Picture a warm, golden-brown cobbler emerging from the oven, its inviting aroma of cinnamon and nutmeg filling the air.
There’s something about Pumpkin Pecan Cobbler that feels like a cozy hug on a chilly day.
This simple yet indulgent dessert comes together effortlessly, making it a beloved favorite for gatherings.
As the pecans toast and the pumpkin batter transforms into a luscious treat, magic unfolds.
Let’s bring this comforting dish to life!
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 9×13 inch baking dish
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup melted butter
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 1/2 cups boiling water
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Pecan Cobbler, follow this timeline:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the ingredients and steps.
- Gather all necessary ingredients and equipment.
- Prep Work (15 minutes)
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, granulated sugar, cinnamon, and nutmeg.
- In a medium mixing bowl, whisk together the wet ingredients: pumpkin puree, milk, melted butter, and vanilla extract.
- Mixing & Assembling (10 minutes)
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spread the batter evenly into a greased 9×13 inch baking dish.
- Sprinkle the chopped pecans evenly over the batter.
- Preparing the Topping (5 minutes)
- In a separate bowl, mix the brown sugar with boiling water until dissolved.
- Carefully pour the brown sugar mixture over the batter in the baking dish.
- Baking (40 minutes)
- Place the baking dish in the preheated oven and bake for 40 minutes or until the top is set and golden brown.
- Resting (10 minutes)
- Remove the cobbler from the oven and let it rest for 10 minutes before serving.
Adjust any steps as needed based on your personal cooking speed and preferences.
Recipe Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine flour, baking powder, salt, granulated sugar, cinnamon, and nutmeg.
In a medium mixing bowl, whisk together pumpkin puree, milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Spread the batter evenly into a greased 9×13 inch baking dish.
Sprinkle the chopped pecans evenly over the batter.
In a separate bowl, mix brown sugar with boiling water until dissolved.
Carefully pour the brown sugar mixture over the batter in the baking dish.
Bake in the preheated oven for 40 minutes or until the top is set and golden brown.
Remove from the oven and let it rest for 10 minutes before serving.
Serving Tips
- Vanilla Ice Cream: A scoop of vanilla ice cream complements the warm cobbler, creating a delightful contrast of temperatures and flavors.
- Whipped Cream: A dollop of whipped cream adds a light, creamy texture that pairs well with the cobbler’s rich and nutty notes.
- Caramel Drizzle: Drizzling caramel sauce over the cobbler enhances its sweetness and adds a decadent touch.
- Powdered Sugar: A dusting of powdered sugar on top provides a subtle sweetness and an elegant finish to the dish.
- Chopped Pecans: Sprinkling additional chopped pecans on top adds extra crunch and emphasizes the nutty flavor of the cobbler.
Storage
Allow the Pumpkin Pecan Cobbler to cool completely.
Then store it in an airtight container.
Refrigerate for up to 3 days.
Reheat individual servings in the microwave for best results.
Freezing
To freeze Pumpkin Pecan Cobbler, allow it to cool completely.
Then, wrap tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to three months.
Reheating
To reheat Pumpkin Pecan Cobbler, place it in a preheated oven at 350°F for 10-15 minutes.
Alternatively, microwave individual servings for 30-60 seconds until warmed through.
Final Thoughts
Pumpkin Pecan Cobbler is a delightful dessert that combines the rich flavors of pumpkin and pecans in a comforting cobbler form.
It’s an ideal treat for fall gatherings or any occasion where you want to enjoy the warm, spiced flavors of the season.
The preparation is straightforward, requiring just a few simple steps and common ingredients.
For an added touch, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
The cobbler’s texture, combined with its sweet and nutty taste, is sure to be a hit with family and friends.
Remember to let it rest for a few minutes after baking to allow the flavors to meld perfectly.
Enjoy this delicious dessert and savor the cozy essence of autumn in each bite.
Frequently Asked Questions
Can I Substitute Almond Milk for Regular Milk in This Recipe?
You can substitute almond milk for regular milk without any issues. It won’t considerably alter the texture or flavor. Just make sure the almond milk is unsweetened to keep the balance of sweetness in the dish right.
Is It Possible to Make This Cobbler Gluten-Free?
You can make it gluten-free by swapping all-purpose flour with a gluten-free flour blend. Choose a blend that includes xanthan gum for better texture. Confirm all other ingredients are also gluten-free for a safe treat.
Can Walnuts Be Used Instead of Pecans?
Absolutely, you can substitute walnuts for pecans. They’ll add a slightly different texture and flavor, but it should still be delicious. Just chop them to a similar size as pecans and follow the same instructions. Enjoy!
How Do I Prevent the Cobbler From Becoming Too Soggy?
To prevent sogginess, make certain you don’t overmix the batter and pour the sugar-water mixture evenly. Bake until the top is set and golden brown. Let it cool slightly to allow the cobbler to firm up.
What Variations Can Be Made for a Vegan Version?
You can easily veganize the dish by swapping regular milk for almond or soy milk, using vegan butter, and replacing the pumpkin with mashed sweet potato. Try adding maple syrup for extra sweetness and a unique twist.
Pumpkin Pecan Cobbler
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 9×13 inch baking dish
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup melted butter
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 cup brown sugar
- 1 1/2 cups boiling water
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine flour, baking powder, salt, granulated sugar, cinnamon, and nutmeg.
- In a medium mixing bowl, whisk together pumpkin puree, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spread the batter evenly into a greased 9×13 inch baking dish.
- Sprinkle the chopped pecans evenly over the batter.
- In a separate bowl, mix brown sugar with boiling water until dissolved.
- Carefully pour the brown sugar mixture over the batter in the baking dish.
- Bake in the preheated oven for 40 minutes or until the top is set and golden brown.
- Remove from the oven and let it rest for 10 minutes before serving.
Notes
