This Pumpkin Pecan Cobbler is a decadent and rich dessert that is a perfect celebration of fall flavors! A pumpkin spice cake-like cobbler with a surprise hot caramel sauce on the bottom. Best served with a generous scoop of vanilla ice cream!
I got some strange looks when I said I was making Pumpkin Pecan Cobbler! But, once everyone took their first bite, it was just pleasant surprises and every bowl was scraped clean!
One piece of experienced advise. This Pumpkin Pecan Cobbler is best served fresh and hot from the oven. Although the cobbler is just a delicious the next day, the cake will soak in the caramel sauce. So, to really enjoy this dessert, serve fresh so you can enjoy as much hot caramel sauce as possible!
Pumpkin Pecan Cobbler
- 1 cup + 3 T all-purpose flour
- 2 t baking powder
- 1/2 t salt
- 3/4 cup granulated sugar
- 1 t ground cinnamon
- 1/2 t ground nutmeg
- 1/2 t ground cloves
- 1/2 cup pumpkin puree
- 1/4 cup milk I use whole milk
- 1/4 cup melted butter
- 1 1/2 t pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/4 cup chopped pecans
- 1 1/2 cups hot water just short of boiling
- Preheat over to 350 degrees. Grease an 8-inch baking dish with high sides.
- In a medium bowl, add the flour, baking powder, salt, sugar, cinnamon, nutmeg & cloves. Stir to combine & set aside.
- In a small bowl, add the pumpkin puree, milk, melted butter & vanilla extract. Stir to combine.
- Add the pumpkin mix to the bowl of dry ingredients. Continue to mix until it creates a thick batter. Pour the mixture into the prepared baking dish, making sure the top is flat.
- In a small bowl, add the granulated sugar, brown sugar & pecans. Stir to combine.
- Spread the mixture evenly over the top of the batter.
- Slowly pour the hot water over the sugar topped batter. (Do not stir.)
- Place dish on a baking sheet to catch any excess liquid that may bubble over.
- Bake for 40 minutes or until the middle of the cobbler is set. Cool for 5 to 10 minutes. Serve warm with vanilla ice cream.