Pumpkin Pecan Cobbler is an easy and simple fall dessert recipe that is served warm along with a scoop of ice cream and a drizzle of caramel sauce.
It’s the season for fall desserts which ultimately means pumpkin or apple desserts. If you are looking for an easy fall dessert recipe then we have the perfect one for you. This pumpkin pecan cobbler is loaded with flavors of pumpkin, cinnamon, nutmeg, and cloves.
How To Make Pumpkin Pecan Cobbler
One of the things that I love about this cobbler recipe is it makes its own caramel sauce at the bottom of the baking dish.
Truly what could be more fall-like then caramel and pumpkin all in one dessert recipe. Let’s get started in baking up this sweet pumpkin dessert.
If you have read any of my other recipes you know I’m a huge believer in sifting my flour when baking. Sifting flour for baking will help to add a little air into the flour. On a plus side sifting also removes any clumps there might be.
If you are looking for more baking tips head over to our article Baker’s Dozen~13 Tips And Tricks For Baking.
Now that we talked about sifting lets sift flour, baking powder, and salt into a large mixing bowl. Add to this the sugar and spice then mix all these ingredients together.
Set this bowl aside until we are ready to add the wet ingredients to the dry ingredients.
In a medium size mixing bowl add pumpkin puree. Sometimes it can be hard to find canned pumpkin puree this time of year. So you can order some on Amazon or you can make fresh homemade pumpkin puree in the Instant Pot.
Along with the pumpkin puree add into the mixing bowl melted butter and vanilla extract. Mix these ingredients together really well. Not to worry you didn’t forget the eggs, this is an eggless dessert recipe.
Remember that bowl of sifted flour, now you can add that to the wet ingredients. Making sure to combine the ingredient together well.
This is a thicker batter but easy to mix by hand but you can also use your hand mixer.
Pour the batter into an 8-inch prepared baking dish. Sprinkle with chopped pecans and set aside.
Easy Cobbler Recipe
Most cobbler recipes have a fruit or savory filling at the bottom of the baking dish. This pumpkin pecan cobbler has a caramel sauce at the bottom.
In a smaller mixing bowl mix together brown sugar and white sugar together. Pour really hot water over the brown and white sugar to dissolve the sugars.
With the sugars dissolved pour sugar water over the top of the batter. Place into a preheat 350℉ oven and bake 40-45 minutes.
You can check for doneness by inserting a toothpick into the center of the pumpkin dessert.
Once the cobbler recipe is done remove it from the oven and let sit for 5 minutes to cool before serving.
I love sharing tips and tricks I have found when making recipes. This recipe I have a few for.
- The first is this pumpkin pecan cobbler recipe is best served warm and with ice cream. Drizzle a bit of caramel sauce over the top to kick it up a notch with flavor. Don’t forget to add more pecans!
- Since this recipe is best served warm make it right before you plan to serve it.
- Instead of mixing the sugars and water together, you could sprinkle the sugars on top of the batter before adding the pecan. Then pour the water into the baking dish over the top of the unbaked dessert.
- You could press the pecans down a bit into the batter so they stay put for more even distribution.
This simple and easy fall recipe would be perfect to add to the Thanksgiving dinner dessert table. With all the warm and cozy spices and flavors that say fall, it’s hard not to indulge in a dish of this pumpkin pecan cobbler.
Answering The Question “what’s there to eat” ~ Jen
Other My Creative Manner recipe you may enjoy are:
Pumpkin Pecan Cobbler
Pumpkin pecan cobbler is a delicious fall dessert recipe. the cake part is made with a blend of spices and pumpkin puree. A decadent caramel sauce forms at the bottom of this cobbler to complete this marvelous dessert recipe.
For The cake
- 1 ¼ Cup Flour sifted
- 2 Teaspoon Baking Powder
- ½ Teaspoon Salt
- ¾ Cup Sugar
- 1 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- ½ Teaspoon Cloves
- ½ Cup Pumpkin Puree See Notes for Fresh Pumpkin Puree
- ¼ Cup Milk
- ¼ Cup Melted Butter
- 1 ½ Teaspoons Vanilla Extract
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 1/4 Cup Pecans finely chopped
- 1½ Cup Hot water water need to be really hot
For the cake
Preheat oven to 350℉
In a mixing bowl sift flour. Combined to the flour baking powder, salt, sugar, and spices. Set this bowl aside.
In another bowl, mixing stir together pumpkin puree, milk, melted butter, and vanilla extract. Making sure to combine all ingredients together well.
With the wet ingredients mixed together pour the batter into an 8-inch baking dish that has been sprayed with cooking spray.
Pour the cake batter into the baking dish.
Sprinkle the chopped pecans on top of the cake batter.
In a small bowl mix together the brown and white sugar. Add the water into the sugar to dissolve the sugars.
Pour the sugar water over the top of the cake. Don't stir.
Bake in a 350℉ for 40-45 minutes or until a toothpick comes out clean when inserted into the middle of the cake.
Let cool for 5 minutes and sever warm with ice cream and a drizzle of caramel sauce.
Make fresh homemade pumpkin puree in the Instant Pot.