This pumpkin pecan cobbler is a cozy treat that combines a spiced pumpkin filling with crunchy pecans on top. It’s like autumn in a dish!
Whenever I make this, the warm, sweet smells fill the house, and I can’t help but sneak a spoonful before it’s even set on the table. Perfect with ice cream! 🍦
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree, which is super handy, or you can make your own from fresh pumpkins. If you can’t find pumpkin, sweet potato puree works too and adds a nice flavor.
Self-Rising Flour: This special flour already contains baking powder and salt. If you don’t have it, you can make your own by mixing 1 cup all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Pecans: Pecans are fantastic in this recipe, but if you have nut allergies, you can use chopped walnuts, sunflower seeds, or just skip the nuts entirely for a nut-free option.
Melted Butter: Unsalted butter is best for this recipe, but you can also use coconut oil or vegetable oil if you prefer a dairy-free option.
How Do I Ensure My Cobbler Turns Out Perfectly?
One key to making a great cobbler is layering the ingredients correctly. When you sprinkle the pecans and pour the brown sugar mixture over it, avoid stirring. This creates that lovely layered texture!
- Follow the mixing instructions closely to avoid overmixing the batter.
- Keep an eye on the baking time; every oven is a little different. A toothpick should come out mostly clean for perfect doneness.
- Let your cobbler cool slightly before serving so the sauce thickens up a bit—this way, it won’t be too runny when you scoop it out.
Serving warm with ice cream or whipped cream really elevates this dessert, so don’t skip that part!
How to Make a Delicious Pumpkin Pecan Cobbler
Ingredients You’ll Need:
For the Base:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup pecan halves
- 1/2 cup brown sugar, packed
- 1 cup boiling water
For Serving:
- Whipped cream or vanilla ice cream
Time Needed for Preparation:
This recipe takes about 15 minutes to prepare and approximately 45-50 minutes to bake. Don’t forget to let the cobbler cool slightly before serving so all those delicious flavors come together nicely!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While it heats, lightly grease an 8×8 inch baking dish to prevent sticking. This ensures a beautiful presentation when serving.
2. Mixing the Base:
In a large mixing bowl, combine the pumpkin puree, self-rising flour, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Stir everything together until it’s well mixed and looks smooth. This batter will be the cozy base of our cobbler!
3. Adding Wet Ingredients:
Next, pour in the milk, melted butter, and vanilla extract. Gently mix these in until you have a smooth batter without lumps. It’s okay if it’s a bit thick; that’s perfect!
4. Assembling in the Baking Dish:
Carefully pour the batter into your greased baking dish, using a spatula to spread it evenly across the bottom. This helps ensure every bite is equally delicious.
5. Adding the Pecans:
Sprinkle the pecan halves evenly over the surface of the batter. These will give the cobbler a delightful crunch and extra flavor. Make sure they’re spread out nicely!
6. Preparing the Topping:
In a separate bowl, combine the brown sugar with the boiling water. Stir this mixture until the sugar is well dissolved. Carefully pour it over the pecans and batter—do NOT stir! This creates a lovely syrup effect as it bakes.
7. Baking Time:
Place your cobbler in the preheated oven and bake for about 45-50 minutes. You’ll know it’s ready when the top is set and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.
8. Cooling and Serving:
Once baked, remove the cobbler from the oven and let it cool slightly. This helps it firm up just a bit before you serve it. Scoop it out while it’s still warm for the best texture!
9. Enjoying Your Creation:
Serve your pumpkin pecan cobbler warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce on top makes it extra special. Enjoy this warm, comforting dessert with loved ones!
This cobbler is the epitome of fall flavors with its soft, spiced pumpkin base and sugary, crunchy pecan topping. Perfect for any gathering or a cozy night in!
Can I Use Fresh Pumpkin instead of Canned?
Absolutely! Fresh pumpkin can add a wonderful flavor to your cobbler. Just make sure to cook and purée the pumpkin until smooth before measuring out 1 cup for your recipe.
What Can I Substitute for Self-Rising Flour?
If you don’t have self-rising flour, you can easily make your own. Combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to replace it in this recipe.
How Should I Store Leftovers?
Store any leftover pumpkin pecan cobbler in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave for a few seconds or warm it up in the oven at a low temperature until heated through.
Can I Make This Ahead of Time?
Yes, you can prepare the batter and layer it with the pecans, then cover and refrigerate it for up to 24 hours before baking. Just remember to let it come to room temperature before adding the boiling water and baking it.