Pumpkin Pecan Cobbler
A rich, spiced pumpkin cake topped with a sweet pecan crust and a luscious self-saucing layer — this Pumpkin Pecan Cobbler is an easy, crowd-pleasing dessert. Filled with fiber, plant-based protein, and healthy fats, it’s perfect for cozy evenings, holiday gatherings, or simple everyday indulgence.
Equipment
- 1 × 9-inch pie dish
- Mixing bowls (2)
- Measuring Cups and Spoons
Ingredients
Pumpkin Cake Batter:
- 1¼ cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ⅔ cup canned pumpkin puree
- ⅓ cup white granulated sugar
- ⅓ cup light brown sugar
- ¼ cup unsalted butter melted
- ¼ cup milk
- 2 tsp vanilla bean paste or vanilla extract
Pecan Topping:
- ¾ cup pecan halves
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
- 1½ cups boiling water
Instructions
- Preheat the oven: Begin by setting your oven to 350°F (175°C). This ensures that the cobbler will bake evenly from start to finish. Place the oven rack in the center position for uniform heat distribution. While the oven warms, you can prepare the batter and pecan topping so the dish goes into the oven without delay.
- Prepare dry ingredients for pumpkin cake batter: In a medium mixing bowl, combine 1¼ cups all-purpose flour, 2 teaspoons baking powder, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt. Add ⅓ cup white granulated sugar and ⅓ cup light brown sugar. Whisk thoroughly until all spices, leavening agents, and sugars are evenly distributed. This ensures the batter will have a balanced flavor and even texture throughout.
- Mix wet ingredients for pumpkin cake batter: In a separate large mixing bowl, add ⅔ cup canned pumpkin puree, ¼ cup melted unsalted butter, ¼ cup milk, and 2 teaspoons vanilla bean paste (or vanilla extract).Whisk gently but thoroughly until the mixture is smooth and well combined. The pumpkin should be fully incorporated with the milk and butter to form a luscious wet base for the batter.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet pumpkin mixture. Stir gently using a spatula or wooden spoon until no white flour streaks remain and the batter is uniform. Avoid overmixing, as this can make the cobbler dense rather than tender. The resulting batter will be thick — this is intentional and necessary for the self-saucing effect.
- Prepare the baking dish: Lightly grease a 9-inch pie dish with butter or non-stick cooking spray. Pour the pumpkin batter into the dish, spreading it evenly with a spatula to ensure consistent baking. The batter should fill the dish evenly without overflowing. This even spread will allow the topping to layer perfectly later.
- Make the pecan topping: In a small mixing bowl, combine ¾ cup pecan halves, ½ cup white granulated sugar, ½ cup light brown sugar, ½ teaspoon ground cinnamon, and a pinch of salt. Mix gently until the pecans are fully coated in the spiced sugar blend. This topping will provide the crunchy, caramelized texture that contrasts beautifully with the tender pumpkin base.
- Add topping to batter: Sprinkle the pecan mixture evenly over the surface of the pumpkin batter, ensuring every part of the cobbler has coverage. This creates consistent flavor and texture in every bite. The topping will sink slightly and form a crust during baking, adding depth to the dessert.
- Add boiling water: Carefully pour 1½ cups boiling water evenly over the top of the cobbler. Do not stir. The boiling water will seep through the batter and pecan topping during baking, creating a moist, self-saucing dessert with a rich syrupy layer beneath the cake. This is a defining step for this style of cobbler.
- Bake the cobbler: Place the prepared pie dish in the preheated oven. Bake at 350°F (175°C) for about 45 minutes, or until the top is golden and set while the center remains slightly soft. You should notice a fragrant aroma filling the kitchen as the spices meld with the pecans and pumpkin during baking.
- Cool and serve: Once baked, remove the cobbler from the oven and allow it to rest for at least 10–15 minutes. This rest period allows the self-saucing layer to stabilize and makes slicing easier. Serve warm with a scoop of vanilla ice cream, custard, or freshly whipped cream for a comforting autumn treat.
- Enjoy and store: Enjoy the Pumpkin Pecan Cobbler fresh for the best taste and texture. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to restore warmth and flavor. This cobbler also freezes well if wrapped tightly in foil or plastic wrap for later enjoyment.
Notes
- Use fresh canned pumpkin puree rather than pumpkin pie filling, as it avoids extra spices and sugars, giving you full control over the flavor.
- Ensure your spices — cinnamon, nutmeg, ginger, and cloves — are fresh for maximum aroma and taste. Old spices lose potency over time.
- Boiling water is essential for the self-saucing effect, so ensure the water is truly boiling before pouring.
- Avoid stirring after adding water — this allows the layers to naturally form and the cobbler to develop its signature sauce.
- For a richer flavor, lightly toast the pecans before mixing them with sugar and cinnamon.
- This cobbler can be made a day ahead and gently reheated for a fuss-free dessert.
