Description
A luscious Caramel Pumpkin Cobbler with Pecans, combining tender pumpkin-spiced cake with a sweet caramel-pecan topping soaked by hot water during baking to create a delightful, gooey dessert perfect for fall gatherings or cozy nights.
Ingredients
Dry Ingredients
- 2 ½ cups all purpose flour
- 1.5 tablespoons baking powder
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- 1 tablespoon pumpkin pie spice
Wet Ingredients
- 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
Other
- 3 cups very hot water
Optional Toppings
- Vanilla ice cream
- Whipped cream
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F. Lightly spray a 9×13 inch casserole dish with non-stick spray and set it aside to prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, and pumpkin pie spice until well combined. Set aside.
- Combine Wet Ingredients and Dry: In a large bowl, stir together pumpkin puree, evaporated milk, melted butter, and vanilla extract. Gradually add the dry ingredient mixture into this wet mixture and stir just until thoroughly combined, being careful not to overmix. The batter should be thick.
- Prepare the Topping: In a separate bowl, mix the brown sugar and chopped pecans or walnuts evenly.
- Assemble Cobbler: Spread the thick batter evenly into the prepared casserole dish. Evenly sprinkle the brown sugar and nut mixture over the top of the batter.
- Add Hot Water: Carefully pour the 3 cups of very hot water gently over the entire top, right onto the brown sugar and pecan mixture. This water layer will create the caramel sauce from the topping during baking.
- Bake the Cobbler: Place the baking dish on a baking sheet to catch any spills. Bake in the preheated oven for 50 minutes, or until the center is set and the top is bubbly.
- Cool and Serve: Allow the cobbler to cool for 5 to 10 minutes before serving. Enhance the dessert with additional pecans and a scoop of vanilla ice cream or whipped cream if desired.
Notes
- Make ahead: This cobbler is best fresh out of the oven, but the batter can be prepared and refrigerated for up to 24 hours before baking. Use double-acting baking powder to ensure proper rising when baking after refrigerating.
- Storing: Store leftovers tightly covered in the refrigerator for up to 5 days for food safety and freshness. Reheat gently in the microwave or in a 350°F oven for 10–20 minutes before serving.
