fresh pumpkin instead of canned?
Yes — just be sure it’s well-puréed and not too watery.

Why do I pour hot water on top?
This step creates the caramel-like sauce as the dessert bakes. It sinks through the batter and forms the sauce underneath.

Can I make this ahead of time?
You can assemble the batter and topping a few hours ahead. Wait to add the hot water and bake just before serving.

What can I substitute for evaporated milk?
Half-and-half or whole milk can work, but the texture may be slightly less rich.

Conclusion

This Pumpkin Cobbler with Caramel and Pecans is one of those low-effort, big-flavor desserts I reach for when I want something cozy but easy. The warm spice, creamy pumpkin, bubbling caramel, and crunchy pecans hit every note. It’s ideal for fall dinners, holiday tables, or even casual weekends when the craving hits.