This delicious pumpkin pecan cobbler is like a pumpkin spice cake with caramel sauce!
You won’t believe how delicious this pumpkin pecan cobbler is–with a cake-like top and hidden caramel sauce underneath, it’s a decadent fall dessert!
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Have you ever had a molten lava cake before? You know how it has a cake-like top, but inside it’s full of gooey, fudgy chocolate sauce?
It’s pretty much heaven in a dessert, right?
Well, brace yourself.
Because you’re going to LOVE this pumpkin pecan cobbler! It’s basically like a pumpkin version of a molten lava cake. It has a cake-like consistency on top, sprinkled with pecans, but underneath is a gooey caramel-like sauce that is to die for.
But this pumpkin pecan cobbler is one you won’t soon forget!
More Delicious Pumpkin Recipes:
- Pumpkin Cheesecake Muffins
- Pumpkin Chocolate Chip Muffins
- Pumpkin Donut Holes
- Pumpkin Spice Cupcakes
- Pumpkin Bundt Cake
What is Pumpkin Cobbler?
Typically, I think of a cobbler as a fruity dessert, such as apple cobbler or peach cobbler. But other cobblers, such as chocolate cobbler and this pumpkin pecan cobbler, don’t include any fruit at all.
I think these types of cobblers originated in the south, but one thing is for certain–they are crowd-pleasers!
How to Make Pumpkin pecan cobbler
It’s really easy to make this simple yet decadent dessert.
Ingredients You’ll Need:
- All-purpose flour
- Baking powder
- Pumpkin puree
- Melted butter
- Brown sugar
- Hot water
How to Make It:
(Full printable recipe is available below)
Mix dry ingredients. First, you’ll mix together the flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves.
Add in some wet ingredients. Next, you’ll add in the pumpkin puree, milk, melted butter, and vanilla, mixing well until combined.
Transfer to baking dish and add topping. Next, you’ll press this mixture into a prepared baking dish. Sprinkle a topping of white sugar, brown sugar, and pecans over the batter.
Add hot water. Last, pour some hot water over the batter, but DO NOT STIR.
Bake. Transfer the baking dish to the oven and let it bake for about 40-45 minutes. Allow to cool slightly before serving, but it’s best served warm.
Notes and Adaptations:
- Feel free to omit the pecans if you need this to be nut-free.
- Serve this warm. While it will keep for a few days, the amount of sauce on the bottom decreases over time as it absorbs into the cake. It’s also great serve a la mode, topped with vanilla ice cream!
- You can do some of the prep work ahead of time if needed, simply by combining your dry ingredients in one bowl and the wet ingredients in another and the topping in another, and assemble everything when you’re ready to bake it.
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1/4 cup melted butter
- 2 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1 1/2 cups very hot water
- Preheat oven to 350F.
- In a large mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves.
- Add in the pumpkin puree, milk, melted butter, and vanilla, stirring well to combine.
- Press this mixture into a baking dish (I used a deep dish pie pan).
- In a separate bowl, prepare the topping by combining the granulated sugar, brown sugar, and pecans. Sprinkle the topping over the batter in the baking dish.
- Pour hot water evenly over the topping. DO NOT STIR.
- Carefully transfer the baking dish to the oven. I recommend placing a baking sheet on the lower rack under the baking dish to catch any drips, just in case it bubbles over as it bakes.
- Bake for about 40-45 minutes, or until the top is golden-brown and set.
- Remove from oven and allow to cool slightly. Serve warm, topped with ice cream or whipped cream if desired.
Recipe adapted from Amazing Pumpkin Cobbler
Amount Per Serving Calories 279