Pumpkin Pecan Cobbler
I am in a state of seasonal confusion. On the one hand, I never want summer to end. On the other, PUMPKIN PECAN COBBLER.
I can’t decide which part of this Pumpkin Pecan Cobbler has me most smitten. The soft, buttery texture? The cinnamon brown sugar topping? The fact that this Pumpkin Pecan Cobbler makes its own hot caramel sauce in the pan as it bakes?
It’s definitely the caramel sauce.
When you pull the Pumpkin Pecan Cobbler out of the oven, it won’t look like much at first. Yes, it will be golden. Yes, your house will smell like a tantalizing cross between a cinnamon bun, a roasted nut stand, and caramelized sugar.
The best part of this Pumpkin Pecan Cobbler, however, can’t been seen from the outside. It’s the surprise you’ll find when you dig your spoon through the sticky pumpkin cake layer to reveal what’s underneath.
I’m a sucker for homemade caramel sauce, and the fact that this Pumpkin Pecan Cobbler makes its own in the oven bewitches me. The recipe starts with an easy, one-bowl pumpkin spice batter, which is spread into the bottom of the pan. Next, a generous dusting of cinnamon, sugar, and pecans are showered over the top. Last—this will sound odd, but go with it—hot water. Pour it on, and trust.
In the oven, the hot water and sugar bubble and combine into a rich, hot caramel sauce, and the airy pumpkin cobbler batter rises to the top. When I dug through the pumpkin layer to reveal the sweet caramel below, it honestly felt like magic!
Pumpkin Pecan Cobbler tastes like magic too. Whether you are looking for a sweet treat to spoil family and friends, a guaranteed hit for work or a dinner party, or a fun fall dessert to bake with kids, this easy Pumpkin Pecan Cobbler will not disappoint.
Tools I used to make this recipe:
- Nesting mixing bowls
- Sheet pan (you’ll want to catch any caramel that bubbles out)
- 2-quart oval baker
Pumpkin Pecan Cobbler
- 1/2 cup all purpose flour — plus 3 tablespoons
- 1/2 cup whole wheat pastry flour — or additional all purpose flour
- 2 teaspoons baking powder — I prefer aluminum free
- 1/2 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1/4 cup milk — plus 1 tablespoon, (any kind you like—I used skim), at room temperature
- 1/4 cup unsalted butter — melted and cooled
- 2 teaspoons pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar — light or dark—I used dark
- 1/4 teaspoon ground cinnamon
- 1/3 cup chopped pecans
- 1 1/2 cups very hot water
- Vanilla ice cream — heavy cream, and/or whipped cream for serving
Preheat the oven to 350 degrees F. Lightly coat a 2-quart casserole dish with cooking spray (a deep 8x8-inch or 9x9-inch pan will work also).
In a medium bowl, whisk together the all purpose flour, pastry flour, baking powder, salt, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a smaller bowl or large measuring cup, stir together the pumpkin, milk, melted butter, and vanilla to combine. Pour the wet ingredients into dry ingredients and stir gently, just until combined. The batter will be very thick. Scrape the batter into the prepared pan, smooth into an even layer, then place the onto a large, rimmed baking sheet to catch any drips.
Prepare the topping: In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon until well combined. Stir in the pecans, then scatter the topping mixture over the pumpkin batter. Pour the hot water evenly over the top. DO NOT STIR. Carefully lift the baking sheet with the pan on top and place in the oven. Bake for 40 minutes, just until the middle is set. Remove from the oven and let cool 5 minutes. Serve warm, topped with vanilla ice cream, a splash of heavy cream, or whipped cream, as desired.
Nutrition InformationAmount per serving (1(of 8) without ice cream or other toppings) — Calories: 316, Fat: 9g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 92mg, Carbohydrates: 57g, Fiber: 2g, Sugar: 42g, Protein: 3g
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