Let’s Bake! Pumpkin Pecan Cobbler

A good cobbler is a heart-warming experience, perhaps best served on a cold winter’s day but still really good all year round. Personally, I like it after a Sunday roast served with double cream, but you could just as easily serve it with ice cream when it’s hot or custard when you fancy it!

This recipe is a really good – and typically American thanks to the inclusion of pumpkin – cobbler. Here’s how it’s done, courtesy of LaurensLatest.com.

Pecan Pumpkin Cobbler

Pumpkin Pecan Pie

Image Credit: Lauren’s Latest


  • 1 cup and 3 tablespoons Gold Medal all purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup of granulated sugar
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cloves
  • 1/2 cup of Libby’s pumpkin puree
  • 1/4 cup of milk
  • 1/4 cup of melted butter or vegetable oil
  • 1 1/2 teaspoons of vanilla

For the topping

  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1/4 cup of chopped pecans
  • 1 1/2 cups of very hot water


  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
  3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine.
  4. Pour wet ingredients into dry ingredients and mix to create a thick batter.
  5. Pour into a small 8-inch casserole dish with high sides.
  6. In a separate bowl, stir sugar, brown sugar and pecans together.
  7. Spread over the top of the batter evenly. Pour hot water over the entire thing and don’t stir!
  8. Bake for 40 minutes or once the middle is set.
  9. Cool 5-10 minutes before serving. Serve with more pecans and double cream/whipped cream/custard/vanilla ice cream.

Amazing and actually moreish despite it’s rather rich and thick texture!

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Recipe Name
Pumpkin Pecan Cobbler
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