This caramel pumpkin cobbler recipe is the ultimate fall dessert that’s surprisingly easy to make! With a delicious pecan-pumpkin base and a hot caramel sauce that soaks into the cobbler as it bakes, it’s a must-try dessert for fall.

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Why I Love This Pumpkin Cobbler Recipe
If you like magic cakes, lava cakes, or anything with pumpkin spice, youโve got to try this recipe! Pumpkin cobbler is a sort of combination of all three, and it is fantastic. In fact, my kids (all three of them) have agreed that this is the very best pumpkin dessert ever. I think it very well might be the only thing they’ve ever all agreed on! As soon as September rolls around, at least one of them asks for it as an after school treat and I’m always too happy to oblige them. Here’s why it’s such a family favorite:
- SO easy: Itโs practically a dump-and-go dessert. Even though itโs got three distinctive layers, you wonโt be dirtying up a lot of dishes, rolling and kneading dough, or baking in a hot water bath.
- Not-so-secret ingredient: There’s one big key to success here, and it’s the cheapest ingredient you can get your hands on – hot water. During the baking process, the hot water will make its way to the bottom of the baking dish, along with the brown sugar and a small amount of the batter, to create a scrumptious hot caramel sauce with no extra work.
- Fall flavors: The pumpkin puree and warm pumpkin pie spice work together to really create all of those cozy fall flavors you know and love.
- Great for Thanksgiving: As much as I love a classic pumpkin pie, it’s also fun to change it up sometimes with a pumpkin cobbler! I never end up with leftovers of this dessert after turkey day.
My favorite part of Thanksgiving has always been the desserts. Check out more of my go-to recipes like sweet potato buttermilk pie, old fashioned apple dumplings and pecan pie brownies!
Key Ingredients
The only ingredients you need here are things that are probably already in your kitchen – perfect, right? Scroll down to the recipe card for full ingredient list and exact amounts!
- Flour: Plain, all-purpose flour is what you need here. Avoid self-rising flour, or the cake will not rise correctly.
- Baking Powder: As always, I recommend checking the dates on your baking powder (and baking soda, and yeast) to make sure itโs not old. Old rising agents just donโt work as well, which can really wreck a good dessert!
- Sugar: Youโll need granulated sugar for the cake, and brown sugar for the topping.
- Pumpkin Pie Spice: You can use store-bought pumpkin spice, or make your own with cinnamon, nutmeg, etc.
- Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sweeteners, dairy, and other ingredients, and it wonโt work in this recipe.
- Evaporated Milk: This is sold in small cans, often on the baking aisle but not always. If you donโt have evaporated milk, whole milk will work as well.
- Pecans: Chop up the pecans, or substitute chopped walnuts if you prefer.
- Hot Water: The hot water helps create the caramel sauce. It should be very hot, not just warm.
How to Make This Caramel Pumpkin Dessert Recipe
Now for the process. Itโs seriously so easy, with very minimal prep needed. The oven does the rest! Below is a quick recipe overview, but pleaseย scroll to the recipe card at the bottom of this post for full instructions.
- Combine the dry ingredients. In a medium mixing bowl and whisk together the flour, baking powder, salt, granulated sugar, and pumpkin pie spice.
- Combine the wet ingredients. In a separate bowl, mix together the pumpkin puree, evaporated milk, melted butter, and vanilla. Stir well until these ingredients are nice and smooth.
- Make the batter. Add the dry ingredients to the wet ingredients, and stir just until combined. Be careful not to over-mix the batter, or the pumpkin layer will be tough. This is a thick batter.
- Assemble the cobbler. Spread the pumpkin batter into the bottom of your baking dish. In a separate bowl, mix the brown sugar and pecans together, and then sprinkle that evenly over the pumpkin batter. Finally, pour hot water over the entire top of the cobbler. Yes, it will look kind of strange, but go with it – itโs going to be delicious!
- Bake. Place the baking dish on a rimmed jelly roll pan or cookie sheet, in case it bubbles over while baking. Slide it right into the preheated oven, and let it bake for about 50 minutes or until itโs set in the middle.ย
Chef’s Tips and Variations
- Donโt Skimp on the Water: While it may seem weird to pour so much water on top of the pecans, sugar, and batter, it really does bake up perfectly to create an amazing dessert with an amazing caramel sauce on the bottom.
- Eggs: Another surprise – this dessert is naturally egg-free, which is great for those with allergies. I didnโt skip them, you just donโt need them!
- Make-Ahead: Can you make this ahead? Well, yes and no. It really is best served fresh out of the oven, but you can prep it ahead. I have made the batter and placed it in the fridge for up to 24 hours. Then when I was ready to put it in the oven, I did the final steps of putting the brown sugar and nuts on top and pouring the hot water over it. If you do this, make sure to use double-acting baking powder, which rises when mixed and again a second time when baked.
- Topping: If you donโt want to use nuts, you could leave them out entirely or add crunch with pepitas, sunflower seeds, or other crunchy items like crushed pretzels (yum). If you use something that can get soggy, such as pretzels, sprinkle them on at the end of the bake, about 5 minutes before you take the cobbler out of the oven.
- Sugar: If you like, you can use brown sugar in both the pumpkin layer and the topping/caramel. You could also use a 1:1 sugar substitute, such as pure maple syrup, coconut sugar, or raw sugar in the pumpkin layer, although the texture might change a bit. Be very careful if you use a sugar substitute thatโs not 1:1 – some of them are super strong and you only need a tiny bit.
- Ice Cream: I really think that ice cream helps make this dish the best it can be, but you donโt have to stick with vanilla. Salted caramel, butter pecan, or even coffee ice cream could be fantastic substitutes. Whipped cream would also be a scrumptious option.
Caramel Pumpkin Cobbler
Ingredients
- 2 ยฝ cups all purpose flour
- 1.5 tablespoons baking powder
- 1 teaspoon salt
- 1 ยฝ cups granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- ยฝ cup evaporated milk, or whole milk
- ยฝ cup melted butter
- 2 teaspoons vanilla extract
- 2 cups brown sugar
- ยฝ cup chopped pecans or walnuts
- 3 cups very hot water
Optional Toppings
- Vanilla ice cream
- Whip cream
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Instructions
- Preheat the oven to 350ยฐF. Spray a 9×13 casserole dish with non-stick spray and set aside.
- Whisk together the flour, baking powder, salt, granulated sugar, and pumpkin pie spice in a medium-sized bowl. Set aside.
- In a large bowl, stir to combine the pumpkin puree, evaporated milk, melted butter, and vanilla extract. Add the dry ingredients into the pumpkin mixture and stir until well combined, but be careful not to overmix. The batter will be thick.
- In a separate bowl, stir the brown sugar and pecans together. Spread this mixture evenly over the top of the batter.
- Pour hot water over the entire top of the cobbler, right on top of the brown sugar-pecan mixture. Place the baking dish on a baking sheet to catch any spills from the cobbler bubbling over during baking. Place in the oven, and bake for 50 minutes, or until the middle is set.
- Cool the baked cobbler for 5 – 10 minutes before serving. Serve with additional pecans and vanilla ice cream.
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Notes
Nutrition
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Could you substitute coconut milk and coconut oil for the milk and butter in this recipe?
Hi Casey! I’m sorry but I do not know 100% sure without trying it myself. I believe they should both work, but I can not guarantee it. If you do try it, please come back and let us all know how it turns out!
In above recipe I donโt see anything about a Carmel sauce
Hi Florenceanne, the sauce bakes up in the cobbler! You don’t need add caramel, the sauce the cobbler bakes in is caramel-y!
I was wondering if you could use apple cider or juice instead of the water to add more flavor??
Sure!
Made this on Sunday for our family dinner and we didn’t have ANY leftover! It was so incredibly good. I was nervous pouring all that water on top, but it turned out amazing. I am going to make this for guests we have coming for dinner on Friday!
I am a big fan of sweets but this is too sweet even for ME. And the caramel sauce is not thick and saucy as I thought it would be. It’s a thin runny liquid and just makes it all wet. Won’t be making this again