Pumpkin Pecan Cobbler – The Ultimate Fall Dessert You’ll Crave All Season

The first chill of autumn hits, and suddenly you’re craving flavors that are warm, spiced, and just a little indulgent. That’s where pumpkin pecan cobbler steps in. Imagine creamy, cinnamon-spiced pumpkin filling under a crisp, buttery pecan topping — basically pumpkin pie and pecan pie’s love child.

This is the dessert you bake when you want the house to smell like fall. And at the end of this post? You’ll find a free printable recipe so you can make it any time the craving strikes.

Why Pumpkin Pecan Cobbler is Your New Fall Favorite

Here’s the truth: most cobblers are all about summer fruit — peaches, berries, cherries. But when fall rolls in, it’s time to swap fruit for spice. That’s why pecan pumpkin cobbler takes the crown.

• Flavor: The creamy warmth of pumpkin pie meets the caramelized crunch of pecans.
  
• Texture: Soft, custardy pumpkin layer under a crisp topping that shatters with every bite.
  
• Spices: Cinnamon, nutmeg, ginger — the big three that make your kitchen smell like a bakery in October.
  

If you like your desserts even crunchier, you can make a pumpkin pecan crumble instead — same base, chunkier topping.

Ingredients You’ll Need for Easy Pumpkin Pecan Cobbler

For the Pumpkin Base

• 1 can (15 oz) pumpkin puree (not pie filling)
  
• 2 large eggs
  
• 1 cup heavy cream
  
• 3/4 cup brown sugar
  
• 1 tsp vanilla extract
  
• 2 tsp ground cinnamon
  
• 1/2 tsp freshly grated nutmeg
  
• 1/2 tsp ground ginger
  
• Pinch of salt

For the Pecan Cobbler Topping

• 1 cup all-purpose flour
  
• 1/2 cup brown sugar
  
• 1/2 cup cold unsalted butter, cubed
  
• 1 cup chopped pecans (toast for extra flavor)
  
• 1 tsp ground cinnamon
  
• Pinch of salt

Step-by-Step Pumpkin Pecan Cobbler Instructions (Serves 8–10)

1. Preheat the Oven & Prep Your Dish
Heat your oven to 350°F (175°C). Lightly butter or spray a 9×13-inch baking dish. A greased dish means no sticky cleanup later.

2. Build the Pumpkin Base
Whisk pumpkin puree, eggs, cream, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until silky smooth.
(Pro move: mix just until combined — over-whisking can make it dense.) Pour into your dish and smooth the surface.

3. Make the Pecan Topping
In a bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and cut them in with a pastry cutter or fingertips until you have pea-sized crumbs. Fold in pecans.
(Key: Keep the butter cold. Warm butter = greasy topping, not flaky.)

4. Assemble & Bake
Scatter the topping evenly over the pumpkin layer. Bake 45–50 minutes, until the topping is golden brown and the pumpkin layer barely jiggles in the center.

5. Rest Before Serving
This is huge — let it sit at least 15 minutes. Hot cobbler straight from the oven will be molten and runny. Resting allows the custard to set, giving you perfect spoonfuls.

Pro Tips for the Perfect Pumpkin Cobbler with Pecans

• Cold butter = crisp topping — Refrigerate it if your kitchen is warm.
  
• Fresh nutmeg — Trust me, the flavor difference is night and day.
  
• Toast pecans — 5 minutes in a skillet over medium heat brings out a deep, buttery flavor.
  
• Don’t overmix topping — Stop as soon as you see clumps; overmixing leads to a tough crust.
  
• Check early — All ovens vary, so start checking at 40 minutes to avoid overbaking.

Serving Suggestions and Storage for Homemade Pumpkin Pecan Cobbler

• Serve warm with vanilla ice cream or whipped cream for classic comfort.
  
• Add a caramel drizzle for extra decadence.
  
• Store covered in the fridge for up to 4 days.
  
• Reheat gently in the oven or microwave.
  
• This pumpkin cobbler with pecans is ideal for making a day ahead — the flavors deepen overnight.

Making Memories with Every Bite of Pecan Pumpkin Cobbler

Every family has that one dessert that shows up at every gathering — this could be yours. Whether it’s for Thanksgiving, a potluck, or just a random Tuesday in October, homemade pumpkin pecan cobbler makes people gather around the table and linger.

I baked my first one on a rainy fall night, just because I wanted the smell of cinnamon in the air. We ended up eating it warm, right out of the dish. No plates, no ceremony — just pure comfort.

Printable Pumpkin Pecan Cobbler Recipe

More Pumpkin & Fall Dessert Recipes to Try

If you love this pumpkin pecan cobbler, you’re going to want to bookmark a few more of my fall favorites. Each one brings those cozy autumn vibes straight to your kitchen.

• Pumpkin Chili Recipe – A savory twist on pumpkin that’s hearty, spiced, and perfect for chilly nights.
  
• Pumpkin Coffee Cake – Soft, moist, and topped with a crumbly streusel you can’t resist.
  
• Pumpkin Spice Cake with Cream Cheese Frosting – The perfect blend of spice and tangy-sweet frosting.
  
• Chewy Pumpkin Snickerdoodle Cookies – Soft, cinnamon-sugary bites of heaven.
  
• Pumpkin Crisp Recipe – Think cobbler’s cousin, with an irresistibly crunchy topping.
  
• Gluten-Free Pumpkin Squares – All the flavor of pumpkin pie, no gluten required.
  
• Healthy Pumpkin Oatmeal Bars – A wholesome snack that still feels like dessert.

FAQ – Pumpkin Pecan Cobbler

Conclusion + Call to Action

This pumpkin pecan dessert is the definition of fall comfort food — rich pumpkin custard, buttery pecan topping, warm spices, and the smell of the season baked right in. It’s quick to make, gorgeous to serve, and guaranteed to become a family favorite.

Preheat your oven, grab your spices, and make this easy pumpkin pecan cobbler part of your fall tradition. Then print the recipe so it’s ready to go every time that first autumn breeze blows in.

For more cozy seasonal bakes and comfort food inspiration, check out my Pinterest page: Emilio Recipes on Pinterest.

Pumpkin Pecan Cobbler – The Ultimate Fall Dessert You’ll Crave All Season

Print Recipe

A luscious pumpkin custard base spiced with cinnamon, nutmeg, and ginger, topped with a buttery, crunchy pecan cobbler crust — the perfect fall dessert.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 can (15 oz) pumpkin puree (not pie filling)
• 2 large eggs
• 1 cup heavy cream
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground ginger
• Pinch of salt
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1 cup chopped pecans (toast for extra flavor)
• 1 tsp ground cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Whisk together pumpkin puree, eggs, cream, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth. Pour into prepared dish.
3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture forms pea-sized crumbs. Fold in pecans.
4. Sprinkle topping evenly over pumpkin mixture.
5. Bake 45–50 minutes, until topping is golden and pumpkin layer is just set.
6. Let rest 15 minutes before serving warm with whipped cream or vanilla ice cream.

Notes

Keep butter cold for a crisp topping. Toast pecans for extra flavor. Store leftovers covered in the fridge for up to 4 days.

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 22g
• Sodium: 180mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 90mg

Keywords: pumpkin pecan cobbler, fall dessert, pumpkin cobbler, pecan topping