Description
A cozy, self-saucing dessert with warm cinnamon spice, creamy pumpkin, and crunchy pecans. This cobbler forms its own gooey brown sugar sauce as it bakes — perfect for chilly fall evenings or your Thanksgiving dessert table. Serve it warm with vanilla ice cream for a soul-soothing treat.
Ingredients
1 cup pumpkin puree
½ cup brown sugar
½ cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup milk
¼ cup melted butter
1½ teaspoons vanilla extract
½ cup chopped pecans
½ cup brown sugar (for topping)
½ cup granulated sugar (for topping)
1½ cups boiling water
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch square baking dish.
2. In a mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add pumpkin puree, milk, melted butter, and vanilla extract. Stir just until combined.
4. Pour batter into prepared baking dish and smooth the top.
5. Sprinkle chopped pecans evenly over the batter.
6. In a separate bowl, mix brown sugar and granulated sugar for the topping. Sprinkle over the batter.
7. Carefully pour boiling water over the top without stirring.
8. Bake for 40–45 minutes, until the top is set and golden.
9. Let cool for 10 minutes before serving. Scoop to include both cake and sauce.
Notes
Let the cobbler cool slightly before serving to thicken the sauce.
Swap pecans for walnuts or omit if needed — still delicious!
Use canned pumpkin puree, not pumpkin pie mix, for best results.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 345
- Sugar: 35g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg