This Pumpkin Pecan Cobbler is like autumn on a plate! It’s warm, sweet, and has that yummy blend of pumpkin and crunchy pecans that make it super cozy.
Trust me, the scent of this baking fills your home with smiles. I love serving it with a scoop of ice cream on top—it’s the perfect treat that even makes Mondays feel special!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient, but if you prefer fresh, you can roast and puree your own pumpkin. Just know it might be slightly wetter, so adjust flour if needed.
All-Purpose Flour: It works well here, but you can swap for gluten-free flour if you’re avoiding gluten. Just ensure it’s a blend that can be used for baking.
Sugar: Substitute brown sugar for granulated sugar if you want a deeper flavor. Some might also enjoy coconut sugar or maple sugar for a more unique taste!
Pecans: If you don’t like pecans, walnuts are a great alternative. Or leave them out entirely for a nut-free version! You can also use coconut flakes for added texture.
Boiling Water: This step helps create a syrupy consistency. If you’re looking to add some flavor, using brewed coffee or chai tea instead of water can enhance the taste a bit.
How Do I Ensure My Cobbler Sets Properly?
Getting the cobbler to set just right can be tricky, but here’s the key!
- Mix wet and dry ingredients just until combined. Overmixing can give a dense texture.
- When you add boiling water, carefully pour it over the topping without stirring. This creates that lovely syrup on the bottom.
- Bake until the edges are brown and a toothpick comes out clean from the center. If it looks jiggly, it may need a few more minutes.
Let it cool for a bit before serving; this helps it finish setting up. Top with ice cream to make it even better!
How to Make Pumpkin Pecan Cobbler
Ingredients You’ll Need:
For the Cobbler:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted (plus a little extra for greasing)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (reserve a few for topping)
For the Topping:
- 1 cup brown sugar
- 1 cup chopped or halved pecans (for topping)
- 1/2 cup boiling water
How Much Time Will You Need?
This Pumpkin Pecan Cobbler takes about 15 minutes to prepare and an additional 45-55 minutes to bake. Be sure to let it cool slightly before serving for the best texture and flavor.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, take a moment to lightly grease a 9×13-inch baking dish with some melted butter to keep things from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and all those warm spices like cinnamon, ginger, nutmeg, and cloves. This will create the base for your cobbler.
3. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, eggs, melted butter, and vanilla extract until everything is nice and smooth. You want these flavors combined to bring out that pumpkin goodness!
4. Bring It All Together:
Now gently stir the wet mixture into the dry mixture until just combined. Avoid overmixing! Then, fold in the 1/2 cup of chopped pecans for that extra crunch.
5. Prepare for Baking:
Pour the cobbler batter into your greased baking dish, spreading it out evenly so it bakes nicely.
6. Make the Topping:
In a small bowl, combine the brown sugar with the chopped pecans meant for the topping. This will add a lovely caramel flavor and texture on top of your cobbler.
7. Assemble the Cobbler:
Sprinkle the pecan and brown sugar mixture evenly over the batter in the baking dish. This will create a sweet and crunchy topping.
8. Add the Secret Ingredient:
Carefully pour the boiling water over the topping. Don’t stir! The water will sink down through the batter while it bakes, creating a fantastic syrupy layer.
9. Time to Bake:
Pop the cobbler in the oven and bake for 45-55 minutes or until it’s set. A toothpick should come out clean when inserted in the middle.
10. Serve and Enjoy:
Once baked, let it cool for a few minutes. This cobbler is best enjoyed warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra tasty treat!
Enjoy your cozy, pumpkin-spiced treat with that irresistible pecan crunch!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for this recipe. Just be aware that it might be slightly wetter, so you may need to adjust the amount of flour used.
Can I Substitute the Pecans for Another Nut?
Yes, you can use walnuts or leave the nuts out entirely if you prefer. Both options will work great in this cobbler!
How Do I Store Leftover Cobbler?
Store any leftover cobbler in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or in the oven until warmed through.
Can I Make This Cobbler in Advance?
Yes! You can prepare the cobbler up to the point of adding the boiling water, then cover and refrigerate for a day. When ready to bake, simply add the boiling water and bake as directed.
