Description
This easy Pumpkin Pecan Cobbler is a cozy fall dessert with a soft pumpkin cake base, crunchy pecans, and a rich caramel sauce that forms while it bakes.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 teaspoons pumpkin spice, or to taste
- 1/2 cup pumpkin purée, not pumpkin pie filling
- 1/4 cup milk
- 1/4 cup canola oil or vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup chopped pecans
- 1/2 cup very hot or boiling water
Instructions
- Preheat the oven to 350°F and spray a 9×5-inch loaf pan generously with cooking spray. Place the loaf pan on a baking sheet to catch any bubbling sauce.
- In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and pumpkin spice.
- In a separate bowl, whisk together the pumpkin purée, milk, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and lightly mix until just combined. Do not overmix.
- Transfer the batter to the prepared loaf pan and smooth the top lightly with a spatula.
- In a medium bowl, combine the brown sugar, granulated sugar, and chopped pecans. Sprinkle the mixture evenly over the batter.
- Slowly and evenly pour the very hot or boiling water over the topping. Do not stir after adding the water.
- Bake for about 40 minutes, or until the center is just set and a toothpick or long skewer comes out clean or with a few moist crumbs. The caramel sauce should remain soft and loose.
- If the top begins to brown too quickly before the center is cooked, loosely tent the loaf pan with foil and continue baking until done.
- Allow the cobbler to cool for 5–10 minutes. Serve warm with vanilla ice cream, whipped topping, extra caramel sauce, or additional pecans.
Notes
- For a 9×9-inch baking pan or high-sided 2-quart casserole dish, reduce the baking time to about 25–30 minutes because the dessert will be thinner.
- Use very hot or boiling water for the topping so the caramel sauce forms properly while baking.
- The cobbler is meant to be moist and slightly jiggly with a loose caramel sauce.
- Because this is a wet batter baked in a loaf pan, it may require more than 40 minutes. Continue baking until the center is properly set.
- Store airtight at room temperature for up to 3 days. It is best served warm and freshly made.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American