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Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler

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Delight in the flavors of fall with this Pumpkin Pecan Cobbler, a warm, comforting dessert that is perfect for cozy gatherings or special occasions. This easy-to-make treat combines rich pumpkin puree with aromatic spices and crunchy pecans, creating a deliciously indulgent experience in every bite. Serve it warm, topped with creamy ice cream or whipped cream, and enjoy the delightful blend of textures and flavors that will impress your family and friends. With its simple preparation and make-ahead friendly nature, this cobbler is not only a crowd-pleaser but also a seasonal staple that you’ll want to enjoy year-round.

Ingredients

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  • 1/2 cup + 3 tablespoons all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup + 1 tablespoon milk
  • 1/4 cup unsalted butter (melted and cooled)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup granulated sugar (for topping)
  • 1/2 cup brown sugar
  • 1/4 teaspoon ground cinnamon (for topping)
  • 1/3 cup pecans (chopped)
  • 1 1/2 cups hot water

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
  2. In a mixing bowl, combine all-purpose flour, whole wheat pastry flour, baking powder, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In another bowl, mix pumpkin puree, milk, melted butter, and vanilla extract until smooth.
  4. Gradually add wet ingredients to dry ingredients; stir until just combined. Pour batter into the casserole dish.
  5. Mix together granulated sugar, brown sugar, and cinnamon for topping; fold in chopped pecans. Distribute evenly over the batter.
  6. Carefully pour hot water over the topping; do not stir.
  7. Bake for about 40 minutes or until set in the center. Let cool for 5 minutes before serving.

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