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Pumpkin Pecan Cobbler

This easy Pumpkin Pecan Cobbler is a warm, self-saucing fall dessert made with pumpkin puree, cinnamon, nutmeg, cloves, brown sugar, and chopped pecans. Very hot water poured over the topping creates a rich caramel-like sauce underneath the soft pumpkin cake.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
15 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

Pumpkin Cobbler Batter

  • 1 cup + 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¾ cup pumpkin puree
  • ⅓ cup milk
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract

Pecan Topping

  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup roughly chopped pecans
  • 1½ cups very hot or boiling water

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or small high-sided 8-inch casserole dish. Place the dish on a baking sheet.
  • Whisk together flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves.
  • In a separate bowl, combine pumpkin puree, milk, melted butter, and vanilla.
  • Add the pumpkin mixture to the dry ingredients and stir just until a thick batter forms. Do not overmix.
  • Spread the batter evenly into the prepared baking dish.
  • Mix the granulated sugar, brown sugar, and chopped pecans together. Sprinkle evenly over the batter.
  • Slowly pour 1½ cups very hot water over the entire dish. Do not stir.
  • Bake for 40–45 minutes, until the top is golden and set and the cake portion is cooked through.
  • Let the cobbler rest for 10–15 minutes.
  • Scoop into bowls and spoon the warm sauce from the bottom over each serving. Serve with vanilla ice cream if desired.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Use a small, high-sided baking dish.
Place the dish on a baking sheet in case the sauce bubbles over.
Use very hot or boiling water.
Do not stir after adding the water.
Roughly chopped pecans distribute best.
Begin checking the cobbler around 40 minutes.
Test the cake portion, not the sauce, with a toothpick.
Let the cobbler rest for 10–15 minutes before serving.
Refrigerate leftovers for up to 4 days.
Freeze for up to 2 months.