What is the difference between pumpkin pecan cobbler and pumpkin pecan pie?

Pumpkin pecan cobbler has a gooey, cake-like topping and a spiced pumpkin filling, making it different from pumpkin pecan pie, which has a smooth custard base in a pie crust. If you want an easy pumpkin pecan cobbler recipe easy enough for weeknights, this dessert is ideal.

Can I make pumpkin pecan cobbler with yellow cake mix?

Yes! Using yellow cake mix is a shortcut that creates a fluffy, golden topping for pumpkin pecan cobbler. This method works perfectly for pumpkin pecan dump cake versions or old fashioned pumpkin pecan cobbler.

Is there a keto pumpkin pecan cobbler option?

Absolutely. You can make a keto pumpkin pecan cobbler by substituting sugar with low-carb sweeteners and using almond flour instead of traditional cake mix. Keto pumpkin pecan cobbler recipes maintain the same cozy flavors as classic pumpkin cobbler.

How should I serve pumpkin pecan cobbler for best results?

Pumpkin pecan cobbler is best served warm, right out of the oven. Pair it with vanilla ice cream or whipped cream to enhance the flavors. Dancing around the kitchen while enjoying this dessert is highly recommended!

Pumpkin Pecan Cobbler Recipe – Easy, Gooey, Delicious 2025

Name: Pumpkin Pecan Cobbler
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8-10 servings
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree; 1 cup granulated sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 2 large eggs; ½ cup evaporated milk; 1 box yellow cake mix (or homemade cake mix); 1 cup chopped pecans; 1 stick (½ cup) unsalted butter, melted

Description

A cozy fall dessert combining spiced pumpkin and crunchy pecans in a sweet, gooey cobbler. Perfect for holiday dinners, potlucks, or anytime you want an easy, comforting treat. Serve warm with ice cream or whipped cream for extra indulgence.

Ingredients

Scale

🛒 Ingredients (for 9×13-inch pan):

For the Filling:

1 (15 oz) can pumpkin puree
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 large eggs
½ cup evaporated milk

For the Topping:

1 box yellow cake mix (or homemade cake mix)
1 cup chopped pecans
1 stick (½ cup) unsalted butter, melted

Instructions

📝 Instructions:

Step 1: Prepare Filling
Preheat oven to 350°F (175°C).
In a medium bowl, mix pumpkin, sugar, spices, salt, eggs, and evaporated milk until smooth. Pour into a greased 9×13-inch baking dish.

Step 2: Add Topping
Sprinkle the dry cake mix evenly over the pumpkin filling. Top with chopped pecans. Drizzle melted butter over the top.

Step 3: Bake
Bake for 45–50 minutes until the topping is golden and the filling is set. A toothpick inserted in the center should come out mostly clean.

Step 4: Serve
Let cool for 10–15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

Shortcut: Use pre-chopped pecans to save time.
Make Ahead: Assemble the night before and bake just before serving.
Variation: Try a keto version using almond flour and low-carb sweetener.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert / Cobbler
Method: Baked
Cuisine: American