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This gooey pumpkin cobbler recipe takes pumpkin spice to the next level with layers of soft caramel cobbler cake and a gooey pecan topping. Serve it with whipped cream or vanilla ice cream and enjoy!

pumpkin cobbler in a baking pan with a serving spoon
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Last year I made this pumpkin snickerdoodle cobbler, and it’s so good I knew I wanted a classic on my site.

Why You’ll Love this Pumpkin Cobbler

  • Easy Thanksgiving dessert
  • Endless pumpkin flavor
  • Gooey texture
  • Crunchy pecan topping
  • Delicious pumpkin dessert if you don’t love pumpkin pie
  • Perfect for an ice cream pairing
  • Easy to make gluten-free or dairy-free

Do you love cobbler? You’ll love this pecan pie cobbler and snickerdoodle pumpkin cobbler too.

Though it isn’t filled with gluten and dairy, it is filled with pumpkin spice and flavor. It’s the perfect dessert recipe for Thanksgiving!

What’s the Difference Between a Cobbler and Crisp?

Crisps and crisps usually have a similar base, and while crisps are topped with streusel or oats, you top cobblers with a biscuit or batter they’re topped with a streusel. This healthy apple crisp recipe features an oat topping while this pumpkin cobbler recipe uses a flour batter.

This pumpkin cobbler recipe is made with a batter rather than a biscuit or dumpling. It’s a thick batter that turns into a soft and caramely cake texture when backed with the water.

a bowl of pumpkin pecan cobbler

How to Make Pumpkin Cobbler

This is a step-by-step overview of this easy recipe. Jump to the printable recipe card for the full recipe.

  1. Make the batter: Combine the dry ingredients then the wet ingredients in separate bowl. Mix them together until you have a very thick batter. Spread it into a 9×9 inch baking pan lined with parchment paper and set aside.
  2. Combine the pecan topping: Mix the sugar, pecans, maple syrup and cinnamon together in a small bowl then sprinkle evenly on top of the batter in pan.
  3. Add the hot water: Pour hot water over the top of the pecans and batter. The water will sit on top of the batter because it’s so thick, this is what you want. Do not mix the water into the batter!
  4. Bake: Bake at 350°F for 40 minutes. The water will seep into the batter, evaporate, and create a caramel sauce underneath. Serve warm with ice cream or whipped cream!
pumpkin pecan cobbler in a dish with whipped cream

Recipe FAQs and Tips

Why do you pour hot water over cobbler?

While it’s baking and rising, the water will seep through the cobbler crust, evaporate, and leave you with a gooey, moist, and caramely filling and a crunchy crust on top.

Can I make this gluten-free?

I tested this with gluten-free 1:1 baking flour and it worked well. I love Bob’s Red Mill or King Arthur’s Flour.

Storage and Leftovers

Cover leftover pumpkin cobbler with plastic wrap or place in an airtight container and store in the fridge for up to 5 days.

Baked cobbler can be frozen for up to 3 months. Thaw overnight in the fridge and bake in the oven at 350°F for 20-25 minutes, or until heated all the way through.

scooping a bite of pumpkin cobbler out of a bowl
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4.84 from 18 votes

Pumpkin Cobbler Recipe

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
This pumpkin cobbler recipe is a fall and Thanksgiving dessert filled with flavor. It’s gluten free and dairy free, filled with pumpkin spice and topped with pecans. And it’s easy to make!

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Servings: 8 servings


Pumpkin Cobbler

  • 1 cup all purpose flour gluten-free if needed
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup brown sugar packed
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/4 cup milk dairy-free if needed
  • 1/4 cup unsalted butter melted and cooled (sub coconut oil)
  • 2 teaspoons pure vanilla extract
  • Ice cream or whipped cream for serving


  • 1/2 cup brown sugar
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 cup chopped pecans
  • 1 1/2 cups very hot water


  • Preheat the oven to 350°F. Spray an square 8-inch metal baking pan with non stick spray and set aside.
  • Dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, browm sugar, and pumpkin pie spice.
  • Wet ingredients: In a separate small bowl, stir together the pumpkin, milk, melted butter, and vanilla to combine.
  • Combine the batter: Pour the wet ingredients into dry ingredients and stir gently, until combined. The batter will be very thick. Add batter to the prepared pan and spread evenly to the edges, smoothing the top into an even layer.
  • Make the topping: In a small bowl, stir together the coconut sugar, maple syrup, cinnamon and pecans. Spread evenly on top of the batter in the pan.  
  • Add the hot water: Gently pour the hot water evenly over the top. Do not stir. 
  • Bake: Carefully transfer the pan to the preheated oven. Bake for 35-40 minutes, or until the middle is just set. Let it cool 5-10 minutes. Serve warm, topped with ice cream or whipped cream.
Last step! If you make this, please leave a review letting us know how it was!


Serving: 1serving | Calories: 359kcal | Carbohydrates: 53g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 266mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2582IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Debbie says:

    5 stars
    Sounds great but I cant do coconut oil. Any substitutions??

  2. JUDY says:


  3. Melissa says:

    Can this recipe be made ahead and frozen? Thanks!

  4. Keely says:

    5 stars
    This is amazing!!! I followed the recipe exactly & my husband and I will be excited to serve this to our holiday guests.

  5. Misty says:

    Can I just use normal sugar? Do I have to adjust amount?

  6. Alice Rao says:

    Have you tried this recipe with almond flour? I did and the water didn’t evaporate. Any tips?