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Pumpkin Pecan Cobbler

A cozy and easy-to-make pumpkin pecan cobbler with a soft cake top and rich caramel sauce underneath.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 280
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons cinnamon plus extra for topping
  • 1/4 teaspoon nutmeg
  • 3/4 cup brown sugar packed
  • 1 cup pumpkin puree not pumpkin pie mix
  • 1/2 cup milk any milk works
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans divided (some for batter, some for topping)
For the topping
  • 1/2 cup granulated sugar for topping
  • 3/4 cup hot water for pouring over the top

Method
 

Preparation
  1. Preheat your oven to 350°F and butter an 8-inch square baking dish.
  2. In a bowl, whisk together the dry ingredients: flour, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, stir pumpkin puree, milk, melted butter, vanilla, and brown sugar until smooth.
  4. Combine the wet and dry ingredients until just blended, then fold in the chopped pecans.
  5. Spread the batter into the prepared pan.
  6. For the topping, mix brown sugar, granulated sugar, more pecans, and a hint of cinnamon. Sprinkle evenly over the batter.
  7. Carefully pour hot water over the toppings without stirring.
Baking
  1. Slide the pan into the oven and bake for about 35 to 40 minutes, until the top is set and puffed but the bottom is still jiggly with sauce.

Notes

Let the cobbler rest for 10 minutes before scooping. The sauce thickens a bit as it cools. Serve warm for the best experience.