Pumpkin Cobbler Delight is the ultimate cozy fall dessert that brings together the warm spices of autumn and the comfort of a gooey cobbler. Soft, pumpkin-infused cake topped with a cinnamon‑nutty sauce and a luscious drizzle—it’s the kind of treat that fills your kitchen with the aroma of pumpkin spice and promises sweet satisfaction. Whether you’re hosting friends, enjoying a quiet evening in, or simply craving something comforting, this Pumpkin Cobbler Delight is just right. Get ready for tender pumpkin cake, crunchy pecans, and a syrupy sauce that’ll make you go back for seconds.
Why You’ll Love Pumpkin Cobbler Delight
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Seasonal flavors with warmth: Pumpkin, pumpkin pie spice, and vanilla conjure up fall in every bite.
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Texture contrast: Moist, tender cake underneath with a crunchy pecan‑sugar topping and a sauce that seeps in—each mouthful combines soft, crisp, and syrupy.
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One dish wonder: No complex layering, just batter, topping, water, and bake. The magic happens in the oven.
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Served any way you love: With whipped cream, vanilla ice cream, or even a dollop of Greek yogurt for a tangy counterpoint.
Ingredients
Here’s everything you need to make Pumpkin Cobbler Delight:
For the cobbler cake base:
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1¼ cups all‑purpose flour
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2 teaspoons pumpkin pie spice
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2 teaspoons baking powder
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½ teaspoon kosher salt
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¾ cup granulated sugar
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¼ cup butter, melted
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½ cup pumpkin puree
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⅓ cup milk
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2 teaspoons vanilla extract
For the topping & sauce:
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½ cup chopped pecans
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½ cup granulated sugar
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½ cup light brown sugar
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1½ cups hot water
For serving (optional):
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Vanilla ice cream or whipped cream
Step‑by‑Step: How to Make Pumpkin Cobbler Delight
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Preheat your oven to 350°F (about 175°C). Lightly coat an 8×8‑inch baking dish with nonstick spray. Set aside.
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In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and granulated sugar. Set that dry mix aside.
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In a separate medium bowl, combine the melted butter, pumpkin puree, milk, and vanilla extract; whisk until smooth.
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Combine the wet ingredients with the dry mixture and mix until a thick batter forms.
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Spread the batter evenly into the prepared baking dish.
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Make the topping:
a. Toast the chopped pecans in a skillet over medium heat until they turn lightly golden and fragrant. Remove from heat.
b. In a medium bowl, mix granulated sugar + light brown sugar; stir in the toasted pecans. -
Top the batter with the pecan‑sugar mix. Do not stir.
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Pour the hot water carefully over the topping. The hot water will combine with the sugar and run through to sit beneath the cake—this is your sauce.
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Place the pan on a baking sheet (to catch potential drips), then bake for 45–55 minutes. The center should be set (not jiggly).
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Let the cobbler cool 15‑20 minutes before serving. Scoop out portions so sauce from underneath is drawn up, and serve with vanilla ice cream or whipped cream as desired.
Helpful Tips
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Use fresh pumpkin puree (canned or homemade) kept well‑sealed for best flavor.
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Don’t skip toasting the pecans—it brings out more flavor and crunch.
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Be careful when pouring hot water: do so gently so you don’t disturb the sugar‑nut layer.
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If the top browns too quickly, tent with foil partway through baking.
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Testing for doneness: insert a toothpick in center; it should come out mostly clean, maybe a few moist crumbs, but not runny.
Substitutions And Variations
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Pumpkin pie spice substitute: Use a blend of ground cinnamon + ground ginger + ground cloves (or nutmeg) if you don’t have a premade spice mix.
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Dairy alternatives: Substitute milk with almond milk, oat milk, or even coconut milk for a twist.
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Nut variation: Swap pecans for walnuts or toasted almonds if that’s your preference.
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Sugar variation: Use coconut sugar or maple syrup in place of brown sugar (adjust moisture accordingly).
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Mini or larger pan: You can bake this in a loaf pan or 9×9 pan—baking time may need adjustment (shorter in smaller pan, longer in deeper pan).
Storage Instructions
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At room temperature: Cover the cobbler with plastic wrap or foil once cooled; keeps for about 1 day.
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In the refrigerator: Store in an airtight container; stays good for 3‑4 days. Reheat individual servings in microwave, or rewarm the whole pan in a low oven (about 300°F / 150°C) until heated through.
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Freezing: Once fully cooled, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge. Reheat in the oven, adding a splash of water or milk if the sauce has thickened too much.
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~ 320‑360 kcal |
| Total Fat | ~ 12‑15 g |
| Saturated Fat | ~ 6‑8 g |
| Carbohydrates | ~ 50‑55 g |
| Sugars | ~ 30‑35 g |
| Fiber | ~ 2‑3 g |
| Protein | ~ 4‑5 g |
| Sodium | ~ 200‑250 mg |
Serving Suggestions
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Serve warm with a scoop of vanilla ice cream so it melts into the sauce.
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A dollop of fresh whipped cream adds lightness.
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Try a sprinkle of coarse sea salt or a caramel drizzle for an extra flavor dimension.
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Add a side of spiced apple slices or roasted pears for contrast and warmth.
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Garnish with a few extra toasted pecans or cinnamon for visual appeal.
Frequently Asked Questions About Pumpkin Cobbler Delight
Can I use canned pumpkin vs homemade pumpkin puree?
Yes, absolutely. Canned pumpkin puree works great in Pumpkin Cobbler Delight—it offers consistency in moisture and flavor. Just be sure it’s pure pumpkin, not pumpkin pie filling which has added sugar and spices.
Can I reduce the sugar?
You can reduce either the granulated sugar in the batter or the sugar in the topping by about 15‑20% if you prefer less sweet. Just know that sweetness in the sauce comes from that sugar topping + hot water, so reducing too much may make the sauce less pronounced.
What if I don’t have pumpkin pie spice?
Mix your own: cinnamon + ginger + nutmeg + a pinch of cloves often do the trick. You’ll still get that classic spiced pumpkin flavor.
How do I tell when the cobbler is done baking?
A: The center should be set—not jiggly when you gently shake the pan. A toothpick inserted in the middle should come out with moist crumbs (but not raw batter). Also the edges will pull slightly away from the pan.
Can I make this in a larger or smaller dish?
Yes—just adjust bake times. A larger, shallower dish will bake a little faster; a deeper or smaller pan may need more time. Always check doneness early and extend as needed.
Conclusion
Thank you for trying Pumpkin Cobbler Delight—I hope it brings as much joy to your table as it does warmth to your kitchen. From the spice‑kissed pumpkin cake to the nutty, crunchy topping and the sweet sauce underneath, this dessert feels like a hug. It’s easy to make, rich in flavor, and perfect for sharing—or savoring all by yourself. Enjoy every spoonful, take your time, and celebrate the flavors of autumn. Happy baking and happy eating!
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Pumpkin Cobbler Delight: A Cozy Fall Dessert You’ll Love
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Pumpkin Cobbler Delight is the ultimate cozy fall dessert with warm spices, a tender pumpkin base, and a gooey caramel-style sauce baked underneath. Topped with crunchy toasted pecans, it’s perfect with a scoop of ice cream or whipped cream on top.
Ingredients
For the cobbler cake base:
1¼ cups all‑purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup granulated sugar
¼ cup butter, melted
½ cup pumpkin puree
⅓ cup milk
2 teaspoons vanilla extract
For the topping & sauce:
½ cup chopped pecans
½ cup granulated sugar
½ cup light brown sugar
1½ cups hot water
For serving (optional):
Vanilla ice cream or whipped cream
Instructions
-
Preheat your oven to 350°F (about 175°C). Lightly coat an 8×8‑inch baking dish with nonstick spray. Set aside.
-
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and granulated sugar. Set that dry mix aside.
-
In a separate medium bowl, combine the melted butter, pumpkin puree, milk, and vanilla extract; whisk until smooth.
-
Combine the wet ingredients with the dry mixture and mix until a thick batter forms.
-
Spread the batter evenly into the prepared baking dish.
-
Make the topping:
a. Toast the chopped pecans in a skillet over medium heat until they turn lightly golden and fragrant. Remove from heat.
b. In a medium bowl, mix granulated sugar + light brown sugar; stir in the toasted pecans. -
Top the batter with the pecan‑sugar mix. Do not stir.
-
Pour the hot water carefully over the topping. The hot water will combine with the sugar and run through to sit beneath the cake—this is your sauce.
-
Place the pan on a baking sheet (to catch potential drips), then bake for 45–55 minutes. The center should be set (not jiggly).
-
Let the cobbler cool 15‑20 minutes before serving. Scoop out portions so sauce from underneath is drawn up, and serve with vanilla ice cream or whipped cream as desired.
Notes
For best results, toast the pecans before mixing them with the sugars. Pour the hot water gently over the topping without stirring—this creates a luscious sauce as it bakes. Serve warm for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 square (⅛ of dish)
- Calories: 340
- Sugar: 32g
- Carbohydrates: 54g
- Protein: 4g