Easy & Ultimate Pumpkin Pecan Cobbler: Gooey Fall Dessert Topped with Crunchy Pecans
Make this simple pumpkin pecan cobbler for a warm, spiced dessert perfect for autumn gatherings. It features a soft, gooey pumpkin base and a crisp pecan topping.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 box (15.25 ounces) yellow cake mix, dry
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, cloves, and salt until fully combined. This forms the pumpkin base.
- Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture. Do not stir.
- Scatter the chopped pecans over the layer of dry cake mix.
- Slowly drizzle the melted butter over the entire surface, aiming to cover the cake mix and pecans.
- Bake for 45 to 55 minutes, or until the topping is golden brown and the pumpkin layer is set.
- Let the cobbler cool slightly before serving warm, often with vanilla ice cream.
Notes
- For a richer flavor, substitute brown sugar for half of the granulated sugar in the pumpkin mixture.
- If you prefer a slower bake, you can prepare this in a slow cooker on low for 3 to 4 hours.
- Serve this dessert warm to best enjoy the gooey texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 38
- Sodium: 350
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 7
- Cholesterol: 65