Pumpkin Pecan Pie Cobbler

As the leaves begin to turn and the air grows crisp, there’s nothing quite like the comforting embrace of a warm dessert fresh from the oven. Let me tell you, my dear friend, that this Pumpkin Pecan Pie Cobbler is where autumnal bliss meets indulgent dessert perfection. It’s a show-stopper, easy to whip up, and packed with flavors that will wrap you in a cozy blanket of nostalgia. Picture the pumpkin’s creamy essence mingling with crunchy pecans and warm spices—it’s like inviting fall to your table, and trust me, everyone will be begging for seconds!

Why you’ll love this recipe

When you crave the flavors of fall but want to keep things simple, this cobbler shines brighter than a freshly baked loaf of bread. Its enchantment lies not just in the heavenly taste but in its effortless preparation. You see, we’re talking about a dessert that combines the richness of a pumpkin pie with the comfort of a cobbler, topped with a crunchy spice cake mix that brings everything together in the warmest of hugs. Imagine scooping into that golden crust to reveal the luscious, soft pumpkin underneath. Just writing this makes my heart flutter!

Moreover, this dessert is one of those rare treats that feels both indulgent and homey at the same time. Add a scoop of vanilla ice cream and a drizzle of caramel, and you’re truly in for a sensational treat! Not to mention, it brings people together—perfect for sharing at family gatherings or cozy nights in. What’s not to love?

Gather these ingredients

For this magical creation, we’ll need a handful of delightful ingredients that not only taste amazing but also feel comforting:

• 1 15 oz can pumpkin puree (NOT pumpkin pie filling) – This is where the soul of our dish resides. The pumpkin brings moisture and a velvety texture that’s out of this world.

• 1 12 oz can evaporated milk – This will add richness and creaminess to our filling, making each bite feel luxurious. It’s like whispers of creamy comfort in each scoop!

• 1 cup brown sugar – This will infuse a deep sweetness, melting beautifully into the pumpkin mixture. I like to use dark brown sugar for that extra caramel depth!

• 3 large eggs – They’re our binding magic! They will give the cobbler structure while keeping it wonderfully soft.

• 1 tsp pumpkin pie spice – The quintessential fall spice blend that brings warmth. It conjures up memories of chilly evenings and candle-lit rooms.

• 1 15.25 oz box spice cake mix – Here’s the twist! Using a pre-made cake mix saves time and brings that quintessential spice flavor to the party.

• 1 cup pecan pieces – Think of these as the crunchy crown jewel for our cobbler. They add just the right textural contrast to the soft pumpkin.

• 1 cup salted butter (melted) – Butter makes everything better; it saturates the topping with richness and a golden hue that’s simply irresistible!

Preparing Pumpkin Pecan Pie Cobbler

Let’s get our hands floury and dive into creating this masterpiece!

1. Prep your baking dish! Start by spraying a 9×13" baking dish with non-stick cooking spray. Don’t skip this step; we want easy serving and cleanup!

2. Whisk the filling. In a large mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk until the mixture is smooth and lusciously combined.

3. Pour and spread. Transfer the creamy pumpkin mixture into your prepared dish. Use a spatula to spread it out evenly; you want it to be perfectly level for even baking.

4. Mix the topping. In a separate bowl, toss together the spice cake mix, chopped pecans, and melted butter. Stir until everything is evenly coated and crumbly—this is going to be the crunchy goodness on top!

5. Layer it on! Gently spread the topping mixture over the pumpkin layer, making sure to cover it entirely. It might seem a bit sparse, but don’t worry; it will puff up beautifully during baking.

6. Bake away! Slide your cobbler into a preheated oven at 350°F (175°C) for 40-50 minutes. You’ll know it’s done when the edges are golden brown and crispy, while the center remains soft and dreamy.

7. Cool down. Once out of the oven, let it rest for 10-15 minutes. Patience is key here—allowing it to set makes a world of difference for serving!

8. Serve it warm! Scoop it into bowls while it’s still warm. And let me tell you, a scoop of vanilla ice cream with a drizzle of caramel sauce on top takes it to a whole new level.

Best way to enjoy it

Now that you’ve meticulously crafted this heavenly dessert, how do you make it everything it can be? Pair it with ice cream that melts into every crevice of the cobbler, creating pools of creamy delight. And don’t forget that luscious caramel sauce—just a drizzle transforms every bite into an unforgettable experience.

You could also play with toppings! Whipped cream, a sprinkle of cinnamon on top of the ice cream, or even a handful of extra pecans for crunch are delightful options. Feel free to try serving it warm for your loved ones, or if you prefer, cold from the fridge. Both ways have their charm!

Storage and reheating tips

Got leftovers? Well, you’re in luck; this cobbler keeps well! Store any uneaten portions in an airtight container in the fridge for up to 4 days.

When you’re ready to enjoy more, simply reheat portions in the microwave for about 20-30 seconds, or until warmed through. If you have a larger batch, it can be reheated in a preheated oven at 350°F (175°C) until heated all the way through.

Wondering about freezing? Go ahead! You can freeze the cobbler for up to three months. Just be sure to wrap it tightly in plastic wrap or use a freezer-safe container. When you want to indulge again, let it thaw in the refrigerator overnight before reheating.

Pro chef tips

To elevate your game, here are some insider secrets:

• Toast the pecans! Before mixing them in, give them a quick toast in a dry skillet until fragrant. It brings out their natural oils and adds incredible depth of flavor.

• Don’t skip the rest! Allowing the cobbler to cool down before serving ensures that the filling thickens up a bit, making it much easier to scoop and serve beautifully.

• Experiment with spices! Try adding a touch of nutmeg or a dash of ginger for a different flavor profile—each twist suits different palates!

Creative Twists

The beauty of this recipe is that it welcomes variations, just like a cozy sweater that fits perfectly!

• Nut Allergies? Swap the pecans for walnuts or sunflower seeds for a nut-free option that still provides great texture.

• Pumpkin spice not your thing? Use apple pie spice or even a hint of chai spice mix for a change.

• Vegan version? Substitute the eggs with flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water for each egg) and use coconut milk in place of evaporated milk. Skip the butter for coconut oil or a plant-based alternative!

Ingredients list

• 1 15 oz can pumpkin puree (NOT pumpkin pie filling)
• 1 12 oz can evaporated milk
• 1 cup brown sugar
• 3 large eggs
• 1 tsp pumpkin pie spice
• 1 15.25 oz box spice cake mix
• 1 cup pecan pieces
• 1 cup salted butter (melted)

Directions to follow

1. Spray a 9×13" baking dish with non-stick cooking spray.
2. In a large bowl, whisk together the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth.
3. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
4. In a separate bowl, combine the spice cake mix, pecans, and melted butter, stirring until crumbly.
5. Spread the topping evenly over the pumpkin layer.
6. Bake at 350°F for 40-50 minutes or until the edges are golden brown and the center is set.
7. Let it rest for 10-15 minutes before serving.
8. Scoop into bowls while warm, topping with vanilla ice cream and caramel drizzle.

Your questions answered

• How long does it take to prepare? Prep time is about 15-20 minutes, and baking takes 40-50 minutes. So, you’re a little over an hour away from a mouth-watering dessert!

• Can I use fresh pumpkin? Absolutely! Just be sure to puree it first and cook it until tender. Fresh pumpkin can add a lovely, vibrant flavor.

• Can I make it ahead? Yes! You can prepare the filling the night before and assemble right before baking. Just add the topping just before it goes in the oven for maximum freshness.

• Is it possible to double the recipe? For sure! Just use a larger baking dish and adjust the baking time. Keep an eye on it as it might take a little longer.

• What’s the best way to serve it? I recommend warm with a scoop of vanilla ice cream and drizzled caramel. It’s pure bliss!

This has been quite the journey, hasn’t it? I hope I’ve ignited your passion for this warm, spiced Pumpkin Pecan Pie Cobbler just like it does for me. It’s not just a recipe; it’s an invitation to slow down, indulge, and celebrate the beautiful flavors of this season.

So roll up your sleeves, gather those ingredients, and let’s create something delicious together. And remember, your kitchen is a space for creativity—don’t hesitate to play around and make it your own! Happy baking!

Print Recipe

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Pumpkin Pecan Pie Cobbler

Cooking Method: Baking Courses: Comfort Food, Dessert, Holidays Recipe Keys: B Baking D Dessert F Fall H Holidays S Sweet

Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Rest Time 15 mins Total Time 1 hr 25 mins

Cooking Temp: 350  F Servings: 8 Estimated Cost: $ 10 Calories: 400

Best Season: Fall

Description

This Pumpkin Pecan Pie Cobbler combines the flavors of pumpkin pie with the comfort of a cobbler. Topped with a crunchy spice cake mix, it's a cozy treat perfect for the fall season.

Ingredients

Scale

1/2x 1x 2x 3x

Filling

• 1 can (15 oz) Pumpkin puree (NOT pumpkin pie filling)
• 1 can (12 oz) Evaporated milk
• 1 cup Brown sugar (Dark brown sugar preferred)
• 3 large Eggs
• 1 tsp Pumpkin pie spice

Topping

• 1 box (15.25 oz) Spice cake mix
• 1 cup Pecan pieces
• 1 cup Salted butter (Melted)

Instructions

Preparation

1. Prepare the baking dish

   Spray a 9x13" baking dish with non-stick cooking spray.
   Mark as complete

2. Make the filling

   In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until smooth.
   Mark as complete

3. Transfer the filling

   Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
   Mark as complete

4. Prepare the topping

   In a separate bowl, combine the spice cake mix, pecans, and melted butter, stirring until crumbly.
   Mark as complete

5. Spread topping

   Spread the topping evenly over the pumpkin layer.
   Mark as complete

6. Bake

   Bake at 350°F for 40-50 minutes or until the edges are golden brown and the center is set.
   Mark as complete

7. Rest

   Let it rest for 10-15 minutes before serving.
   Mark as complete

8. Serving suggestion

   Scoop into bowls while warm, topping with vanilla ice cream and caramel drizzle.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 100mg34%

Sodium 200mg9%

Potassium 150mg5%

Total Carbohydrate 50g17%

Dietary Fiber 2g8%

Sugars 30g

Protein 5g10%

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Vitamin A 5000 IU

Vitamin C 2 mg

Calcium 150 mg

Iron 1.5 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 5 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 1 mg

Vitamin B6 0.1 mg

Folate 20 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 80 mg

Iodine 0 mcg

Magnesium 15 mg

Zinc 1 mg

Selenium 2 mcg

Copper 0.1 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Add a scoop of ice cream and a drizzle of caramel for an indulgent treat!

Keywords: Pumpkin Cobbler, Pecan Pie Cobbler, Fall Dessert, Easy Dessert, Autumn Dessert