Pumpkin Pie Pecan Cobbler

This pumpkin dessert only takes minutes to prepare. A creamy pumpkin pie layer with a sweet & spiced crumble topping. Don’t let Fall pass without making this.

PUMPKIN PIE PECAN COBBLER | www.togetherasfamily.com

This is my last pumpkin recipe. Promise. I’m always a little sad to see pumpkin season pass. Although, I’ll admit that I always keep cans of pumpkin on hand. You just never know when that pumpkin bread craving will hit 🙂

This pumpkin pie pecan cobbler is really easy to prepare and full of pumpkin and spice flavor.

It starts with a cake mix. I’ll admit that I am not the biggest fan of cake mixes. Ironically though, I just used one to make my daughter’s birthday cake. I always substitute whole milk for the water called for when I used a boxed mix and it makes a huge difference.

PUMPKIN PIE PECAN COBBLER | www.togetherasfamily.com

Put a scoop of vanilla ice cream (or freshly whipped cream) on top and it is seriously heaven in a bite. The creamy pumpkin pie paired with the crunchy, spice, and sweet of the cobbler topping is really delicious.

PUMPKIN PIE PECAN COBBLER | www.togetherasfamily.com

This dessert is sweet. I mean, it is a dessert after all 😉 As you are pouring the cake mix on top it may seem like it is way too much. Believe me, I thought the same thing. But if you want that thick cobbler type topping you need all the cake mix. If you choose to add less the cobbler topping will not be as thick.

Traditionally this dessert is made with a yellow cake mix but I love the pumpkin + spice combination so I had to use that. You could use a yellow cake mix if that is what you prefer.

Pumpkin Pie Pecan Cobbler


  • 1 can (15 oz) pure pumpkin
  • 1 can (12 oz) evaporated milk
  • 1 cup brown sugar
  • 3 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1 box (15.25 oz) spice cake mix
  • 1 cup (2 sticks) butter, melted
  • 1 cup chopped pecans


  1. Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
  2. In large mixing bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk together until combined and smooth. Pour into the baking dish.
  3. Sprinkle the cake mix powder (do not prepare!) evenly over the top of the pumpkin mixture.
  4. Sprinkle chopped pecans evenly over the cake mix.
  5. Drizzle the melted butter evenly over the top of the pecans.
  6. Bake for 45-50 minutes. The edges will be golden brown and the center will be mostly set. A toothpick inserted should come out clean.
  7. Let sit for 20-30 minutes (if wanted) before eating. Serve with vanilla ice cream.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Hope your day is wonderful. Thanks for stopping by 🙂 You all are the best!

Save this recipe for later and PIN IT to Pinterest ♥ ♥

Pumpkin Pie Pecan Cobbler | Together as Family

Things I used for this recipe:

Linked up at Weekend Potluck

Related Posts Plugin for WordPress, Blogger...


    • Together As Family says

      Hey Debi. I have only ever made the recipe as is. My guess is that it would not work as a cupcake. But, it’s always worth a try. I don’t think it would hold together well enough to form the cupcake. It is more of a softer cake base/pumpkin pie with a cobbler type topping.

  1. says

    i’m going to try this a lil differently. i’m going to use butter at room temp 7 cut it into crumbs with the cake mix & pecans & sprinkle on top. or do you think this won’t work?

    • Together As Family says

      Hi Joann. It should work. The method reminds me of a crisp/crumble type topping. I have never tried it but I see no reason why it wouldn’t turn out just fine. Let me know if you try it this way. Thanks for visiting 🙂

    • Together As Family says

      Hi Dori! Additions or changes to the recipe? The recipe as written is exactly how I make this. I hope you love it. It’s a sweet dessert, but putting ice cream seems to cut the sweetness for me. It’s one of our favorite pumpkin desserts. Let me know how it goes.

  2. Lisa says

    Hi. I followed the instructions as stated and found that in many spots the cake mix was not absorbed but remained powdery on the top. I tried cooking it longer but was afraid the pecans would start to burn. I covered the top with foil and let it cook some more but still powdery. Any suggestions?

    • Together As Family says

      Hey Lisa. Mine did have some cake mix powder spots too. I should have noted that in the recipe, I will change that. I would say to try to pour the melted butter as evenly as possible over the cake mix. Or, if you really don’t like the powder spots being there go ahead and mix up the cake mix with the melted butter in a separate bowl, and then place in baking pan on top of pumpkin mixture. It will probably resemble like a crumble type mixture. I’ve never baked it this way but I don’t see why it would not work. It would definitely eliminate the powder spots on top. Hope that helps 🙂

  3. Traci says

    I was curious if there would be anything you can add to the pumpkin mixture to “dry” it up? I love pumpkin bread, pumpkin muffins, etc..but I don’t like the consistency of pumpkin pie? Maybe adding a little cake mix to the pumpkin mixture? Thoughts?

    • Together As Family says

      Hi Traci. The pumpkin portion in this cobbler is a softer, pumpkin pie-like consistencey. As far as “drying it up” I am not sure. It’s a good thought but not one that I have ever done. This pumpkin crumb cake recipe comes to mind. It is more of a cakey pumpkin with the same crumble/pecan topping. You could try this one out?? I have never made it but I have had it saved to make forever now. It looks delicious and it would give you the cakey/drier pumpkin part with the crumble topping. Maybe add pecans to it…. Just some thoughts 🙂 Thanks for stopping by!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge