This Pumpkin Pecan Cobbler is a cozy treat that combines sweet pumpkin and crunchy pecans in a warm, buttery crust. It’s like fall on a plate!
I love serving it with a scoop of vanilla ice cream on top—who can resist that? Plus, it’s super easy to make, perfect for any gathering or just a comfy night in. 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient and perfectly smooth. If you prefer, you can use fresh pumpkin. Just cook and puree it, but be sure to remove any stringy bits!
Brown Sugar: This adds a lovely caramel flavor. If you’re looking for a lighter option, you can use coconut sugar. Otherwise, light brown or dark brown sugar both work well.
All-Purpose Flour: Regular all-purpose flour is great, but for a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve had good luck with those!
Pecans: Pecan halves add crunch and flavor. If you have allergies, you can substitute with walnuts or sunflower seeds. Both will still give it a nice texture!
Butter: Unsalted butter is my go-to for cooking, as you can control the salt better. You could also use coconut oil or a vegan butter substitute to keep it dairy-free.
How Do You Get the Cobbler Just Right Without Overbaking It?
Baking can be tricky! Here’s how to ensure your cobbler comes out perfect every time:
- Make sure to preheat your oven to 350°F (175°C). A properly heated oven helps everything bake uniformly.
- Check for doneness around the 40-minute mark. Insert a toothpick in the center—a few moist crumbs are okay, but it shouldn’t be wet.
- If the top starts browning too quickly, cover it loosely with aluminum foil. This allows the middle to cook without burning the top.
Let it cool for a few minutes before serving. This resting time helps it firm up and makes it easier to dish out!
How to Make Pumpkin Pecan Cobbler
Ingredients You’ll Need:
For the Cobbler:
- 1 cup canned pumpkin puree
- 3/4 cup packed brown sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup pecan halves
Optional Serving:
- Vanilla ice cream for serving
How Much Time Will You Need?
This delicious Pumpkin Pecan Cobbler takes about 15 minutes of prep time and 40-45 minutes of baking time. After it’s done baking, allow it to cool for a few minutes before serving. Total time is around 1 hour, but it’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C) to make sure it’s hot and ready for the cobbler. While the oven preheats, you can get everything else ready!
2. Prepare the Baking Dish:
Grease an 8×8 inch baking dish or several individual ramekins to prevent sticking. Use butter or cooking spray for this. It’s important for easy serving later!
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. This blend will give your cobbler that warm, spiced flavor.
4. Combine the Wet Ingredients:
In a large bowl, mix the pumpkin puree, brown sugar, milk, melted butter, and vanilla extract until smooth and creamy. This will be the base of your cobbler.
5. Combine Dry and Wet Mixtures:
Gently add the dry ingredients to the wet ones, stirring until just combined. Be careful not to over-mix; a few lumps are okay!
6. Add to Baking Dish:
Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the pecan halves over the top, pressing them gently into the batter.
7. Bake:
Slide the dish into the oven and bake for 40 to 45 minutes. You’ll know it’s done when the cobbler is set in the middle and golden on top. A toothpick inserted should come out mostly clean, with just a few moist crumbs.
8. Cool and Serve:
Once baked, let the cobbler cool for a few minutes—this helps it firm up a bit. Serve warm, and for an extra treat, top with a scoop of vanilla ice cream! Enjoy your cozy fall dessert!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, cook it until tender, then puree in a blender or food processor, ensuring there are no stringy bits left. Just make sure it’s similar to the consistency of canned pumpkin puree.
What Can I Substitute for Eggs in This Recipe?
This recipe doesn’t actually require any eggs, but if you’d like to add them for extra richness, you can use a flaxseed or chia seed egg. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for about 5 minutes until it thickens.
How Should I Store Leftovers?
Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through before enjoying again!
Can I Freeze This Cobbler?
Yes! You can freeze the cobbler for up to 2 months. Make sure it’s completely cooled before wrapping it tightly in foil or placing it in a freezer-safe container. Thaw overnight in the fridge before reheating!
