Pumpkin Pecan Cobbler

pumpkin cobbler

 Leah Maroney

Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 12 servings
Nutrition Facts (per serving)
401 Calories
12g Fat
73g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 401
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 27%
Cholesterol 21mg 7%
Sodium 412mg 18%
Total Carbohydrate 73g 26%
Dietary Fiber 2g 8%
Total Sugars 50g
Protein 4g
Vitamin C 1mg 5%
Calcium 139mg 11%
Iron 2mg 11%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fall pumpkin dessert is truly magical. It's much more than just a cobbler, with qualities of a crisp and lava cake all rolled into one. There's a decadent caramel sauce that forms on the bottom of the dish, thanks to a special technique that calls for adding hot water right before you place it in the oven.

Made with pumpkin puree, cozy fall spices, and pecans, this cobbler is the perfect alternative to pie when you're looking for something different, but it's still special enough to serve on Thanksgiving. Make sure to bake it right before it's dessert time because that beautiful caramel appears only when it's hot and fresh out of the oven. You can make the batter ahead of time and place it in the casserole dish. Finish it with the topping and the hot water right before you're ready to bake. You can also halve the recipe if you're having a smaller number of guests over, but we have a feeling everyone will be asking for seconds.

Ingredients

  • 2 1/2 cups all-purpose flour

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 1 1/2 cups granulated sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cloves

  • 1 cup pumpkin puree

  • 1/2 cup milk

  • 1/2 cup salted butter, melted

  • 2 teaspoons vanilla extract

For the Topping:

  • 3/4 cup granulated sugar

  • 3/4 cup brown sugar

  • 1/2 cup chopped pecans

  • 2 teaspoons ground cinnamon

  • 2 3/4 cups hot water

  • Vanilla ice cream, optional, for serving

  • Whipped cream, optional, for serving

  • Chopped pecans, optional, for serving

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Whisk together the flour, baking powder, salt, sugar, and spices together in a large bowl.

  3. In a measuring cup, whisk together the pumpkin puree, milk, melted butter, and vanilla extract until completely combined.

  4. Pour the wet ingredients into the bowl with the dry ingredients. Mix until well combined. The batter will be very thick. Pour into a 9 x 13-inch casserole dish (do not grease the pan). Place the dish on top of an aluminum foil-lined sheet pan. This will catch any drips in case it overflows while baking.

  5. Make the topping. In a medium-sized bowl, whisk together the sugars, pecans, and ground cinnamon. Wait to add the hot water. It will come at the very end.

  6. Spread the dry topping mixture evenly over the top of the thick batter. Right, before you're ready to place it in the oven, pour the hot water evenly over the top of the batter. Do not stir or mix—just place the pan directly in the oven after you add the water. Bake for 40 to 50 minutes, or until the center of the cobbler has set.

  7. Remove the cobbler from the oven.

  8. Make sure to enjoy immediately so that the caramel sauce is perfectly smooth and warm (once the cobbler cools, the caramel sauce will become part of the cobbler). Serve with ice cream or whipped cream and more chopped pecans.

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