Description

This Pumpkin Pecan Cobbler is a warm, comforting dessert perfect for the fall season. Combining the spiced flavors of pumpkin and cinnamon with a crunchy pecan topping, this easy-to-make cobbler bakes to a bubbly golden perfection. The unique step of pouring hot water on the topping before baking creates a moist, syrupy sauce that soaks into the cobbler, resulting in a deliciously tender and flavorful treat. Serve it warm with vanilla ice cream for an indulgent finish.

Ingredients

Scale

Dry Ingredients

1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar (for batter)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Wet Ingredients

1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla extract

Topping

1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans

Additional

1 1/2 cups very hot water

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cobbler.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir these dry ingredients thoroughly and set aside.
Combine Wet Ingredients: In a smaller bowl, stir together the pumpkin puree, milk, melted butter (or vegetable oil), and vanilla extract until fully combined.
Create the Batter: Pour the wet mixture into the dry ingredients and mix until you have a thick, even batter. Avoid overmixing to keep the cobbler light.
Prepare the Baking Dish: Pour the batter into an 8-inch casserole dish with high sides, spreading it evenly.
Prepare the Topping: In a separate bowl, mix together granulated sugar, brown sugar, and chopped pecans. Spread this mixture evenly over the top of the batter in the dish.
Add Hot Water: Carefully pour 1 1/2 cups of very hot water over the entire cobbler, making sure not to stir. This creates the signature moist topping as it bakes.
Bake: Place the casserole dish on a baking sheet to catch any overflow. Bake in the preheated oven for 40 minutes or until the center is set and the topping is bubbly and golden.
Cool and Serve: Allow the cobbler to cool for 5-10 minutes before serving. For extra indulgence, serve with additional chopped pecans and a scoop of vanilla ice cream.

Notes

Be careful when pouring the hot water; do not stir it into the batter to ensure the topping forms correctly.
You can substitute melted butter with vegetable oil for a dairy-free option.
Serve warm with vanilla ice cream or whipped cream for the best experience.
Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
For a gluten-free version, use gluten-free all-purpose flour blend.