Caramel Pumpkin Cobbler with Pecans Recipe
If you’re searching for a cozy autumn treat that truly captures the spirit of the season, look no further than this Caramel Pumpkin Cobbler with Pecans. Imagine a warm, gooey layer of caramel bubbling beneath a fluffy pumpkin-spiced cake, finished off with a nutty crunch from toasted pecans. This dessert is pure comfort in a bowl, perfect for family gatherings, holiday feasts, or any evening when you crave something sweet and special. Trust me, this is one recipe you’ll want to come back to all season long!
Ingredients You’ll Need
The beauty of Caramel Pumpkin Cobbler with Pecans lies in its simplicity—each ingredient is thoughtfully chosen to create a perfect harmony of flavors and textures. From earthy pumpkin purée to aromatic spices and buttery pecans, every component brings something essential to the table.
- All-purpose flour: Forms the base of the cobbler batter, providing structure and a tender crumb.
- Baking powder: Gives the dessert a gentle lift, ensuring a light and fluffy top layer.
- Salt: Enhances all the sweet and spicy notes, balancing the overall flavor.
- Granulated sugar: Sweetens the cake batter and helps create a golden crust on top.
- Pumpkin pie spice: Infuses the cobbler with that classic, cozy fall aroma.
- Cinnamon: Adds warmth and depth, beautifully complementing the pumpkin.
- Pumpkin purée: The star ingredient, lending moisture, color, and unmistakable pumpkin flavor.
- Milk: Helps blend the batter into a smooth, pourable consistency.
- Unsalted butter (melted): Provides rich flavor and a tender texture.
- Vanilla extract: Brings a subtle sweetness and rounds out the spice notes.
- Brown sugar (packed): The key to that gooey caramel layer underneath the cobbler.
- Chopped pecans: Offer a lovely crunch and nutty finish that contrasts the soft cake.
- Hot water: Magically transforms the topping into a luscious caramel sauce as it bakes.
- Caramel sauce (for serving): Takes the decadence over the top—don’t skip this final flourish!
- Vanilla ice cream or whipped cream (optional): Adds a creamy coolness that melts into the warm cobbler.
How to Make Caramel Pumpkin Cobbler with Pecans
Step 1: Prep Your Baking Dish
Start by preheating your oven to 350°F and lightly greasing an 8×8-inch baking dish. This step ensures that your Caramel Pumpkin Cobbler with Pecans will release easily after baking, and sets you up for dessert success with minimal sticking or mess.
Step 2: Mix the Pumpkin Batter
In a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, pumpkin pie spice, and cinnamon. Next, stir in the pumpkin purée, milk, melted butter, and vanilla extract. Blend until the mixture is smooth and no streaks of flour remain—it should look silky and thick, almost like a luscious pumpkin cake batter.
Step 3: Assemble in the Baking Dish
Pour the pumpkin batter into your prepared baking dish, spreading it into an even layer. This will form the pillowy, cake-like top of your Caramel Pumpkin Cobbler with Pecans, so take a moment to smooth it out for even baking.
Step 4: Add the Topping
In a small bowl, combine the packed brown sugar and chopped pecans. Sprinkle this mixture evenly over the pumpkin batter. Here’s where the magic happens: slowly pour the hot water over the entire surface—don’t stir! The hot water helps create that irresistible caramel sauce beneath the cobbler as it bakes.
Step 5: Bake to Perfection
Slide your dish into the preheated oven and bake for 35 to 40 minutes. The top should turn golden and set, while underneath, a molten caramel layer forms. Once you see that beautiful golden crust, remove the cobbler from the oven and let it cool slightly so the caramel sets just enough to be spoonable.
Step 6: Serve and Enjoy
Spoon the warm Caramel Pumpkin Cobbler with Pecans into bowls, making sure to scoop up both the fluffy cake and gooey caramel sauce. Drizzle generously with caramel sauce and, if you like, top with vanilla ice cream or whipped cream. Pure bliss!
How to Serve Caramel Pumpkin Cobbler with Pecans
Garnishes
For an extra-special touch, drizzle each serving with warm caramel sauce and scatter a few more toasted pecans on top. A dollop of whipped cream or a scoop of vanilla ice cream adds that irresistible creaminess and makes every bite feel like a celebration.
Side Dishes
While Caramel Pumpkin Cobbler with Pecans is a showstopper on its own, it pairs beautifully with a hot cup of coffee or spiced chai. For a festive holiday spread, consider serving it alongside fresh fruit salad or a light citrus sorbet to balance the richness.
Creative Ways to Present
Portion the cobbler into individual ramekins for a dinner party-ready dessert, or serve family-style straight from the baking dish for a laid-back vibe. For a fun twist, layer the cobbler and ice cream parfait-style in clear glasses, showcasing those gorgeous caramel swirls and golden cake.
Make Ahead and Storage
Storing Leftovers
Leftover Caramel Pumpkin Cobbler with Pecans can be covered and stored in the refrigerator for up to three days. The flavors deepen as it sits, making it an even more decadent treat the next day!
Freezing
If you’d like to freeze your cobbler, let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply cover the baking dish with foil and warm in a 325°F oven for about 15 minutes, or until heated through. Individual portions can be microwaved for 30–45 seconds—just be sure to watch so the caramel doesn’t overcook.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Roast and mash your own pumpkin for a wonderfully fresh flavor. Just make sure it’s well-drained and smooth for the best texture in your Caramel Pumpkin Cobbler with Pecans.
What if I don’t have pecans?
No problem—walnuts work beautifully, or you can leave out the nuts entirely for a nut-free version. The cobbler will still have all that gooey, caramel greatness.
Can I make this dessert ahead of time?
Yes! You can prepare the cobbler earlier in the day and reheat it before serving. For the freshest, fluffiest results, bake it the same day you plan to enjoy it.
Why do I pour hot water on top without stirring?
It may seem unusual, but pouring hot water gently over the topping creates a self-saucing effect. As the cobbler bakes, the water and sugar sink to form a luscious caramel sauce beneath the cake layer.
Is this recipe vegetarian?
Yes, Caramel Pumpkin Cobbler with Pecans is completely vegetarian! As always, check your caramel sauce or ice cream labels if you’re serving strict vegetarians.
Final Thoughts
If you’re ready to embrace the flavors of fall, give Caramel Pumpkin Cobbler with Pecans a spot on your dessert table. It’s warm, comforting, and absolutely unforgettable—just the thing to make any gathering feel extra special. Happy baking!
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Caramel Pumpkin Cobbler with Pecans Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy and indulgent Caramel Pumpkin Cobbler with Pecans, perfect for fall. This easy-to-make dessert features a spiced pumpkin batter topped with a buttery pecan caramel sauce, baked to golden perfection and served warm with optional vanilla ice cream or whipped cream for an extra special treat.
Ingredients
For the Pumpkin Batter:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup pumpkin purée
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup brown sugar, packed
- 1/4 cup chopped pecans
- 1 1/2 cups hot water
For Serving:
- Caramel sauce, for drizzling
- Vanilla ice cream or whipped cream (optional)
Instructions
- Prepare the Oven and Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Make the Pumpkin Batter: In a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, pumpkin pie spice, and cinnamon to evenly distribute the dry ingredients. Add the pumpkin purée, milk, melted butter, and vanilla extract, stirring until you have a smooth batter without lumps. Spread this batter evenly into your prepared baking dish.
- Add the Topping: In a small bowl, combine the brown sugar and chopped pecans. Sprinkle this mixture evenly over the pumpkin batter. Carefully pour the hot water slowly over the top—do not stir; this will create a luscious sauce as it bakes.
- Bake the Cobbler: Place the dish in the oven and bake for 35 to 40 minutes. You’ll know it’s done when the top is golden and set, and beneath the surface, a gooey caramel sauce forms from the brown sugar and pecans.
- Cool and Serve: Allow the cobbler to cool slightly before serving so the sauce thickens a bit. Spoon portions into bowls, then drizzle with caramel sauce and add a scoop of vanilla ice cream or a dollop of whipped cream if you like for extra indulgence.
Notes
- You can substitute chopped walnuts for pecans or omit nuts entirely for a nut-free variation.
- Best served warm to enjoy the gooey caramel layer.
- Store leftovers covered in the refrigerator and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 340
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
