Farmhouse-Style Pecan Pie Cobbler

If you love pecan pie, this pecan pie cobbler will be your new favorite. Sweet, nutty filling bubbles up under a buttery sugar cookie topping for a cozy dessert that feels special but couldn’t be simpler.

You don’t need to mess with pie dough…just mix up the filling, drop the cookie topping on top, and bake until golden. For a gooier center, pull it from the oven while it’s still slightly jiggly; if you prefer it more set, give it the full bake time. I highly recommend serving this with vanilla ice cream.

What You’ll Need

For the Pecan Filling

• 2 cups pecan halves (about an 8-ounce bag; halves look pretty, but chopped pecans also work if that’s what you have)
• 3 large eggs
• ¾ cup light corn syrup (dark corn syrup can be swapped in for a deeper flavor)
• ½ cup packed brown sugar
• ¼ cup unsalted butter, melted
• 1 tablespoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

For the Sugar Cookie Topping

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• Coarse sugar, for sprinkling (optional, adds crunch and sparkle)

How to Make It

Step 1: Prepare your dish

Butter a 9-inch pie plate or 8-inch square dish, and set a foil-lined baking sheet on the rack underneath. This cobbler likes to bubble over, and it’s so much easier to toss foil than scrub the oven.

Step 2: Mix the filling

In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt until it’s smooth. There will still be some graininess from the brown sugar and that’s okay.

Stir in the pecans last so they don’t break apart. If you like a mix of textures, chop half and leave the rest whole before stirring them in.

Step 3: Make the topping

Cream the softened butter and sugar until it’s pale and fluffy; this step gives you that soft, bakery-style cookie bite on top. Beat in the egg and vanilla, then switch to low speed and add the flour, baking powder, and salt.

Stop mixing as soon as the flour disappears. Overworking the dough makes it tough instead of tender. Just like a cookie!

Step 4: Assemble

Pour the filling into your prepared dish, then drop the cookie dough across the top in spoonfuls. Don’t cover it completely, you want little windows where the filling can bubble through while it bakes.

If you have coarse sugar on hand, you can sprinkle it over now for a pretty sparkle and light crunch, or wait until the topping smooths out in the oven halfway through baking..

Step 5: Bake

Bake at 350°F for 40–45 minutes. The cookie topping should be golden, and the filling should still wobble slightly in the center.

If the top looks done before the filling is set, lay a piece of foil loosely over the pan to prevent over-browning.

Step 6: Cool and serve

Give the cobbler at least 20 minutes to cool before serving. It needs that time to set up so the filling holds together.

After that, scoop it warm with ice cream.

Storage Instructions

Cover the cobbler tightly and refrigerate for up to 4 days. The filling will firm up as it chills, but it reheats beautifully. Warm individual portions in the microwave for about 30 seconds, or place the whole dish in a 325°F oven for 10–15 minutes until heated through.

More Late Fall Desserts

• Brown sugar and cream bread pudding
• Spice cake with praline frosting
• Molasses sandwich cookies with buttercream filling
• Christmas cobbler

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