May we introduce pumpkin pecan cobbler, an easy pumpkin dessert for those who aren’t fond of pumpkin pie, or of baking complicated dishes like pie. Pumpkin cobbler is a an easy recipe for a crowd, is foolproof to make, and is a wonderful thanksgiving dessert option!
To make pumpkin cobbler, you’ll of course need the basics like pumpkin spice seasoning, canned pumpkin puree, and the usual suspects: flour and sugar. We’ll be honest– not much else!
Grabs your aprons & preheat your ovens. It’s pumpkin pecan cobbler time!
The EASIEST Pumpkin Dessert!
If you’ve hosted many gatherings- you know it’s work and you want an easy pumpkin dessert you can count on! We’ve all experienced moments of anxiety, stress, and delight while a homemade pumpkin pie is baking in the oven just hours before 12 expectant guests will be knocking on your door for a feast.
Will it turn out? Will the crust be soggy? Will the pie weep excess water? Oh, the emotional rollercoaster that is holiday hosting.
Don’t sweat it. If you’re adventurous, experimental, or flat out realistic and you want an easy pumpkin dessert: you have found it.
This recipe is so easy you can call it a dump cake but it’s worthy of a proper name like pumpkin cobbler. It’s warm. It’s gooey. It’s sure to please a crowd.
Plus, it has something special going on that pumpkin pie lacks. Pumpkin cobbler has enjoyable satisfaction of TEXTURES at play. Pumpkin pie is great. You’ve got crust and you’ve got filling. Maybe some whipped cream.
But pumpkin cobbler. You’re looking at creamy pumpkin filling, gooey brown sugar caramel notes, crumbly cake bits, and crunchy chopped pecans. Add some vanilla ice cream and this dessert is a certifiable experience up to the challenge of outdoing pumpkin pie.
Let’s Make Pumpkin Pecan Cobbler
Pumpkin cobbler comes together with less than 10 minutes of hands-on time. It couldn’t be easier. This recipe will make a 13×9 inch pumpkin cobbler recipe suitable for 12 generous servings. You can halve the recipe for a 9×9 pan if that’s better for your guest list!
Here are the steps to make pumpkin cobbler:
- Make the pumpkin base. Mix pumpkin, spices, sugar, and cornstarch together. Add to a greased baking dish.
- Top with cake mix (homemade or storebought) and gently pat the mix into pumpkin filling.
- Make the pecan crumb topping by combining melted butter, flour, sugar, and pecans together. Layer over the cake mix.
- Bake and you are READY.
You can serve this warm, just as you would any fruit cobbler, with a big scoop of vanilla ice cream and a spoon to dig in. Or, you can let the pumpkin cobbler cool to room temperature then refridgerate to cool and thicken, very similar to pumpkin pie.
Serve the chilled pumpkin cobbler with whipped cream and a sprinkle of powdered sugar and you’ve got a second delicious dessert option that is make-ahead friendly!
Use Store bought Cake Mix Or Make Your Own!
Did we mention this pumpkin dessert recipe is easy? If you’d like to save even more time simply pick up a 15.25oz box of spice cake mix on your next trip to the grocery store. Bada bing bada boom you’re 75% done with dessert.
If you don’t have a box of cake mix on hand, don’t fret, we’ll list out the ingredients to make your own in the recipe card. It’s as simple as mixing flour, sugar, spices, and a leavening agent together.
We hope you and your family absolutely love this pumpkin cobbler! Hopefully this recipe can help your holiday hosting become a little less stressful and a lot more delcious.
Happy Fall Friends!
Vegan Pumpkin Cobbler is a delicious pumpkin dessert that is easy to prepare, easy to make in advance, and is a wonderful thanksgiving dessert option! Give pumpkin cobbler a try this fall with your friends and family.
For the pumpkin layer:
- 1 can pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons cornstarch
- pinch salt
- 1/4 cup brown sugar
For the cobbler topping:
- 1/2 cup butter
- 1/2 cup chopped pecans
- Use 1 box of spice cake mix OR make your own:
- 2 cups flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons pumpkin pie spice
- Mix all ingredients for the pumpkin layer together and pour into a greased 13×9 inch baking dish.
- Melt the butter and pour over the dry spice cake mix (store-bought or make you own based on ingredients above) and stir to combine.
- Sprinkle the cake batter over the pumpkin layer and top with chopped pecans.
- Cover and bake in a 350 degree preheated oven with the rack in the center position for 30 minutes, until the cake mixture is cooked.
- Serve warm with vanilla ice cream and enjoy!
Refrigerate any leftover portions for up to 5 days in the fridge. You can serve chilled, straight from the fridge or reheat for 10 minutes in a 350-degree oven.
- Calories: 248
- Sugar: 22.7g
- Sodium: 178.6mg
- Fat: 7.4g
- Saturated Fat: 1.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1.8g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan pumpkin Cobbler