There’s something magical about the scent of cinnamon and brown sugar drifting through the kitchen on a chilly evening. The first time I baked this Pumpkin Cobbler, the whole house smelled like a cozy autumn hug. With just a few pantry staples, this warm, gooey dessert comes together in under an hour. A buttery pecan base, tender pumpkin batter, and a self-made caramel sauce bubbling up from beneath—it’s comfort in a pan. This easy pumpkin cobbler is a must-make for fall dinners, Friendsgiving, or quiet nights with a soft blanket and your favorite show.
Table of Contents
Why You’ll Love This Pumpkin Cobbler
This Pumpkin Cobbler checks all the right boxes for a comforting, crowd-pleasing fall dessert.
- It takes only 10 minutes to prep
- Uses simple, pantry-friendly ingredients
- Delivers big, cozy flavor with minimal effort
- Scales easily for gatherings or weeknight cravings
Plus, it fills the house with the kind of scent that makes people wander into the kitchen asking, “What are you baking?”
Key Ingredients & Substitutions
Pumpkin & Spices
Make sure to use canned pumpkin puree—not pumpkin pie filling. You want the real stuff here. Cinnamon and pumpkin pie spice bring that classic fall warmth. Want deeper spice? Add a pinch of ground ginger or nutmeg.
Topping Essentials
The magic topping starts with light brown sugar and hot water. When it bakes, it transforms into a bubbling, sticky-sweet sauce that hugs the soft cobbler underneath.
Optional Add-Ins
Chopped pecans add a satisfying crunch to balance the softness. You can toss in toffee bits or stir in extra spices if you’re feeling adventurous.
Step-by-Step: How to Make Pumpkin Cobbler
Step 1: Prepare the Pan
Preheat your oven to 350°F. Pour the melted butter into a 9×13 baking dish and scatter chopped pecans over it. This becomes your crunchy, buttery base.
Step 2: Mix the Batter
In a mixing bowl, whisk together the pumpkin, vanilla, and sugar. Then add flour, baking powder, salt, cinnamon, and pumpkin pie spice. Whisk gently until just combined—don’t overmix.
Step 3: Assemble Layers
Carefully spoon the batter over the buttery pecans. Don’t stir. Just let the batter sit on top like a soft blanket.
Step 4: Add the Topping
In another bowl, mix the brown sugar and pumpkin pie spice. Sprinkle this mix over the batter. Now, gently pour the hot water over everything. It will look a little odd—trust the process.
Step 5: Bake
Pop it in the oven for 45 to 50 minutes. You’ll know it’s ready when the top is golden brown and the filling is bubbly. Let it sit for 10–15 minutes before serving so the sauce thickens a bit.
Expert Tips for the Best Results
- Always use unsalted butter so you can better control the saltiness.
- Resist the urge to stir after layering—the magic is in the separation.
- Let it rest before scooping. It sets up just enough to spoon cleanly.
- For a dreamy finish, top with vanilla ice cream or a drizzle of caramel.
Pumpkin Cobbler Variations
- Cake Mix Version: Sprinkle a dry yellow or spice cake mix on top before baking for extra sweetness.
- Gluten-Free Option: Swap in oat or almond flour, and use coconut oil instead of butter.
- Spiced-Up: Add a dash more cinnamon or a pinch of ginger and nutmeg.
- Oat Topping Alternative: Use oats, flour, cinnamon, and butter for a streusel-style topping.
Make-Ahead, Storage & Reheating
- Make Ahead: You can assemble the cobbler (except for the water) up to a day ahead. Store it in the fridge, then pour on the hot water just before baking.
- Storage: Leftovers stay fresh in the fridge for up to 2 days, or freeze them for a month.
- Reheat: Warm it in a 350°F oven until bubbly again. It’s just as cozy the second time.
Pumpkin Cobbler Recipe
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Pumpkin Cobbler – Cozy Fall Dessert with Gooey Pecan Topping
- Total Time: 55 minutes
- Yield: 16 servings 1x
Description
Pumpkin Cobbler is a cozy fall dessert made with pumpkin, brown sugar, pecans, and warm spices. It forms its own gooey caramel sauce as it bakes—perfect for chilly evenings.
Ingredients
1/3 cup unsalted butter, melted
1 cup pecans, roughly chopped
1 cup canned pumpkin
2 tsp vanilla extract
1 1/2 cups sugar
1 1/2 cups flour
2 1/4 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
Topping:
1 1/2 cups light brown sugar, packed
1 tsp pumpkin pie spice
1 1/2 cups hot water
Instructions
1. Preheat oven to 350°F.
2. Pour melted butter into a 9×13 baking dish and sprinkle chopped pecans over it.
3. In a mixing bowl, whisk pumpkin, vanilla, and sugar together.
4. Add flour, baking powder, salt, cinnamon, and pumpkin pie spice to the bowl. Stir until just combined.
5. Spoon batter gently over the pecan-butter mixture. Do not mix.
6. In a separate bowl, mix brown sugar and pumpkin pie spice. Sprinkle evenly over batter.
7. Carefully pour hot water over the entire dish—do not stir.
8. Bake for 45–50 minutes until the top is golden and the filling is bubbling.
9. Let sit 10–15 minutes before serving.
Notes
Use unsalted butter to better control salt level.
Make sure to use pure pumpkin puree, not pumpkin pie filling.
Serve warm with vanilla ice cream or a drizzle of caramel.
You can prepare the cobbler a day in advance—just add hot water right before baking.
Leftovers keep in the fridge for 2 days or freeze up to 1 month.
Reheat in oven at 350°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 279
- Sugar: 40g
- Sodium: 118mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Related Recipes to Try
If you love this cobbler, you’ll also fall for my Pumpkin Snickerdoodle Snack Cake—soft, spiced, and perfect with coffee.
Don’t miss the Irresistible Pumpkin Oatmeal Cream Pies for a playful, nostalgic treat.
And if you’re craving something extra creamy, try my Pumpkin Cheesecake Bars or this Pumpkin Magic Custard Cake—a triple-layered wonder.
Final Thoughts
Pumpkin Cobbler brings that slow, cozy joy we all crave when the leaves turn and the nights stretch longer. It’s simple, comforting, and so very shareable. Whether you’re feeding a crowd or just feeding your soul, this sweet little bake has you covered.
Before you go, don’t forget to save this recipe to your Pinterest board at Cozy Recipes by Clara. You’ll want it handy every autumn.
FAQ
Does pumpkin cobbler need to be refrigerated?
Yes, once cooled, store any leftovers in the fridge. It stays fresh for up to 2 days.
Does pumpkin filling need to be cooked?
Nope! Canned pumpkin puree is already cooked. Just mix it in and you’re good.
Is cobbler supposed to be juicy?
Absolutely. The sauce at the bottom is part of the magic. Letting it sit helps it thicken slightly.
How to tell if pumpkin filling is bad?
Look for a sour smell, strange color, or mold. If it smells off, toss it.
