Well, with the leaves falling and the crisp air settling in, there’s nothing quite like a warm, comforting dessert to wrap up a family meal. I’m sure you’ll agree, it’s those moments of gathering around the table with loved ones that bring the richest memories. A few weekends back, during our monthly family get-together, I decided to try my hand at a Pumpkin Pecan Cobbler. I gotta say, it was a huge hit! Now, I wouldn’t call myself a seasoned chef, but when something goes down this sweetly, I just have to share.
If you’re like me and always on the hunt for simple yet scrumptious desserts, then this cobbler is your golden ticket. It’s easy-peasy to make—no fancy techniques or gizmos required. And guess what? It only takes about 15 minutes to prep! The aroma of pumpkin and spices wafting through the house is utterly irresistible. Seriously, it’s like autumn packed into a baking dish.
What makes this cobbler extra special is the combination of comforting pumpkin flavors with a delightful pecan twist. The topping, slightly crisp and nutty, pairs beautifully with the gooey, spiced pumpkin underneath. Serve it warm with a scoop of vanilla ice cream, and you’re in for a treat that’ll have everyone coming back for seconds!
So, whether you’re preparing for a cozy evening or planning a feast for the whole gang, this Pumpkin Pecan Cobbler will surely fit the bill. Trust me, the smiles around the table will make every minute in the kitchen worth it.
How to Make Pumpkin Pecan Cobbler
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Ingredients:
- 1 cup + 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 cup chopped pecans
- 1 and 1/2 cups very hot water
Directions:
First, go ahead and preheat your oven to 350°F. This’ll give the oven a head start while you prepare the cobbler mix.
Time to mix it up! In a medium-sized bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add in the cinnamon, nutmeg, and cloves to this dry mixture.
In a separate bowl, combine pumpkin puree, milk, melted butter, and vanilla, stirring until the mix is smooth. Pour this wet mixture into the dry ingredients and stir until just combined to form a thick batter.
Spoon the batter into an 8-inch baking dish. Ensure the sides of the dish are high enough to prevent any bubbling over.
In another bowl, mix the brown sugar with the remaining granulated sugar and chopped pecans. Sprinkle evenly over the batter for that perfect crunch and sweetness.
Pour hot water over the mixture, making sure not to stir. Once it’s all set, transfer the dish to the preheated oven, using a baking sheet underneath to catch any potential drips. Bake for around 40 minutes or until the center is nicely set.
Remove from the oven and let cool briefly, 5-10 minutes should do. Serve it warm, topping with extra pecans and maybe a scoop of vanilla ice cream for that extra special touch.
Storing Suggestion:
To store leftovers, cover the cobbler with plastic wrap or transfer it to an airtight container and refrigerate. It’ll stay fresh for up to three days. When you’re ready to enjoy it again, simply reheat individual servings in the microwave for about 20-30 seconds.
Cooking Tips:
If you’re out of certain spices, pumpkin pie spice can do the trick as a one-stop substitute. To deepen the flavor, you can toast the pecans before adding them. For a richer taste, consider substituting milk with cream or half-and-half.
Serving Suggestions:
This cobbler shines when served warm with a scoop of vanilla or cinnamon ice cream. For a bit of flair, drizzle caramel sauce on top. It pairs well with a warm cup of spiced tea or coffee for a cozy autumn feel.
Ingredient Substitutions:
If you don’t have all-purpose flour, whole wheat or almond flour can be used. No pecans? Walnuts make a great alternative. For a dairy-free version, opt for plant-based milk and oil instead of butter.
Seasonal Variations:
In the spring, swap out pumpkin puree for mashed fresh peaches or apples for a fruity twist. Summertime? Try fresh berries in place of the pumpkin for a bright and vibrant alternative.
Allergen Information:
This recipe contains nuts, dairy, and gluten. For nut allergies, omit the pecans or substitute with seeds. Use gluten-free flour for those with gluten sensitivities. For a dairy-free option, replace milk and butter with plant-based alternatives.
FAQ
Can I prepare the cobbler ahead of time?
Yes, you can prepare the cobbler ahead. Assemble the batter and toppings separately, and store them in the fridge. Pour over the hot water and bake just before serving when everyone’s ready to enjoy.
How do I know when the cobbler is done?
The cobbler is ready when the top is golden brown and the center is set. It’s normal for the inside to be gooey and pudding-like. A toothpick inserted into the center should come out mostly clean.
What’s the best way to reheat leftovers?
To reheat, place a serving of cobbler in the microwave for 20-30 seconds. Alternatively, reheat the entire dish in a preheated oven at 300°F for 10-15 minutes until warm throughout.
Can I add more spices?
Absolutely! Feel free to adjust the spices to your liking. Extra cinnamon or a dash of ginger can amp up the flavor. Just remember, a little goes a long way!
What nuts can I use instead of pecans?
If you don’t have pecans, walnuts or almonds make great substitutes. Even sunflower or pumpkin seeds can add a delightful crunch without the nut allergens.
Is this recipe suitable for vegans?
With a few tweaks, this cobbler can be vegan-friendly. Swap the milk for a plant-based alternative and use oil instead of butter. Ensure all your other ingredients are vegan-certified for peace of mind.
Pumpkin Pecan Cobbler
Ingredients
- 1 cup all-purpose flour plus 3 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 cup chopped pecans
- 1 1/2 cups very hot water
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, mix the flour, baking powder, salt, granulated sugar, and spices together. Set it aside for a moment.
- In another bowl, blend the pumpkin puree, milk, melted butter, and vanilla until smooth. Pour this mixture into the dry ingredients and stir just until combined to make a thick batter.
- Transfer the batter to an 8-inch casserole dish, making sure the sides are high.
- In a separate bowl, combine the remaining granulated sugar, brown sugar, and chopped pecans. Sprinkle this mixture over the batter evenly.
- Carefully pour the hot water over the entire dish without stirring anything! Bake it for about 40 minutes, or until the center is set. Place a baking sheet under it just in case it bubbles over.
- Let it cool for 5-10 minutes before serving. Enjoy it warm with extra pecans and a scoop of vanilla ice cream!
