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A serving of pumpkin pecan cobbler in a bowl, showing the light cake and dark sauce.

Pumpkin Pecan Cobbler

A warm pumpkin spice batter bakes under a crunchy pecan-sugar topping, creating its own caramel sauce as it cooks.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 2 1/4 cups all-purpose flour 270g
  • 1 cup granulated sugar 200g
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 cup pumpkin puree 240g
  • 1/2 cup milk 120ml
  • 1/2 cup unsalted butter melted, 113g
  • 2 teaspoons vanilla extract
  • 3/4 cup packed light brown sugar 165g
  • 1/2 cup granulated sugar 100g
  • 3/4 cup chopped pecans 85g
  • 2 cups very hot water 480ml

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  • In a large bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, all spices, and salt.
  • In a separate medium bowl, whisk the pumpkin puree, milk, melted butter, and vanilla extract until smooth.
  • Pour the wet pumpkin mixture into the dry ingredients and stir just until no dry streaks remain. Do not overmix. Spread the batter evenly in the prepared baking dish.
  • In a small bowl, combine the light brown sugar, the remaining 1/2 cup of granulated sugar, and the chopped pecans. Sprinkle this mixture evenly over the batter.
  • Carefully and slowly pour the very hot water over the entire surface of the topping. Do not stir the layers together.
  • Bake for 40 to 45 minutes, or until the top is golden brown and the center is mostly set. The center may still be slightly soft beneath the crust.
  • Let the cobbler cool in the pan for at least 10-15 minutes before serving. The sauce will thicken as it cools.

Notes

It is important to use very hot water, as it helps create the sauce layer at the bottom of the pan.
Resist the urge to stir after adding the hot water. The layers are what make the cobbler self-saucing.
Feel free to substitute the individual spices with 2 teaspoons of a pre-made pumpkin pie spice blend.
The cobbler is done when the cake portion is cooked through. A wooden skewer inserted into the cakey part should come out with moist crumbs attached.
Keyword Cobbler, fall baking, Pecan Desserts, pumpkin, pumpkin pecan cobbler