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
Scale
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
