Description
Get ready to fall head over heels for this cozy Pumpkin Pecan Cobbler — a dessert that’s as warm and comforting as your favorite sweater on a chilly day. It’s got silky pumpkin, fragrant autumn spices, and that irresistible nutty crunch from toasted pecans. Oh, and did I mention it magically makes its own caramel sauce in the oven? Yep. No saucepan required — just spoon, bake, and swoon.
Ingredients
Pumpkin Batter:
- ¾ cup + 3 tbsp all-purpose flour
- ½ cup whole wheat pastry flour (or just use all-purpose flour if that’s what you’ve got)
- 2 tsp baking powder (aluminum-free if possible)
- ½ tsp kosher salt
- ⅔ cup sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ cup pumpkin puree (make sure it’s pure pumpkin, not pie filling!)
- 5 tbsp milk, room temp
- ¼ cup melted butter, cooled slightly
- 2 tsp vanilla extract
Sweet Pecan Topping:
- ½ cup sugar
- ½ cup brown sugar (light or dark — both work beautifully)
- ¼ tsp cinnamon
- ⅓ cup pecans, chopped
- 1½ cups hot water
Optional for serving:
- Vanilla ice cream, whipped cream, or a drizzle of heavy cream — trust me, it’s worth it.
Instructions
Step 1: Preheat and prep.
Crank your oven to 350°F (175°C). Lightly butter or spray a 2-quart casserole dish (or a deep 8×8 pan). Set it on a baking sheet — this cobbler can bubble up, and we don’t want sticky caramel surprises in your oven later.
Step 2: Mix your dry ingredients.
In a large bowl, whisk together the flours, baking powder, salt, sugar, and all your warm spices — cinnamon, ginger, nutmeg, and cloves. This blend right here? That’s the smell of fall.
Step 3: Mix your wet ingredients.
In another bowl, whisk together the pumpkin puree, milk, melted butter, and vanilla until smooth and creamy.
Step 4: Combine and pour.
Pour the wet mix into the dry and gently stir until everything comes together. Don’t overdo it — we’re going for “just mixed,” not bread dough. The batter should be thick and spreadable. Spoon it into your prepared dish and smooth it into an even layer.
Step 5: Make the topping.
In a small bowl, combine both sugars, the cinnamon, and chopped pecans. Sprinkle this mixture evenly over the top of the batter.
Step 6: The magic move.
Now for the fun part — slowly pour the hot water over everything. Do not stir. It’s going to look weird, but this step is what turns into that dreamy caramel sauce underneath as it bakes.
Step 7: Bake!
Slide the pan (on the baking sheet) into the oven and bake for about 40–45 minutes, or until the top looks set and golden brown. You’ll see bubbly caramel peeking through at the edges — that’s your sign.
Step 8: Cool and serve.
Let the cobbler rest for at least 5–10 minutes before digging in. The sauce thickens slightly as it cools. Serve it warm, topped with vanilla ice cream or whipped cream, and prepare for dessert bliss.
Notes
Tips for Best Results
-
Use real pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices, which will throw off the flavor balance.
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Don’t skip the water pour. That’s how the self-saucing magic happens.
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Serve it warm. The sauce thickens beautifully as it sits, but this dessert is best when it’s still cozy and gooey inside.
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Toast your pecans first for extra flavor. Just a couple of minutes in a dry skillet until fragrant makes a big difference.
Storing Leftovers
Got leftovers? (Lucky you.) Store your cobbler covered in the fridge for up to 3 days. Reheat gently in the oven or microwave until warm and saucy again.
Pro tip: If the top gets a little too soft after chilling, pop it under the broiler for 1–2 minutes to crisp it up again.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 316kcal
- Sugar: 42g
- Sodium: 92mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg