Pumpkin Pecan Cobbler

This decadent fall dessert has a tender pumpkin cake with a rich caramel sauce underneath. It's studded with pecans and is best served warm with a scoop of vanilla ice cream!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: pumpkin

Servings:

Calories: 309kcal

Author: Kelsey Byrnes

Equipment

One 8x8 inch baking dish

Ingredients

Pumpkin Cake Batter

1 1/3 cups flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2/3 cup pumpkin puree
1/3 cup sugar
1/3 cup brown sugar
1/4 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla

Topping

1/2 cup chopped pecans
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 1/2 cups boiling water

Instructions

Preheat oven to 350℉ and grease a square baking dish* with cooking spray.
Combine the flour, baking powder, pumpkin pie spice and salt in a mixing bowl.
Add pumpkin, sugar, brown sugar, milk, oil and vanilla and stir until smooth.
Pour in the prepared baking dish and spread to an even layer.
Sprinkle the pecans over the batter and set aside.
In a small bowl, combine the sugar, brown sugar and salt for the topping.
Sprinkle evenly over the pecans.
Pour the hot water over the sugar mixture; do NOT stir.
Bake for 35-40 minutes or until the center of the cake is set.
Enjoy warm with vanilla ice cream.

Notes

*You can use an 8x8-inch baking dish, a round 9-inch cake pan or a deep dish pie plate.

Nutrition