Description
Cozy, seasonal, and utterly comforting — this Pumpkin Pecan Cobbler pairs a silky spiced pumpkin layer with a buttery cakey topping and a sticky, caramel-like pecan sauce that forms underneath. Perfect served warm with vanilla ice cream.
Ingredients
Scale
Pumpkin layer
- 1 (15 oz) can pumpkin puree
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
Cobbler topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, melted
- ½ cup chopped pecans
Pecan “sauce”
- 1 cup packed brown sugar
- 1 ½ cups boiling water
- ½ cup chopped pecans
Instructions
- Heat the oven & prep pan. Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Make the pumpkin base. In a large bowl whisk together the pumpkin puree, both sugars, milk, egg, vanilla, all spices, and salt until smooth. Spread this mixture evenly in the prepared dish.
- Prepare the topping. In a separate bowl combine the flour, granulated sugar, brown sugar, baking powder, and salt. Stir the melted butter in until the mixture forms a thick batter. Drop or spoon the batter over the pumpkin layer, spreading it as best you can — it’s okay if some pumpkin shows through.
- Add pecans and sugar. Evenly sprinkle the 1 cup of brown sugar over the top, then scatter the ½ cup of chopped pecans.
- Create the sauce. Very carefully pour the boiling water evenly across the entire pan — do not stir. This hot water melts the sugar and makes the luscious sauce beneath the topping.
- Bake. Place the dish in the oven and bake 45–50 minutes, until the top is golden and you can see the sauce bubbling around the edges.
- Rest & serve. Let the cobbler sit about 10–15 minutes so the sauce thickens slightly before scooping. Serve warm, ideal with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- The boiling water step is essential — it’s what creates the gooey, self-saucing layer. Don’t skip or stir it in.
- Taste the pumpkin mixture and reduce sugars by a few tablespoons if you prefer less sweet.
- Swap pecans for walnuts if desired, or toast the pecans first for extra nutty depth.
- Leftovers keep covered in the fridge for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1g
- Calories: 420kcal
- Sugar: 35g
- Fat: 22g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 6g