Get ready for a warm, sweet treat with this Pumpkin Pecan Cobbler! Packed with pumpkin spice goodness and crunchy pecans, it’s like a hug in a bowl.
This cozy dessert is perfect for fall gatherings or a simple night in. I love serving it warm with a scoop of vanilla ice cream on top—pure comfort food bliss! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin or roast your own. For a fresh twist, try butternut squash puree instead. It’s slightly sweeter, which is a nice variation!
Pecans: These add crunch and flavor, but walnuts or almonds can work well too. If you’re nut-free, just skip them and add some oats for a different texture.
Spices: Fresh ground spices give the best flavor. If you’re short on time, pumpkin pie spice can be used instead of the individual spices listed. A 2-3 teaspoons will do the trick!
Milk: Use whole milk for creaminess, but you can substitute almond or oat milk for a non-dairy option. Just remember that some dairy substitutes might change the flavor slightly.
Brown Sugar: If you don’t have brown sugar, you can use white sugar plus a bit of molasses. This will give you that rich flavor you’re looking for!
How Do I Ensure My Cobbler Bakes Perfectly?
Baking a cobbler can sometimes be tricky. Here’s how to get it right:
- Batter Consistency: The batter should be thick but pourable. Don’t over-mix once you add the wet ingredients; just fold everything together until combined.
- Layering: When adding the sugar and pecans on top, ensure even coverage. This will help create that gooey sauce underneath as it bakes.
- Hot Water Trick: Pour the hot water carefully. Don’t mix! This will set up a nice sauce at the bottom that pairs wonderfully with the cake.
- Testing for Doneness: Check with a toothpick near the center. It should come out clean or with just a few moist crumbs.
Let it cool slightly before serving, which helps the sauce thicken a bit more. Enjoy with a scoop of ice cream on a chilly evening!
How to Make Pumpkin Pecan Cobbler
Ingredients You’ll Need:
For the Cobbler:
- 1 cup all-purpose flour
- 1 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted (plus extra for greasing)
- 1 cup chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup hot water
For Serving:
- Vanilla ice cream (optional)
How Much Time Will You Need?
This delectable dessert will take about 15 minutes to prep and about 50-60 minutes to bake. You’ll want to let it cool for a few minutes before serving, so in total, set aside around 1 hour and 15 minutes for this pumpkin pecan delight!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take a moment to lightly grease an 8×8-inch baking dish (or another similar oven-safe dish) with some butter. This helps prevent sticking and makes for easier serving later!
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup of granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mixing these dry ingredients first will ensure that everything is evenly distributed in your cobbler.
3. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, milk, egg, and vanilla extract. Beat this mixture until it’s nice and smooth. This is where the pumpkin flavor really starts to shine!
4. Combine Wet and Dry Ingredients:
Gently stir the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to over-mix; you want a nice thick batter without any lumps!
5. Add the Butter:
Pour in the melted butter and fold it in until just incorporated. The batter will feel thick and might seem a little too dense, but that’s perfect for this recipe.
6. Spread the Batter:
Carefully spread the batter evenly into your greased baking dish. Don’t worry about it being perfect; it will spread out more during baking!
7. Prepare the Pecan Topping:
In a small bowl, mix the remaining 1/2 cup of granulated sugar with the packed brown sugar and chopped pecans. This will create a lovely sweet topping for your cobbler.
8. Add the Topping:
Sprinkle the pecan and sugar mixture evenly over the batter in the baking dish. This will add a delicious crunch!
9. Pour on Hot Water:
Now, carefully pour the hot water over the top of the cobbler. Do not stir! This step is essential as it will create a delicious sauce as it bakes.
10. Bake:
Place your baking dish in the preheated oven and bake for 50-60 minutes. You’ll know it’s ready when the top is set and golden, and the sauce is bubbly around the edges.
11. Cool and Serve:
Once baked, take the cobbler out of the oven and let it cool for a few minutes. This will help the sauce thicken up a bit more.
12. Enjoy:
Serve warm, ideally with a generous scoop of vanilla ice cream on top. Enjoy the rich flavors of pumpkin, warm spices, and crunchy pecans—perfect for those cozy autumn evenings!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast a small sugar pumpkin until tender, scoop out the flesh, and puree it until smooth. This will give your cobbler a deliciously fresh flavor!
Can I Substitute the Milk in the Recipe?
Yes, you can use any milk alternative like almond milk, oat milk, or soy milk. Just keep in mind that some non-dairy milks may slightly change the taste and consistency.
How Should I Store Leftovers?
Store any leftover Pumpkin Pecan Cobbler in an airtight container in the fridge for up to 4 days. To reheat, simply warm it in the microwave or oven until heated through; it’s lovely served warm!
What if I Don’t Have Pecans?
No worries! You can replace pecans with walnuts or even omit them entirely. If you want some crunch, consider adding oatmeal or using crushed graham crackers on top instead.
