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Self-Saucing Pumpkin Pecan Cobbler

Pumpkin pecan cobbler bakes into a soft, spiced cake with a bubbling brown sugar sauce underneath. Pour boiling water over the pecan topping without stirring to create its signature self-saucing texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Standing 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 296
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin batter
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 0.25 cup milk
  • 0.25 cup unsalted butter melted
  • 1 tsp vanilla extract
For the pecan topping and sauce
  • 0.75 cup light brown sugar packed
  • 0.5 cup pecans chopped
  • 1.5 cup water boiling

Equipment

  • 1 8-inch square baking dish

Method
 

Prepare the pan
  1. Heat the oven to 350°F.
  2. Grease an 8-inch square baking dish.
Make the pumpkin batter
  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
  2. In a medium bowl, whisk together the pumpkin puree, milk, melted butter, and vanilla.
  3. Stir the pumpkin mixture into the flour mixture just until combined.
  4. Spread the batter evenly in the prepared dish.
Add the pecan topping and bake
  1. Sprinkle the brown sugar evenly over the batter.
  2. Scatter the pecans over the top.
  3. Carefully pour the boiling water evenly over the topping without stirring.
  4. Bake for 40 to 45 minutes, until the cake is set and puffed and the sauce bubbles around the edges.
  5. Let the cobbler stand for 15 minutes before serving so the sauce can thicken.

Notes

For best results, pour the boiling water evenly over the topping and do not stir. Refrigerate leftovers for up to 3 days; freezing is not recommended because it can change the sauce texture. For a dairy-free version, use unsweetened plant milk and dairy-free butter.