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Pumpkin Pecan Cobbler

Pumpkin pecan cobbler with a tender spiced batter that bakes into a gooey caramel-pumpkin sauce. Pecans sink into the top as it cooks, with a golden, lightly set center and a vanilla-ice-cream finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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
topping
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp cinnamon
  • 1.5 cups very hot water
pecans and serving
  • 1 cup pecans, roughly chopped
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and butter a 9x13 baking dish so the cobbler releases easily after baking.
Make the batter
  1. Whisk the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined and no dry pockets remain.
  2. Stir in the pumpkin puree, melted butter, milk, and vanilla extract, then spread the batter evenly in the baking dish.
  3. Scatter the pecans over the batter so they are visible across the surface.
Add topping and sauce
  1. Mix the brown sugar, granulated sugar, and cinnamon, then sprinkle it evenly over the batter.
  2. Pour the very hot water over everything and do not stir, then the mixture will settle into a caramel-pumpkin sauce as it bakes.
Bake and serve
  1. Bake for 40-45 minutes at 350F until the center is just set, with bubbling around the edges.
  2. Serve warm with vanilla ice cream so the topping stays gooey and the sauce looks glossy underneath.

Notes

For the best texture, ensure the oven reaches 350F before baking and keep the 40-45 minute window tight so the center is just set while the sauce stays saucy. Refrigerate leftovers in an airtight container for up to 3 days; reheat in short bursts in the oven until warm. Freezing is not recommended because the topping-to-sauce texture can soften after thawing. For a dairy-free option, use unsweetened plant milk and replace butter with a plant-butter substitute in the batter.