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Pumpkin Pecan Cobbler

Pumpkin pecan cobbler bakes into a tender, spiced pumpkin base with a pecan-sugar topping and bubbling sauce underneath. Pour boiling water over the assembled batter without stirring for its signature saucy finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin batter
  • 1 nonstick cooking spray for coating
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup pumpkin puree
  • 0.5 cup whole milk
  • 0.25 cup unsalted butter melted
  • 1 tsp vanilla extract
Topping
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.5 cup pecans chopped
Sauce
  • 1.5 cup water boiling

Equipment

  • 1 8x8-inch baking dish

Method
 

Make the batter
  1. Heat the oven to 350°F.
  2. Coat an 8x8-inch baking dish with nonstick cooking spray.
  3. Whisk the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
  4. Add the pumpkin puree, milk, melted butter, and vanilla, and stir just until combined.
  5. Spread the batter evenly in the prepared dish.
Add the topping and sauce
  1. Mix the granulated sugar and brown sugar.
  2. Sprinkle the sugar mixture and pecans evenly over the batter.
  3. Pour the boiling water evenly over the top without stirring.
Bake and serve
  1. Bake for 40 to 45 minutes, until the top is set and the sauce bubbles around the edges.
  2. Let the cobbler rest for 10 minutes before serving warm.

Notes

For the saucy layers, pour the boiling water over the topping evenly and do not stir. Store covered in the refrigerator for up to 4 days; freeze leftovers for up to 2 months. For a dairy-free version, use unsweetened plant milk and a dairy-free butter alternative.