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Pumpkin Pecan Cobbler

Pumpkin pecan cobbler is a mix-and-pour self-saucing dessert with a tender cake topping and a bubbling spiced pumpkin layer. Bake at 350°F until the top is golden and set, then cool briefly so it slices cleanly.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Layer
  • 15 oz canned pumpkin puree
  • 1 cup evaporated milk
  • 0.75 cup brown sugar packed
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
Cake Topping
  • 1.5 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup milk
  • 0.5 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1 cup chopped pecans toasted

Equipment

  • 1 sheet pan

Method
 

Prep and mix pumpkin layer
  1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
  2. Whisk together canned pumpkin puree, evaporated milk, brown sugar, large eggs, ground cinnamon, ground ginger, ground cloves, and salt, then pour into the prepared baking dish.
Make cake topping
  1. In a separate bowl, whisk all-purpose flour, granulated sugar, baking powder, and salt.
  2. Stir in milk, melted unsalted butter, and vanilla extract until just combined, then fold in chopped pecans.
Assemble and bake
  1. Gently pour the cake topping evenly over the pumpkin layer without stirring the layers together.
  2. Bake at 350°F for 40–45 minutes, until the top is golden brown and set and the pumpkin layer is bubbling at the edges.
  3. Cool the cobbler for 10 minutes before serving warm.
Serve
  1. Serve warm, optionally with vanilla ice cream if desired.

Notes

For clean slices, let the cobbler stand the full 10 minutes before serving. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the self-saucing texture can become watery after thawing. For a dairy-light version, use evaporated milk and milk alternatives (like lactose-free or oat-based) in the same amounts.