PECAN PUMPKIN COBBLER RECIPE

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!

If you love pecans, try Pecan Upside Down Cake and Pecan Pie Bread Pudding.

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

1. As usual, I recommend Calibrating your Oven at least once a year.
2. Clear your counters so you have plenty of room to work.
3. 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.
4. Get your equipment and ingredients out before you begin mixing the recipe so ensure you have everything you need.
5. As well, grab a hand towel and oven mitts.
6. 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.

Author: Paula

4.94 from 15 votes

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Servings: 6 servings

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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 whole milk
• ¼ cup vegetable oil or melted butter
• 1 teaspoon pure vanilla extract

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 8×8-inch baking pan or 9×9-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.
• Next, stir the sugar, brown sugar, and pecans together and evenly spread this mixture over the pumpkin batter.
• Carefully pour the hot water over the entire contents and DO NOT STIR. 
• Bake for 50 to 55 minutes in an 8×8-inch pan and 40 to 45 minutes for a 9×9-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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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