Go Back

Pumpkin Pecan Cobbler

Pumpkin pecan cobbler is a classic American dessert with a golden, bready batter that bakes into a tender center while a caramel-pumpkin sauce forms underneath. Poured hot water sinks into the layers, so you get a warm, lightly spiced cobbler topped with pecans and finished with vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the 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
  • 0.333 cup milk
  • 1 tsp vanilla extract
For the topping (poured over but sinks to form sauce)
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp cinnamon
  • 1.5 cups very hot water
For the pecans and serving
  • 1 cup pecans, roughly chopped
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and batter
  1. Preheat the oven to 350F and butter a 9x13 baking dish so the cobbler releases easily after baking. You should see a thin, glossy coating of butter on the bottom and sides.
  2. Whisk all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt until the dry mixture looks evenly speckled and lump-free. This usually takes about 30 seconds of steady mixing.
  3. Stir in pumpkin puree, melted butter, milk, and vanilla extract until you have a thick batter with no dry pockets. Spread the batter evenly in the dish so it reaches the edges.
  4. Scatter pecans over the batter in an even layer, pressing lightly so they stay in place. Aim for visible pecans across the surface.
Sauce topping and bake
  1. Mix brown sugar, granulated sugar, and cinnamon, then sprinkle it evenly over the batter. The top should look sandy and uniform before adding water.
  2. Pour the very hot water over everything without stirring, keeping the pour steady so it fully covers the top. You should see the dry topping dissolve and sink, leaving a lightly cloudy layer.
  3. Bake for 40-45 minutes at 350F until the center is just set and slightly springy when gently nudged. The edges should look golden while the center thickens into a soft, custardy consistency.
Serve
  1. Rest the cobbler for 5 minutes, then serve warm since the caramel-pumpkin sauce will thicken as it settles. Spoon into bowls and add vanilla ice cream, which should begin melting at the edges.

Notes

For the best sauce texture, keep the water hot and do not stir after pouring—this helps the sugar dissolve and create that caramel-pumpkin layer underneath. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the sauce can separate after thawing. Dietary swap: use gluten-free 1:1 all-purpose flour to make it gluten-free with similar results.