This ultimate pumpkin pecan cobbler is next-level good. In my humble opinion, this pumpkin dessert tops them all with its caramel sauce, pumpkin pie filling, and pecan streusel. It makes for the perfect autumn or Thanksgiving dessert. Make it, share it, and indulge. You deserve it.
What is Cobbler?
Cobbler is a variation on a traditional pie with no crust on the bottom, but it always has a crust or layer on top of the filling. In this dessert, we use a caramel and pumpkin filling covered with a delicious brown sugar and pecan topping that is to die for. The filling is inspired by a traditional pumpkin pie
There are a lot of cobbler recipes out there that call for boxed cake mixes as the topping. Honestly though, it’s not that hard or time consuming to throw together this quick cobbler streusel.
Using high quality ingredients and taking 5 extra minutes to make the topping from scratch results in a dessert that is jaw-droppingly(not really a word, I know) good!
Homemade Vs. Canned Pumpkin
While Baker Street Society is all about making things homemade for the best results, sometimes making it homemade isn’t better or faster. Specifically, we are talking about homemade pumpkin puree vs. canned pumpkin.
In my experience, making homemade puree is very time-consuming and messy. Removing seeds and pumpkin guts takes time, then baking, and then pureeing. And the result is the same as canned pumpkin. There might be a slight difference, but definitely not worth the effort or time. So, we choose canned pumpkin every time because our time is valuable. No need to put extra effort into something that has already been perfected.
So reach for that can of pumpkin puree with confidence, knowing that you are prepared to make the best pumpkin pecan cobbler ever.
How to Make Pumpkin Pecan Cobbler
- Make caramel sauce (or if you prefer more contrast, use this salted caramel sauce) and pour into a 9-inch pie dish or a 9×9 pan.
- Mix all pumpkin ingredients together in a stand mixer fitted with a paddle attachment.
- Pour over caramel and smooth out if needed.
- Mix streusel ingredients and sprinkle over pumpkin filling.
- Bake uncovered at 350 for 35-40 minutes.
- Let cool for 30 minutes before eating. Can be eaten at room temperature or warm. Top with whipped cream, cinnamon, or vanilla ice cream if desired.
Pumpkin Pecan Cobbler
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- 1/2 cup granulated sugar
- 4 Tbs unsalted butter (preferrably European-style, such as Plugra)
- 3/4 cup heavy cream, warmed
- 1 14.5 oz can pumpkin puree
- 1/2 cup (4 oz) evaporated milk
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2/3 cup sugar
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/2 tsp ginger
- 1/4 tsp cloves
- 3/4 cup flour
- 1/2 cup light brown sugar
- 1/4 cup powdered sugar
- 1/2 tsp. cinnamon
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter, melted
- Make caramel sauce by adding sugar and butter to a medium sauce pan. Melt sugar and butter over medium heat, stirring often. Brush down any sugar crystals that stick to the sides of the pot with a wet pastry brush.
- Continue to stir until sugar turns a medium to dark almond color. Watch carefully, as it can burn quickly.
- Add warm heavy cream a little at a time, stirring after each addition. Caramel will bubble violently when the cream hits the pot, so make be sure to use a sauce pan with high sides. Incorporate all cream and remove from heat once caramel is smooth.
- Pour 3/4 of the caramel sauce into the bottom of a 9 inch pie dish (or 9×9 pan). Save the remaining caramel to use on top of the cobbler if desired.
- Preheat oven to 350 degrees. Combine all pumpkin pie filling ingredients in a stand mixer fitted with a paddle attachment and mix until completely smooth. No lumps should remain.
- Slowly pour pumpkin filling on top of caramel so that the caramel is not completely displaced by the pumpkin, and smooth out as needed.
- Mix streusel ingredients in a medium bowl and sprinkle evenly over cobbler filling. Do not dump streusel on, as this can cause the streusel to sink into the pumpkin filling too much.
- Bake uncovered for 35-40 minutes. Streusel should be light golden brown when done.
- Let cool for 20-30 minutes before eating so that the caramel doesn’t burn anyone’s mouth! Enjoy warm or at room temperature with whipped cream or vanilla ice cream. It is especially good topped with whipped cream and cinnamon.
This is a Baker Street Society original recipe. Pumpkin filling inspired by Libby’s Pumpkin Pie.
Keywords: pumpkin pecan cobbler, pumpkin cobbler, pumpkin pie with streusel