Pumpkin Pecan Cobbler

pumpkin pecan cobbler



Caramel Sauce

  • 1/2 cup granulated sugar
  • 4 Tbs unsalted butter (preferrably European-style, such as Plugra)
  • 3/4 cup heavy cream, warmed

Pumpkin Filling

  • 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 gingerĀ 
  • 1/4 tsp cloves

Streusel Topping

  • 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



  1. 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.
  2. Continue to stir until sugar turns a medium to dark almond color. Watch carefully, as it can burn quickly.
  3. 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.
  4. 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.
  5. 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.
  6. Slowly pour pumpkin filling on top of caramel so that the caramel is not completely displaced by the pumpkin, and smooth out as needed.
  7. 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.
  8. Bake uncovered for 35-40 minutes. Streusel should be light golden brown when done.
  9. 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