Oh, fall – that magical time when my kitchen smells like cinnamon, nutmeg, and toasty pecans. If you’re looking for the ultimate cozy dessert that’ll have everyone asking for seconds, my pumpkin pecan cobbler is it! Picture this: a tender, cake-like top with warm caramel sauce bubbling underneath (yes, it makes its own sauce while baking – how genius is that?). I’ve been making this beauty for years, and trust me, it’s the first dish to disappear at every autumn gathering. The best part? It comes together with simple ingredients you probably have in your pantry right now.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Pecan Cobbler
This cobbler has become my go-to fall dessert for so many reasons – let me count the ways:
- Magically easy – Just mix, pour, and bake! No fancy techniques needed
- The self-saucing wonder – That hot caramel sauce forms ALL BY ITSELF on the bottom (seriously!)
- Cozy fall vibes – The smell of pumpkin and toasted pecans will make your whole house feel like autumn
- Crowd-pleaser alert – I’ve never brought leftovers home from a potluck
- Texture heaven – Fluffy cake top meets gooey caramel bottom – it’s pure dessert magic
Ingredients for Pumpkin Pecan Cobbler
Here’s everything you’ll need to make this cozy fall dessert – and yes, I’m picky about a few of these ingredients because they really do make all the difference:
- 1 cup + 3 tablespoons all-purpose flour – spooned and leveled, not packed
- 2 teaspoons baking powder – make sure it’s fresh so your cobbler rises perfectly
- ½ teaspoon salt – I always use fine sea salt
- ¾ cup granulated sugar – for the cake layer
- 1 teaspoon cinnamon – the good stuff, none of that dusty old spice jar!
- ½ teaspoon nutmeg – freshly grated if you can
- ½ teaspoon cloves – just enough to give it that warm spice kick
- ½ cup pumpkin puree – not pumpkin pie filling (I always use Libby’s)
- ¼ cup milk – whole milk makes it extra rich
- ¼ cup melted butter or vegetable oil – butter for flavor, oil for moisture
- 1 ½ teaspoons vanilla – real vanilla extract, please!
- ½ cup granulated sugar + ½ cup packed brown sugar – for that magical caramel layer
- ¼ cup chopped pecans – I like to toast mine first for extra flavor
- 1 ½ cups very hot water – straight from the kettle works great
How to Make Pumpkin Pecan Cobbler
Okay, let’s get baking! This pumpkin pecan cobbler comes together so easily – I’ve made it half-asleep at 6 AM for school potlucks (don’t judge). Just follow these simple steps, and you’ll have magic in your oven in no time:
- Preheat your oven to 350°F – Put your rack in the middle position. Trust me, you’ll want that oven nice and hot when your batter goes in.
- Whisk together the dry ingredients – In a big bowl, combine the flour, baking powder, salt, ¾ cup granulated sugar, and all those cozy spices (cinnamon, nutmeg, cloves). I like to sift mine to avoid lumps, but whisking works too.
- Mix the wet ingredients – In another bowl, whisk the pumpkin puree, milk, melted butter (or oil), and vanilla until smooth. This smells amazing already, right?
- Combine wet and dry – Pour the wet ingredients into the dry and stir just until combined. The batter will be thick – that’s perfect! Spread it evenly in an ungreased 8-inch square baking dish (I use my favorite ceramic one).
- Make the topping – Mix the remaining ½ cup granulated sugar, brown sugar, and pecans in a small bowl. Sprinkle this evenly over the batter – don’t stir it in!
- The magic water pour – Here’s the fun part! Slowly pour the hot water over the entire thing – yes, right on top! It’ll look weird, but resist the urge to stir. The water will sink and create that amazing caramel sauce.
- Bake for 40 minutes – The top should be golden and set, and you’ll see bubbles of caramel peeking around the edges. I always put my pan on a baking sheet – sometimes that caramel likes to bubble over!
- Let it rest 5-10 minutes – I know it’s tempting to dive right in, but letting it sit helps the sauce thicken perfectly. Serve warm with vanilla ice cream melting over the top – pure heaven!
Tips for the Best Pumpkin Pecan Cobbler
After making this cobbler more times than I can count, here are my can’t-skip tips for absolute perfection:
- Baking sheet trick – Always place your dish on a baking sheet! That caramel sauce likes to bubble up and can make a sticky mess in your oven (learned this the hard way).
- Timing is everything – Serve it warm, not piping hot, for the perfect sauce consistency. Those 5-10 minutes of resting time make all the difference.
- Extra crunch – Toast extra pecans to sprinkle on top right before serving – that extra crunch against the soft cobbler is magical.
- Ice cream mandatory – Don’t even think about skipping the vanilla ice cream melting into the warm caramel – it’s life-changing.
- Pan matters – Use ceramic or glass for even baking – metal pans can make the edges too dark too fast.
Irresistible Pumpkin Pecan Cobbler
A delicious fall dessert with a cake-like top and a hot caramel sauce bottom. Perfect for autumn gatherings.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 1 cup + 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup milk
- ¼ cup melted butter or vegetable oil
- 1 ½ teaspoons vanilla
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup chopped pecans
- 1 ½ cups very hot water
Instructions
- Preheat oven to 350°F.
- Mix flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves in a bowl.
- In another bowl, combine pumpkin puree, milk, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and mix into a thick batter. Spread in an 8-inch casserole dish.
- Mix granulated sugar, brown sugar, and pecans for the topping. Spread over the batter.
- Pour hot water over everything without stirring. Bake for 40 minutes until the middle sets.
- Cool for 5-10 minutes before serving with extra pecans and vanilla ice cream.
Notes
- Use plain canned pumpkin, not pumpkin pie filling.
- Place the dish on a baking sheet to catch any overflow.
- Serve warm for the best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Pumpkin Pecan Cobbler Variations
While I adore the classic version, sometimes I like to mix things up! Try these easy twists:
- Nut swap – Walnuts work beautifully if you’re out of pecans (though I’ll always be team pecan)
- Spice it up – A pinch of ginger or allspice adds extra warmth
- Boozy twist – Swap ¼ cup of the water for bourbon – adults-only deliciousness!
- Chocolate lovers – Sprinkle chocolate chips over the batter before adding the topping
- Gluten-free – Use your favorite 1:1 gluten-free flour blend with great results
Serving Suggestions for Pumpkin Pecan Cobbler
Oh, let me tell you how we serve this beauty in my house – warm cobbler straight from the oven with a big scoop of vanilla ice cream melting into all those caramel pockets. The cold creaminess against the warm spiced cobbler? Absolute perfection! This dessert was MADE for cozy fall gatherings – think Thanksgiving dessert tables (it pairs wonderfully with pie!), Friendsgiving potlucks, or just those chilly Sunday nights when the family gathers around the fire. For an extra special touch, I sometimes drizzle caramel sauce over the top (because why not?) or add a dollop of freshly whipped cream with a sprinkle of cinnamon. Pro tip: Have extra spoons ready – everyone will want seconds!
Storing and Reheating Pumpkin Pecan Cobbler
Now, let’s be real – leftovers are rare with this cobbler (it disappears FAST in my house!). But if you’re lucky enough to have some, here’s how to keep it tasting amazing:
- Room temp – Cover tightly and it’ll stay good for about 2 hours after baking (if you can resist it that long!)
- Fridge magic – Store covered for up to 3 days – the caramel sauce actually gets even richer!
- Reheating – Microwave individual portions for 30-45 seconds, or warm the whole dish in a 300°F oven for 10-15 minutes until bubbly again
- Pro tip – Sprinkle a few fresh pecans on top after reheating to bring back that perfect crunch
Pumpkin Pecan Cobbler FAQs
Over the years, I’ve gotten so many questions about this magical dessert – let me answer the most common ones:
Q1. Can I use fresh pumpkin instead of canned?
You can, but trust me – canned pumpkin puree works better. Fresh pumpkin has more water content and can make your cobbler soggy. If you do use fresh, roast and puree it first, then drain in cheesecloth to remove excess moisture.
Q2. Why pour hot water over the batter?
This is the magic trick! The hot water sinks through the batter and sugar topping to create that amazing caramel sauce on the bottom. Don’t stir it – just pour slowly and let the oven work its magic.
Q3. Can I make this ahead of time?
Absolutely! Assemble everything except the hot water, cover tightly, and refrigerate overnight. When ready to bake, pour boiling water over and pop in the oven (add 5 extra minutes since it’s cold).
Q4. My caramel sauce didn’t form – what went wrong?
Usually this means your oven wasn’t hot enough when you put the cobbler in. Make sure it’s fully preheated to 350°F. Also, don’t skimp on the sugar topping – that’s what creates the sauce!
Q5. Can I freeze pumpkin pecan cobbler?
You can, but the texture changes a bit. Thaw overnight in the fridge, then reheat in a 300°F oven for 15-20 minutes. The caramel sauce might be a bit thinner, but it’ll still taste amazing!
Nutritional Information for Pumpkin Pecan Cobbler
Now, let’s be honest – we’re not eating cobbler for its health benefits! But because I know some folks like to keep track, here’s the approximate nutritional breakdown per serving (based on my favorite ingredients – yours may vary slightly):
- Calories: 320
- Sugar: 35g
- Fat: 10g (4g saturated)
- Carbs: 55g
- Fiber: 2g
- Protein: 3g
Remember – these numbers are estimates (and don’t include that glorious scoop of vanilla ice cream on top!). The exact values will depend on your specific ingredients and portion sizes. But hey – it’s fall, and sometimes you just need to enjoy life’s sweet moments! For more delicious recipes, check out our recipes page.
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