pumpkin pecan cobbler

Pumpkin Pecan Cobbler

Cobblers & Crisps, Southern Desserts

This Southern pumpkin pecan cobbler is a yummy fall dessert that combines the beloved harvest flavor of pumpkin with nuts.


Autumn in the South ushers in some of my favorite things…cooler temps (hopefully), fall sports, harvest time, and pumpkin…everything!

I love the scent of a lighted candle with a pumpkin spice fragrance. It just shouts fall, ya’ll! And guess what else?

Nothing is better than the smell of a freshly baked pumpkin pie or in this case…pumpkin pecan cobbler. Pumpkin and fall just go hand in hand!

If you love pecans, you’ll also want to try our pecan praline.

Watch How to Make Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler For The Win!

To take this pumpkin cobbler to the next level, we have added in the rich nutty taste of pecans for a crunchy and salty twist to the dish. An ooey gooey cobbler with decadent pecans makes for a delicious harvest dessert.

The pumpkin and pecans “team up” to create a “winning” combination of autumn flavors. You can see how the saying, “nuts about fall” came to be!

pumpkin pecan cobbler on a white plate with cream

Are there any substitutions I can use if I don’t have all the ingredients on hand?

We have pecans trees on my family’s farm, so it is my go-to nut for desserts. However, if you don’t have any on hand, you can substitute walnuts, almonds, macadamia nuts, hazelnuts, or even pistachios.

Just remember the taste will differ in sweetness depending on the “nut” you choose.

If you don’t have vanilla extract, a good alternate flavoring is maple syrup or almond extract. Almond extract is a stronger flavor than vanilla, but will give you a similarly delicious flavor profile, if used sparingly. 

If you don’t have evaporated milk in your pantry, you can substitute 1 ½ cups of cream or half & half (or a combination of the two). You can also use milk (any kind from skim to whole); but using this substitution, add 1 tablespoon cornstarch in with the sugar and spices to thicken the cobbler.

Now, if you would prefer your cobbler to be less “sugary sweet”, you could substitute the cup of sugar with a sugar substitute like Truvia or coconut sugar. Other options would be agave nectar or agave syrup, honey, maple syrup, or molasses. Keep in mind that the overall taste will change depending on the “sugar” you choose. And keep in mind the replacement ratios.

pumpkin pecan cobbler in a casserole dish

Can I add any toppings to this cobbler?

This cobbler already has its own crunchy topping— buttery pecans generously sprinkled across over the batter. However, if you would like to add a little extra “pizzazz” to the dessert, spoon up a “heaping helping” of the cobbler into a bowl and top it with your favorite ice cream.

French vanilla, cinnamon, or even caramel ice cream would pair well with the pumpkin cobbler.

If you prefer a whipped topping, Cool Whip is always a good “store bought” option. Of course, you could also try “whipping” up your own cream with flavors like rum or maple to give it another dimension in taste.

Can I cook pecan pumpkin cobbler in a crock pot?

You sure can. Allow it to cook several hours until bubbly and the topping is set. You might need to “sample” it occasionally to determine when it is ready to serve.

Ingredients

To make the cobbler you’ll need the following items for this cobbler:

  • 1 (15-ounce) can pumpkin
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 (18.25-ounce) package yellow cake mix (I used homemade yellow cake mix)
  • 1 cup chopped pecans
  • 1 cup butter, melted

Directions

When making this cobbler, preheat the oven to 350 degrees. Prepare a 9 x 13 baking dish with nonstick cooking spray. Of course, you can use a glass or metal pan, but the cooking time may vary.

Stir together the pumpkin, evaporated milk, sugar, vanilla extract, and ground cinnamon. When well combined, pour the mixture into the prepared baking dish. Then, evenly distribute the batter for uniform cooking.

Sprinkle the cake mix over pumpkin mixture in an even layer, and top the cake mix with pecans. Drizzle the melted butter over the pecans.

Make sure to get the butter all over the pecans to help with the roasting process which brings out the rich “nutty” flavor of the pecans.

Bake for about 1 hour or until golden brown. The baking time will depend on your oven. Adjust accordingly. Allow the crisp to rest for 10 minutes before serving. Serve with ice cream or whipped cream.

pumpkin pecan cobbler

Pumpkin Pecan Cobbler

Rachel Norman
This pumpkin pecan cobbler is a yummy fall dessert that combines the beloved harvest flavor of pumpkin with nuts.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Resting Time 10 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 8
Calories 682 kcal

Ingredients
  

  • 15 oz canned pumpkin
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon ground
  • 1 pkg yellow cake mix 18.25 oz
  • 1 cup pecans chopped
  • 1 cup butter melted

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a 9 x 13 baking dish with nonstick cooking spray.
  • Stir together the pumpkin, evaporated milk, sugar, vanilla extract, and ground cinnamon. Pour the mixture into the baking dish.
  • Sprinkle the cake mix over pumpkin mixture in an even layer.
  • Top the cake mix with the pecans.
  • Drizzle the melted butter over the pecans.
  • Bake for about 1 hour or until golden brown.
  • Allow the crisp to rest for 10 minutes before serving. Serve with ice cream or whipped cream.

Notes

You can use a store bought cake mix or your favorite homemade yellow cake mix. 

Nutrition

Serving: 8gCalories: 682kcalCarbohydrates: 87gProtein: 6gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 70mgSodium: 708mgPotassium: 367mgFiber: 2gSugar: 58gVitamin A: 5318IUVitamin C: 6mgCalcium: 248mgIron: 2mg
Keyword cool whip, fall, pecans, pumpkin
Tried this recipe?Let us know how it was!
close
Hello! Sign up to receive awesome recipes in your inbox, every month.

We don’t spam; see our privacy policy.

Leave a Comment

Your email address will not be published.

Recipe Rating