Pumpkin Pecan Cobbler Recipe

Introduction

Pumpkin Pecan Cobbler is a cozy, autumn-inspired dessert that combines the smooth richness of pumpkin with the nutty crunch of pecans. It’s perfect for holiday gatherings or a comforting treat on a chilly day. This recipe delivers a warm, spiced base topped with a buttery pecan crust and a luscious pecan sauce.

Ingredients

• 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. 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, granulated sugar, brown sugar, milk, egg, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and creamy. Pour it evenly into the prepared baking dish.
3. Step 3: In another bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Stir in the melted butter until a thick batter forms. Spread this batter carefully over the pumpkin layer.
4. Step 4: Sprinkle the brown sugar evenly over the cobbler topping. Slowly pour the boiling water over the entire dish without stirring. Scatter the chopped pecans on top.
5. Step 5: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the sauce bubbles underneath.
6. Step 6: Remove from the oven and let it cool for 10-15 minutes before serving to allow the flavors to set.

Tips & Variations

• For a richer flavor, substitute whole milk with half-and-half or heavy cream in the pumpkin base.
• Add a pinch of ground cardamom or allspice to enhance the warm spices.
• Use toasted pecans in the topping and sauce for added depth and crunch.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Storage

Store leftover cobbler covered in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave for about 30 seconds or until heated through. The sauce may thicken when cold but will loosen again upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast, peel, and puree the pumpkin flesh until smooth; use an equal quantity as canned puree. Keep in mind fresh pumpkin may have a lighter texture and flavor.

Is it possible to make this cobbler gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that works well for baking. Ensure your baking powder is gluten-free as well.

Pumpkin Pecan Cobbler Recipe

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★★★★★

4.6 from 70 reviews

This Pumpkin Pecan Cobbler is a cozy and comforting autumn dessert featuring a creamy spiced pumpkin base topped with a buttery pecan batter and finished with a warm, sweet pecan sauce. Baked to perfection, it offers a delightful combination of textures and flavors perfect for holiday gatherings or a special treat on chilly days.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 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 and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter to ensure the cobbler doesn’t stick and for easy serving.
2. Mix Pumpkin Base: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, milk, egg, vanilla extract, and ground spices (cinnamon, nutmeg, ginger, cloves) with salt. Whisk this mixture until it is smooth and creamy. Pour the pumpkin mixture evenly into your prepared baking dish, creating the base layer of the cobbler.
3. Prepare Topping: In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Add the melted unsalted butter and stir until a thick batter forms. Carefully spread this batter evenly over the pumpkin layer to form the cobbler’s topping.
4. Add Brown Sugar and Pecan Sauce: Sprinkle the packed brown sugar evenly over the topping. Then slowly pour the boiling water over the entire dish without stirring, which will create the sweet pecan sauce as it bakes. Finally, scatter the chopped pecans on top to add crunch and nutty flavor.
5. Bake the Cobbler: Place the baking dish in the preheated oven and bake for 45 to 50 minutes. The cobbler is done when the topping is golden brown and the sauce is bubbling underneath, indicating everything is cooked through and the sauce has thickened.
6. Cool and Serve: Remove the cobbler from the oven and let it cool for 10 to 15 minutes before serving. This resting time allows the sauce to set slightly and makes serving easier and more enjoyable.

Notes

• For best results, use freshly ground spices to enhance the flavor of the pumpkin base.
• If you prefer a less sweet dessert, reduce the sugars slightly but maintain enough to achieve the syrupy pecan sauce.
• Any baking dish around 9×13 inches works; adjust baking time slightly if using a smaller or larger dish.
• Serve warm with whipped cream or vanilla ice cream for an extra indulgent treat.
• Leftovers can be refrigerated and gently reheated; the sauce may thicken when cold, so warm slightly before serving.

Keywords: Pumpkin cobbler, pecan cobbler, fall dessert, pumpkin dessert, pecan dessert, baked pumpkin dessert