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 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 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.
Why I Love This Pumpkin Pecan Cobbler
I’m a sucker for homemade caramel sauce, and the fact that this 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!
More Decadent Dessert Recipes
Tools 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 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.
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.
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I didn’t know that this was even a thing until I found wax scents and with the name. I’ve purchased the ingredients via Amazon prime now and begged my fiancee to make it. Hoping this is as amazing as it sounds!
I hope you enjoy it, Chris!
This looked so good, I had to make it. Followed the recipe…..almost exactly. I had to use 1 c + 3 Tbsp of Kodiak pancake mix in lieu of the flour and baking powder since all I had on hand was stone ground wheat flour. It actually worked perfectly! Mine required an extra 10 min baking time for the center to be set……probably an oven issue. Regardless, it turned out AMAZING!! The cobbler had enough cake-like texture for my husband (who dislikes gooey….ie-bread pudding……textures) to even like it. So warm, delicious and decadent, especially on a cold, snowy night!
Hooray! I’m so glad it was a hit, Aharon. Thank you so much for sharing this wonderful review too!
Delicious!!! I substituted oat and almond flour in place of the others. Definitely a keeper!
I’m so happy that you enjoyed it, Amanda! Thank you for sharing this kind review!
Hi Erin! This recipe was phenomenal, but also a little too sweet for us. I knew it would be but wanted to try it as directed first. I’m considering trying it with half the amount of sugar and half the amount of water. Do you think this would work? I wouldn’t mind if there was less of the caramel sauce and it was thicker because of it. Thank you!
Hi Elizabeth! I’ve never tried this myself, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!
Can I substitute Sweet Potatoes for the Pumpkin?
Hi Stephen! I’ve only tested the recipe as is, so if you decide to experiment with sweet potatoes, let me know how it goes!
Is there a reason there’s only 1/2 cup pumpkin puree in the recipe? My can has a decent amount left so I was wondering if it would be a big mistake to use all of it or maybe just 1 full cup? You’re the expert though!! :)
Hi Skye! There is no mistake, this is the correct amount of pumpkin puree. I’ve only tested this recipe as written so if you increase the amount I can not say how the end result will be. If you decide to experiment, let me know how it goes!
I discovered this recipe a few years ago and now it’s a must have every year. Funny thing is I’m always requested to bring my sweet potato casserole and the recipe is pumpkin lol. No one is the wiser it’s so good.
Hi Andi! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, I always love your recipes & II’m looking forward to trying this!
If I wanted to double this, would I use a 9×13?
Can I freeze leftovers?
Hi Linda, I haven’t tested out by doubling it but it should work in a 9×13. You should be able to freeze it for up to 2 months. Hope you enjoy it!
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