Go Back

Pumpkin Pecan Cobbler

Pumpkin pecan cobbler with a golden, sinking topping and a caramel-pumpkin sauce that bubbles up underneath. Baked until the center is just set, then served warm with vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
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
  • 0.33 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
For pecans and serving
  • 1 cup pecans, roughly chopped
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prepare and mix batter
  1. Preheat oven to 350F and butter a 9x13 baking dish so the cobbler releases cleanly.
  2. Whisk all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined and no dry clumps remain.
  3. Stir in pumpkin puree, melted butter, milk, and vanilla extract, then spread the batter evenly in the dish so it reaches the edges.
  4. Scatter pecans over the batter to create visible pieces in the top layer.
Add topping and bake
  1. Mix brown sugar, granulated sugar, and cinnamon, then sprinkle evenly over the batter for a sweet, spiced layer.
  2. Pour very hot water over everything and do not stir, leaving the surface uneven as the sauce will form underneath.
  3. Bake for 40-45 minutes at 350F until the center is just set, with the top looking golden and the sauce bubbling beneath.
Serve
  1. Serve warm, letting the caramel-pumpkin sauce form underneath and spooning it over each portion with vanilla ice cream.

Notes

Pro tip: use very hot water as written so the caramel-pumpkin sauce reliably forms underneath without stirring. Store leftovers covered in the refrigerator up to 4 days; rewarm individual portions in the microwave until warm. Freezing is not recommended because the pecan topping and sauce texture can soften. For a lighter option, swap half the granulated sugar in the batter/topping with light brown sugar or a 1:1 sugar substitute and adjust spice to taste.