Description
Warm, spiced, and irresistibly gooey — this Pumpkin Pecan Cobbler bakes into a soft pumpkin cake with a caramel-like sauce underneath and crunchy pecans on top. It’s the perfect cozy fall dessert!
Ingredients
Scale
- 🥣 For the Batter
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup pumpkin purée (not pumpkin pie mix)
- ¼ cup whole milk
- ¼ cup melted butter
- 1½ tsp pure vanilla extract
- 🍬 For the Topping
- ½ cup chopped pecans
- ½ cup brown sugar
- ½ cup granulated sugar
- 💧 For the Hot Water Pour-Over
- 1½ cups boiling water
Instructions
- Step 1 – Preheat & Prepare: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or nonstick spray.
- Step 2 – Mix the Batter: In a medium bowl, whisk together flour, baking powder, salt, sugar, and spices. Add pumpkin, milk, melted butter, and vanilla. Whisk until a smooth, thick batter forms. Spread evenly into your prepared dish.
- Step 3 – Add the Topping: Sprinkle chopped pecans evenly over the batter. Combine brown and white sugars, then sprinkle that mixture on top of the pecans.
- Step 4 – The Magic Step: Carefully pour boiling water over the entire dish without stirring. It will look strange — trust the process! Bake uncovered for 40–45 minutes, until golden brown and bubbling.
- Step 5 – Cool Slightly & Serve: Let the cobbler rest 10 minutes before serving. Spoon into bowls and enjoy the gooey caramel sauce underneath.
Notes
For the best texture, serve warm with vanilla ice cream or whipped cream. As it cools, the sauce thickens into a rich, caramel-like layer under the cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 35g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg