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Pumpkin Pecan Cobbler

Pumpkin pecan cobbler with a tender spiced batter and a caramel-pumpkin sauce that forms underneath as it bakes. Golden topping, chopped pecans, and warm serving with 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: 430
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 bake
  1. Preheat oven to 350F and butter a 9x13 baking dish for easy release.
  2. Whisk together 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 pecans over the batter so they stay visible through the topping.
  5. Mix brown sugar, granulated sugar, and cinnamon, then sprinkle it evenly over the batter.
  6. Pour very hot water over everything and do not stir, letting the dry topping sink as it heats.
  7. Bake 40-45 minutes at 350F until the center is just set and the sauce is bubbling underneath; serve warm.
Serve
  1. Serve pumpkin pecan cobbler warm with vanilla ice cream alongside as the topping settles and the sauce thickens slightly.

Notes

For the cleanest cobbler texture, spread the batter to the edges before adding pecans and keep the water pour untouched so it forms the caramel-pumpkin sauce. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven at 300F until warmed through. Freezing is not recommended because the sauce can become grainy after thawing. For a dairy-light swap, use your preferred unsweetened plant milk and replace butter with a plant-butter alternative measured cup-for-cup.