Pumpkin pie pecan cobbler is so quick & easy! A creamy pumpkin pie layer 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.
Pumpkin Cobbler Recipe
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 during the year. 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 is the perfect warm, and comforting pumpkin dessert for Fall time.
It starts with a cake mix. I’ll admit that even as a food blogger, I LOVE cake mix. I know lots of people prefer to make their own cake by scratch, which by the way I am totally a fan of. Just look at this chocolate sheet cake. From scratch and insanely delicious.
If that’s what you prefer, you can always make your own cake mix instead of the boxed cake mix. It would defeat the purpose of how easy this dessert it, but you could do it.
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.
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.
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.
How to make Pumpkin Pie Pecan Cobbler
Prepare a simple pumpkin pie mixture that has pure pumpkin, evaporated, brown sugar, eggs, and pumpkin pie spice. Use a whisk to stir that together until it’s smooth and combined.
Pour the pumpkin pie mix into the baking dish.
Sprinkle the DRY cake mix (DO NOT prepare it) over top of the pumpkin pie. Then sprinkle the chopped pecans over top of the dry cake mix.
Melt the butter and drizzle the butter evenly over top of the pecans. Bake it up and serve with ice cream or whipped cream. We prefer the vanilla bean ice cream!
Try these other pumpkin dessert recipes too
- 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 (DRY mix, DO NOT prepare)
- 1 cups chopped pecans
- 1 cup (2 sticks) butter, melted
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Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
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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.
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Sprinkle the dry cake mix (do not prepare) evenly over the top of the pumpkin mixture. Sprinkle chopped pecans evenly over the cake mix.
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Drizzle the melted butter evenly 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.
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Bake for 45-50 minutes. The edges will be golden brown and the center will be set.
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Let sit for about 20 minutes (so it's not piping hot) and serve warm with vanilla ice cream or whipped cream.
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32 Comments
Debi
August 23, 2016 at 11:13 am Have you ever tried this recipe as cupcakes? I was thinking they would be perfect for our fall bake sale.Together As Family
August 23, 2016 at 7:55 pm 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.Joann Brown
September 7, 2016 at 9:48 am 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
September 7, 2016 at 10:05 am 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 :)Beth Frice
November 9, 2016 at 6:09 pm Joann Brown, have you tried it as you described? How did it turn out?Carla
November 20, 2018 at 11:43 am 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!Together As Family
November 20, 2018 at 3:21 pm Yes, that’s a great suggestion!The Better Baker
September 13, 2016 at 2:53 pm Yes oh yes please! This dessert looks absolutely divine. Thanks for sharing with us at Weekend Potluck.Together As Family
September 13, 2016 at 3:12 pm You're very welcome :) I always love stopping by. Thanks for the visit.Dori
October 7, 2016 at 9:35 am Any additions or changes that need to happen? I plan on making this today.Together As Family
October 7, 2016 at 2:13 pm 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.Lisa
October 26, 2016 at 8:54 pm 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
October 28, 2016 at 6:21 pm 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 :)Kris
November 19, 2017 at 7:54 am 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!Together As Family
November 19, 2017 at 12:10 pm 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 :)Debbie
September 21, 2017 at 8:30 pm 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.Together As Family
September 22, 2017 at 4:01 pm 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 :)Traci
December 2, 2016 at 3:20 pm 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
December 2, 2016 at 6:48 pm 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!Together As Family
December 2, 2016 at 6:50 pm I guess I better remember to leave the link :) http://cookiesandcups.com/pumpkin-crumb-cake/150 Best Fall Desserts - Prudent Penny Pincher
September 10, 2017 at 7:18 am […] Pumpkin Pie Pecan Cobbler from Together as a Family […]Nancy
October 15, 2017 at 9:36 pm 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!Together As Family
October 15, 2017 at 9:39 pm 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.Lizz
October 21, 2017 at 9:43 pm 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!Together As Family
October 23, 2017 at 2:20 pm 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.Old Fashioned Homemade Chicken and Dumplings – Weekend Potluck 240
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November 16, 2018 at 9:59 am 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.Together As Family
November 16, 2018 at 11:35 am 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.Jessie
November 26, 2018 at 9:32 am 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. 🤤