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Pumpkin Pecan Cobbler

Pumpkin pecan cobbler is a classic American dessert with a poured batter that sinks into a caramel-pumpkin sauce as it bakes. Golden, cinnamon-pecan topping forms on top while the center sets, best served warm with melting vanilla ice cream.
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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: 340
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
 

Prep and assemble
  1. Preheat oven to 350F, then butter a 9x13 baking dish so the cobbler releases cleanly after baking.
  2. Whisk all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined with no dry pockets.
  3. Stir in pumpkin puree, melted butter, milk, and vanilla extract, then spread the batter evenly in the dish.
  4. Scatter pecans over the batter so they stay visible on top during baking.
  5. Mix brown sugar, granulated sugar, and cinnamon, then sprinkle evenly over the batter for a sweet, spiced layer.
  6. Pour very hot water over everything, and do not stir, so it sinks and forms the caramel-pumpkin sauce underneath.
Bake and serve
  1. Bake for 40-45 minutes at 350F until the center is just set and the top looks golden.
  2. Serve warm so the caramel sauce underneath is bubbling and pair with vanilla ice cream so it melts alongside each portion.

Notes

To keep the topping from clumping, whisk the spiced dry ingredients thoroughly before stirring and sprinkle the brown sugar mixture evenly. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the sauce and pecan texture can change after thawing. For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend.