Pumpkin Pecan Cobbler
A soft spiced pumpkin cake that bakes over a layer of sugar, pecans, and hot water, creating its own warm caramel sauce in one 8-inch pan.
Servings: 8 servings
Calories: 385kcal
Cost: 2
Equipment
- 8-inch square baking dish
- large mixing bowl
- whisk
- rubber spatula or wooden spoon
- measuring cups and spoons
- wire cooling rack
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar (for the batter)
- 2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 1/2 cup granulated sugar (for the topping)
- 1/2 cup packed light brown sugar (for the topping)
- 3/4 cup chopped pecans
- 1 1/2 cups very hot water
Instructions
- Preheat the oven to 350°F and grease an 8-inch square baking dish, including the corners.
- Whisk together the flour, baking powder, salt, 1/2 cup granulated sugar, and pumpkin pie spice in a large bowl.
- Stir in the pumpkin puree, milk, melted butter, and vanilla until just combined. The batter will be thick.
- Spread the batter evenly into the prepared baking dish, pressing it gently to the edges with the back of a spoon.
- Sprinkle the remaining 1/2 cup granulated sugar and the brown sugar evenly over the batter, then scatter the chopped pecans over the top.
- Slowly pour the very hot water over the entire surface, pouring over the back of a spoon to keep the sugar layer intact. Do not stir.
- Bake for 38 to 42 minutes, until the top is set and springs back lightly when touched and the edges are bubbling.
- Cool on a wire rack for 10 to 15 minutes before serving. The caramel sauce will thicken slightly as it rests.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Never stir after adding the hot water, as the separation into cake and caramel sauce depends on it. The water must be very hot so the sugar dissolves properly. Store leftovers covered in the refrigerator for up to 3 days and reheat individual servings in the microwave for 30 to 40 seconds, or warm the entire pan at 300°F for about 15 minutes.