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