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Pumpkin Pecan Cobbler Recipe

Pumpkin Pecan Cobbler Recipe
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★★★★★

5.1 from 23 reviews

Pumpkin Pecan Cobbler is a delightful fall dessert featuring a spiced pumpkin base topped with a buttery pecan cobbler and a luscious, gooey pecan sauce. This easy-to-make self-saucing cobbler combines warm spices, crunchy pecans, and a comforting caramel-like sauce that makes it a perfect treat for cozy autumn nights and holiday gatherings.

Ingredients

Scale

For the Pumpkin Base:

  • 1 can (15 oz) pumpkin puree
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup whole milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

For the Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans

For the Pecan Sauce:

  • 1 cup brown sugar, packed
  • 1 1/2 cups boiling water
  • 1/2 cup chopped pecans

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter, ensuring the cobbler won’t stick and bakes evenly.
  2. Make the Pumpkin Base: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, whole milk, egg, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and creamy. Pour this mixture evenly into the prepared baking dish.
  3. Prepare the Cobbler Topping: In another bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt by whisking them together. Stir in the melted butter until a thick, cohesive batter forms. Spread this batter carefully over the pumpkin base; it doesn’t have to cover every spot perfectly.
  4. Add the Pecan Sauce: Evenly sprinkle the brown sugar over the cobbler topping. Slowly pour the boiling water carefully over the entire dish without stirring — this step creates the signature gooey sauce beneath the cobbler. Finally, scatter the chopped pecans on top.
  5. Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes. The cobbler is done when the top is golden brown and you see the sauce bubbling underneath the topping.
  6. Cool and Serve: Allow the cobbler to cool for 10-15 minutes out of the oven. This resting time thickens the sauce slightly, making it perfect for spooning. Serve warm with optional vanilla ice cream, whipped cream, or caramel drizzle for extra indulgence.

Notes

  • Do not skip pouring the boiling water over the batter; it’s key to forming the delicious self-saucing pecan caramel underneath.
  • If you are allergic to pecans, walnuts or almonds make excellent substitutes in equal amounts.
  • For a less sweet cobbler, reduce sugars in both pumpkin base and topping by about 1/4 cup each to taste.
  • This cobbler tastes even better if prepared a few hours ahead, allowing flavors to meld.
  • Store leftovers covered in the fridge for up to 3 days and reheat before serving.
  • This recipe can easily be made gluten-free by swapping all-purpose flour with 1:1 gluten-free blend and ensuring all other ingredients are gluten-free.

Nutrition

Keywords: pumpkin pecan cobbler, fall dessert, autumn dessert, pumpkin recipe, self-saucing cobbler, pecan dessert, holiday dessert

Find it online: https://kitchenwithkai.com/pumpkin-pecan-cobbler-recipe/