Caramel Pumpkin Cobbler with Pecans Recipe
This Caramel Pumpkin Cobbler with Pecans is a delightful autumn dessert featuring a spiced pumpkin batter layered with a rich brown sugar and pecan topping that transforms with hot water poured over before baking. The result is a luscious, caramelized cobbler perfect served warm with vanilla ice cream or whipped cream for an indulgent treat during the fall season.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cobbler Batter
- 2 ½ cups all purpose flour
- 1.5 tablespoons baking powder
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup evaporated milk, or whole milk
- ½ cup melted butter
- 2 teaspoons vanilla extract
Topping
- 2 cups brown sugar
- ½ cup chopped pecans or walnuts
- 3 cups very hot water
Optional Toppings
- Vanilla ice cream
- Whipped cream
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F. Spray a 9×13 casserole dish with non-stick cooking spray and set aside to ensure easy removal of the cobbler after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, and pumpkin pie spice until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, stir together the pumpkin puree, evaporated milk, melted butter, and vanilla extract. Gradually add the dry ingredients to this wet mixture and stir until just combined, taking care not to overmix. The batter should be thick.
- Prepare Topping: In a separate bowl, mix the brown sugar and chopped pecans or walnuts thoroughly to make the topping.
- Assemble Cobbler: Spread the pumpkin batter evenly into the prepared casserole dish. Evenly sprinkle the brown sugar and pecan mixture over the top of the batter.
- Add Hot Water: Carefully pour the 3 cups of very hot water evenly over the top of the brown sugar and nut mixture. Place the baking dish on a baking sheet to catch any overflow during baking.
- Bake: Bake the cobbler in the preheated oven for approximately 50 minutes, or until the center is set and a toothpick inserted near the center comes out with moist crumbs but no raw batter.
- Cool and Serve: Allow the cobbler to cool for 5 to 10 minutes before serving. For an extra special touch, serve warm with additional pecans and a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Make ahead: The batter can be prepared and refrigerated for up to 24 hours before baking. Use double-acting baking powder to ensure proper rising when baked. Add the brown sugar and nuts on top and pour hot water over it just before baking.
- Storing: Refrigerate leftovers, covered tightly, for up to 5 days. Reheat briefly in the microwave or in a 350°F oven for 10-20 minutes before serving for best results.
