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Pumpkin Pecan Cobbler Recipe

Pumpkin Pecan Cobbler Recipe
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★★★★★

4.9 from 23 reviews

This Pumpkin Pecan Cobbler is a warm, comforting dessert perfect for fall and holiday seasons. It features a spiced pumpkin batter topped with a sweet pecan and brown sugar crust that bakes into a luscious, soft cobbler. Serve it warm with vanilla ice cream or whipped cream for a cozy treat that blends traditional pumpkin flavors with a crunchy pecan topping.

Ingredients

Scale

For the Pumpkin Layer:

  • 1/2 cup + 3 tablespoons all-purpose flour
  • 1/2 cup whole wheat pastry flour or equivalent all-purpose flour
  • 2 teaspoons baking powder (aluminum-free recommended)
  • 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 (room temperature)
  • 1/4 cup unsalted butter (melted and cooled)
  • 2 teaspoons pure vanilla extract

For the Topping:

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (light or dark)
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup pecans (chopped)
  • 1 1/2 cups hot water
  • Optional: vanilla ice cream, heavy cream, or whipped cream for serving

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish or a deep 8×8-inch or 9×9-inch baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, whole wheat pastry flour, baking powder, kosher salt, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
  3. Combine Wet Ingredients: In a separate bowl or large measuring cup, mix the pumpkin puree, room temperature milk, melted and cooled unsalted butter, and pure vanilla extract until fully incorporated.
  4. Make the Batter: Gradually add the wet ingredient mixture to the dry ingredients. Stir gently until just combined; avoid overmixing to maintain a thick batter. Pour and spread the batter evenly into the prepared casserole dish. Place the dish on a rimmed baking sheet to catch any spills during baking.
  5. Prepare the Topping: In a small bowl, combine granulated sugar, brown sugar, and ground cinnamon. Stir in the chopped pecans until evenly distributed. Sprinkle this topping mixture evenly over the batter in the dish.
  6. Add Hot Water: Slowly and carefully pour the hot water over the pecan topping. Do not stir after adding the water; the water will create a sauce as the cobbler bakes.
  7. Bake: Place the casserole dish with the rimmed baking sheet into the preheated oven. Bake for about 40 minutes or until the center is set and the topping is bubbly.
  8. Cool and Serve: Remove from oven and allow the cobbler to cool for at least 5 minutes. Serve warm with optional vanilla ice cream, heavy cream, or whipped cream for an extra indulgent dessert.

Notes

  • Use aluminum-free baking powder to avoid any metallic taste.
  • Do not stir after pouring hot water on the topping to maintain the cobbler’s unique sauce texture.
  • For a nuttier flavor, toast pecans lightly before chopping.
  • Serve warm for the best flavor and texture experience.
  • This cobbler can be made ahead and gently reheated before serving.

Nutrition

Keywords: pumpkin cobbler, pecan cobbler, fall dessert, pumpkin dessert, spiced cobbler, holiday dessert

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