Pumpkin Pecan Cobbler with Vanilla Ice Cream

Pumpkin Pecan Cobbler

Pumpkin pecan cobbler bakes up with two layers in one pan: a soft, cake-like pumpkin base and a rich sauce that settles underneath and around the edges. Serve it warm in bowls so you get some of both in every scoop.

The method is simple and a little unusual. You spread the batter in the dish, sprinkle the brown sugar and pecans over the top, then pour very hot water over everything without stirring. It will look loose before baking, but that is what helps the sauce form.

Ingredients for Pumpkin Pecan Cobbler

• 1 cup pumpkin purée (240g), not pumpkin pie filling
• 1 cup all-purpose flour (120g)
• 3/4 cup granulated sugar (150g)
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup milk (120g)
• 1/3 cup neutral oil (65g)
• 1 teaspoon vanilla extract
• 3/4 cup packed brown sugar (165g)
• 1 cup chopped pecans (110g)
• 1 1/2 cups very hot or boiling water (360g)

Optional for serving: vanilla ice cream, whipped cream or whipped topping, extra caramel sauce, or extra chopped pecans.

How to Make Pumpkin Pecan Cobbler

1. Preheat the oven: Heat the oven to 350°F. Lightly grease a 9×5-inch loaf pan, 9×9-inch baking dish, or 2-quart casserole dish. Set the dish on a baking sheet to catch any bubbling overflow.
2. Mix the batter: In a medium bowl, whisk together the pumpkin purée, flour, granulated sugar, baking powder, pumpkin pie spice, salt, milk, oil, and vanilla until smooth. The batter should be thick and spoonable, with no dry streaks left.
3. Spread in the pan: Spoon the batter into the prepared dish and spread it into an even layer, reaching the corners.
4. Add the topping: In a small bowl, stir together the brown sugar and chopped pecans. Sprinkle the mixture evenly over the batter. Do not stir it in.
5. Pour over the hot water: Slowly pour the very hot or boiling water over the top. Pour gently so the layers stay mostly in place, then leave the dish undisturbed. Do not stir.
6. Bake: Bake for 45 to 60 minutes, checking around 40 to 45 minutes. The cobbler is done when the edges are bubbling, the top is lightly browned, and the center looks set but still soft. A tester inserted into the cake layer should come out with moist crumbs, not wet batter.
7. Tent if needed: If the top browns too quickly before the center is set, loosely cover the dish with foil for the rest of the baking time.
8. Rest and serve: Let the cobbler rest for 10 to 15 minutes before serving. The sauce will settle slightly as it stands. Spoon warm into bowls and serve with ice cream or whipped topping if you like.

How to Tell When the Cobbler Is Done

Bake time can vary with the pan shape and depth. A loaf pan usually takes longer than a wider 9×9-inch dish, so use the look of the cobbler more than the clock.

• The edges should be bubbling.
• The top should be lightly browned.
• The center should look set but still soft, not sloshy.
• A tester in the cake layer should come out with moist crumbs.

Serving Ideas

This cobbler is best served warm while the sauce is still loose. Vanilla ice cream melts nicely into the warm pumpkin layer, and whipped cream or whipped topping works well if you want something lighter. A few extra chopped pecans on top add a little crunch.

How to Store and Reheat Pumpkin Pecan Cobbler

Let the cobbler cool, then cover the dish or transfer leftovers to an airtight container. Refrigerate for up to 3 to 4 days. The sauce will thicken in the refrigerator, which is normal.

Reheat individual portions gently in the microwave, or warm the whole dish covered in a low oven until heated through. Reheat just until warm so the sauce does not dry out. For the softest texture, this dessert is best baked close to serving time rather than fully made ahead.

For a more classic pumpkin bake, try Pumpkin Bundt Cake with Maple Icing.

If you like cozy baked desserts with nuts, you may also enjoy Baked Pears with Walnut Oatmeal Crumble.

If you want another easy fall dessert, Maple Glazed Apple Blondies are a good next stop.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: about 1/8 of the cobbler
• Calories: about 300
• Protein: 4g
• Fat: 13g
• Carbohydrates: 46g
• Per 100g: about 240 calories, 3g protein, 10g fat, 37g carbohydrates