Description
Pumpkin Pecan Cobbler is a warm, gooey fall dessert that combines spiced pumpkin cake with a buttery brown sugar pecan topping. As it bakes, it creates its own rich caramel sauce underneath — perfect for serving with a scoop of vanilla ice cream or whipped cream.
Ingredients
- For the Pumpkin Batter:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup melted butter
- 1 1/2 tsp vanilla extract
- For the Topping:
- 1/2 cup chopped pecans
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- For the Hot Water Layer:
- 1 1/2 cups hot water
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together flour, baking powder, salt, sugar, pumpkin pie spice, and cinnamon.
- Stir in pumpkin puree, milk, melted butter, and vanilla extract until smooth. Spread the batter evenly into the prepared baking dish.
- In a separate bowl, mix brown sugar, granulated sugar, and chopped pecans. Sprinkle this mixture evenly over the batter.
- Carefully pour the hot water over the top (do not stir). This will form the caramel sauce as it bakes.
- Bake for 40–45 minutes, or until the top is set and golden but still gooey underneath.
- Let cool for 10 minutes before serving. Spoon into bowls and top with vanilla ice cream or whipped cream.
Notes
- Don’t mix the hot water into the batter — it creates the caramel sauce layer as it bakes.
- Use fresh pumpkin puree for a more natural flavor, or canned for convenience.
- For extra crunch, toast the pecans before adding them.
- Store leftovers in the fridge for up to 3 days and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American