Description
Warm, gooey pumpkin cobbler with a crunchy pecan topping. Easy to prep and perfect for cozy fall desserts. Best served warm with ice cream.
Ingredients
**For the Cobbler:**
1 cup + 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree (not pumpkin pie filling)
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla extract
**For the Topping:**
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup chopped pecans
1 1/2 cups hot water (do not stir)
Instructions
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves.
3. In another bowl, mix pumpkin puree, milk, melted butter or oil, and vanilla.
4. Combine wet and dry ingredients until a thick batter forms.
5. Spread batter into an 8-inch baking dish with high sides.
6. In a small bowl, mix together sugar, brown sugar, and pecans. Sprinkle on top of the batter.
7. Pour hot water over the top—do not stir.
8. Place the dish on a baking sheet and bake for 40 minutes, or until the center is set.
9. Let cool for 5–10 minutes before serving. Serve warm with vanilla ice cream.
Notes
Use canned pumpkin, not pumpkin pie filling.
Baking powder is essential—don’t skip it.
To double the recipe, use a 9×13 pan and double all ingredients, including hot water.
This recipe contains no eggs.
Use a reliable gluten-free flour blend to make it gluten-free.
Prepare batter ahead of time, but add topping and water just before baking.
Best served fresh—freezing not tested.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 318
- Sugar: 45g
- Sodium: 208mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg