A spiced Pumpkin Cobbler is the best fall dessert! This is an easy pumpkin recipe is a rich pumpkin cake that makes its own silky caramel sauce as it bakes, topped with a crunchy pecan crumble.
The Perfect Pumpkin Pecan Cobbler for Fall!
If you’ve been hunting for the perfect dessert to whip up for all your fall functions, you can officially call off the search. Once you’ve tried this saucy and spiced pumpkin cobbler, you’ll be hard-pressed to find another dessert like it. This recipe is so delicious and SO easy. The layers of caramelized sauce, pumpkin cake, and toasty pecans are delicious. It’s a rich, decadent dessert subtly flavored with pumpkin spice. And if it isn’t a given with that description, take it from me: your house is going to smell AMAZING.
My homemade pumpkin cobbler has you sorted as a go-to fall dessert for Halloween, Thanksgiving, Christmas, and beyond.
Why You’ll Love This Cobbler Recipe
Someone once compared this to an upside-down Pumpkin Dump Cake, and they weren’t far off! Here are just some of the reasons to love this fall cobbler:
- It’s an easy pumpkin dessert. The beauty of a cobbler is in how easy it is to make! Simple ingredients, short prep time, and then the oven does the rest.
- It has sugar, spice, and everything nice. This recipe checks all the boxes for a cozy dessert. It takes a beautifully spiced pumpkin cake batter and lots of brown sugar and bakes it under a layer of toasted pecans.
- The caramel sauce makes itself. All that brown sugar melts down as the cobbler bakes, turning into the silkiest sauce ever by the time the pumpkin cobbler leaves the oven. It’s absolutely magic to spoon over the cobbler when serving!
Ingredients
I’ve rounded up everything you’ll need to make this perfect pumpkin cobbler below. Please refer to the recipe card for the full details!
- Flour
- Pumpkin Pie Spice: You can find pumpkin spice blends in the spice aisle of most grocery stores. It consists of ground cinnamon, nutmeg, clove, ginger, and sometimes allspice. It’s honestly a fall necessity!
- Baking Powder
- Salt
- Sugar: I make the pumpkin batter using white sugar, while a combination of light brown sugar and white sugar goes into the cobbler topping.
- Butter: You can use salted or unsalted butter. Melt the butter in the microwave before you start.
- Pumpkin Puree: Make sure that you’re using 100% pumpkin puree, and not canned pumpkin pie filling! They are not the same thing, and it does make a difference.
- Milk
- Vanilla: You can’t beat the authentic flavor of real vanilla extract. It’s worth the splurge, I promise!
- Chopped Pecans: Toasted pecans are tossed with white and brown sugar for the cobbler topping.
- Vanilla Ice Cream: Or whipped cream, a must for serving!
What’s Better, Canned Pumpkin or Fresh?
I’ve always found that canned pumpkin lends the best flavor to pumpkin desserts. However, both canned and fresh pumpkin puree will work in this cobbler recipe. So, if you have a favorite homemade pumpkin recipe you’re dying to use, go right ahead.
How to Make Pumpkin Cobbler
Get that oven preheating to 350°F and let’s make some fall-icious pumpkin cobbler!
Make the Batter: First, combine the flour and dry ingredients in one bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the flour mixture and stir until you wind up with a thick batter.
Fill the Pan: Next, add the batter to a greased 8×8 baking dish. Set this aside while you prepare the topping.
Prepare the Pecan Mixture: In a skillet on the stovetop, lightly toast the pecans. Remember to stir often and take the pecans off the heat once they’re fragrant and slightly golden. Stir the toasted pecans into a combination of white and brown sugars.
Add the Topping: Spread the pecan topping evenly over the batter in the baking dish. Lastly, pour hot water over the top of the cobbler. Don’t stir! The water will meld with the sugar as the cobbler bakes, resulting in a sticky, irresistible caramelized sauce.
Bake: Bake the pumpkin cobbler for 45 to 55 minutes, until it’s set in the middle. Give the cobbler the chance to cool for a bit on the counter once it’s out of the oven, then serve!
We love this pumpkin dessert topped with a scoop of vanilla ice cream and a drizzle of the cobbler’s brown sugar sauce. See below for more easy serving suggestions!
Tips for Success
Here are some helpful hints when making this pumpkin cobbler recipe:
- Don’t stir after adding the hot water. Trust me! Even when you see pecans bobbing along the surface of the water like little toasted buoys, bake the cobbler just like that. The water will absorb the sugars from the topping, and turn into a deliciously caramelized sauce.
- Place the baking dish on a cookie sheet. This makes it much easier to transfer the cobbler to and from the oven.
- For a nut-free pumpkin cobbler, omit the pecans. It turns out just as tasty, minus the crunch!
Serving Suggestions
This pumpkin cobbler is at its best served warm from the oven, smothered in its own sauce, and topped with ice cream! Here are more easy ways to dress up a homemade cobbler:
How to Store and Reheat Leftovers
Store leftover pumpkin cobbler airtight in the fridge, either in a container or tightly wrapped in plastic wrap for up to 2-3 days.
I find it’s best to reheat this cobbler in the oven covered in foil. Individual portions take about 10-15 minutes at 350ºF, while the full cobbler can take closer to 30 minutes. Keep an eye while your cobbler reheats and take it out as soon as it’s warmed throughout.
In a pinch, you can reheat the cobbler in the microwave. However, the texture just won’t be as nice.
Can I Freeze Pumpkin Cobbler?
This pumpkin cobbler can be frozen whole or in portions. Simply wait until the cobbler is completely cool, then store it tightly wrapped in plastic wrap or in an airtight container. Cobbler that’s properly stored will keep frozen for up to 3-4 months.
Defrost the pumpkin cobbler in the fridge overnight before reheating and serving.
Description
This spiced Pumpkin Cobbler is an easy pumpkin recipe and the best fall dessert! Made with rich pumpkin cake soaked in caramel sauce beneath a toasted pecan topping.
- 1 1/4 cup all purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/4 cup butter, melted
- 1/2 cup pumpkin puree
- 1/3 cup milk
- 2 teaspoons vanilla extract
Topping:
- 1/2 cup chopped pecans
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 cups hot water
- Vanilla ice cream or whipped cream to serve
- Preheat the oven to 350°F. Coat an 8×8 baking dish lightly with nonstick spray and set aside.
- In a large bowl whisk together the flour, pumpkin pie spice, baking powder, salt, and granulated sugar. Set aside.
- In a medium bowl whisk together the melted butter, pumpkin, milk, and vanilla until smooth. Stir this into the flour mixture, forming a thick batter.
- Spread the batter into the prepared pan and set aside,
- Topping: Place pecans In a medium skillet over medium heat. Stirring frequently toast the pecans until lightly golden and fragrant. Remove from the heat.
- In a medium bowl mix together the granulated and light brown sugar. Stir in the pecans to combine.
- Sprinkle this mixture on top of the cake batter.
- Immediately pour the hot water onto the topping. Do NOT stir.
- Place the pan on a baking sheet and bake for 45- 55 minutes, until the center is set. The water will combine with the sugar forming a sauce underneath the cake.
- Allow the cobbler to cool for 15 – 20 minutes and serve with whipped cream or ice cream, scooping the sauce on top.
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