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Magic Pumpkin Pecan Cobbler

Magic Pumpkin Pecan Cobbler

A magical fall dessert that creates its own rich caramel sauce while it bakes. This one-pan wonder features a spiced pumpkin cake topping a gooey, bubbling puddle of sweetness.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin Batter
  • 1.25 cups all purpose flour Spoon and leveled
  • 2 teaspoons baking powder Check expiration date
  • 1.5 teaspoons cinnamon Ground
  • 1/2 teaspoon ginger Ground
  • 1/2 teaspoon nutmeg Freshly grated or ground
  • 1/4 teaspoon cloves Ground
  • 1/2 teaspoon salt Fine sea salt preferred
  • 1/3 cup white granulated sugar
  • 1/3 cup light brown sugar Packed
  • 2/3 cup canned pumpkin Pure pumpkin puree only
  • 1/4 cup unsalted butter Melted and slightly cooled
  • 1/4 cup milk Whole milk for richness
  • 2 teaspoons vanilla bean paste Or vanilla extract
Pecan Topping
  • 3/4 cup pecan halves Slightly toasted for extra flavor
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar Packed
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1.5 cups boiling water Must be rapidly boiling

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Place a 9-inch pie dish (glass or ceramic) on the counter. Do not grease the dish.
  2. Start your water boiling in a kettle or saucepan; it must be at a rolling boil when needed.
  3. In a medium bowl, whisk together the flour, baking powder, salt, spices (cinnamon, ginger, nutmeg, cloves), and both sugars until uniform and fluffy.
  4. In a separate, larger bowl, whisk together the pumpkin puree, melted butter, milk, and vanilla until smooth.
  5. Gently fold the dry mixture into the wet mixture using a rubber spatula. Stop once streaks of flour disappear. The batter will be very thick.
  6. Scoop the batter into the pie dish and spread it to the edges in an even layer.
  7. Mix the pecan halves, sugars, cinnamon, and salt in a small bowl. Sprinkle this mixture evenly over the raw batter without pressing it in.
  8. Slowly and evenly pour exactly 1.5 cups of rapidly boiling water over the topping. Do not stir.
  9. Bake at 350°F for 45 minutes until the center is set and edges are bubbling with syrup.
  10. Let the cobbler rest on a wire rack for 10 minutes to allow the sauce to thicken before serving warm.

Notes

Always use 100% pure pumpkin puree, not pie filling. For the best experience, serve warm with vanilla bean ice cream. Reheat leftovers for 30 seconds in the microwave to liquefy the sauce.