Description
A warm and comforting Pumpkin Pecan Cobbler with a soft spiced pumpkin cake base and a gooey caramel-like sauce formed while baking, topped with a crunchy pecan layer — perfect for fall gatherings or Thanksgiving dessert.
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 1/2 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups hot water
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, combine pumpkin puree, milk, melted butter, and vanilla extract. Stir until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Spread the batter evenly in the prepared baking dish.
- Sprinkle chopped pecans evenly over the batter.
- In a separate bowl, mix brown sugar and granulated sugar together, then sprinkle the mixture evenly over the pecans and batter.
- Carefully pour the hot water over the top — do not stir.
- Bake for 40–45 minutes, until the center is set and a gooey sauce forms at the bottom.
- Cool for about 10 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- For extra crunch, toast the pecans before adding.
- Do not stir after adding hot water — it’s what creates the caramel sauce.
- Best served warm but can be reheated easily in the microwave.
- Use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American