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–+ servings
A serving of pumpkin dessert topped with a scoop of vanilla ice cream and drizzled with caramel sauce, garnished with pecans, on a white plate with a gold spoon.
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5 from 3 votes

Pumpkin Pecan Cobbler

🍁🎃🍂 Fall is calling with EASY, no-mixer, loaf pan dessert! And it makes its own caramel sauce while baking! There's an extra soft pumpkin cake-meets-pudding base with a caramely, crunchy pecan topping. You're in for the BEST texture contrast with rich pumpkin-caramel flavor!
Prep Time10 minutes
Cook Time40 minutes
Course: Cakes & Cupcakes, Dessert
Cuisine: American, Breakfast, Brunch, Dessert
Keyword: loaf pan pumkin recipe, pecan pumpkin cobbler, pumpkin cobbler in a loaf pan, pumpkin pecan cobbler
Servings: 6
Calories: 457cal

Equipment

  • 9x5-inch baking pan

Ingredients

Cobbler/Cake Base

  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 teaspoons pumpkin spice or to taste
  • ½ cup pumpkin purée not pumpkin pie filling
  • ¼ cup milk 2% or whole recommended
  • ¼ cup canola oil or vegetable oil
  • 1 ½ teaspoons vanilla extract

Topping

  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ½ cup chopped pecans
  • ½ cup very hot or boiling water

Instructions

  • Preheat your oven to 350°F and spray a 9x5-inch loaf pan very well with cooking spray. Note - You can make this recipe in a high-sided 9x9-inch baking pan or high-sided 2-quart casserole dish, noting that the baking time will reduce to about 25-30 minutes since it will be a much thinner cake to fully cook through in pans like those.
  • Dry Ingredients: To a large bowl, add the flour, baking powder, salt, sugar, pumpkin pie spice, and whisk to combine; set aside momentarily.
    A glass bowl filled with a mixture of dry, white flour on a light-colored surface.
  • Wet Ingredients: To a separate bowl, add the pumpkin puree, milk, oil, vanilla, and whisk to combine.
    A glass bowl filled with orange pumpkin puree being stirred with a wooden spoon.
  • Combine: Add the wet ingredients to the dry, and lightly mix to combine; don't overmix.
    A glass bowl containing a light brown batter mixture sits on a white surface, with a bowl of pecans visible in the background.
  • Transfer: Transfer the batter to prepared pan, smoothing the top lightly with a spatula; set aside momentarily.
    A loaf pan filled with unbaked orange pumpkin bread batter, ready to be baked.
  • Topping: To a medium bowl (same one you used for the wet ingredients is fine just wipe it out with a paper towel), add both sugars, the chopped pecans, and stir to combine. Sprinkle this mixture evenly over the batter in the pan.
    A rectangular loaf pan filled with unbaked crumb topping and chopped pecans on top, ready for baking.
  • Water: Evenly and slowly pour the water over the cake pan. It's ok if it looks watery on top, this is normal. Tips - Make sure the water is very hot or boiling because this will help to ensure that a caramel sauce forms while baking. And after you drizzle the water, do not stir.
    A rectangular baking pan filled with a mixture of chopped pecans and caramel sauce, ready for baking.
  • Bake: Bake 40 minutes or until the center is just set on top, and a toothpick or long skewer comes out clean or with a few moist crumbs, but no batter. The caramel sauce will not set fully and this is a moist, loose dessert with some jiggle to it.
    Baking Tips - Place your loaf pan on a baking sheet because if it bubbles over, at least it will just go onto the baking sheet and not your oven floor! Because this is a wet batter, and you're adding water, and because it's a loaf rather than a flat cake, it could mean that your dessert takes more than 40 minutes to cook. If that's the case, allow it to bake for as long as necessary. If it appears that the top is browning too quickly at any time during baking or before the center has cooked through, drape a sheet of foil over the top and sides of the pan (tenting).
    A rectangular loaf pan filled with bread pudding topped with chopped pecans and a caramelized glaze.
  • Cool: Allow it to cool for about 5–10 minutes before serving. Serve warm with vanilla ice cream , whipped topping, extra caramel sauce, or extra pecans, or as desired.
    A serving of pumpkin pecan dessert topped with vanilla ice cream and caramel sauce on a white plate with a fork.

Notes

Storage: Recipe is best consumed warm and freshly made, although it will keep airtight at room temp for up to 3 days. I've never frozen it.

Nutrition

Serving: 1serving | Calories: 457cal | Carbohydrates: 75g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 346mg | Potassium: 154mg | Fiber: 2g | Sugar: 53g | Vitamin A: 3201IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg
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