Brown Butter Pumpkin Pecan Cobbler

If you could capture the essence of fall in a single dessert, this Brown Butter Pumpkin Pecan Cobbler would be it. Buttery toasted pecans, spiced pumpkin cake, and a rich brown sugar sauce that forms as it bakes make this the ultimate comfort dessert for the season. Serve it warm with a scoop of vanilla ice cream for a dessert that feels like a hug in a bowl.

Ingredients

For the Bottom

• 1/3 cup salted butter

• 1 cup  toasted pecans, roughly chopped

For the Cake

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1 tablespoon Made by Madi Pumpkin Patch seasoning 

• 1 cup granulated sugar

• 1/2 cup buttermilk

• 2 teaspoons vanilla extract

• 1 cup pumpkin puree

For the Topping

• 1 1/2 cups dark brown sugar

• 1/2 cup toasted pecans, roughly chopped

• 1 tablespoon pumpkin patch seasoning

• 1 1/2 cups boiling water

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or a deep 9-inch dish.

2. Brown the butter. In a small saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty, about 5 to 7 minutes. Pour the browned butter into the prepared baking dish and sprinkle the toasted pecans evenly over the butter.

3. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin patch seasoning.

4. Mix the wet ingredients. In a large bowl, whisk together the granulated sugar, buttermilk, vanilla extract, and pumpkin puree until smooth.

5. Combine wet and dry ingredients. Add the dry mixture to the wet in two batches, stirring gently after each addition until just incorporated. The batter will be thick and smooth.

6. Assemble the cobbler. Spread the pumpkin batter evenly over the brown butter and pecans in the baking dish. Do not stir.

7. Add the topping. In a small bowl, mix together the brown sugar, toasted pecans, and pumpkin patch seasoning. Sprinkle evenly over the batter.

8. Pour the hot water evenly over the top of the entire dish. Do not stir. It may look unusual, but the hot water will create a rich caramel sauce as the cobbler bakes.

9. Bake for 40 to 45 minutes, until the top is golden brown and set. The cobbler will still look gooey in the center, but that’s exactly how it should be. Avoid overbaking, or you will lose the gooey bottom that makes this dessert so special.

10. Cool slightly before serving. Spoon the warm cobbler into bowls and serve with vanilla ice cream or whipped cream.

Tips and Variations

• Make it extra nutty: Use browned butter in place of regular butter in other fall desserts for a deeper, toasted flavor.

• Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently before serving.

Serving Suggestion

Serve this cobbler warm with vanilla or cinnamon ice cream and a drizzle of caramel sauce. It’s perfect for Thanksgiving, Friendsgiving, or any cool fall evening.