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Pumpkin Pecan Cobbler

A cozy dessert that combines the sweetness of pumpkin, the crunch of pecans, and warm spices, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-Purpose Flour Always use unbleached for improved texture.
  • 1 tablespoon Baking Powder Ensure freshness for the best rise.
  • 1/2 teaspoon Salt Enhances all the flavors beautifully.
  • 3 tablespoons Granulated Sugar Substitute coconut sugar for deeper flavor if preferred.
  • 1 teaspoon Cinnamon Quintessential spice for fall.
  • 1/2 teaspoon Nutmeg Freshly grated is delightful.
  • 1/4 teaspoon Cloves Adds a warm spiciness.
Wet Ingredients
  • 1 cup Pumpkin Puree Use 100% pure pumpkin for best consistency.
  • 1/2 cup Milk Whole milk adds the richest flavor.
  • 1/3 cup Melted Butter Unsalted for richer taste; let cool before using.
  • 1 teaspoon Vanilla Extract Quality vanilla makes a difference!
Topping
  • 1/4 cup Brown Sugar Packed for a chewy sweetness.
  • 1/2 cup Pecans, chopped Toasted pecans elevate flavor.
  • 1 cup Hot Water Key for creating the gorgeous cobbler bake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves.
  3. In another bowl, blend pumpkin puree, milk, melted butter, and vanilla until smooth.
  4. Slowly mix the wet ingredients into the dry ingredients until just combined; a few lumps are fine.
  5. Grease an 8x8 inch casserole dish and spread the batter evenly across the bottom.
  6. In a small bowl, combine brown sugar and chopped pecans, then evenly sprinkle over the batter.
  7. Carefully pour hot water over the entire surface of the dish without stirring.
Baking
  1. Place the dish on a baking sheet to catch drips and bake for 40 minutes or until the top is set and golden.
  2. Let cool for 5-10 minutes before serving.

Notes

Best served warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 4 days.