Description
This Pumpkin Pecan Cobbler is a warm, gooey dessert perfect for fall gatherings. It combines a spiced pumpkin batter with a sweet pecan topping that bakes into a pudding-like base, delivering comforting flavors of cinnamon, nutmeg, and cloves. Serve it warm, optionally topped with vanilla ice cream or whipped cream, for a cozy, indulgent treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Wet Ingredients
- ½ cup pumpkin purée
- ¼ cup milk
- 3 tablespoons melted butter
- 1½ teaspoons vanilla extract
Topping
- ½ cup chopped pecans
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup hot water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to prevent sticking.
- Prepare Batter: In a medium mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, ginger, and cloves until combined. Add the pumpkin purée, milk, melted butter, and vanilla extract, stirring until the mixture is smooth. Gently fold in the chopped pecans to distribute them evenly throughout the batter.
- Transfer Batter: Pour the prepared batter into the greased baking dish and spread it out evenly to the edges.
- Make Topping: In a small bowl, combine the brown sugar and granulated sugar and sprinkle this mixture evenly over the batter in the baking dish. Carefully pour the hot water over the top without stirring, which will create the signature gooey layer during baking.
- Bake: Place the baking dish in the oven and bake for 40-45 minutes. The cobbler should turn golden and bubbly on top, and the bottom will have a pudding-like consistency.
- Serve: Allow the cobbler to cool for a few minutes. Serve warm, optionally topped with vanilla ice cream or whipped cream for an extra indulgent touch.
Notes
- Ensure the hot water is poured slowly over the topping without mixing to achieve the gooey pudding layer.
- Use fresh pumpkin purée for the best texture and flavor; canned pumpkin is also a suitable substitute.
- For a nut-free version, omit the pecans or replace them with seeds like pumpkin seeds.
- To make this dish dairy-free, substitute milk with a plant-based alternative and use vegan butter.
- Leftovers can be refrigerated and gently warmed before serving.
