When the air turns crisp, imagine a dessert that captures the soul of autumn: a soft, pumpkin-spiced cake on the bottom that bakes in its own rich, buttery sauce, all finished with a crisp, nutty crust. That is the magic of a perfect Pumpkin Cobbler. It’s a warm, gooey, and utterly comforting treat that tastes like fall in every single bite.
What you’ll absolutely love about this recipe is its incredible simplicity. It’s a “self-saucing” wonder, meaning the layers magically separate to create a pudding-like cake on the bottom and a crunchy topping, all in one pan. Using simple pantry ingredients, this impressive dessert feels special enough for a holiday but is easy enough for any weeknight.
Ingredients
For the Pumpkin Batter
- 1 cup plus 3 tbsp all-purpose flour
- 2 tsp baking powder
- ½ tsp sea salt
- ¾ cup granulated sugar
- 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ground cloves
- ½ cup pumpkin puree
- ¼ cup milk & ¼ cup melted butter
- 1 ½ tsp vanilla extract
For the Topping
- ½ cup granulated sugar & ½ cup dark brown sugar
- ¼ cup chopped pecans
- 1 ½ cups very hot water
How to Make the Best Pumpkin Cobbler
This process is surprisingly straightforward. Just follow the steps, and you’ll have a perfect dessert.
Step 1: Preheat and Prep
First, preheat your oven to 350°F (175°C) and grab an 8×8 inch baking pan. No need to grease it!
Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, salt, granulated sugar, and spices until well combined.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the pumpkin puree, milk, melted butter, and vanilla. Add this to the dry ingredients and stir just until no flour streaks remain. Do not overmix.
Step 4: Assemble the Base
Spread the batter evenly into the baking pan.
Step 5: Create the Topping
In a small bowl, mix the topping sugars and pecans. Sprinkle this mixture evenly over the batter.
Step 6: Add the Hot Water
Now for the magic. Carefully pour the very hot water over the back of a spoon onto the topping. Do not stir!
Step 7: Bake to Perfection
Finally, bake for 40-45 minutes, until the top is golden and sauce is bubbling at the edges. Let it cool for 15 minutes to allow the sauce to thicken before serving.
My Best Pumpkin Cobbler Tips
Trust the Layers Don’t Stir
My most important tip: resist the urge to stir after adding the hot water. This is what allows the separate sauce and cake layers to form.
Let It Rest After Baking
Letting your cobbler rest for about 15 minutes after baking is crucial. This allows the molten sauce to thicken into a perfect, spoon-coating consistency.
Use Pure Pumpkin, Not Pie Filling
It’s worth repeating: always use 100% pure pumpkin puree. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the balance of this recipe. Using pure puree gives you complete control over the sweetness and spice for the best flavor.
FAQs
Can I make this pumpkin cobbler ahead of time?
Absolutely! While this Pumpkin Cobbler is at its absolute best served warm from the oven, you can certainly make it a day ahead. Simply let it cool completely, then cover it and store it in the refrigerator. To reheat, just place it in a 325°F oven for about 15-20 minutes, or until warmed through.
How do I store leftovers?
Storing leftovers is easy. Just cover the baking pan tightly with plastic wrap or foil, or transfer the cobbler to an airtight container. It will keep well in the refrigerator for up to 4 or 5 days. You can enjoy it cold, but I highly recommend warming it up for a few seconds in the microwave before serving.
Can I use a different type of nut or leave them out?
Yes, you definitely can. This recipe is very flexible. If you don’t have pecans, chopped walnuts work beautifully. For a nut-free version, simply omit the nuts from the topping. The cobbler will be just as delicious without them, just missing that little bit of crunch.
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Pumpkin Cobbler
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Vegetarian
Description
Capture the soul of autumn with this magical Pumpkin Cobbler! This incredibly simple, self-saucing dessert creates its own rich, buttery caramel sauce while it bakes. A soft, pumpkin-spiced cake layer on the bottom gives way to a gooey center and a crisp, nutty topping. It’s a warm, comforting, and impressive treat that tastes like fall in every single bite—perfect for a cozy weeknight or a holiday gathering.
Ingredients
For the Pumpkin Batter
1 cup plus 3 tbsp all-purpose flour
2 tsp baking powder
½ tsp sea salt
¾ cup granulated sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
½ cup pumpkin puree (not pumpkin pie filling)
¼ cup milk
¼ cup melted butter
1½ tsp vanilla extract
For the Topping
½ cup granulated sugar
½ cup dark brown sugar, packed
¼ cup chopped pecans
1½ cups very hot water
Instructions
Preheat and Prep
Preheat your oven to 350°F (175°C). You will need an 8×8 inch baking pan; do not grease it.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves until everything is well combined.
Combine Wet Ingredients
In a separate, smaller bowl, mix the pumpkin puree, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain. Be careful not to overmix the batter.
Assemble the Base
Spread the prepared batter evenly into the ungreased 8×8 inch baking pan.
Create the Topping
In a small bowl, mix the topping’s granulated sugar, dark brown sugar, and chopped pecans. Sprinkle this mixture evenly over the batter in the pan.
Add the Hot Water
This is the magic step! Carefully and slowly pour the very hot water over the back of a spoon onto the topping, covering the entire surface. Do not stir or mix the water in.
Bake to Perfection
Bake for 40-45 minutes. The cobbler is done when the top is golden brown and the sauce is bubbling around the edges. Let it cool on a wire rack for at least 15 minutes before serving to allow the sauce to thicken.
Notes
Trust the Process: It is crucial that you do not stir after pouring the hot water over the top. This layering technique is what creates the separate cake and sauce components.
Serving Suggestion: This Pumpkin Cobbler is absolutely divine served warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
Make-Ahead & Storage: You can make this cobbler a day in advance. Let it cool completely, cover, and refrigerate. Reheat in a 325°F oven for 15-20 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nut Variations: If you don’t have pecans, chopped walnuts are a great substitute. For a nut-free version, simply omit the nuts from the topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 45
- Sodium: 215
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 62
- Fiber: 2
- Protein: 3
- Cholesterol: 22
Keywords: Pumpkin Cobbler, Easy Pumpkin Cobbler, Self-Saucing Pudding, Fall Dessert, Pumpkin Spice Cake, Thanksgiving Dessert, Pumpkin Recipe, Gooey Pumpkin Cake
