Pumpkin Pecan Cobbler

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Pumpkin Pecan Cobbler is a really easy dessert. Plus, pumpkin and pecans are the perfect fall flavors! Wouldn’t it be great to have a dessert that tasted like Autumn? How about one that felt like falling in your mouth? I think so! That’s why this recipe is so great. The pumpkin, the pecans and the coconut milk create a cobbler that doesn’t taste like summer — it tastes like fall. And that means it tastes delicious.

Related Post: Pumpkin And Apple Crumble

Pumpkin Pecan Cobbler

Prep:15 mins

Cook:50 mins

Total:65 mins

Servings:12 servings

Nutrition Facts (per serving)
401Calories
12gFat
73gCarbs
4gProtein
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

This fall pumpkin dessert is truly magical. It’s much more than just a cobbler, with qualities of a crisp and lava cake all rolled into one. There’s a decadent caramel sauce that forms on the bottom of the dish, thanks to a special technique that calls for adding hot water right before you place it in the oven.

Made with pumpkin puree, cozy fall spices, and pecans, this cobbler is the perfect alternative to the pie when you’re looking for something different, but it’s still special enough to serve on Thanksgiving. Make sure to bake it right before it’s dessert time because that beautiful caramel appears only when it’s hot and fresh out of the oven. You can make the batter ahead of time and place it in the casserole dish. Finish it with the topping and the hot water right before you’re ready to bake. You can also halve the recipe if you’re having a smaller number of guests over, but we have a feeling everyone will be asking for seconds.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1/2 cup salted butter, melted
  • 2 teaspoons vanilla extract

For the Topping:

  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 2 3/4 cups hot water
  • Vanilla ice cream, optional, for serving
  • Whipped cream, optional, for serving
  • Chopped pecans, optional, for serving

Steps to Make It

  1. Preheat the oven to 350 F.
  2. Whisk together the flour, baking powder, salt, sugar, and spices together in a large bowl.
  3. In a measuring cup, whisk together the pumpkin puree, milk, melted butter, and vanilla extract until completely combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Mix until well combined. The batter will be very thick. Pour into a 9 x 13-inch casserole dish (do not grease the pan). Place the dish on top of an aluminum foil-lined sheet pan. This will catch any drips in case it overflows while baking.
  5. Make the topping. In a medium-sized bowl, whisk together the sugars, pecans, and ground cinnamon. Wait to add the hot water. It will come at the very end.
  6. Spread the dry topping mixture evenly over the top of the thick batter. Right, before you’re ready to place it in the oven, pour the hot water evenly over the top of the batter. Do not stir or mix—just place the pan directly in the oven after you add the water. Bake for 40 to 50 minutes, or until the center of the cobbler has set.
  7. Remove the cobbler from the oven.
  8. Make sure to enjoy it immediately so that the caramel sauce is perfectly smooth and warm (once the cobbler cools, the caramel sauce will become part of the cobbler). Serve with ice cream or whipped cream and more chopped pecans.

Pumpkin Pecan Cobbler

I am in a state of seasonal confusion. On the one hand, I never want summer to end. On the other, PUMPKIN PECAN COBBLER.

Pumpkin Pecan Cobbler. Buttery pumpkin cake on top, hot caramel sauce underneath. The BEST pumpkin dessert! @wellplated
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I can’t decide which part of this pumpkin pecan cobbler has me most smitten. The soft, buttery texture? The cinnamon brown sugar topping? The fact that this pumpkin pecan cobbler makes its own hot caramel sauce in the pan as it bakes?

It’s definitely the caramel sauce.

When you pull the cobbler out of the oven, it won’t look like much at first. Yes, it will be golden. Yes, your house will smell like a tantalizing cross between a cinnamon bun, a roasted nut stand, and caramelized sugar.

The best part of this cobbler, however, can’t be seen from the outside. It’s the surprise you’ll find when you dig your spoon through the sticky pumpkin cake layer to reveal what’s underneath.

Related Post: Food With Pumpkin

Why I Love This Pumpkin Pecan Cobbler

I’m a sucker for homemade caramel sauce, and the fact that this cobbler makes its own in the oven bewitches me. The recipe starts with an easy, one-bowl pumpkin spice batter, which is spread into the bottom of the pan. Next, a generous dusting of cinnamon, sugar, and pecans is showered over the top. Last—this will sound odd, but go with it—hot water. Pour it on, and trust.

In the oven, the hot water and sugar bubble and combine into a rich, hot caramel sauce, and the airy pumpkin cobbler batter rises to the top. When I dug through the pumpkin layer to reveal the sweet caramel below, it honestly felt like magic!

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

I think I’ve found pumpkin dessert mecca in the form of this Pumpkin Pecan Cobbler. I love a good chocolate lava cake, but no other dessert has really ever come close to that pinnacle of deliciousness. Until now? If you don’t like chocolate as much as you like pumpkin, then we are close to something that will blow your mind.

Pumpkin Pecan Cobbler: Ultimate Fall Dessert

No matter where you stand on the choco-loving scale, you’ve at least got to give this a try at least once this season! This Pumpkin Pecan Cobbler is spicy, sweet, and festive and gets thrown together in a snap. This is like a pumpkin lava cake and cobbler love child. It’s got all the yummy factors that I love in a dessert and uses ingredients I’m 99% sure you already have in your pantry. #winning

Just be sure to remember to add in the baking powder because…..it WILL NOT work without it.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

SERVINGS8 servings

PREP TIME10 mins

COOK TIME40 mins

TOTAL TIME50 mins

Ingredients

For the Cobbler

  • ▢1 cup + 3 tablespoons all-purpose flour
  • ▢2 teaspoons baking powder
  • ▢1/2 teaspoon salt
  • ▢3/4 cup granulated sugar
  • ▢1 teaspoon cinnamon
  • ▢1/2 teaspoon nutmeg
  • ▢1/2 teaspoon cloves
  • ▢1/2 cup pumpkin puree
  • ▢1/4 cup milk
  • ▢1/4 cup melted butter or vegetable oil
  • ▢1 1/2 teaspoons vanilla

For the Topping

  • ▢1/2 cup granulated sugar
  • ▢1/2 cup brown sugar
  • ▢1/4 cup chopped pecans
  • ▢1 1/2 cups very hot water

Instructions

  • Preheat oven to 350 degrees.
  • In a medium-sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
  • In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  • In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

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Nutrition

Calories: 318kcal | Carbohydrates: 59g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 208mg | Potassium: 191mg | Fiber: 1g | Sugar: 45g | Vitamin A: 2575IU | Vitamin C: 0.7mg | Calcium: 78mg | Iron: 1.2mg

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