Description

This Pumpkin Pecan Cobbler is a delightful fall dessert featuring a spiced pumpkin batter topped with a sweet pecan sugar crust that bakes under a layer of hot water to create a moist and luscious cobbler. Perfectly paired with vanilla ice cream, it’s an easy-to-make comfort treat great for holiday gatherings or cozy evenings.

Ingredients

Scale

Dry Ingredients

1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Wet Ingredients

1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla extract

Topping

1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans

Other

1 1/2 cups very hot water

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cobbler evenly.
Mix Dry Ingredients: In a medium-sized bowl, combine the flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir thoroughly to ensure spices are evenly distributed. Set this mixture aside.
Combine Wet Ingredients: In a separate smaller bowl, mix together the pumpkin puree, milk, melted butter (or vegetable oil), and vanilla extract until fully blended.
Create Batter: Pour the wet ingredients into the dry ingredients bowl. Stir just until combined to form a thick batter. Avoid overmixing to keep the cobbler tender.
Prepare Baking Dish: Pour the batter into a small 8-inch casserole dish with high sides, spreading it out evenly.
Prepare Topping: In another bowl, mix the granulated sugar, brown sugar, and chopped pecans together evenly, then sprinkle this mixture over the batter in the casserole dish.
Add Hot Water: Carefully pour 1 1/2 cups of very hot water evenly over the entire dish without stirring. This will create a nice sauce as it bakes.
Bake: Place the casserole dish onto a baking sheet (to catch any spills) and bake in the preheated oven for about 40 minutes or until the middle is set and the topping is bubbly and cooked through.
Cool and Serve: Allow the cobbler to cool for 5 to 10 minutes before serving. Top with extra pecans and a scoop of vanilla ice cream for the perfect finishing touch.

Notes

Use a baking sheet under the casserole dish to catch any overflow during baking.
Do not stir the water into the cobbler; pouring over the top creates a delicious sauce layer.
For a dairy-free option, use vegetable oil and a plant-based milk alternative.
Serve warm with vanilla ice cream or whipped cream for best results.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/6 of recipe)
Calories: 320 kcal
Sugar: 35 g
Sodium: 220 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 20 mg

Keywords: Pumpkin cobbler, pecan cobbler, fall dessert, easy pumpkin recipe, spiced dessert, pumpkin pecan dessert