This Easy Pumpkin Cobbler with freshly chopped pecans is a wonderfully delicious and unique recipe to add to your list of Fall desserts to try this season.
If you're looking for more pumpkin recipes, you might like Pumpkin Bread with Browned Butter Maple Icing, and Pumpkin Chocolate Chip Cookies.
This pumpkin cobbler recipe is to die for.
I mean, I knew it would be good, but seriously, you just can't possibly understand how amazing the pumpkin caramel sauce is until you've tried this cobbler served warm with vanilla ice cream.
You see, the last step before putting this cobbler in the oven is to pour very hot water over the pumpkin/egg/flour/spice mixture that is layered with sugar and pecans.
What happens in the oven is magical. The hot water soaks into the cobbler gathering all of the flavors along the way, and creates a pumpkin caramel sauce at the bottom of the pan that is amazingly delicious.
The crunch of the pecans makes this dish. There's so many textures from the soft pumpkin cake to the freshly chopped pecans to the caramel sauce.
So, so good.
Tips:
- Remember to line the baking sheet with aluminum foil just in case the cobbler bubbles over the side of the dish.
- It's best to use a baking sheet with a rim.
- Remember when you pour the hot water over the cake to just let it sink in. DO NOT STIR IT. It will just sink in on its own during the baking process.
You should definitely try this pumpkin crunch cobbler recipe sooner rather than later.
With the holidays around the corner, this is a dish that stands out for its unique flavors and textures and would be perfect to bring to potluck parties.
Don't forget the whipped cream and vanilla ice cream.
Enjoy!
Recipe
Pumpkin Cobbler with Pecans
This Easy Pumpkin Cobbler with freshly chopped pecans is a wonderfully delicious and unique recipe to add to your list of Fall desserts to try this season.
Ingredients
- 1 cup plus 3T all purpose flour
- 2 tsp baking powder
- ½ tsp sea salt
- ¾ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- ½ cup pumpkin puree
- ¼ cup milk
- ¼ cup melted butter
- 1 ½ tsp vanilla extract
Topping
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ¼ cup chopped pecans
- 1 ½ cups very hot water
Instructions
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Preheat oven to 350 degrees.
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In a medium-size bowl, stir together flour, baking powder, salt, sugar, and spices. Set aside.
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In a smaller bowl, mix pumpkin, milk, melted butter, and vanilla together to combine.
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Pour wet ingredients into dry ingredients and stir until well mixed into a thick batter.
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Spread batter into an 8x8 square pan or a 6x9 pan, with high sides.
Topping
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In a separate bowl, stir together granulated sugar, brown sugar, and pecans together.
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Spread topping over the top of the batter.
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Pour the very hot water over the entire pumpkin cake and topping WITHOUT STIRRING.
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Bake cobbler for 45 minutes, until middle is set. Cool for 5-10 minutes. Serve with ice cream and extra pecans if desired.
Recipe Notes
Adapted from Lauren's Latest
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