Caramel Pumpkin Cobbler with Pecans Recipe
If you crave those cozy autumn flavors but want a true showstopper at your table, Caramel Pumpkin Cobbler with Pecans is destined to become your new go-to dessert. Imagine fluffy, warmly spiced pumpkin cake hiding pockets of molten caramel sauce, all crowned with toasted pecans for an irresistible crunch. This crowd-pleaser brings together the very best of pumpkin pie, gooey cobbler, and nutty praline into one irresistible bite. Trust me, you’ll want to savor every spoonful of this magical treat!
Ingredients You’ll Need
There’s nothing complicated here—just a handful of pantry staples and classic fall flavors. Every ingredient in Caramel Pumpkin Cobbler with Pecans plays an important role, from the aromatic spices to the drizzle of caramel on top. Here’s what you’ll need and why each one deserves a spot in the mix:
- All-purpose flour: The backbone of the cobbler batter, giving it that perfect, tender crumb.
- Baking powder: This ensures the cobbler puffs up and gets beautifully fluffy in the oven.
- Salt: A little goes a long way to balance and deepen all the sweet flavors.
- Granulated sugar: Adds sweetness and helps create a light, tender cake base.
- Pumpkin pie spice: Delivers a cozy, spiced warmth that ties the whole dessert together.
- Cinnamon: An extra dose of spice to enhance the pumpkin and make each bite memorable.
- Canned pumpkin puree: Provides rich color, moisture, and, of course, that classic pumpkin flavor.
- Milk: Makes the batter smooth and helps all the ingredients meld seamlessly.
- Unsalted butter (melted): Brings richness and helps the cobbler bake up irresistibly soft.
- Vanilla extract: Adds a layer of mellow sweetness and rounds out the spices.
- Chopped pecans: Toasty, buttery crunch that turns an everyday cobbler into a special fall treat.
- Brown sugar (packed): The secret to the gooey caramel sauce that bubbles up as it bakes—don’t skip this!
- Hot water: Poured over the top, it magically combines with the brown sugar to create pools of caramel beneath the surface.
- Caramel sauce for drizzling: The final flourish that makes the Caramel Pumpkin Cobbler with Pecans truly irresistible.
How to Make Caramel Pumpkin Cobbler with Pecans
Step 1: Prep Your Oven and Baking Dish
Start things off by preheating your oven to 350°F (175°C). A little prep in advance means you’ll be ready to pop that cobbler in the oven with zero fuss. Lightly grease a 9-inch square (or similar-sized) baking dish to guarantee a mess-free release.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, pumpkin pie spice, and cinnamon. Thorough mixing is key here, ensuring the leavening agents and spices are evenly distributed for the fluffiest, most flavorful cobbler.
Step 3: Mix the Wet Ingredients
In a separate bowl, blend the pumpkin puree, milk, melted butter, and vanilla extract until everything is smooth and cohesive. This mixture brings the signature soft texture and inviting pumpkin flavor to the base.
Step 4: Make the Batter
Add the wet pumpkin mixture to the dry ingredients, stirring gently just until no streaks of flour remain. Over-mixing can make your batter dense, so use a light hand—imperfections are perfectly fine! Next, fold in those lovely chopped pecans for nutty crunch in every bite.
Step 5: Layer and Add the Magic Topper
Evenly spread the batter into your prepared baking dish. Now for the secret to that gooey caramel sauce: sprinkle brown sugar all across the surface. There’s no need to mix it in—it will sink and create pockets of luscious caramel goodness as it bakes.
Step 6: Add Hot Water—Don’t Stir!
Carefully pour the hot water over the back of a spoon held just above the batter’s surface. This gentle method keeps the layers intact, which is the real trick to getting that dreamy caramel on the bottom.
Step 7: Bake to Golden Perfection
Pop the dish into the oven and bake for 40 to 45 minutes. When it’s ready, the top will be set and golden while underneath, a bubbling caramel sauce awaits. Let it cool for 10–15 minutes before digging in—this helps the sauce thicken just right.
Step 8: Finishing Flourish
Right before serving, drizzle the Caramel Pumpkin Cobbler with Pecans with extra caramel sauce. It’s the touch that makes this dessert over-the-top delicious, especially alongside a big scoop of vanilla ice cream.
How to Serve Caramel Pumpkin Cobbler with Pecans
Garnishes
No slice is truly complete without a finishing flourish! Try a glorious drizzle of caramel sauce, a generous scoop of vanilla ice cream, or dollops of whipped cream. Each option adds creaminess that pairs beautifully with the warm, spiced cobbler underneath, and a scatter of extra toasted pecans brings irresistible crunch.
Side Dishes
This dessert is rich, so keep sides simple. A cup of freshly brewed coffee, spiced chai, or even a glass of cold milk will balance the sweetness perfectly. If you’re going for a fall dessert spread, serve Caramel Pumpkin Cobbler with Pecans alongside baked apples or a crisp fruit salad for a stunning array of flavors and textures.
Creative Ways to Present
For a cozy dinner party, bake individual cobblers in ramekins and top each with whipped cream and a pecan. Or, create a “build your own” dessert bar by offering small bowls of vanilla ice cream, extra sauce, and various nuts for optional toppings. Caramel Pumpkin Cobbler with Pecans also dazzles when scooped into pretty glass mugs for a rustic, homey touch.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Cool any uneaten cobbler completely, then cover the baking dish tightly with foil or plastic wrap. The Caramel Pumpkin Cobbler with Pecans will stay moist and fresh in the refrigerator for up to three days.
Freezing
Planning ahead or saving some for later? This cobbler freezes surprisingly well. Once cooled, portion into airtight containers or wrap well in freezer-safe wrap. Freeze for up to two months. When a pumpkin craving strikes, pull out a portion for an almost-instant treat!
Reheating
To revive that gooey warmth, reheat portions in the microwave for about 30 seconds, or gently warm larger amounts in a 325°F oven until heated through. Add your fresh caramel drizzle and you’re back to cobbler bliss in no time.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to roast and mash your fresh pumpkin until very smooth, and drain off any excess moisture for the best cobbler texture.
What if I don’t have pecans—can I substitute another nut?
Yes, walnuts or chopped hazelnuts work beautifully. Or leave out the nuts entirely for a nut-free version that keeps all the same autumn flavor.
Do I really pour water over the top? Won’t it make it soggy?
It may seem odd, but pouring hot water over the brown sugar creates that signature caramel sauce underneath. By carefully pouring over a spoon, you avoid mixing and ensure the cobbler bakes up perfectly!
Can I make Caramel Pumpkin Cobbler with Pecans in advance?
You can assemble the batter a day ahead and refrigerate it (without adding the brown sugar and water). When ready to bake, sprinkle on the sugar, add the water, and bake as directed for freshly baked magic.
How do I know when the cobbler is done?
Look for a set, golden top and bubbling edges. A toothpick inserted into the cake part should come out clean, but it’s fine if some caramel sauce clings to it underneath.
Final Thoughts
If you’re looking to wow friends and family with a dessert that feels both nostalgic and special, Caramel Pumpkin Cobbler with Pecans is a hands-down winner. It’s warm, comforting, and loaded with fall flavors—impossible to resist! I hope you’ll give it a try and add a new favorite to your collection.
Print
Caramel Pumpkin Cobbler with Pecans Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with this delectable Caramel Pumpkin Cobbler topped with crunchy pecans and a gooey caramel sauce. Perfect for a cozy dessert on chilly evenings.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Wet Ingredients:
- 1/2 cup canned pumpkin puree
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 3/4 cup brown sugar, packed
- 1 1/2 cups hot water
- Caramel sauce for drizzling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, sugar, pumpkin pie spice, and cinnamon.
- Combine wet ingredients: In another bowl, mix pumpkin puree, milk, melted butter, and vanilla until smooth. Add to dry ingredients and stir to combine.
- Add pecans and bake: Fold in pecans, spread batter in the dish. Sprinkle brown sugar on top, then pour hot water over it. Bake for 40–45 minutes until set.
- Cool and serve: Let it cool for 10–15 minutes. Drizzle with caramel sauce before serving.
Notes
- Best served warm with vanilla ice cream.
- Walnuts can be used instead of pecans.
- Enhance with a salted caramel drizzle for extra richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 35g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
