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Pumpkin Pecan Cobbler
Sarah

Unbelievably Cozy Pumpkin Pecan Cobbler

This Pumpkin Pecan Cobbler is a wonderfully cozy, self-saucing fall dessert that combines a tender pumpkin cake with a dreamy caramel-pecan sauce, making your kitchen smell like a hug.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 318
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all purpose flour plus 3 tablespoons
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree use 100 percent pumpkin puree, not pumpkin pie filling
  • 1/4 cup milk dairy-free milk like almond or oat milk can be used
  • 1/4 cup melted butter or vegetable oil melt unsalted butter gently; oil yields a softer crumb, butter adds rich flavor
  • 1 1/2 teaspoons vanilla
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar light or dark brown sugar both work
  • 1/4 cup chopped pecans can swap with walnuts, sliced almonds, or pepitas for nut-free version
  • 1 1/2 cups very hot water should be near boiling

Equipment

  • 8-inch casserole dish with high sides
  • Rimmed baking sheet
  • medium mixing bowl
  • Small mixing bowl
  • whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Kettle or saucepan
  • Oven mitts
  • Oven thermometer

Method
 

  1. Preheat oven to 350 degrees. Place an 8-inch high-sided casserole dish on a rimmed baking sheet.
  2. In a medium sized bowl, stir together flour, baking powder, salt, 3/4 cup sugar, cinnamon, nutmeg, and cloves. Whisk until no spice streaks remain.
  3. In a smaller bowl, stir pumpkin puree, milk, melted butter or vegetable oil, and vanilla together until smooth. The mixture should look silky and pourable.
  4. Pour wet ingredients into dry ingredients and mix just until combined to create a thick batter. Scrape into the 8-inch dish, spreading it evenly. Batter should be thick but spreadable, like brownie batter.
  5. In a separate bowl, stir the remaining 1/2 cup granulated sugar, brown sugar, and pecans together. Mix evenly so every bite gets crunch.
  6. Spread the sugar-pecan mixture evenly over the batter, covering every corner for the best sauce formation.
  7. Pour 1 1/2 cups very hot water over the entire surface. Do not stir after adding the water, or you’ll disrupt the layers that make the magic. Hot water dissolves the sugar layer to create caramel sauce.
  8. Bake the Pumpkin Pecan Cobbler for 40 minutes, or until the middle is just set and the edges are bubbling. Place the dish on a baking sheet in case it bubbles over.
  9. Cool 5 to 10 minutes before serving. Scoop deep to reveal the sauce. Resting time thickens the sauce for perfect spoonability.

Notes

Do not stir after adding hot water.
Place dish on a rimmed baking sheet to catch drips.