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Pumpkin Pie Pecan Cobbler has a creamy pumpkin pie layer topped with a sweet spiced pecan crumble topping. Serve with a scoop of vanilla ice cream for the best pumpkin cobbler recipe that’s perfect for Fall.
For more pumpkin desserts that are perfect for Fall be sure and try my pumpkin pie poke cake and this pumpkin cheesecake layered pudding dessert.
PUMPKIN PIE PECAN COBBLER RECIPE
Pumpkin pie pecan cobbler will be one of the best pumpkin desserts you will make this Fall. A soft pumpkin pie like filling topped with a crunchy pecan cake mix cobbler topping.
It reminds me of pumpkin pie and pecan pie mixed together. Top it with ice cream and caramel syrup for the best pumpkin spice dessert that is so cozy and delicious. Also try this peach cobbler dump cake. Same concept but made with canned peaches!
And if you love the soft cobbler toppings then you will definitely want to try this snickerdoodle apple cobbler, which is another Fall favorite dessert.
How To Make Pumpkin Pie Pecan Cobbler
Making pumpkin pie cobbler is so easy thanks to a few shortcuts like a cake mix, pecans, and warm pumpkin spices.
- Pure Pumpkin – Do not confuse this with the pumpkin pie filling. Get the can that says 100% pure pumpkin on it. You will use the entire can in this recipe.
- Evaporated Milk
- Brown Sugar – I use light brown sugar but if you prefer the stronger molasses flavor of dark brown sugar then feel free to use that.
- Large Eggs
- Pumpkin Pie Spice
- Spice Cake Mix – You can also use a french vanilla, vanilla cake mix, or yellow cake mix if you can’t find the spice cake mix.
- Chopped Pecans
- Butter
My Tips For Pumpkin Pie Cobbler
Here are my tips for making this recipe that will hopefully give you great results when you make it!
- Do I have to use the spice cake mix? No you don’t! I actually have not been able to find it in any grocery store near me (maybe they quit making it?) so I always use a vanilla cake mix. You can also use a yellow cake mix as well. If you don’t use the spice cake mix then you will want to add 1/2 teaspoon ground cinnamon.
- What if I am allergic to nuts? I will say that if you can’t add the nuts due to an allergy than maybe find a different recipe. I hate saying that but I am afraid that if you don’t add the nuts then this dessert will be overly sweet and maybe not even edible.
- How do I store leftovers? Because of the pumpkin pie base you need to refrigerate the leftovers. Leftovers will stay good, covered, for about 2 days. I just scoop some out onto a plate and microwave it until it’s warmed through.
- How do I serve this pumpkin cobbler? I highly recommend putting a scoop of vanilla ice cream on top of the warm cobbler. It is so yummy! I also like to top mine with more chopped pecans and a drizzle of caramel ice cream syrup. You could also top it with some Cool Whip or make your own freshly whipped cream to go on top. It’s really good that way too.
TRY THESE OTHER PUMPKIN DESSERTS
- pumpkin chocolate chip bars
- pumpkin cheesecake layered pudding dessert
- cream cheese pumpkin coffee cake
- cinnamon streusel pumpkin cake
- caramel pumpkin bundt cake
- the best pumpkin recipes
Pumpkin Pie Pecan Cobbler
Ingredients
- 1 can (15 oz) pure pumpkin
- 1 can (12 oz) evaporated milk
- 1 cup light brown sugar
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 box (15.25 oz) spice cake mix see notes below
- 1 cup chopped pecans
- 1 cup (2 sticks) salted butter melted
Instructions
- Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
- 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.
- Sprinkle the dry cake mix (do not prepare) evenly over the top of the pumpkin mixture. Sprinkle chopped pecans evenly over the cake mix.** An alternate way to make this is to combine the dry cake mix, melted butter, and chopped pecans into a bowl. Mix together and then sprinkle it evenly over the pumpkin mixture in the pan. This allows for the cake mix to be completely mixed in so you don't end up with potential dry cake mix spots once it's baked. It also produces more of a crisp type topping.
- Drizzle the melted butter over the top of the pecans. Try and cover all the dry cake mix, that way you don't end up with dry cake mix spots once it's baked.
- Bake for 40-50 minutes. The edges will be golden brown and the center will be set. The pumpkin pie layer will be soft (it's supposed to be).
- Let the cobbler sit for about 10 minutes before serving to allow the cobbler to set and cool a bit. Serve with a scoop of vanilla ice cream, whipped cream, caramel syrup drizzle, and/or chopped pecans.
Notes
Nutrition
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Have you ever tried this recipe as cupcakes? I was thinking they would be perfect for our fall bake sale.
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.
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?
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 🙂
Joann Brown, have you tried it as you described? How did it turn out?
Better to cut butter into cake mix with pecans.I did it both ways and it tasted salty on top..had to e the butter!
Yes, that’s a great suggestion!
Yes oh yes please! This dessert looks absolutely divine. Thanks for sharing with us at Weekend Potluck.
You’re very welcome 🙂 I always love stopping by. Thanks for the visit.
Any additions or changes that need to happen?
I plan on making this today.
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.
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?
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 🙂
I made this tonight for a party and the store didn’t have spice cake mix!!! I ended up using “gingerbread mix” which was the best alternative I could think of. Based on the comment above and my fear of dry spots, I mixed the nuts and butter before pouring them on top of the dry cake mix. i had no idea how it would turn out. The cake was good, but not great with my changes, next time I will shop in advance and try mixing the butter with the mix first!! Thank you for the recipe!
Oh shoot, your changes sound good but that’s too bad it did not turn out. If you are careful to pour the melted butter over all the cake mix, then there will be hardly any dry spots. There might be a couple but those have never bothered me or my family when I make this. I guess the dry spots come with the ‘dump cake’ thing because you are essentially just dumping the cake mix on and then drizzling butter over top. Serve with some ice cream and no one will even be able to tell 🙂
This method does not work! I tried it and it turns the cake mix into a cake batter, I have it in the oven right now but have no idea how it will turn out but I sincerely doubt it’s going to look anything like the picture, all the “topping” has sunk into the pumpkin base and I’m assuming it’s going to be more like a swirl cake now.
I’ve tried this and several other recipes just like this. The sides and ends burn while trying to cook the middle. It never fully cooks in the middle and I have the same powdery “undone” spots.
The powdery spots are normal for recipes like this because you’re just dumping dry powder on top. If you don’t want that then I would suggest mixing the melted butter with the dry cake mix until it combines, then sprinkle that over it. As far as the cooking, I have not had that problem so I am not sure what that could be. Hopefully that helps you a little bit 🙂
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?
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!
I guess I better remember to leave the link 🙂
http://cookiesandcups.com/pumpkin-crumb-cake/
Hello! This may sound like a silly question (buy I’m not much of a baker) do you mean a 15 oz can of pumpkin puree? Or just regular can of pumpkin? Looks delicious!! Thank you!
There are no silly questions 🙂 You use a 15 oz can of pure pumpkin. The one I use is Libby’s brand and it says ‘100% pure pumpkin’ on the can. I hope that helps.
Can you make thos ahead? If so, how much in advance is ok? Want to make for thanksgiving amd would love if I can cook the day or 2 before. Thanks!
It’s not one of those things that can be made ahead. The cake mix on top tends to get softer as it sits. For best taste, I would make it when you need it cause it’s really good warm or even once it’s cooled.
I made this last night and I followed the recipe and it came out really runny. Is there something that I’m supposed to add to the liquid part to tighten it up? I even raised the temperature and it still was runny after 15 minutes.
Hmmm. It should not be runny at all. It’s not like a cake consistency but more like a soft cream pie texture. Not sure how to explain it but it should definitely not be runny. Did you add all the ingredients into the pumpkin pie mix? The eggs will help stabilize it so make sure you added everything as written. I am so sorry it did not turn out.
I accidentally added too much of the milk to my pumpkin mix (long story). I just baked the pumpkin mix for maybe 10-15mins before I added the top. It’s still going to be more like pumpkin pie- not cakey.
Also, we’ve been eating on our cobbler since Thanksgiving (it’s now Monday after) and it still taste amazing and has held up very well. I think this dessert would be ok made in advance.
So SO good!! You don’t think it can get better until you eat it with vanilla ice cream. ?
I did as suggested and mixed the cake mix, butter and pecans together..This did not work for me. The mixture sank instead of sitting on top of the pumpkin..the result was soggy, mushy blobs, not beautiful crisp topping. I will make again and do the traditional “dump cake” method, because the flavors were delish!
I made this today, but with some slight variations and it turned out great! Thanks for sharing. I used 2 – 9in frozen pie crusts (thawed). mixed pie filling per directions and split between the pit crusts. I was worried about powder spots, so I put one crust in the freezer for 20 minutes to try and thicken up the batter. So it the first pie I poured half the cake batter (yellow cake) on top of the filling, spread the pecans, and poured 1 stick of melted butter into a sandwich bag and cut the corner (about 1/8″ hole) off and slowly poured the butter over the entire cake powder. Completely covered it….the second pie tin from the freezer, still worried about powder cake areas, i mixed the cake mix, butter, and pecans…but it was doughy, so I rolled out small pieces and covered the top of the filling, Some pie filling leaked through. Baked 50 minutes. The first one looks like a pecan pie, and the second one, well it looks like a cake top with pumpkin swirls. Bottom line is they both taste GREAT! I would say there is more of the pie filing taste in pie#2.
This is fantastic! I’m really happy to find it, and will make it again for Thanksgiving this year! I did make the a few slight changes: first, I added cinnamon to the pumpkin mixture for a bit more flavor. I also melted the butter, and mixed it together with the cake mix and pecans before i dropped small pieces all over the pumpkin mixture. This did make for a more cake-like consistency, but was still completely delicious. And I think this version could be made ahead of time, if refrigerated?