• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Creations by Kara

  • RECIPE INDEX
    • Appetizers and Snacks
    • All Bread Recipes
      • Bread- Muffins and Scones
      • Bread: Quick Breads
      • Bread: Yeast Bread
    • Breakfast
    • Crock Pot
    • All Dessert Recipes
      • Dessert: Brownies and Bars
      • Dessert: Cakes and Cupcakes
      • Dessert: Candy
      • Dessert: Cheesecake
      • Dessert: Cookies
      • Dessert: Frozen
      • Dessert: Misc.
      • Dessert: Pies and Crisps
    • Drinks
    • All Holiday Recipes
      • Christmas Recipes
      • Easter Recipes
      • Halloween Recipes
      • St. Patrick’s Day Recipes
      • Valentine’s Day Recipes
      • 4th of July Recipes
    • Instant Pot Recipes
    • All Main Dish Recipes
      • Main Dish- Beef
      • Main Dish: Chicken
      • Main Dish: Fish
      • Main Dish: Pork
      • Main Dish: Vegetarian
    • Restaurant Recipes
    • Salads
    • Side Dishes
    • Soups
    • Non-Food
  • TUTORIALS
    • Craft Tutorials
    • DIY Project Tutorials
    • Holiday Tutorials
    • Home Decor Ideas
    • Sewing Tutorials
  • FREEBIES
    • Free Patterns
    • Printable Gifts
    • Holiday Printables
    • LDS Printables
    • Printable Home Decor
  • HOLIDAYS
    • 4th of July
    • Christmas
    • Easter
    • Halloween
    • St. Patrick’s Day
    • Thanksgiving
    • Valentine’s Day
  • TIPS & TRICKS
  • Navigation Menu: Social Icons

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you.
Home » Recipe Index » Dessert: Pies and Crisps » Easy Pumpkin Cobbler Recipe

Easy Pumpkin Cobbler Recipe

September 1, 2016 by Kara Cook 137 Comments

  • Share
  • Tweet
easy pumpkin cobbler
Recipe for incredible Pumpin Cobbler that makes its own caramel cinnamon sauce as it bakes. A perfect fall dessert for pumpkin lovers!

Pumpkin Cobbler – this yummy pumpkin dessert is so easy to make, and tastes just like fall. It is absolutely incredible with a scoop of vanilla ice cream!

I adapted my recipe for Hot Fudge Pudding Dessert to come up with this yummy dessert. It’s seriously delicious.

Easy Pumpkin Cobbler recipe

I have been waiting for ages to share this awesome recipe for easy pumpkin cobbler. Since today is the first day of September, I figured it is close enough to fall that pumpkin recipes are now acceptable! 🙂

I actually made this recipe earlier this year. March I think. But by the time I got the photos all edited, warm weather was just around the corner, and I knew no one was thinking about pumpkins anymore. So I decided to wait to share it. It was so delicious, I can’t wait to make it again!

 easy Pumpkin Cobbler with pecans

Honestly, the first time I made it I wasn’t even sure it would turn out. I’ve never adapted a chocolate recipe into a pumpkin spice recipe before, so I was just crossing my fingers that it would taste as good as I imagined it would. . .

Magic Pumpkin Cobbler topped with ice cream.

oh. my. word.  This stuff is absolutely amazing! The pumpkin cake is tender and flavorful, the pecans add a yummy crunch, and the caramel cinnamon sauce takes it over the top to make one incredible dessert! It is so easy to make, but looks and tastes simply divine.

Pumpkin Cobbler with no cake mix

How to Make Pumpkin Cobbler

In case you aren’t familiar with my hot fudge pudding dessert, this may seem like a strange recipe. You spread the batter in the greased pan, sprinkle it with brown sugar, spices, and nuts, then pour hot water over the top.

It seems crazy to just pour water on top of your cake, but trust me, it all works out. You don’t need to stir it together. As it bakes, the water and sugars sink to the bottom to form a yummy sauce, and the cake rises to the top. It’s magical!

 Pumpkin Cobbler with no cake mix

And trust me, you are going to need to serve this pumpkin cobbler with ice cream. So yummy!

easy pumpkin cobbler recipe collage

A few more fabulous pumpkin recipes:

  • Chewy White Chocolate Pumpkin Cookies
  • Pumpkin Coffee Cake with Cream Cheese Topping
  • Pumpkin Cake with Cinnamon Cream Cheese Frosting

Magic Pumpkin Cobbler

Yield: 8 servings

Pumpkin Cobbler

This pumpkin cobbler is so simple, but absolutely scrumptious! Vanilla ice cream is a must with this fall dessert!

Easy pumpkin cobbler that magically makes its own cinnamon caramel sauce as it bakes. So good!

Ingredients

  • 1 1/4 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ginger
  • 1 cup canned pumpkin
  • 1/4 cup oil
  • 1 tsp vanilla

Topping:

  • 1 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/3 cup chopped pecans or walnuts
  • 1 1/2 cups hot water

Instructions

  1. Whisk together the flour, baking powder, salt, sugar, and spices. Add the pumpkin, oil, and vanilla. Stir just till blended.
  2. Spread into a well greased round casserole dish or 9" square pan.
  3. Mix together the brown sugar, cinnamon, and walnuts in a small bowl. Sprinkle evenly over the batter. Pour hot water over the top.
  4. Bake at 350° for about 50-60 minutes. The cake will rise to the top, it should be cooked through, but there will be sauce at the bottom.
  5. Serve warm with vanilla ice cream.

Notes

Recipe inspired by Lauren's Latest

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Ice Cream Scoop, Mint
    Ice Cream Scoop, Mint
  • CorningWare White Ceramic Bakeware, 12-Piece
    CorningWare White Ceramic Bakeware, 12-Piece

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 340Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 205mgCarbohydrates: 60gFiber: 2gSugar: 42gProtein: 3g
© Kara
Cuisine: American / Category: Dessert: Pies and Crisps

Filed Under: Dessert: Pies and Crisps, Fall Recipes, Popular Recipes, Recipe Index Tagged With: cinnamon, pumpkin

Previous Post: « Lemon Blueberry Cheesecake Ice Cream Recipe
Next Post: Bacon Cheese Rolls »

Reader Interactions

Comments

  1. Kruti

    March 1, 2021 at 7:34 pm

    Just tried this and love it! Pinning it 🙂

    Reply
  2. kim

    February 28, 2021 at 8:12 am

    Hi, I am Korean.
    Your recipe is wonderful.
    But I find it difficult to measure.
    I don’t know exactly how much your cup is.
    I need you to tell me the exact capacity of the cup.
    It doesn’t matter if it’s mm or gram.
    Thank you. Always be happy.

    Reply
  3. Terri Bolt

    September 26, 2020 at 11:23 am

    Can this dessert be frozen for a week? When ready to eat, thaw in fridge and then warm piece at a time in the microwave and service with ice cream?

    Reply
    • Kara Cook

      December 1, 2020 at 10:13 am

      I don’t recommend freezing it. The sauce would all be absorbed into the cake, so it would throw off the taste and the texture.

      Reply
  4. Carol

    February 19, 2020 at 10:34 pm

    I love cobblers and pumpkin desserts so had to try this combination. It was delicious and so easy. I used my own frozen garden pumpkin which isn’t as dense as canned but it worked well. Thanks for the great recipe. I will be making it often.

    Reply
    • Kara Cook

      December 1, 2020 at 10:14 am

      That’s awesome that you tried it with your own pumpkins! Glad to hear that it turned out. 🙂

      Reply
  5. Liezel Kennedy

    November 6, 2019 at 5:02 pm

    I was looking through my pinned recipes for a carrot cake recipe when this pumpkin dessert came up. So I made it! Wow! Super delicious! 10/10!

    Reply
    • Kara Cook

      December 1, 2020 at 10:14 am

      I am so happy that you loved it Liezel! And thanks so much for taking the time to leave a kind comment, I do appreciate them!

      Reply
  6. Tara Lindow

    October 20, 2019 at 3:50 pm

    Making this right now!!!! I can’t wait! It smells great in here! I actually made it gluten free!!

    Reply
    • Kara Cook

      October 30, 2019 at 6:22 pm

      How did it turn out? Did you just use gluten free flour?

      Reply
  7. Miranda

    October 12, 2019 at 8:28 pm

    Wish I could leave a picture! Made this tonight and it’s AMAZING!! Subbed the nuts out for broken up coconut clusters and oats. Made this in a 8” pie dish!!

    Reply
  8. Elaine

    December 10, 2018 at 7:58 am

    This was so good. Do you have any other “magic” recipes? How about toffee sticky pudding?

    Reply
    • Kara Cook

      December 14, 2018 at 5:44 pm

      I haven’t made the toffee sticky pudding yet, but it’s on my list!

      Reply
  9. Lorie

    November 11, 2018 at 7:29 pm

    Can you double this recipe? Also what flour would be best for gluten free? Thanks

    Reply
    • Kara Cook

      November 12, 2018 at 7:42 am

      You can’t double the recipe or it will overflow in the pan and make a big mess in your oven. You would be better off just making two pans and baking them side by side. I’ve never used gluten free flour of any kind, so I’m not sure about that. Hopefully one of my readers will have a suggestion. 🙂

      Reply
      • Valerie

        September 13, 2019 at 11:48 pm

        I’ve made this several times with Bob’s Redmill cup to cup gluten free flour and it turns out great! My husband and I love it! We’ve even added sliced apples to the bottom of the baking dish. The apples and the pumpkin go great together. Thanks so much for this recipe!

        Reply
  10. Ashley

    November 5, 2018 at 10:09 am

    Can I use pumpkin pie spice instead of all the individual spices? If so, what amount do you think?

    Thanks!

    Reply
    • Kara Cook

      November 12, 2018 at 7:44 am

      Yes, you can try substituting pumpkin pie spice for the individual spices. I’d use about 2 teaspoons, but you can use more or less depending on your preference.

      Reply
  11. Cynthia Murray

    October 28, 2018 at 5:38 pm

    This recipe came out really good! My husband and teen girls loved it! If they wanted it a little sweeter they had the option of caramel but they said it was sweet enough and with the ice cream – perfect!

    Reply
  12. Max

    October 26, 2018 at 5:30 pm

    Hi Kara (& others)!

    Is it possible or has anyone swapped the pumpkin for mashed sweet potatoes?

    Reply
    • Cynthia Murray

      October 28, 2018 at 1:03 pm

      No, but I sure thought about it though…or mixing the two….The sweet potato should be amazing!

      Reply
  13. Sarah Kirby

    October 14, 2018 at 3:37 pm

    I made this recipe today and I loved loved loved it!!!! It is so ooey gooey and the perfect dessert on a cold rainy fall day. It literally hit the spot for me. I added 1/2 cup white chocolate chips, omitted the nuts, and used self rising flour. Served with vanilla bean ice cream and drizzled with caramel sauce. Superb!!

    Reply
    • Kara Cook

      October 16, 2018 at 7:58 am

      I bet it was extra decadent with the white chocolate! Thanks for sharing your variation!

      Reply
  14. Sandra Tatsuno

    October 5, 2018 at 9:15 am

    Made this and it was absolutely delicious, and magical, hehe As has been said, the cake is meant to be gooey and dense (not fluffy), similar to my baked Indian pudding recipe! For those who say it lacks flavor, just up your spices, and for those who say it’s too sweet, reduce the sugar and/or instead of topping with ice cream, try unsweetened, freshly whipped cream as we sometimes do! Now, I’m SO tempted to try swapping the hot water for cider, reducing the sugar as cider is already sweetened. Thanks so much for a great fall (my fave food season!) recipe!

    Reply
    • Kara Cook

      October 9, 2018 at 8:17 pm

      If you try it with the apple cider, let me know how it goes. Sounds delicious to me!

      Reply
    • JCole

      October 15, 2018 at 2:54 pm

      I’d LOVE to know how this turns out with cider myself!! If you try it, would you let us know how much sugar you use? I’m not an expert baker, but I’m working on it! I’ll be trying this recipe tonight. Thanks for all the tips everyone!

      Reply
  15. Jaiyme

    September 25, 2018 at 6:06 pm

    I made this tonight and it was AMAZING! The only differences: I used an 8 inch square pan because I didn’t have a 9 inch square pan, I did add a pinch more of each spice and about a spoonful of extra pumpkin as noted in some of the comments. I topped mine with frozen Cool Whip and it was delicious!!

    Reply
    • Kara Cook

      October 9, 2018 at 8:18 pm

      Glad to hear that it worked in an 8″ pan. Thanks for the tip!

      Reply
  16. Toni

    September 11, 2018 at 11:25 am

    If the water needs to be really hot like close to boiling, I think you need to say that. We made this and the cake did not rise above the liquid. It came out very dense and soupy on top. We used hot water.

    Reply
    • Kara Cook

      September 12, 2018 at 9:10 pm

      I’ve never used boiling water, just hot tap water. Not sure why yours didn’t turn out. 🙁

      Reply
  17. MaryAnn Coy

    July 26, 2018 at 4:13 am

    Kara I love the original version in chocolate. I have loved it for as long as I remember! My Mother taught me how to bake it when I was about 9. I don’t know where you found it but most say a Hershey Cocoa Container. However it is much older. The original name is Chocolate Pudding Cake. It was included in my Mother’s World War 2 era Goodhousekeeping Cookbook & Grandmere’s World War 1 era version, the oldest version called for brown sugar ,not cane. It was printed in my 1973 Good Housekeeping But It was
    written for cane sugar, might have been accidentally updated for the modern edition from the WW2 collection, but back then cane was so expensive before the war most homemakers used cheaper brown sugar. Anyhow thank you for coming up with this awesome new idea, try it with brown sugar see if it makes the sauce thicker & the flavor should be more pronounced. I would think pumpkin pie spices would be tasty enough but, people now have different tastes. We had it on Saturday night & a cake for Sunday dinner so the sweet was so special we didn’t mind it. It can be made early & held in a warm oven under foil or in a covered casserole. I would think any leftovers would reheat fine in a microwave, carefully in short bursts because of the sugar. Covered of course. But I’ve never heard of anyone having leftovers! I regret not being able to have ice cream, like then, but dairy no longer respects me. Cream either. A custard sauce made from non-dairy Coconut milk works. You could try real custard sauce on your pumpkin version for a fancy Thanksgiving Dessert. I.am looking forward to having it when the this horrid heat & humidity breaks. The ladie’s Idea of using hot
    Coffee on the chocolate version should be a treat. My Father would have that idea! I have never seen this recipe fail ever! That poor lady, my only Idea was that her water wasn’t hot enough. My Mother always specified boiling it in the kettle! Well in case your wondering I’m 63yo. A lot of pudding cakes under the bridge! But I am blown away by your pumpkin cobbler, can’t wait to try this. New idea! I love new Ideas! Hubs loves the chocolate version, if he had his way it would have peanut butter sauce. But I am sure he’ll
    like the pumpkin version! Oh BTW I always added ginger to pumpkin pie. Bet it will add more magic to your creation! Thank you millions for this new idea I love it already! MA from Boston, MA ❤️????❤️

    Reply
    • Trish

      October 31, 2018 at 12:00 pm

      My goodness Ms. Coy, you are too precious! I enjoyed your reply and your information. 🙂

      Reply
    • Kara Cook

      October 31, 2018 at 10:07 pm

      MaryAnn, thank you so very much for stopping by and sharing so much fun information! I had no idea that brown sugar was cheaper than cane sugar back then. Sorry that you can’t have dairy, that is a big bummer! Oh, and I love the idea of a peanut butter sauce with the chocolate version. I just might have to try and come up with a recipe for that!
      I hope you have a fabulous week! 🙂

      Reply
  18. Rebecca

    January 17, 2018 at 11:43 am

    Hi this looks delist! Can I replace hot water with hot coffee?

    Reply
    • Kara Cook

      January 17, 2018 at 6:24 pm

      I have never tried it, but I would think it would work. It would of course change the flavor, but if you like mocha, that could be a bonus. Give it a try and let me know how it turns out!

      Reply
  19. Shelly

    November 23, 2017 at 1:22 pm

    I just made this and the cake didn’t rise?? All the goo is on top?? Has this ever happened to you. I follow all the directions!!

    Reply
    • Kara Cook

      January 17, 2018 at 6:23 pm

      That has never happened when I’ve made it. Sorry you had trouble.

      Reply
    • Dianne

      November 25, 2020 at 3:23 pm

      Recipe calls for baking powder, Wonder if you accidentally used baking soda instead?
      Baking soda would require an acid as well as a liquid for it to activate and make things rise whereas baking powder only requires a liquid which would be the water in this recipe.

      Reply
  20. Debbie

    November 18, 2017 at 11:42 am

    Decreased the sugar content in the cake batter to 1/2 cup and it was still pretty sweet. I think the ice cream is mandatory to offset the overall sweetness and to provide a creamier flavor to the caramel sauce otherwise it seems to possess a watery aftertaste. Not sure if I’ll make this again. Still a good recipe, just needs a little bit of tweaking for my tastes

    Reply
  21. Nicole Martinez

    November 13, 2017 at 1:57 pm

    I want to make this ahead of time. To reheat, do you think 350° for 15 min would be sufficient? What else do you suggest to keep the gooey texture?

    Reply
    • Kara Cook

      November 16, 2017 at 7:39 am

      I’ve never tried reheating it in the oven, but I would start with 15 minutes and then check to see if it needs more time. It will definitely not be as gooey, because the cake soaks up some of the sauce as it sits. But it will still taste great.

      Reply
  22. Jessica Perkins

    October 26, 2017 at 10:44 am

    Is there a benefit to using the plain pumpkin and adding all the spices vs. just using pumpkin pie filling?

    Reply
    • Kara Cook

      October 31, 2017 at 9:28 pm

      I have never used pumpkin pie filling, so I don’t know how it tastes. I know it’s sweetened, so you would also need to omit the sugar. If you try it, let us know how it works!

      Reply
      • Victoria

        November 11, 2017 at 2:32 pm

        What this idea work with other things. I’d like to make it with cherries.

        Reply
        • Kara Cook

          November 16, 2017 at 8:40 am

          I’ve only tried the chocolate and pumpkin varieties, so I don’t know. It’s not a typical cobbler recipe where you have a layer of fruit and a layer of topping, so that wouldn’t work. But it may work to add some chopped cherries to the dough. You could always try it!

    • MaryAnn Coy

      July 26, 2018 at 4:26 am

      Yes! Prepared Filling is made to be Custard & I can guarantee it would be what it should be. Plus plain canned pumpkin last longer.
      The prepared filling has a quicker outdated. I like to stock up on pumpkin at the after Christmas Sale. It is so useful as dessert or bread, or vegetable, endless ways to use it. Miss my deep freezer I like adding chunked pumpkin to Stews & Soups. It’s so healthy, can get enough of deep yellow vegetables! MA from Boston, MA ❤️????❤️

      Reply
  23. Victoria

    October 25, 2017 at 8:54 pm

    I made this a couple weeks ago and I love it! It was weird pouring water over it but it works! Love love love it! Thanks for the recipe. ????

    Reply
    • Kara Cook

      October 31, 2017 at 9:32 pm

      I agree, it is a little strange pouring water over a dessert, but it does work. So glad you liked it!

      Reply
  24. Chelsea

    October 22, 2017 at 6:18 pm

    Huge hit! I’ve made it a few times with just a few tweaks. Extra cinnamon, less white sugar in the cake, replace the oil with melter butter and slightly reduce the amount of water on top. It makes for slightly less caramel on the bottom but a fluffier cake which suits me but might not be ideal for everyone. Overall amazing recipe!

    Reply
    • Virginia

      November 15, 2017 at 5:19 pm

      How much less sugar did you use, I was thinking I would try to reduce some too? Thanks!

      Reply
  25. Cathy

    October 16, 2017 at 7:05 am

    I made this and everyone raved about what a genius I am. So impressed, this recipe is now a family favorite. Honestly though, I use recipes other than my own as guidelines and do substitutions or aditions depending on the circumstances. I added half and half to the cobbler mixture and added carmel sauce to the top instead of ice cream. Thanks for sharing your recipe.

    Reply
  26. Jamie

    October 12, 2017 at 7:28 pm

    This was way WAY too sweet for my taste. The consistency was very nice, came out fluffy and moist with the Carmel sauce, but not much flavor besides just sugar. Not a fan of this one.

    Reply
    • Dana Weatherly

      October 13, 2017 at 1:02 pm

      Most pumpkin recipes can be tweeted to taste. I prefer to add a bit more spice to enhance the pumpkin flavor. My pies especially. I did it with this recipe only because that’s what I do not because I thought it needed it. Maybe if you did the same it may be more to your liking. Just a thought ????

      Reply
  27. Kathryn

    October 9, 2017 at 11:25 am

    I would like it a lot if you had a ‘print’ for the recipe with a picture. This would make my life easier as I print all the recipes I would like to try. Then keep them in my binder if they are terrific!

    Reply
    • Kara Cook

      October 9, 2017 at 6:31 pm

      Kathryn, I do have a printable recipe with a picture. It is on the second page of the post. Hope the recipe makes it into your binder. 🙂

      Reply
  28. Brenda

    October 9, 2017 at 6:03 am

    Excited to try Easy Pumpkin Cobbler for my family this Thanks Giving, thanks for sharing your recipes.

    Reply
  29. jkweigle

    October 2, 2017 at 11:16 am

    It would be great to have a pic w/o the ice cream. I’v very visual and need to see how it’s supposed to look when it comes from the oven. Seems like it is delicious. Perfect autumn flavours.

    Reply
    • Carrie

      October 21, 2017 at 6:54 pm

      This recipe looks and sounds sooo yummy!!

      I too, would also to see a pic w/o the ice cream on top. I’m such a visual baker….and want to make sure mine looks like it should!

      Reply
  30. Ruth Ann

    September 21, 2017 at 1:49 pm

    I just made this and was disappointed. The cake seemed very dense. The original recipe calls for milk. Do you think that could be the problem. I’m not a novice at baking as I bake almost every day for my daughters restaurant. I would not be happy serving this I will try it one more time.

    Reply
    • Kara Cook

      September 29, 2017 at 10:20 am

      The cake part should be pretty dense, more like a brownie than a fluffy cake. I actually like it that way because it holds up to the sauce without feeling soggy. But that is just my preference. You could try it with the milk instead and see if you prefer it that way. Good luck!

      Reply
      • Michelle

        October 3, 2017 at 6:03 pm

        I pinned this like a month ago and just finally got around to making it, and it came out great! My husband and son love it! Have not made your hot fudge cake but that’s next! Can’t wait! Probably tomorrow! Yummm!

        Reply
    • MaryAnn Coy

      July 26, 2018 at 4:41 am

      The original name is Pudding Cake, it’s is Best served still very warm & should be very fudge brownie-like. Not batter-like but very Fudgy & then you spoon the sauce on top. You don’t use milk in it. Definitely water but the water needs to be very hot. We boiled it in the kettle then measured & poured it right on. My Mother would put it in the oven first & pour it only just before closing the door..
      It was aprecaution so it wouldn’t, slop & burn somebody. Also so it wouldn’t penetrate though the cake by getting jarred or accidentally stirred by some motion. MA Boston.

      Reply
  31. Ruth Ann

    September 21, 2017 at 1:45 pm

    The first time I made this the cake seemed gummy. Like it ways to done. It baked for an hour. I tried it again and still not thrilled with it. The original recipe called for milk. Do you think that would make a difference. I’m not a novice at baking as I bake most every day. This has me puzzled.

    Reply
    • Linda Quinn

      September 29, 2017 at 9:31 pm

      Then don’t make it again .. You have obviously tried it several times and still are not happy with your
      Results .

      Reply
      • Monique

        November 20, 2017 at 7:49 pm

        Lol! I agree

        Reply
  32. Bobbie

    September 19, 2017 at 11:31 am

    This looks awesome . Can’t wait to try . The caramel sauce is that what makes from the baking process or something you add?

    Reply
    • Kara Cook

      September 29, 2017 at 10:23 am

      The caramel sauce comes together during the baking process. My youngest daughter thinks it’s magic! 🙂

      Reply
  33. Kathleen K.

    September 18, 2017 at 10:10 pm

    I made this on Saturday, followed directions exactly except I left out the nuts. It’s delicious!!! Definitely make sure you have vanilla ice cream. Yummy as it melts on warm cake.

    Reply
    • Kara Cook

      September 29, 2017 at 10:23 am

      I agree about the vanilla ice cream. It’s definitely a must with this recipe!

      Reply
  34. Lisa

    September 17, 2017 at 12:45 am

    Wow just Wow!!! I made this for my tribe and it is amazing. I seriously did not think tipping water on it would work but it did and the caramel was gooooood. Will definitely be making this again. Thank you for the recipe 🙂

    Reply
    • Kara Cook

      September 29, 2017 at 10:25 am

      It is definitely a little strange to pour water onto a cake, but it somehow works. So glad you enjoyed it!

      Reply
      • Toni

        October 11, 2017 at 2:43 pm

        Kara, what canned pumpkin do we use..100% pure pumpkin or use the pumpkin mix ?

        Reply
  35. Jolene W.

    September 15, 2017 at 9:06 pm

    I made this last night to serve to a ladies group– it was delicious — a yummy fall treat– I was skeptical about the caramel sauce — but it turned out wonderful– great with ice cream– about to have some leftovers now– Thanks for the recipe– will def. make again and again.

    Reply
    • Kara Cook

      September 29, 2017 at 10:30 am

      So glad to hear it Jolene! That caramel sauce with ice cream is hard to beat. I’m always happy when I have a few leftovers for myself. 🙂

      Reply
  36. Rachel

    August 29, 2017 at 7:53 pm

    The cake baked up beautifully, with a nice, rich sauce. However, it was reallllllly sweet, even for a dessert. I may try the recipe that inspired this one, which looks like it has much less sugar.

    Reply
  37. Teri

    August 22, 2017 at 12:11 pm

    I’m not a fan of nuts in dessert but I DO love streusel. Could I sub the nuts for oats/butter or put a strussel on top at end of baking, then bake a few more minutes?

    Reply
    • Kara Cook

      August 22, 2017 at 8:34 pm

      If you don’t like nuts, you can just leave them out. I’m not sure how it would work to add the streusel at the end, the additional cooking time would probably dry out the cake and sauce. You could certainly try it though.

      Reply
  38. Dee

    August 16, 2017 at 12:42 pm

    Can you use fresh pumpkin puree instead of canned pumpkin?

    Reply
    • Kara Cook

      August 22, 2017 at 8:38 pm

      Yes, you can absolutely use fresh pumpkin puree!

      Reply
      • Sabrina

        September 20, 2017 at 7:22 am

        Can this cook in s crock pot?

        Reply
        • Kara Cook

          September 29, 2017 at 10:22 am

          I haven’t tried it in the crock pot, but I bet it would work.

  39. Shellie

    July 11, 2017 at 1:11 pm

    Im allergic to cloves and ginger. Otherwise this look awesome! Can you recommend a substitute for me??

    Reply
    • Kara Cook

      July 19, 2017 at 10:44 am

      You can just add additional cinnamon and nutmeg, and it should still be delicious!

      Reply
  40. Wendy k

    December 19, 2016 at 4:45 pm

    I guess I’m in the minority but this just wasn’t very good. It certainly was sweet but it was boring. It tasted faintly of pumpkin but none of the spice came through. I think maybe using some butter instead of all water might give it some flavor. Not a win for me. ????

    Reply
    • MHS

      September 2, 2017 at 6:41 pm

      Maybe try fresh spices – mine turned out amazing and the spices came through perfectly.

      Reply
  41. Marci

    November 20, 2016 at 11:56 am

    when baked does this recipe turn out with a cobbler consistency of crust and filing? Or is it more like a gooey pumpkin cake with a Caramel sauce?

    Reply
    • Kara

      November 25, 2016 at 10:09 pm

      It basically turns out like a really moist cake with a caramel sauce.

      Reply
  42. Nicole Howard

    November 20, 2016 at 7:53 am

    Hello! This looks delicious and am planning to make it for Thanksgiving. How much water would you estimate you pour over the top? Thank you!

    Reply
    • Kara

      November 25, 2016 at 10:10 pm

      If you make the recipe as stated, you use 1 1/2 cups. If you make half a recipe, you cut all the ingredients in half, including the water. Hope that helps.

      Reply
  43. Tecia

    November 10, 2016 at 7:58 pm

    I made this last night for a church activity. It got great reviews from everybody. Amazing stuff. I was a little skeptical pouring water over everything right before I cooked it, but is is soooo worth it.

    Reply
    • Kara

      November 25, 2016 at 10:12 pm

      It does seem a little strange to pour water over a cake, but it ends up working just like magic. So glad it was a hit! 🙂

      Reply
  44. Tecia

    November 10, 2016 at 1:57 pm

    I made this last night for a Church activity and I got so many great reviews. Kara, you made a winner with this one! Love love love!

    Reply
  45. Traci

    November 3, 2016 at 2:36 pm

    Oh wowzer. This had a great flavor, but too sweet for me. I will have to find a way to cut the sugar or just find a way to adapt it. :-/

    Reply
    • Kara

      November 6, 2016 at 9:49 pm

      If you try cutting back on the sugar, let me know how it turns out. 🙂

      Reply
  46. AprilD

    November 1, 2016 at 2:22 pm

    Your recipe is amazing! I’ve used it multiple times even for muffins. From the baking impaired everywhere I Thank You

    Reply
    • Kara

      November 6, 2016 at 9:56 pm

      I never thought to make it in a muffin pan. Great idea for making individual serving sizes!

      Reply
  47. Kathryn

    October 30, 2016 at 7:50 am

    How would you modify this for a crock pot?

    Reply
    • Kara

      November 25, 2016 at 10:18 pm

      I haven’t tried this in the crock pot, but it should work like the hot fudge version. To make it in a crock pot, spread the cake ingredients in a greased 3 1/2 quart crock pot. Sprinkle the nuts on top. Then bring the brown sugar, cinnamon, and water to a boil and slowly pour over the batter. Cook on HIGH for about 4 hours. Slow cooker temperatures vary greatly, so check it often during the last hour.

      Reply
  48. Alicia

    October 23, 2016 at 2:51 pm

    I was wondering. I completely forgot to put the hot water on top of it. I put it in for 45 mins because I’m using a 8″. And 30 mins into I realized I didn’t put the hot water on top. So I did hoping to save it. Is it safe to say to do a redo? Ughhh. Thank you!

    Reply
  49. Heidi N

    October 21, 2016 at 1:59 pm

    Looks even better than the ginger snaps I just made. Maybe I can persuade Jacob to make these instead of water brownies so he stops using up all of my cocoa for his favorite dessert 🙂

    Reply
    • Kara

      October 21, 2016 at 2:41 pm

      Haha. Yes, it is nice to change things up once in awhile. Hopefully he’ll go for it and leave you some cocoa. 🙂

      Reply
  50. Laurel Larsen

    October 20, 2016 at 9:34 pm

    What size can of pumpkin? This sounds terrific!

    Reply
    • Kara

      October 21, 2016 at 7:53 am

      It’s just one cup of pumpkin, so a small can would be plenty.

      Reply
  51. Courtney

    October 16, 2016 at 2:02 pm

    Can you use fresh pumpkin instead of canned?

    Reply
    • Kara

      October 21, 2016 at 7:52 am

      As long as you cook and puree it first, fresh pumpkin would work just fine.

      Reply
  52. Kathy St Andre

    October 6, 2016 at 6:08 pm

    Kara can you put the chocolate pudding cobbler out there please?

    Reply
    • Kara

      October 10, 2016 at 3:29 pm

      Oops, I thought I had linked to it when I mentioned it. I fixed the post. And here’s the link for you: https://www.creationsbykara.com/2009/06/chocolate-fudge-cake.html/ Enjoy!

      Reply
      • Lorraine Malm

        June 26, 2017 at 1:59 pm

        Thanks that was a big help

        Reply
  53. Jesseca

    October 5, 2016 at 5:27 pm

    We had just enough pumpkin left over from another recipe to give this a try and it was SO GOOD. Two thumbs up from everyone in my home.

    Reply
    • Kara

      October 10, 2016 at 3:25 pm

      Yay, glad to hear it Jesseca! 🙂

      Reply
  54. Cynd

    October 4, 2016 at 4:27 pm

    I’m a great fan pumpkin! Your recipes all look amazingly delicious. I won’t be waiting for cooler weather to try one of these desserts because here in Texas it’s still high eighty degrees.

    Reply
    • Kara

      October 10, 2016 at 3:30 pm

      I’m a fan of pumpkin desserts all year long! And if you serve it with ice cream, it’s just perfect, even in eighty degree weather. 😉

      Reply
  55. Holly

    October 2, 2016 at 1:37 pm

    Can self rising flour be used instead of flour and baking powder?

    Reply
    • Kara

      October 3, 2016 at 11:22 am

      I’ve never used self rising flour, but it would probably work. You would need to omit the salt, because self rising flour has salt added.

      Reply
  56. Alison

    October 2, 2016 at 8:31 am

    If you were to give everyone a nice big scoop of this, how many would you say this would serve. Trying to figure if I should double it or not. Tempted to, just to have leftovers.

    Reply
    • Kara

      October 3, 2016 at 11:20 am

      It serves about 8, so if you are serving more than that, I’d double it. Leftovers are great warmed up in the microwave!

      Reply
  57. Joan OBrien

    September 30, 2016 at 6:52 pm

    Since it’s meant to be gooey, how do I know when it’s done?

    Reply
    • Kara

      September 30, 2016 at 9:12 pm

      The cake part rises to the top, so I usually poke it with a knife to make sure it’s cooked through.

      Reply
  58. Ped

    September 30, 2016 at 7:06 am

    Any tips on making this ahead for a “sunday supper” party?

    Reply
    • Kara

      September 30, 2016 at 8:25 am

      This is definitely one of those desserts that is best served warm, so it might not be best made ahead unless all the guests can heat it up in the microwave. As an alternative, you could try under-baking it a little, then baking it for just a few minutes before you serve it.

      Reply
  59. Kylee

    September 29, 2016 at 3:04 pm

    Is it regular cloves or ground cloves?

    Reply
    • Kara

      September 30, 2016 at 8:22 am

      Definitely ground cloves! I assumed everyone would know that, but I guess I better specify in the recipe. Whole cloves would be like little rocks in your cobbler, and that would not be good! 🙂

      Reply
      • Kylee

        September 30, 2016 at 8:27 am

        I figured but I wanted to be 100% sure. I’m new to the whole home made baking stuff. I did make it last night and it was delicious. My husband, who doesn’t like pumpkin stuff, wanted seconds!!

        Reply
        • Kara

          October 3, 2016 at 11:23 am

          So glad to hear it was a success!

  60. Deb

    September 29, 2016 at 2:16 pm

    What if you omit the cloves?

    Reply
    • Kara

      September 29, 2016 at 2:35 pm

      You can definitely omit the cloves, it will still turn out fabulously!

      Reply
  61. Shari

    September 24, 2016 at 4:34 pm

    This looks amazing! Quick question though. It says to serve warm which I’m sure you absolutely want to do. But if you don’t use it all the first time, can it be reheated? And if so, just microwave?

    Reply
    • Kara

      September 29, 2016 at 2:33 pm

      Yes, you can heat up the leftovers in the microwave and it works just fine!

      Reply
  62. Diane Beaudin

    September 21, 2016 at 11:50 pm

    Going to try this with a 1:1gluten free flour someday and see how it turns out! This sounds so awesome, and grateful it is egg free and dairy free!

    Reply
    • Natalie

      October 21, 2016 at 5:15 pm

      Hi Diane, how did it come out? I am celiac & would also need to make it gluten free.

      Reply
      • cheri pizani

        October 14, 2017 at 6:38 am

        how did the gluten free version work?

        Reply
  63. Becky

    September 14, 2016 at 8:56 pm

    Can this be doubled and baked in a 9×13 pan?

    Reply
    • Kara

      September 29, 2016 at 2:34 pm

      Yes, you can double and bake in a 9×13 pan. It will definitely need longer to bake. I’d start with an extra 10 minutes and add more as needed.

      Reply
      • candice

        October 10, 2016 at 10:46 am

        I found when doubling this recipe for a 9×13 pan there is no need to use quite as much topping or water 1.5 x or even just the single batch worked better

        Reply
  64. Jenn@eatcakefordinner

    September 3, 2016 at 7:22 pm

    This sounds divine!

    Reply
    • Kara

      September 5, 2016 at 8:46 pm

      Thanks Jenn! It really is amazing!

      Reply
    • Kathy

      September 14, 2016 at 6:29 pm

      I just made this, just ate it and it is delicious! Thanks for sharing your recipe.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

Categories

Footer

PRIVACY POLICY | ABOUT ME | DISCLOSURE

Copyright © 2021 Creations by Kara on the Foodie Pro Theme