This Pumpkin Pecan Cobbler is like a warm hug in dessert form! It has a tasty pumpkin filling topped with crunchy pecans, making every bite exciting.
If you love cozy flavors, this dish is a must-try. I enjoy serving it warm with a scoop of vanilla ice cream. Trust me, it’s totally irresistible! 🍨
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super easy and gives great flavor. If you prefer fresh, you can roast and puree your own pumpkin, just be sure to strain out excess moisture.
All-Purpose Flour: This is a staple for the cobbler texture. If you’re gluten-free, a 1:1 gluten-free flour blend works well in this recipe.
Buttermilk: It adds a nice tang. If you don’t have it, make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
Pecans: Chopped pecans add a lovely crunch! If you’re allergic or can’t find them, walnuts or even almonds can work in a pinch.
Dark Brown Sugar: This is optional for extra sweetness and caramel flavor. Feel free to leave it out or use light brown sugar instead.
How Do I Get the Perfect Cobbler Texture?
The key to a great cobbler is in the mixing and baking techniques. Here’s how to get it just right:
- Be gentle when mixing the wet and dry ingredients. Overmixing can lead to a dense texture.
- Spread the batter evenly in the dish so it bakes uniformly.
- Pour the boiling water on top to create that signature gooey layer underneath the cobbler. This is what makes it so enjoyable!
- Keep an eye on the baking time; ovens vary, so check for that golden brown color and a clean toothpick.
Warming up this cobbler brings out all the delicious flavors, especially when served right out of the oven with ice cream. Happy baking!
Delicious Pumpkin Pecan Cobbler
Ingredients:
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 1 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (reserve 1/4 cup for topping)
- Optional: 2 tablespoons dark brown sugar for topping
- 3/4 cup boiling water
Time Needed:
This delightful Pumpkin Pecan Cobbler takes about 15 minutes to prepare and around 40-45 minutes to bake. After baking, let it cool slightly before serving. In total, you’re looking at about 1 hour to enjoy this delicious dessert!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). Grease a medium-sized baking dish or individual ramekins to ensure your cobbler doesn’t stick when it’s time to serve.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, 1/2 cup of granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir well with a whisk to mix all the dry ingredients evenly, ensuring no lumps remain.
3. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, buttermilk, melted butter, and vanilla extract until the mixture is smooth and well blended.
4. Combine Wet and Dry Mixtures:
Pour the pumpkin mixture into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix. Fold in the chopped pecans, bringing a lovely crunch to your cobbler.
5. Spread the Batter:
Evenly spread the batter in your prepared baking dish, smoothing the top with a spatula so that it bakes evenly.
6. Add the Boiling Sugar Water:
In a small bowl, mix the remaining 1/2 cup granulated sugar with the boiling water until dissolved. Carefully pour this mixture evenly over the uncooked batter—this creates a delicious syrupy layer while baking!
7. Top with Pecans:
Sprinkle the reserved 1/4 cup chopped pecans and the optional brown sugar over the top for an extra layer of flavor and texture.
8. Bake the Cobbler:
Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking.
9. Serve and Enjoy:
Once baked, let your Pumpkin Pecan Cobbler cool slightly before serving. It’s absolutely delightful served warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream on top!
Enjoy this cozy, sweet, and nutty dessert with family and friends—it’s perfect for fall gatherings or anytime you’re in the mood for something comforting!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If using fresh pumpkin, roast it until tender, then blend it until smooth. Make sure to strain it to remove excess moisture for the best texture.
Can I Make This Cobbler Gluten-Free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend, and ensure any other ingredients used are also gluten-free.
What Should I Do If I Don’t Have Buttermilk?
No problem! You can quickly make a buttermilk substitute by mixing 1/2 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, enjoying it while it’s still cozy!
