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Easy Pumpkin Pecan Cobbler Recipe

A close-up of a rich, moist slice of pumpkin pecan cobbler showing the orange filling and crunchy pecan topping.
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Make this warm, gooey Pumpkin Pecan Cobbler with a crunchy pecan topping. It is a simple, comforting fall dessert perfect for holidays.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into pieces
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup boiling water

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt for the cobbler base.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix the pumpkin puree, milk, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
  5. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
  6. Sprinkle the flour and butter crumb mixture over the pumpkin layer.
  7. In a small bowl, combine the brown sugar and chopped pecans. Sprinkle this mixture evenly over the flour layer.
  8. Carefully pour 1/2 cup of boiling water over the entire top layer. Do not stir.
  9. Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
  10. Let the cobbler cool slightly before serving warm. Serve with vanilla ice cream.

Notes

  • For a richer flavor, substitute maple syrup for some of the granulated sugar in the base.
  • You can make this a Crock Pot Pumpkin Pecan Cobbler by cooking on low for 3-4 hours.
  • Serve this dessert warm for the best gooey texture.

Nutrition

Find it online: https://cookingbycarla.com/pumpkin-pecan-cobbler-recipe/