Pumpkin Cobbler Recipe

Introduction

Pumpkin Cobbler is a warm, comforting dessert that perfectly captures the flavors of fall. With its rich pumpkin base, a hint of spice, and a sweet pecan topping, this cobbler is easy to prepare and sure to impress your family and friends.

Ingredients

• 1/3 cup unsalted butter, melted
• 1 cup pecans, roughly chopped
• 1 cup canned pumpkin
• 2 teaspoons vanilla extract
• 1 1/2 cups sugar
• 1 1/2 cups flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups light brown sugar, packed (for topping)
• 1 teaspoon pumpkin pie spice (for topping)
• 1 1/2 cups hot water (for topping)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Step 2: Spread the melted butter evenly over a 9×13 inch baking pan, then sprinkle the chopped pecans on top.
3. Step 3: In a large bowl, whisk together the pumpkin, vanilla extract, and sugar until the sugar is mostly dissolved.
4. Step 4: Add the flour, baking powder, salt, cinnamon, and pumpkin pie spice to the wet ingredients. Whisk gently until just combined and no dry streaks remain.
5. Step 5: Spoon the batter carefully over the butter and pecans in the pan, making sure not to mix the butter in.
6. Step 6: For the topping, mix the light brown sugar and pumpkin pie spice together, then sprinkle this mixture evenly over the batter.
7. Step 7: Slowly and gently pour the hot water over the top of the brown sugar mixture.
8. Step 8: Bake in the preheated oven for 45 to 50 minutes, until the topping is bubbly and golden.

Tips & Variations

• Toast the pecans lightly before adding for extra crunch and flavor.
• For a richer taste, add a splash of maple syrup or molasses to the pumpkin mixture.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• If you prefer a less sweet cobbler, reduce the sugar by a quarter cup in the batter.

Storage

Store leftover cobbler in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds until warm. To maintain the topping’s texture, you can also reheat in a 350 degree Fahrenheit oven for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use cooked and pureed fresh pumpkin as a substitute. Make sure it’s well-drained to avoid excess moisture in the cobbler.

Is this recipe gluten-free?

Not as written, since it uses all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free blend that measures cup-for-cup.

Pumpkin Cobbler Recipe

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★★★★★

4.5 from 105 reviews

This Pumpkin Cobbler recipe offers a delightful fall dessert featuring a buttery pecan base topped with a spiced pumpkin batter and a luscious brown sugar topping that bakes into a rich, moist cobbler. Perfect for autumn gatherings or a cozy treat, its warm cinnamon and pumpkin pie spice make it an irresistible seasonal favorite.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 1/3 cup unsalted butter, melted
• 1 cup pecans, roughly chopped

Cobbler Batter

• 1 cup canned pumpkin
• 2 teaspoons vanilla extract
• 1 1/2 cups sugar
• 1 1/2 cups flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice

Topping

• 1 1/2 cups light brown sugar, packed
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups hot water

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cobbler.
2. Prepare Base: Spread the melted unsalted butter evenly over the bottom of a 9×13 inch baking pan. Then sprinkle the roughly chopped pecans evenly on top of the butter layer.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin, vanilla extract, and sugar until the sugar is mostly dissolved and the mixture is well combined.
4. Add Dry Ingredients: Add flour, baking powder, salt, cinnamon, and pumpkin pie spice to the pumpkin mixture. Whisk gently until just combined, making sure no dry streaks remain without overmixing.
5. Spoon Batter: Carefully spoon the pumpkin batter over the butter and pecan layer in the baking pan. Do this gently to avoid mixing the butter into the batter.
6. Prepare Topping: In a small bowl, combine the light brown sugar and pumpkin pie spice, then sprinkle this mixture evenly over the batter in the pan.
7. Add Water: Slowly and gently pour the hot water over the top of the brown sugar and batter layers to create a syrupy topping as it bakes.
8. Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes or until the topping is bubbly and golden, and a toothpick inserted into the cobbler comes out mostly clean.

Notes

• For a richer flavor, use freshly chopped pecans and ensure the butter is fully melted before spreading.
• Do not stir or mix the batter with the melted butter to maintain distinct layers that create the cobbler texture.
• Use canned pumpkin puree (not pumpkin pie filling) for best results.
• Serve warm topped with whipped cream or vanilla ice cream for added indulgence.
• This dessert stores well and can be refrigerated for up to 3 days; reheat before serving.

Keywords: pumpkin cobbler, fall dessert, pumpkin recipe, cinnamon, pecan, autumn dessert, easy cobbler, holiday dessert