Pecan Pumpkin Cobbler



  • 1 ¼ cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • ¾ cup sugar
  • 2 teaspoons of all spice
  • ½ cup pumpkin puree (not pie filling)
  • ¼ cup milk
  • Half stick of melted butter
  • 1 tablespoon of vanilla


  • ½ cup sugar
  • ½ cup brown sugar (packed)
  • ½ cup chopped pecans
  • 1 ½ cups hot water


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine flour, baking powder, salt, sugar, and allspice. Mix well and set aside.
  3. In a smaller bowl, melt butter and then add in your pumpkin puree, milk and vanilla. Mix well.
  4. Pour your wet ingredients into your dry and combine. This will be thick which is exactly what you want.
  5. Spray your small casserole dish with just a little bit of non-stick spray and pour your pumpkin mixture in. I used an 8-inch round dish but you can use whatever you have on hand; just make sure it has high sides.
  6. Now to combine your topping mixture. Mix your sugar, brown sugar, and pecans together and sprinkle all of this on top of your pumpkin mixture.
  7. Now take your hot water and pour it right over the top of your mixture. I know you will be tempted to stir this but, don’t! This is what creates the “caramel” mixture on the bottom of your dish. Bake in your pre-heated oven for 40 minutes or until the center is set.
  8. Serve with extra pecans and ice cream!


Side Note: It’s best to put your dish on a baking sheet just in case there is an overflow of your mixture while it bakes.

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