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To create the perfect Caramel Pecan Pumpkin Cobbler, it’s essential to understand the key ingredients that contribute to its unique flavor and texture. Each component plays a significant role, ensuring that every mouthful is a harmonious blend of tastes that evoke the warmth of autumn.

Caramel Pecan Pumpkin Cobbler

Embrace the flavors of fall with this Caramel Pecan Pumpkin Cobbler, a warm and comforting dessert perfect for any autumn gathering. This delightful dish features a creamy pumpkin filling, a crunchy pecan topping, and a rich caramel drizzle that adds a sweet touch to every bite. With its harmonious blend of flavors and textures, it’s an irresistible treat that will have everyone reminiscing about cozy family traditions. Gather your loved ones and enjoy this slice of seasonal bliss together!
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Ingredients
  

For the pumpkin filling:

1 (15 oz) can pure pumpkin puree

1 cup heavy cream

3/4 cup brown sugar, packed

1/2 cup granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

For the pecan topping:

1 cup pecans, roughly chopped

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, melted

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1 teaspoon pure vanilla extract

Optional: extra whole pecans for garnish

For the caramel drizzle:

1 cup caramel sauce (store-bought or homemade)

Sea salt for sprinkling (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.

    Prepare the pumpkin filling: In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until well blended and smooth. Pour this mixture into the prepared baking dish.

      Make the pecan topping: In a medium mixing bowl, combine the chopped pecans, flour, granulated sugar, melted butter, baking powder, and salt. Stir until fully mixed. Gradually add the milk and vanilla extract, mixing until you get a smooth batter.

        Spread the pecan topping: Carefully spoon the pecan batter over the pumpkin filling. Do not mix; it will bake separately, forming a beautiful layered cobbler.

          Bake in the preheated oven for 45-50 minutes or until the topping is golden brown and a toothpick inserted in the center comes out clean.

            Prepare the caramel drizzle: While the cobbler is baking, warm the caramel sauce in a small saucepan over low heat until it’s pourable. Set aside.

              Cool and serve: Once baked, allow the cobbler to cool for about 15 minutes. Drizzle the warm caramel sauce over each serving, and sprinkle with sea salt if desired. Garnish with additional whole pecans for an added crunch.

                Enjoy this delightful dessert warm or at room temperature, perfect with a scoop of vanilla ice cream or whipped cream!

                  Prep Time, Total Time, Servings:

                    20 minutes | 1 hour 10 minutes | 8-10 servings