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Pumpkin Pecan Cobbler

Pumpkin pecan cobbler with a tender spiced batter that bakes into a golden top over a bubbling caramel-pumpkin sauce. Hot-water poured over pecans sinks to create the saucy layer, finished with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the batter
  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup pumpkin puree
  • 0.25 cup melted butter
  • 0.33 cup milk
  • 1 tsp vanilla extract
For the topping (poured over but sinks to form sauce)
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp cinnamon
  • 1.5 cups very hot water
For the pecans
  • 1 cup pecans, roughly chopped
For serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan

Method
 

Prep and batter
  1. Preheat oven to 350F, then butter a 9x13 baking dish so it’s lightly coated for easy release.
  2. Whisk all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
  3. Stir in pumpkin puree, melted butter, milk, and vanilla extract, then spread the batter evenly in the buttered dish.
  4. Scatter pecans over the batter in an even layer so they bake into the topping.
Topping and bake
  1. Mix brown sugar, granulated sugar, and cinnamon, then sprinkle the mixture evenly over the batter.
  2. Pour very hot water over everything, then do not stir so the cobbler forms a caramel-pumpkin sauce underneath.
  3. Bake 40-45 minutes at 350F until the center is just set, with the top looking golden.
Serve
  1. Let the cobbler cool briefly, then serve warm with vanilla ice cream so the ice cream melts over the sauce.

Notes

Pro tip: make sure the water is very hot before pouring—this helps the caramelized sauce develop underneath without mixing the batter. Store covered in the refrigerator up to 4 days; rewarm portions in the microwave. Freezing is not recommended because the sauce texture can thin after thawing. For a dairy-light option, use unsweetened plant milk and vegan butter in the batter.