Caramel Pumpkin Cobbler with Pecans
A ridiculously easy and delicious caramel pumpkin cobbler with pecans that's perfect for fall gatherings.
Equipment
- 9x13 inch baking dish
- Big bowl For mixing dry ingredients
- Medium-sized bowl For mixing wet ingredients
- another bowl For brown sugar and pecan mixture
Ingredients
Cobbler Batter
- 2.5 cups all-purpose flour
- 1.5 tablespoons baking powder
- 1 teaspoon salt
- 1.5 cups granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree Make sure it's pure pumpkin, not pumpkin pie filling.
- 0.5 cup evaporated milk or whole milk
- 0.5 cup melted butter
- 2 teaspoons vanilla extract
Caramel Pecan Topping
- 2 cups brown sugar
- 0.5 cup chopped pecans or walnuts
Magic Layer
- 3 cups very hot water
Instructions
- Preheat your oven to 350°F (175°C).
- In a big bowl, whisk together flour, baking powder, salt, granulated sugar, and pumpkin pie spice.2.5 cups all-purpose flour
- In a separate medium-sized bowl, combine pumpkin puree, evaporated milk, melted butter, and vanilla extract. Whisk until smooth.2.5 cups all-purpose flour
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.2.5 cups all-purpose flour
- In another bowl, combine brown sugar and chopped pecans.2.5 cups all-purpose flour
- Pour the pumpkin mixture evenly into the bottom of a 9x13 inch baking dish.2.5 cups all-purpose flour
- Sprinkle the brown sugar and pecan mixture evenly over the pumpkin layer.2.5 cups all-purpose flour
- Carefully pour the 3 cups of very hot water over the entire dish.2.5 cups all-purpose flour
- Bake for 40-50 minutes, or until the topping is golden brown and bubbly.
- Let the cobbler cool slightly before serving.
Notes
This recipe is wonderfully forgiving and can be prepped ahead of time. You can substitute walnuts for pecans or add chocolate chips for an extra treat.