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Pumpkin Pecan Cobbler

Pumpkin pecan cobbler bakes into a golden, cake-like topping with a bubbling caramel-pumpkin sauce underneath. Hot water poured on top sinks as it bakes, while chopped pecans add crunch in every bite.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the batter
  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup pumpkin puree
  • 0.25 cup melted butter
  • 0.3333 cup milk
  • 1 tsp vanilla extract
For the topping (poured over but sinks to form sauce)
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp cinnamon
  • 1.5 cups very hot water
Pecans and serving
  • 1 cup pecans, roughly chopped
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and make the batter
  1. Preheat the oven to 350F and butter a 9x13 baking dish for easy release.
  2. Whisk all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Stir in pumpkin puree, melted butter, milk, and vanilla extract, then spread the batter evenly in the dish.
  4. Scatter the roughly chopped pecans over the batter in an even layer.
Add the topping and bake
  1. Mix brown sugar, granulated sugar, and cinnamon, then sprinkle evenly over the batter.
  2. Pour very hot water over everything without stirring, so it sinks and forms the sauce.
  3. Bake for 40-45 minutes at 350F, until the center is just set and the top looks golden.
Serve
  1. Let the cobbler rest briefly, then serve warm with vanilla ice cream.

Notes

For best texture, use pumpkin puree (not pumpkin pie filling) and pour the hot water carefully so the layers aren’t disturbed. Store covered in the fridge up to 4 days; rewarm individual servings in the microwave. Freezing is not recommended because the sauce and topping can soften after thawing. For a gluten-free version, swap in a 1:1 gluten-free all-purpose flour blend (ensure it includes baking powder or adjust accordingly).