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Warm pumpkin pecan cobbler served in a white dish topped with melting vanilla ice cream and sweet, gooey sauce.

Pumpkin Pecan Cobbler

This Pumpkin Pecan Cobbler is a warm, gooey, and comforting fall dessert filled with pumpkin spice flavor and topped with crunchy pecans. It magically creates its own caramel sauce as it bakes — perfect with a scoop of vanilla ice cream!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Batter
  • 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 cloves
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/4 cup milk
  • 2 tbsp melted butter unsalted
  • 1 tsp vanilla extract
Topping
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 3/4 cup chopped pecans
Hot Water
  • 1 1/2 cups hot water for pouring on top before baking

Equipment

  • Mixing bowls
  • Whisk
  • 9x9 inch baking dish

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x9 inch baking dish.
  2. In a large mixing bowl, whisk together flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves.
  3. Add pumpkin puree, milk, melted butter, and vanilla. Stir until a smooth batter forms. Spread evenly into the prepared baking dish.
  4. In a separate bowl, combine brown sugar, granulated sugar, and chopped pecans. Sprinkle evenly over the batter.
  5. Carefully pour the hot water evenly over the entire dish — do not stir. The liquid will form a sauce underneath as it bakes.
  6. Bake for 40 minutes, until the top is golden and set but the bottom is still gooey. Cool slightly before serving.
  7. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For extra depth of flavor, sprinkle a pinch of sea salt on top after baking. Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.