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Pumpkin Pecan Cobbler Recipe
Ben Carraoli

Pumpkin Pecan Cobbler Recipe

Pumpkin Pecan Cobbler is the perfect fall dessert to cozy up with. It’s warm, spiced, and has a soft cake-like top with gooey caramel sauce underneath. The crunchy pecan topping adds a delightful bite, making it a crowd-pleaser for holidays or chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Calories: 318
Ingredients Method

Ingredients
  

  • For the Cobbler
  • 1 cup + 3 tablespoons all-purpose flour – gives structure to the cobbler. Use fresh flour for best results.
  • 2 teaspoons baking powder – helps the cobbler rise and stay fluffy.
  • 1/2 teaspoon salt – balances the sweetness.
  • 3/4 cup granulated sugar – sweetens the cobbler and caramelizes slightly.
  • 1 teaspoon cinnamon – adds warm fall spice.
  • 1/2 teaspoon nutmeg – deepens the flavor with an earthy kick.
  • 1/2 teaspoon cloves – gives a bold spice note; a little goes a long way.
  • 1/2 cup pumpkin puree – use pure pumpkin not pumpkin pie filling. It keeps the cobbler moist.
  • 1/4 cup milk – helps thin the batter for the right texture.
  • 1/4 cup melted butter or vegetable oil – adds richness; butter gives more flavor.
  • 1 1/2 teaspoons vanilla – enhances the sweetness and aroma.
  • For the Topping
  • 1/2 cup granulated sugar – part of the sweet crusty topping.
  • 1/2 cup brown sugar – adds depth with a molasses flavor.
  • 1/4 cup chopped pecans – gives a nutty crunch; toast lightly for extra flavor.
  • 1 1/2 cups very hot water – creates the caramel sauce at the bottom while baking.

Method
 

  1. Start by whisking together flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves in a medium-sized bowl. Mixing the dry ingredients first ensures the spices spread evenly throughout the batter, giving the cobbler a balanced flavor in every bite.
  2. In a smaller bowl, stir together the pumpkin puree, milk, melted butter, and vanilla. The pumpkin puree should be smooth, and the melted butter slightly cooled. Mixing these before adding them to the dry ingredients ensures the batter stays lump-free and blends easily.
  3. Pour the wet mixture into the dry ingredients and stir gently. The batter will be thick, which is exactly what you want. Don’t overmix, as that can make the cobbler dense. Spread this thick batter evenly into the casserole dish, making sure it covers the bottom.
  4. In another bowl, stir together the granulated sugar, brown sugar, and chopped pecans. Sprinkle this mixture evenly over the batter. This sweet and nutty topping will create the crunchy crust and help form the caramel sauce.
  5. Carefully pour the very hot water over the top of the mixture. Do not stir it in—this step is crucial. The hot water works its magic in the oven, creating a luscious caramel sauce underneath the cake layer.
  6. Place the casserole dish on top of a baking sheet to catch any bubbling over. Bake at 350°F for about 40 minutes, or until the middle looks set. The top should be golden brown, with the sauce bubbling slightly at the edges.
  7. Allow the cobbler to cool for 5–10 minutes before serving. This lets the sauce thicken slightly while still staying warm. Serve with vanilla ice cream and a sprinkle of pecans for the ultimate fall dessert experience.