Pumpkin Pecan Cobbler with Caramel Sauce
This easy Pumpkin Pecan Cobbler with Caramel Sauce features a tender pumpkin spice cake, crunchy pecans and a gooey brown sugar sauce that forms underneath as it bakes. Serve it warm with vanilla ice cream for the perfect fall dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pumpkin Cobbler
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup granulated sugar
- 1 cup pure pumpkin puree
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
Pecan Caramel Topping
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ¾ cup roughly chopped pecans
- 1 ½ cups very hot water
- ½ teaspoon vanilla extract
For Serving
- Vanilla ice cream
- Warm caramel sauce, optional
- Additional chopped pecans, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a deep 8-inch square or 2-quart baking dish. Place the baking dish on a rimmed sheet pan to catch any sauce that may bubble over.
- Add the flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves and ¾ cup granulated sugar to a large mixing bowl. Whisk until evenly combined.
- In a separate bowl, whisk together the pumpkin puree, milk, melted butter and 2 teaspoons vanilla extract.
- Pour the pumpkin mixture into the dry ingredients. Stir just until combined. Do not overmix. The batter will be thick.
- Spread the pumpkin batter evenly in the prepared baking dish.
- In a small bowl, combine the brown sugar, remaining ¼ cup granulated sugar and chopped pecans.
- Sprinkle the pecan and sugar mixture evenly over the pumpkin batter. Do not stir it into the batter.
- Stir the remaining ½ teaspoon vanilla extract into the hot water.
- Slowly pour the hot water evenly over the entire cobbler. Do not stir after adding the water.
- Bake uncovered for 40 to 45 minutes, or until the pumpkin cake layer is set and golden brown. The caramel sauce should be bubbling around the edges.
- Remove the cobbler from the oven and let it rest for 10 to 15 minutes. The sauce will thicken slightly as it rests.
- Spoon the warm cobbler into serving bowls, making sure to scoop up the caramel sauce from the bottom. Serve with vanilla ice cream, additional caramel sauce and chopped pecans if desired.
Notes
- Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Use a deep baking dish because the caramel sauce will bubble as the cobbler bakes.
- Place the baking dish on a rimmed sheet pan to protect the bottom of your oven.
- Do not stir the pecan topping or hot water into the pumpkin batter.
- The hot water and brown sugar create the caramel sauce underneath the cobbler.
- The center may look slightly soft when the cobbler comes out of the oven. It will continue to set as it rests.
- Store cooled leftovers in an airtight container in the refrigerator for up to four days.
- Reheat individual servings in the microwave for 20 to 30 seconds or until warm.
Make It Your Own
- Add ½ cup of semisweet chocolate chips before sprinkling on the pecan topping.
- Replace ½ teaspoon of vanilla with maple extract.
- Substitute chopped walnuts for the pecans.
- Add one tablespoon of bourbon to the hot water for a deeper caramel flavor.
- Sprinkle a small amount of flaky sea salt over each serving for a salted caramel finish.