Pumpkin Pecan Cobbler

A rectangular glass baking dish filled with a baked pecan pudding cake, with a serving spoon resting in the dish.

This Pumpkin Pecan Pudding Cake has a soft, warmly spiced pumpkin cake with chopped pecans and a gooey brown sugar pudding sauce that forms underneath as it bakes. This easy fall dessert is ready in about 50 minutes and tastes delicious with vanilla ice cream.

Prep Time10

Cook Time40

Total Time50

Servings: servings

Author: Miranda Couse

Ingredients

Pumpkin Layer

1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅔ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup pumpkin puree
⅓ cup whole milk
¼ cup butter melted
2 teaspoons vanilla extract

Topping

½ cup granulated sugar
½ cup light brown sugar packed
¼ teaspoon ground cinnamon
⅓ cup chopped pecans
1 ½ cups hot water

Instructions

Pumpkin Layer

Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
In a large bowl, add the flour, baking powder, salt, sugar, cinnamon, ginger, nutmeg, and cloves. Whisk until combined.
In a separate medium bowl, add the pumpkin puree, milk, melted butter, and vanilla. Whisk to combine.
Add the wet ingredients to the dry and whisk until well combined.
Transfer the pumpkin batter to the prepared pan and spread the mixture to the edges using an angled spatula.

Topping

In another small bowl, combine the granulated sugar, brown sugar, and cinnamon. Stir until combined.
Add in the pecans and stir.
Sprinkle the pecan sugar mixture evenly over the pumpkin batter.
Gently pour the hot water over the mixture in the pan. Do not stir.
Place in the preheated oven and bake for 38 to 43 minutes or until the mixture is bubbly and slightly golden.
Allow to cool slightly. Serve with ice cream or whipped cream, if desired.

Notes

Storage: Cobbler should be stored in an airtight container in the fridge for up to two days.

Nutrition