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Pumpkin Cobbler

Pumpkin cobbler with a golden pumpkin-spice cake topping and a caramel-pumpkin sauce that forms underneath as it bakes. Hot-water pour creates the saucy center while the batter sets, then it’s served warm with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the batter
  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup pumpkin puree
  • 0.25 cup melted butter
  • 0.33 cup milk
  • 1 tsp vanilla
For the topping (poured over but forms a sauce underneath)
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
  • 1.5 cups very hot water
  • 1 cup pecans, chopped
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and bake
  1. Preheat the oven to 350F, then butter a 9x13 baking dish.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Whisk in the pumpkin puree, melted butter, milk, and vanilla until a thick batter forms, then spread it evenly in the dish.
  4. Scatter the pecans over the batter.
  5. Mix the brown sugar, granulated sugar, cinnamon, and pumpkin pie spice, then sprinkle the mixture evenly over the batter.
  6. Pour the very hot water over everything—do not stir—so the topping can sink.
  7. Bake for 40–45 minutes at 350F until the center is set and you can see sauce bubbling underneath.
  8. Serve the cobbler warm with vanilla ice cream.

Notes

For the right saucy interior, keep the oven fully preheated and pour the hot water without stirring so it layers under the cake topping. Store leftovers covered in the refrigerator up to 4 days; reheat individual portions in the microwave. Freezing is not recommended because the sauce texture can turn grainy after thawing. For a dairy-light swap, use butter and milk alternatives that can bake (such as plant-based butter and unsweetened almond milk).