Pumpkin Pecan Cobbler Recipe

Introduction

This warm and cozy Pumpkin Pecan Cobbler combines creamy spiced pumpkin with a gooey, caramel-like sauce beneath a crunchy pecan topping. It’s a perfect fall dessert that’s easy to make and sure to impress your family and guests.

Ingredients

• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar, packed (for pecan sauce)
• 1 1/2 cups boiling water
• 1/2 cup chopped pecans (plus 1/2 cup for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter.
2. Step 2: In a large bowl, whisk together the pumpkin puree, 3/4 cup granulated sugar, 1/4 cup brown sugar, milk, egg, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour this pumpkin mixture evenly into the prepared baking dish.
3. Step 3: In another bowl, combine the flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, baking powder, and salt. Stir in the melted butter until a thick batter forms. Spread this batter carefully over the pumpkin layer; it’s fine if it doesn’t cover completely.
4. Step 4: Sprinkle 1 cup packed brown sugar evenly over the cobbler topping. Slowly pour the boiling water over the entire dish without stirring. This creates a luscious sauce beneath the cobbler. Scatter all of the chopped pecans on top.
5. Step 5: Bake for 45-50 minutes, until the topping is golden brown and the sauce is bubbling underneath.
6. Step 6: Allow the cobbler to cool for 10-15 minutes before serving, so the sauce thickens to the perfect consistency for spooning.

Tips & Variations

• Don’t skip the boiling water step; it’s essential for creating the gooey sauce at the base of the cobbler.
• If you have a pecan allergy, walnuts or almonds make a great substitute.
• To reduce sweetness, cut back sugar in the pumpkin base and topping by about 1/4 cup each.
• Make the cobbler ahead of time; it tastes even better after a few hours or overnight.

Storage

Store leftovers covered tightly in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds or warm the whole dish in a 350°F oven for 10-15 minutes. You can freeze the cobbler for up to 3 months; wrap it well and thaw overnight in the fridge before reheating. Note that the topping may lose some crispness after freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes. Roast and puree fresh pumpkin and use the same amount (15 oz). Be sure to strain it well, as fresh pumpkin can be more watery than canned.

Can I make this gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend in place of all-purpose flour, and check that your baking powder is gluten-free as well.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar in both the pumpkin base and topping by about 1/4 cup without losing much sweetness. Adjust to your taste preference.

Pumpkin Pecan Cobbler Recipe

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★★★★★

4.6 from 146 reviews

This warm and cozy Pumpkin Pecan Cobbler combines a creamy spiced pumpkin base with a crunchy pecan topping and a gooey, caramel-like sauce that forms beneath during baking. It’s a perfect fall dessert that delights with every spoonful.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin Base:

• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt

For the Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped pecans

For the Pecan Sauce:

• 1 cup brown sugar, packed
• 1 1/2 cups boiling water
• 1/2 cup chopped pecans

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking during baking.
2. Make the Pumpkin Base: In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, milk, egg, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk thoroughly until the mixture is smooth and creamy. Pour this evenly into the prepared baking dish.
3. Prepare the Cobbler Topping: In another bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt. Stir in the melted butter until a thick batter forms. Spread the batter gently over the pumpkin layer; it’s fine if it doesn’t completely cover it.
4. Add the Pecan Sauce: Sprinkle the brown sugar evenly over the cobbler topping. Slowly pour the boiling water over the entire dish without stirring; this step creates the magical self-saucing effect. Scatter the chopped pecans on top.
5. Bake: Place the dish in the preheated oven and bake for 45-50 minutes. The cobbler is done when the topping turns golden brown and the sauce is bubbling underneath.
6. Cool and Serve: Let the cobbler cool for 10-15 minutes before serving to allow the sauce to thicken to the perfect consistency for spooning.

Notes

• Do not skip pouring boiling water over the topping; it’s essential for creating the gooey sauce underneath.
• To adjust sweetness, reduce sugar by about 1/4 cup in both pumpkin base and topping if preferred.
• For pecan allergies or preferences, walnuts or almonds can be substituted.
• This cobbler tastes even better after sitting a few hours, making it great for make-ahead preparation.
• Store leftovers covered in the refrigerator for up to 3 days; reheat in microwave or oven before serving.
• You can freeze the cobbler up to 3 months, but topping crispness may reduce after thawing.

Keywords: Pumpkin Pecan Cobbler, Fall Dessert, Pumpkin Dessert, Pecan Cobbler, Self-Saucing Cobbler, Autumn Recipes