Print

Pumpkin Pecan Cobbler Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

This Pumpkin Pecan Cobbler is a warm, comforting dessert perfect for fall gatherings or holiday meals. It features a creamy pumpkin base layered with a spiced batter topping, baked to golden perfection and topped with pecans for added crunch. The dessert is finished by pouring boiling water over the topping before baking, which creates a deliciously bubbling sauce underneath the crust.

Ingredients

Scale

Pumpkin Layer

  • 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

Finishing Touches

  • 1 cup brown sugar, packed
  • 1 1/2 cups boiling water
  • 1/2 cup chopped pecans
  • 1/2 cup chopped pecans (for sprinkling on top)

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 prevent sticking and ensure easy serving.
  2. Make the Pumpkin Layer: 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 this pumpkin mixture evenly into your prepared baking dish, spreading it out evenly.
  3. Prepare the Cobbler Topping: In a separate bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Stir in the melted butter and mix until a thick batter forms. Carefully spread this batter evenly over the pumpkin layer without disturbing the pumpkin mixture underneath.
  4. Add the Sugars and Pecans: Evenly sprinkle 1 cup of packed brown sugar over the top of the cobbler batter. Then, slowly pour the 1 1/2 cups of boiling water over the entire dish. Avoid stirring to allow the topping to settle and create a sauce when baked. Finally, scatter 1/2 cup chopped pecans evenly over the top.
  5. Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes. You will know the cobbler is ready when the top turns a golden brown color and the sauce underneath is bubbling vigorously.
  6. Cool and Serve: Allow the cobbler to cool for 10-15 minutes after removing it from the oven. This resting time lets the sauce thicken slightly, making it easier to serve and enhancing the flavors.

Notes

  • Be careful when pouring the boiling water over the sugar topping—pour slowly to prevent splashing.
  • This dessert is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • For a nut-free version, omit the pecans and add extra brown sugar topping.
  • Make sure not to stir after adding the boiling water; this technique creates a delightful sauce beneath the cobbler crust.
  • The recipe works best with canned pumpkin puree; avoid using pumpkin pie filling which is already sweetened and spiced.

Keywords: pumpkin cobbler, pecan cobbler, fall dessert, autumn recipes, pumpkin dessert, baked pumpkin dish

Find it online: https://cookwithruby.com/pumpkin-pecan-cobbler-recipe-3/