Caramel Pumpkin Cobbler

A square of pumpkin cobbler on a white plate, topped with vanilla ice cream.

4.7 from 9 votes

Yield: 12 Servings

Caramel Pumpkin Cobbler is easy to make, and features a trio of luxurious flavors and textures. Smooth, silky pumpkin, a sticky caramel sauce, and crunchy nuts make it a crowd-pleasing dessert that’s perfect for the holidays, or anytime.

Prep Time20

Cook Time50

Total Time1 10

Ingredients

2 ½ cups all purpose flour
1.5 tablespoons baking powder
1 teaspoon salt
1 ½ cups granulated sugar
1 tablespoon pumpkin pie spice
1 cup pumpkin puree
½ cup evaporated milk, or whole milk
½ cup melted butter
2 teaspoons vanilla extract
2 cups brown sugar
½ 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 350°F. Spray a 9x13 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.

Video

Notes

Make ahead: 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 am ready to put it in the oven, I do the final steps of putting the brown sugar and nuts on top and pouring the hot water over it. It is important to use double-acting baking powder if you prep ahead. This will help it rise initially, and then again while baking.

Storing: This dessert should be refrigerated for food safety and to keep it fresh as long as possible. Tightly covered, it will keep for around 5 days in the fridge, but it is really best served the day you make it. When it’s time to serve, reheat briefly in the microwave, or pop it into a preheated (350°F) oven for 10 - 20 minutes.

Nutrition

Serving: 1, Calories: 433kcal, Carbohydrates: 79g, Protein: 4g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Cholesterol: 23mg, Sodium: 444mg, Fiber: 2g, Sugar: 57g