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Pumpkin Cobbler with Bourbon Salted Caramel Sauce is the perfect fall inspired dessert. Soft and warm, this Pumpkin Cobbler is spiced with all the fall flavors you crave.
Are you like me and are always in search of the perfect fall pumpkin dessert? A pumpkin dessert that is warm and beautifully spiced with clove, nutmeg and cinnamon and, of course, PUMPKIN?
This Pumpkin Cobbler with Bourbon Salted Caramel Sauce is THAT perfect fall dessert. This Pumpkin Cobbler is soft and rich with all the fall flavors we crave and is so easy to make. All you have to do is mix together a few ingredients that you probably already have on hand and pop it in the oven and in an hour are you are rewarded with the essence of everything good that fall has to offer in a standard 9 x 13 pan.
And if that isn’t the way life should be, I don’t know what is!
WHAT IS PUMPKIN COBBLER?
Amazing, it what it is!! Pumpkin Cobbler is a soft, bread pudding type of dessert but not so wet-bread like. Does that make sense? I detest wet bread and I swear I ate a third of the pan of this Pumpkin Cobbler myself. The recipe makes it’s own caramel sauce that covers the bottom of the pan but the Bourbon Salted Caramel Sauce drizzled on top really makes this Pumpkin Cobbler recipe stand away from the rest of the pumpkin desserts.
OH NO! I HAVE KIDS.. DO I NEED TO ADD BOURBON TO THE BOURBON SALTED CARAMEL SAUCE?
No, if you are not inclined to add bourbon into your salted caramel sauce recipe, please feel free just to leave the bourbon out. This Bourbon Salted Caramel Sauce recipe still makes the perfect salted caramel sauce with or without the bourbon. But if you are so inclined, consider adding that little bit of bourbon into the caramel sauce because, believe me, it makes for a delicious back note on this recipe.
HOW DO I MAKE PUMPKIN COBBLER WITH BOURBON SALTED CARAMEL SAUCE?
Start by making your salted caramel sauce. In a small saucepan over medium high heat, add sugar and stir until sugar is melted. It may clump, just keep whisking and cook until it turns a light amber color. Once sugar is melted, add in butter and whisk until melted. Stir in bourbon. Remove from heat and add in cream and salt and whisk to incorporate. Set aside and let caramel sauce cool. Once cooled, you can pour the Bourbon Salted Caramel Sauce into air-tight container and store in the refrigerator. Now.. the Pumpkin Cobbler. Preheat oven to 350 degrees and spray a 9 x 13 pan with non-stick spray. In a large mixing bowl, combine flour, sugar, spices and baking powder. In a separate bowl, combine pumpkin, milk, vanilla, vegetable oil and bourbon. Spoon into the dry ingredients and beat to combine. Pour the Pumpkin Cobbler into the prepared pan and smooth even. In a small bowl, combine the brown sugar and pecans and then spread over entire pan of batter. Pour hot water over the entire pan and bake for 55-60 minutes. Remove your Pumpkin Cobbler from the oven and let cool 15 minutes. Poke small holes into cobbler and lightly pour Bourbon Salted Caramel Sauce over entire pan. Serve with ice cream or whipped topping.
Don’t forget that with Thanksgiving coming up, this Pumpkin Cobbler with Bourbon Salted Caramel Sauce would will be a wonderful addition to your dessert table. Pumpkin pie obviously is the go to standard but believe me, you will have everyone ranting and raving over this pumpkin cobbler if you offer this as well. If you are not inclined to add the bourbon into either the pumpkin cobbler or the caramel sauce, feel free to leave it out.
Or you can make it, save it for yourself and eat it in secret every time you go into the pantry for something.
No judgement.
Still looking for fall inspired dessert ideas? Check out my Halloween Pumpkin Cake (not just for Halloween), my Chocolate Pecan Pie Bars or maybe even my Easy Apple Pear Crisp.
Happiness and Blessings! ~ Heather
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Pumpkin Cobbler with Bourbon Salted Caramel Sauce
Ingredients
Pumpkin Cobbler
- 2 1/2 cup all purpose flour
- 4 tsp baking powder
- 3/4 tsp salt
- 1 3/4 cup sugar
- 1 tsp clove
- 1 tbl pumpkin pie spice
- 15 oz can pumpkin
- 1/2 cup` milk
- 1/2 cup vegetable oil
- 1 tbl vanilla
- 2 tbl bourbon optional
- 1 1/2 cup hot water
Cobbler Topping
- 2 cup brown sugar packed
- 1 1/2 cup pecans chopped
Bourbon Salted Caramel Sauce
- 2 cup sugar
- 12 tbl butter
- 1 cup heavy cream
- 1 tbl salt
- 1 tbl bourbon
Instructions
- Start by making your caramel sauce. In a small saucepan over medium high heat, add sugar and stir until sugar is melted. It may clump, just keep whisking and cook until it turns a light amber color.
- Once sugar is melted, add in butter and whisk until melted. Stir in bourbon.
- Remove from heat and add in cream and salt and whisk to incorporate. Set aside and let caramel cool. Once cooled, you can pour into air-tight container and store in the refrigerator.
- Preheat oven to 350 degrees and spray a 9 x 13 pan with non-stick spray.
- In a large mixing bowl, combine flour, sugar, spices and baking powder.
- In a separate bowl, combine pumpkin, milk, vanilla, vegetable oil and bourbon. Spoon into the dry ingredients and beat to combine.
- Pour into prepared pan and smooth even. In a small bowl, combine the brown sugar and pecans and then spread over entire pan of batter. Pour hot water over the entire pan and bake for 55-60 minutes.
- Remove from oven and let cool 15 minutes. Poke small holes into cobbler and lightly pour Bourbon Salted Caramel Sauce over entire pan. Serve with ice cream or whipped topping
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