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Pumpkin Pecan Cobbler Recipe

Pumpkin Pecan Cobbler Recipe
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★★★★★

5.2 from 27 reviews

A warm and comforting Pumpkin Pecan Cobbler that combines the creamy, spiced pumpkin filling with a buttery pecan topping soaked in a sweet syrup. Perfect for fall gatherings or festive holidays, this hearty dessert offers a delightful balance of flavors and textures.

Ingredients

Scale

Pumpkin Mixture

  • 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

Cobbler 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

Topping and Sauce

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

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter to ensure easy removal of the cobbler after baking.
  2. Mix Pumpkin Filling: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, whole milk, egg, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk together thoroughly until the mixture is smooth and creamy. Pour this pumpkin mixture evenly into your prepared baking dish.
  3. Prepare Cobbler 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 in the baking dish.
  4. Add Toppings and Pour Water: Sprinkle 1 cup of packed brown sugar evenly over the batter topping. Slowly pour 1 1/2 cups of boiling water over the entire dish without stirring – this will create the cobbler’s signature sauce. Finally, scatter 1/2 cup chopped pecans evenly on top.
  5. Bake: Place the baking dish in the oven and bake for 45 to 50 minutes. The cobbler is done when the top is golden brown and you see the sauce bubbling underneath the topping.
  6. Cool and Serve: Remove from the oven and let the cobbler cool for 10 to 15 minutes. This resting time allows the sauce to thicken slightly, making it perfect for spooning and serving.

Notes

  • Use fresh or canned pumpkin puree—avoid pumpkin pie filling to control added sugars and spices.
  • Cooling time is important to achieve the right sauce consistency, don’t skip it.
  • For a nuttier flavor, toast the pecans lightly before adding.
  • Serve warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.
  • This dessert freezes well; store leftovers in an airtight container for up to 3 months.

Nutrition

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

Find it online: https://cookwithruby.com/pumpkin-pecan-cobbler-recipe-2/