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Bisquick pumpkin cobbler served on a white plate, topped with a scoop of vanilla ice cream.

Bisquick Pumpkin Cobbler

Chrysti Benner
This pumpkin cobbler is a delightful sweet treat, with pecans and a caramel sauce baked right in! Top it with ice cream and you'll be in pumpkin spice heaven!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Desserts
Cuisine American
Servings 8 Servings
Calories 452 kcal

Equipment

Ingredients
  

  • 1 1/4 cups Bisquick baking mix
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk
  • 1/4 cup unsalted butter melted
  • 2 tsp vanilla extract

For the Topping:

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 1/2 cups very hot water

Instructions
 

  • Preheat oven to 350F.
  • In a medium mixing bowl, whisk together Bisquick, granulated sugar, and pumpkin pie spice..
  • Add the pumpkin puree, milk, melted butter, and vanilla to the dry ingredients. Stir or whisk to combine.
  • Spread the batter into a baking dish (I used a deep dish pie pan, but you could also use an 8x8" baking dish or a casserole dish).
  • In a small bowl, prepare the topping by combining the sugar, brown sugar, and pecans. Sprinkle the topping mixture evenly over the batter in the baking dish.
  • Pour very hot water evenly over the topping. DO NOT STIR.
  • Carefully transfer baking dish to preheated oven. You may want to place a baking sheet on the lower rack under the pie pan to catch any drips, just in case the cobbler bubbles over while baking.
  • Bake for about 40-45 minutes, or until the top is golden-brown and set, with just the center being a little jiggly.
  • Remove from oven and allow to cool for about 15 minutes. Serve warm, topped with ice cream or whipped cream if desired.

Notes

  • I used a deep dish pie pan for this recipe.  I wouldn't recommend a regular pie pan, because it wouldn't be large enough.  If you don't have a deep dish pie pan, you could try an 8×8″ baking dish or a 2-quart casserole dish.
  • You can omit the pecans if you need a nut-free dessert.
  • This cobbler is best served warm from the oven. While it will keep for a couple of days, the amount of sauce on the bottom gets absorbed into the cake over time. 

Nutrition

Serving: 1gCalories: 452kcalCarbohydrates: 67gProtein: 4gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 14gCholesterol: 14mgSodium: 409mgFiber: 3gSugar: 48g
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