Description

This Pumpkin Pecan Cobbler is a cozy autumn dessert featuring a spiced pumpkin batter topped with a crunchy pecan sugar mixture and finished with a hot water pour-over for a delightfully gooey texture. Perfectly spiced with cinnamon, nutmeg, and cloves, this cobbler combines warm flavors with a tender crust and a nutty topping, served best with vanilla ice cream for an indulgent treat.

Ingredients

Scale

Dry Ingredients

1 cup + 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Wet Ingredients

1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla extract

Topping

1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans

Other

1 1/2 cups very hot water

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the perfect baking temperature while you prepare the batter.
Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir until all dry ingredients and spices are evenly mixed. Set this bowl aside.
Combine Wet Ingredients: In a separate smaller bowl, whisk together the pumpkin puree, milk, melted butter (or vegetable oil), and vanilla extract until smooth and well combined.
Make the Batter: Pour the wet ingredients into the dry ingredients. Mix gently to form a thick batter, making sure there are no large lumps but do not overmix to keep the texture tender.
Pour Batter into Dish: Transfer the batter into a small 8-inch casserole dish with high sides, spreading it out evenly.
Prepare Topping: In another bowl, stir together the granulated sugar, brown sugar, and chopped pecans until well combined.
Add Topping: Evenly spread the sugar and pecan mixture over the surface of the batter in the casserole dish.
Pour Hot Water: Carefully pour the very hot water over the topping and batter altogether, but do not stir. This step creates the signature cobbler texture as the water bubbles during baking.
Bake: Place the casserole dish on a baking sheet to catch any spills and bake in the preheated oven for about 40 minutes, or until the middle is set and the topping looks bubbly and golden.
Cool and Serve: Remove the cobbler from the oven and let it cool for 5 to 10 minutes. Serve warm topped with extra pecans and a scoop of vanilla ice cream for the best flavor experience.

Notes

Use an 8-inch casserole dish with high sides to prevent spilling during baking.
Do not stir after pouring hot water; this is essential for the correct cobbler texture.
If desired, substitute melted butter with vegetable oil for a dairy-free option.
Serve with vanilla ice cream or whipped cream for an extra indulgence.
Place the baking dish on a tray to catch any potential overflow in the oven.
Ensure the water poured is very hot to help the topping dissolve properly and create the syrupy texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/6 of recipe)
Calories: 320 kcal
Sugar: 30 g
Sodium: 180 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 15 mg

Keywords: pumpkin pecan cobbler, pumpkin dessert, fall dessert, autumn recipe, pecan dessert, easy cobbler recipe