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Join me as we swan dive into this amazing Pecan Pie Cobbler! There’s a pool of caramel hiding beneath a buttery, sticky, cloud-like surface and a shower of brown sugar toasted pecans.

Amazing pecan pie cobbler served in a baking dish with vanilla ice cream


This easy dessert recipe truly is magic!

I realize that calling a pecan pie cobbler (or any dessert) “magic” might not have the same persuasive oomph coming from someone who is prone to superlatives (for the record, this Vegan Apple Crisp really is the best fruit crisp EVER. This Dutch Oven Peach Cobbler is the best easy fruit dessert; the Pumpkin Pecan Pie is the best pumpkin pie, etc.).

This pecan pie cobbler, however, possesses magic of a different kind.

In addition to the mesmerizing taste and texture—to eat it is to slip into a fall dessert fantasy—the very cooking process is something of a culinary wonder.

If you’ve tried my Pumpkin Pecan Cobbler, you have a hint of this recipe’s process.

  • To make this amazing pecan pie cobbler, you layer the ingredients—melted butter, easy batter, brown sugar tossed pecans—in a baking dish one on top of the other without stirring, which feels completely outrageous. AND THEN…
  • You dump hot water onto the whole shebang.

It looks like a royal mess going into the oven, but when it emerges?

  • An oozing pool of caramel floods the bottom of the dish.
  • A moist, buttery cake rises to the top.
  • The pecans emerge on the surface, toasted and crisp.

This is an old-fashioned trick, sometimes called a pudding cake. It wows every time!

Ready to wave your wand?

Gooey pecan pie cobbler in a baking dish

At the holidays, I like to focus on desserts that feel traditional and comforting, but are still a little fresh and unexpected.

I also want them to be easy to make, even for beginner bakers.

Many of my favorites are Southern!

  • Old Fashioned Sweet Potato Pie is silky and warmly spiced. I’m hoping you’ll trust me and try it this year, instead of pumpkin.
  • Buttermilk Pie is a favorite dessert of my childhood. The pie filling is made with nothing but a bowl and a hand mixer. It’s an easy holiday dessert that delights.
  • Bourbon Balls. People get very excited when you show up with these. (Same with Bourbon Pecan Pie).

And, in case you aren’t feeling any of those? That’s where gooey pecan pie cobbler comes in!

  • Pecan pie cobbler has the same flavors as pecan pie, without a scrap of fuss.
  • There’s no pie crust to roll, no filling to temper.
  • This pecan cobbler recipe is made with no corn syrup, and if you like, you can use other wholesome ingredients too.

Amazing pecan pie cobbler in a baking dish

How to Make Pecan Pie Cobbler

Pecan pie cobbler is an “impossible” dessert, meaning that it makes its own crust as it bakes.

The caramel pudding that forms on the bottom of the dish has the flavor of pecan pie, and the batter rises to the top, creating the “crust” (though it’s more like a sticky sponge cake).

I’ve seen a few recipes floating around for pecan pie cobbler with Bisquick and pecan pie cobbler with cake mix—NOT NECESSARY. Pecan pie cobbler is easy.

Here’s how to make amazing Pecan Pie Cobbler.

The Ingredients

  • Butter. It’s the holidays! Butter is key to forming the caramel pudding at the bottom of the pecan pie cobbler. This recipe uses a moderate amount compared to any pecan pie recipe, but the cobbler still tastes gloriously rich.
  • Flour. I opted to use a blend of whole wheat flour and all-purpose flour, because (even at this decadent time of year), I like sneaking in whole grains. Further, I find the mild, nutty taste of whole wheat flour a nice pairing with pecans. If you prefer to keep it holiday classic, you can use entirely all-purpose flour.
A bag of all-purpose flour for making gooey pecan pie cobbler
  • Brown Sugar. The second half of our caramel magic. Pecan pie is usually made with corn syrup (and many classic cobbler recipes like Dixie’s pecan pie cobbler call for it too), but I found that using brown sugar resulted in just as rich of a flavor, without corn syrup.
  • Milk. I recommend 2% milk to make sure the caramel isn’t too thin. As you might suspect, whole milk would be quite nice too.
  • Pecans. Nutty, crunchy, and oh-so-toasty. (If you’re a pecan fan, you’ll also love these Pecan Pie Bars, and the chocolatey goodness of Chocolate Pecan Pie.)
  • RUM! A splash of booze makes this gooey pecan cobbler extra festive. You could also make the pecan pie cobbler with bourbon, brandy, or leave it out entirely and use additional vanilla extract instead.

The Directions

  1. Add the butter to your baking dish, and place it in the preheated oven to melt. Set aside.
    Melted butter in a baking dish for making amazing pecan pie cobbler
  2. In a mixing bowl, stir together the dry ingredients for the cobbler. Then, add the wet ingredients for the batter, stirring just until the flour disappears.
    Batter in a mixing bowl for making gooey pecan pie cobbler
  3. In a third, final bowl, stir together the brown sugar and pecans.Gooey pecan pie cobbler in a baking dish
  4. Slowly pour the hot water over the top, and DO NOT STIR.
  5. Line a rimmed baking sheet with parchment paper, and set your baking dish on top. Bake at 350 degrees F uncovered for 30 to 40 minutes, until the top is golden brown. Set the baking dish cool on a wire rack to cool (it will thicken as it cools). Serve warm with desired toppings, and ENJOY!

Pecan Cobbler Recipe Variations

  • Walnut Pecan Pie Cobbler. Use a mix of half walnuts and half pecans.
  • Pecan Pie Cobbler with Toffee Bits. Sprinkle ½ cup brickle toffee bits over the top of the brown sugar and pecans, prior to adding the hot water.
  • Gluten Free Pecan Pie Cobbler. Replace both flours with Gluten Free 1:1 Baking Flour.

Amazing pecan pie cobbler served in a baking dish with vanilla ice cream

Storing Pecan Pie Cobbler

Does pecan pie cobbler need to be refrigerated? Yes.

Like traditional pecan pie, this cobbler should be refrigerated to keep it fresher longer.

  • To Store. Let your cobbler cool completely, then cover it and store in the refrigerator for up to 3 days.
  • To Reheat. Gently reheat your cobbler in the oven at 325 degrees F until warmed through.
  • To Freeze. Cool completely, then tightly cover your cobbler, and place in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Gooey pecan pie cobbler served in a baking dish with scoops of ice cream

The only thing more miraculous than how easy pecan pie cobbler is to make (and eat!) might be how delicious a serving would taste with a scoop of vanilla ice cream melting over the top.

Let’s work some magic!

Pecan Pie Cobbler

4.94 from 32 votes
Amazing Pecan Pie Cobbler. Gooey caramel forms under a sweet, buttery cobbler with crunchy, toasted pecans. The easy version of pecan pie!

Prep: 15 minutes
Cook: 30 minutes
Total: 1 hour 5 minutes

Servings: 8 servings (1 8×8-inch pan)


For the Cobbler Batter:

  • 4 tablespoons 1/2 stick unsalted butter
  • ½ cup Bob’s Red Mill Organic All Purpose Flour
  • ½ cup Bob’s Red Mill Organic Whole Wheat Flour or additional all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup 2% milk
  • 2 tablespoons dark rum or an additional 2 teaspoons pure vanilla extract and 1 tablespoon additional milk
  • 1 teaspoon pure vanilla extract

For the Topping:

  • 2/3 cup packed brown sugar light or dark
  • 1 cup chopped pecans
  • 1 1/2 cups very hot water

For Serving:

  • Vanilla ice cream or sweetened whipped cream


  • Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8×8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.
  • In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.
  • In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.
  • With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).
  • Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.
  • Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.



  • TO STORE: Let your cobbler cool completely, then cover it and store in the refrigerator for up to three days. 
  • TO REHEAT: Gently reheat your cobbler in the oven at 325 degrees F until warmed through. 
  • TO FREEZE: Tightly cover your pecan pie cobbler and place in the freezer for up to two months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 8); without ice creamCalories: 365kcalCarbohydrates: 53gProtein: 4gFat: 16gSaturated Fat: 5gCholesterol: 16mgSodium: 167mgPotassium: 240mgFiber: 2gSugar: 39gVitamin A: 198IUVitamin C: 1mgCalcium: 98mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. We are obsessed with this concept, over here! I can’t wait to try it out. And boiling water? Certainly magical!

  2. I am totally making this for Thanksgiving. We’re a small family so only doing half the recipe. You state to use an 8×8 pan. What size pan would I use for half the recipe?

    1. Hi Swapna! Since this recipe calls for a 2-quart baking dish, you could try using a 1-quart baking dish for half. I haven’t tried the recipe this way, so if you experiment with it, I’d love to hear how it goes!

      1. Hi Heidi

        I did make the half portion but I don’t recommend it.

        It did not come out good at all! It was dry and not gooey/caramely.

        If you’re going to make it, I suggest doing the full recipe so you can follow it exactly as written.

  3. I made this ahead of Thanksgiving as a test – tastes great!! And so easy. Will definitely be making again for Thanksgiving.5 stars

      1. Sheila, I’d suggest doing 1.5 times the amount to start. I’ve never increased it but I think this would work. Or you could double it and bake in 2 8×8 inch pans. That would absolutely work.

  4. I made this a few days ago and my family loved it! It was so easy too. I will definitely be making this recipe every holiday season.5 stars

    1. I’m so happy to hear that this recipe was a hit, Tara! Thank you for taking the time to share this kind review!

  5. Okay to use plant butter and almond milk in pecan pie cobbler?
    What about almost flour? Would it give same sticky sponge cake?

    1. Norma, I’ve never played around with these swaps. I think the plant butter would be OK as long as you’ve used it in similar recipes with success, though you would be experimenting. The flour does need to be regular wheat flour (all-purpose). I hope you enjoy the recipe if you try it!

  6. Question: Im gonna bake today, bc i have several bananas I need to use up, BUUUUT this pecan pie cobbler has been on my mind since I bookmarked it last month. Do you think it’d work if i substitute a lil bit of the sugar in the batter w/ bananas? Obviously it’ll be a lil different, but will the caramel still form and the cobbler be delicious? Thanks for your opinion!

    1. Meg, I am afraid the caramel might not form properly, since this isn’t stirred together like a standard cake. I’d stick with the recipe (and maybe make some banana bread or banana cookies :) ).

  7. Hi! 
    I was wondering will these be able to be made on an aluminum pan? Like the throw away ones? 
    Or would they only work well  in glass/ceramic dishes? 

    1. Chels, I’ve never tried the recipe in a pan like that, but I think it would work! If you decide to try it, I’d love to hear how it comes out.

    1. Hi Yalc, I’m sorry for any inconvenience that the ads may have caused you. If you click the “Jump To Recipe” button at the top of the page, it will take you directly there. I hope this helps!

    1. Hi Donna! This recipe actually makes its own crust as it bakes. The caramel pudding that forms on the bottom of the dish has the flavor of pecan pie, and the batter rises to the top, creating the “crust” (though it’s more like a sticky sponge cake). I hope you enjoy the recipe if you try it!

    1. Definitely, Ale! If you check out the storage tips in the blog post, I’ve offered ideas for refrigerating, reheating, and freezing it. I hope this helps!

  8. Hi Erin! This looks amazing and I’d like to try this for Thanksgiving. I’d like to make a gluten free option for my sister and the Pin mentioned ‘gluten free option available’. I looked and looked, but didn’t see what to use to do this. Can you suggest something?

  9. Excellent recipe! I halved the filling and doubled the topping since the cooler is my favorite part and it still came out wonderful. I did find for mine I had to cook longer but maybe the additional topping or my oven.5 stars

    1. Hi Cara! Just want to make sure you didn’t have any trouble finding the recipe card in the post? The amount of hot water was listed under section for toppings, the amount is 1 1/2 cups. Hope this helps!

  10. Very easy and yummy. I baked it for 40 minutes and still a little too runny, mushy for my taste. I think next time it will only put 1 cup of water on top4 stars

    1. Hi Ara, My tip is to bake uncovered in the center of the oven for 30 to 40 minutes, OR until the top is golden brown and looks dry on top. Glad you enjoyed it!

  11. Has anyone ever tried making with Splenda brown sugar substitute? Would like to make for my diabetic father. Wondering how it would come out?5 stars

  12. This was delicious! I served it for a family get together and everyone asked for the recipe. I was more than happy to share your website with them. I love your common sense approach to using healthier ingredients, like the whole wheat flour in this dessert.5 stars

    1. Hi Luanne! You’ll find this listed in the ingredients of the recipe card, but its 1 1/2 cups. Hope you enjoy it!

    1. Hi Alisa! The ingredients are listed in the recipe card above the area where you commented or you can hit the “jump to recipe” button at the top of the page! Enjoy!

    1. Abby, I’ve never tried, but I bet you can sprinkle chocolate chips over the top prior to baking. If you decide to plahy around, I’d love to hear how it goes.

  13. Made it today with dairy free butter and that new CC whipping cream that’s plant based as well instead of the milk. Everyone raved ☺️ Delicious!5 stars