The perfect fall dessert, Pecan Pumpkin Cobbler Recipe has a sweet, creamy pumpkin custard as the base layer. It’s topped with a buttery cobbler and oozing with rich, gooey caramel. So good!
It’s best served warm with ice cream and whipped cream.
Some of the simplest desserts are my favorite, like Pound Cake and Cobblers. Pumpkin Cobbler is no exception especially when it’s as easy to make as this one. Like so many of my other cobblers, this cobbler is self-saucing. Yes, it magically creates a decadent caramel sauce while it bakes. That sauce is the absolute best thing about this dessert!
HOW TO MAKE MY PECAN PUMPKIN COBBLER RECIPE
- This cobbler is a little different to put together than a traditional cobbler.
- Start by preheating your oven to 355°. Grease an 8×8-inch baking pan or 9×9-inch baking pan (your pan needs to be 3-inches deep) with nonstick spray or Wilton Cake Release. Place your baking pan on a large cookie sheet or sheet pan to catch any bubble over.
- Prepare the batter – Whisk together flour, baking powder, salt, sugar, and spice in a medium-sized bowl. In a smaller bowl, stir together the pumpkin puree, milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and gently stir until no lumps remain. The batter will be thick. Pour into your prepared baking dish.
- Prepare the topping – Stir the sugar, brown sugar, and pecans together and evenly spread this mixture over the pumpkin batter.
- The Magic touch – Carefully pour the hot water over the entire contents and DO NOT STIR.
- Bake – It’ll take 50 to 55 minutes for the cobbler to bake in an 8×8-inch pan and 40 to 45 minutes for it to bake in a 9×9-inch pan. These times are for using a glass baking dish. If you use a dark, metal pan your time will likely be shorter.
MORE TIPS FOR SUCCESS
- As usual, I recommend Calibrating your Oven at least once a year.
- Clear your counters so you have plenty of room to work.
- Next, when you’re trying a recipe for the first time, read through the recipe a couple of times before starting to make sure you understand.
- Get your equipment and ingredients out before you begin mixing the recipe so ensure you have everything you need.
- As well, grab a hand towel and oven mitts.
- Finally, set up and prep your ingredients.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES. I think you’ll find them to be to your liking too!!
- Pumpkin French Toast Casserole
- Chocolate Cobbler
- Pumpkin Texas Sheet Cake
- Easy Lemon Cobbler
- Blackberry Cobbler
- Pumpkin Spice Pound Cake Churros
Pecan Pumpkin Cobbler recipe
Self-saucing this cobbler is a family favorite dessert recipe! It's totally from scratch and doesn't contain Bisquick. Very easy to make, even for a beginner cook.
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Servings: servings
Ingredients
- 1 and ¼ cup all-purpose flour sifted then measured
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- ¼ cup milk
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla
TOPPING
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup pecans chopped
- 1 and ½ cup hot water not boiling but at least 130°
Instructions
- Preheat your oven to 350°F. Grease an 8x8-inch baking pan or 9x9-inch baking pan that's 2 to 3-inches deep with nonstick spray or Wilton Cake Release. Then, place your baking pan on a large cookie sheet or sheet pan to catch any overflows.
- Whisk together flour, baking powder, salt, sugar, and spice in a medium-size bowl.
- In a smaller bowl, stir together the pumpkin puree, milk, oil (or melted butter), and vanilla.
- Pour the pumpkin mixture into the flour mixture and gently stir until no lumps remain. The batter will be thick.
- Pour into your prepared baking dish.
- Carefully pour the hot water over the entire contents and DO NOT STIR.
- Bake for 50 to 55 minutes in an 8x8-inch pan and 40 to 45 minutes for a 9x9-inch pan. These times are for using a glass baking dish. If you use a dark, metal pan your baking time will be shorter. Test the center of the cobbler with a wooden pick. It should contain dry crumbs or no crumbs when it done. (Also, the surface will go from 'kinda' shiny to matte when it's cooked. The cobbler will be slightly jiggly while hot but will set as it cools.)
- Serve warm or at room temperature. It's great with vanilla ice cream and/or whipped cream.
- Store in an airtight container in the refrigerator up to 4 days.
Nutrition
Calories: 545kcal | Carbohydrates: 87g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 210mg | Potassium: 364mg | Fiber: 4g | Sugar: 63g | Vitamin A: 6381IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg
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You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck
Elaine Gitzel says
In the recipe you say to add the spices to the flour mixture but you only mention one spice, cinnamon. I also felt there should have some salt added to the sauce somehow but not sure how to do that. The center did not get done so next time I will add another 5 minutes to the bake time. Otherwise tasted good.
Paula says
There’s salt in the batter, you can add more there.
Joanne Balkow says
I’m making this right now! Can’t wait to try tonight
Natalie says
Oh yum! What a treat. Such a lovely seasonal dessert. I’m making this tomorrow. Can’t wait to dig in!
Glenda says
Cobblers are Autumn dessert perfetin and this scrumptious recipe is no exception. Thanks for sharing your recipe. It’s gonna be on my Thanksgiving dessert table.
Donna says
how much melted butter you have vegetable oil listed
Paula says
1/4 cup oil or butter