This Pumpkin Pecan Cobbler is a cozy dessert filled with warm pumpkin pie flavors and crunchy pecans on top. It’s like a hug in a bowl, especially perfect for chilly nights!
What I love most is how easy it is to whip up! Just mix, pour, and bake. It pairs so well with a scoop of ice cream—your taste buds will thank you! 🍨
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re gluten-free, a measure-for-measure gluten-free flour can work well in this recipe.
Pumpkin Puree: Be sure to use plain canned pumpkin, not sweetened pie filling. If canned pumpkin isn’t available, you can roast and mash fresh pumpkin or use butternut squash puree for a similar taste.
Pecans: These provide a lovely crunch and flavor. If you’re nut-free, sunflower seeds can be a tasty substitute or omit them altogether.
Milk: Any milk works here! For a dairy-free option, almond milk, oat milk, or coconut milk can be used instead.
Butter: Unsalted is best for controlling the saltiness of your dish. If you’re dairy-free, coconut oil or a plant-based butter can be a great alternative.
How Do I Make Sure My Cobbler is Moist and Delicious?
Getting a perfect texture in your cobbler is all about keeping an eye on moisture. When mixing the batter, ensure not to overmix. Just stir until everything is combined to create a tender cake base.
- When adding the pecan sugar mixture, pour it gently over the batter instead of mixing. This will let the sauce form as it bakes.
- Baking at 350°F is key for a good rise without burning. Use a toothpick to check doneness—if it comes out clean, it’s ready!
- Let the cobbler rest for 10-15 minutes after baking. This allows the layers to settle and the sauce to thicken.
Enjoy every bite—this Pumpkin Pecan Cobbler is perfect for fall gatherings or cozy nights in! 🍂
How to Make Pumpkin Pecan Cobbler?
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, divided
- 1/2 cup packed light brown sugar
- 1 cup hot water
- Vanilla ice cream or whipped cream, for serving (optional)
How Much Time Will You Need?
This delicious Pumpkin Pecan Cobbler takes about 15-20 minutes to prepare and around 45-50 minutes to bake, plus an additional 10-15 minutes to cool down before serving. In total, you’ll need about 1 hour and 15 minutes to enjoy this warm dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease an 8×8-inch baking dish or individual cobbler dishes to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, 1/2 cup of granulated sugar, baking powder, salt, and the spices: cinnamon, nutmeg, ginger, and cloves. This will make sure all the dry ingredients are well combined.
3. Combine the Wet Ingredients:
Next, stir in the canned pumpkin puree, milk, melted butter, and vanilla extract. Mix gently until everything is just combined—don’t overmix, as we want a tender texture for the cake!
4. Prepare the Baking Dish:
Pour the batter evenly into the prepared baking dish, spreading it out smoothly with a spatula.
5. Make the Pecan Layer:
In a small bowl, combine the remaining 1/2 cup of granulated sugar, light brown sugar, chopped pecans, and hot water. Stir until the sugars start to dissolve. This mixture will create a lovely sauce as it bakes!
6. Layer the Ingredients:
Gently pour the pecan sugar mixture evenly over the batter in the baking dish. Do not stir; you’ll want the layers to remain separate during baking for the best results.
7. Bake the Cobbler:
Place your baking dish in the preheated oven and bake for 45-50 minutes. Keep an eye out for a golden top and a set middle. A toothpick inserted into the cake should come out clean.
8. Cool Down:
Once baked, remove the cobbler from the oven and let it cool for 10-15 minutes. This cooling time allows the caramel-like sauce to thicken.
9. Serve and Enjoy:
Serve your Pumpkin Pecan Cobbler warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy every bite of this warm, cozy dessert!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, simply roast, peel, and mash it until smooth. About 1 to 1.5 cups of fresh pumpkin puree will work well. Just ensure it’s smooth and not too watery.
Can I Make This Cobbler Ahead of Time?
Absolutely! You can prepare the batter and the pecan mixture in advance. Store the batter in the fridge for up to a day, then add the pecan mixture and bake just before serving for the best texture.
How Should I Store Leftovers?
Store any leftover cobbler in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave it for a quick fix.
Can I Substitute the Pecans?
Yes! If you’re nut-free or don’t have pecans, you can either omit them or use sunflower seeds or pumpkin seeds as a crunchy topping. Just keep in mind that this will alter the final flavor slightly.
