Easy Pumpkin Cobbler Recipe – Quick, Cozy, and Delicious
Pumpkin Cobbler is the ultimate easy fall dessert made with pumpkin, brown sugar, pecans, and warm spices. Simple, buttery, and full of flavor!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/3 cup unsalted butter, melted
- 1 cup pecans, roughly chopped
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
Topping:
- 1 1/2 cups light brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups hot water
Instructions
1. Preheat oven to 350°F.
2. Pour the melted butter into a 9×13-inch baking pan and spread the chopped pecans evenly over the butter.
3. In a large bowl, whisk together the pumpkin, vanilla, and granulated sugar until the sugar is mostly dissolved.
4. Whisk in the flour, baking powder, salt, cinnamon, and pumpkin pie spice until just combined and no dry streaks remain.
5. Gently spoon the batter over the butter and pecans, taking care not to stir or mix the butter into the batter.
6. For the topping, mix the brown sugar and pumpkin pie spice in a bowl, then sprinkle evenly over the batter.
7. Slowly and gently pour the hot water over the top. Do not stir—this creates the self-saucing layer.
8. Bake for 45–50 minutes, until the top is set and the edges are bubbling. Cool slightly and serve warm (great with vanilla ice cream).
Notes
Do not stir after adding the hot water—the cobbler bakes into a cake with a gooey spiced sauce underneath.
Swap pecans with walnuts or omit for nut-free.
Use canned pumpkin (puree), not pumpkin pie filling.
Serve warm; leftovers keep covered in the fridge up to 3 days. Reheat to re-melt the sauce.
Find it online: https://cookingwithramsay.com/pumpkin-cobbler-recipe/